Chateaubriand is a festive roast that can be prepared in several ways. Below you'll find a handy guideline. Scroll through and choose your preferred cooking method!

Chateaubriand Low and Slow (sear & finish in oven)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to let it come to room temperature.
Preheat the oven to 120°C for even cooking and heat a pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until nicely browned and the fat edge is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour the searing juices over it.
Time: Use the timing chart below for planning purposes—these are estimates.
Check the core temperature using a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season with salt, pepper or rub of your choice after searing or before serving.

Final Core Temperatures

Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C

Total preparation time: approx. 1.5 hours

Reverse Sear Chateaubriand (slow cook & sear)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the core temperature listed below, minus 2°C. The final 2°C will be reached during searing.
Sear the meat all over in a hot pan or on the grill until brown and crispy.
Check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season with salt, pepper or a rub after searing or before serving.

Final Core Temperatures

Rare: 52°C (beef, veal)
Medium rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Rosé / Well done: 62°C (lamb)

Total preparation time: approx. 1 hour

Chateaubriand Sous Vide Preparation

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat your water bath so the timings below are accurate. Make sure the vacuum bag is sealed properly (you can season and reseal it yourself, but the original packaging usually works just fine).
Time: Set the sous vide stick to the values below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a hot pan, on the grill or with a torch. The temperature won’t increase anymore during searing.
Rest: Let the steak rest for 10 minutes before slicing.
Season halfway through or after searing with salt, pepper or rub of your choice.

Sous Vide Stick Settings for Chateaubriand

Rare: 52°C for 2 hours
Medium: 54°C for 2 hours
Medium rare: 56°C for 2 hours