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

Preparing Chateaubriand Low and Slow (sear & slow roast)

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 bring it to room temperature.
Preheat the oven to 120°C for gentle cooking, and heat the pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until it’s evenly browned and any fat cap is nicely crispy.
Transfer the seared steak to the preheated oven in an oven dish, and pour in the pan juices.
Timing: use the schedule below as a rough guide for your planning.
Always check the internal temperature of the meat. Follow the temperatures listed below.
Rest: let the meat rest for 10 minutes before slicing and serving.
Season the meat after searing or just before serving with salt, pepper, or your favorite rub.

Final internal temperatures

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

Total cooking time: approx. 1.5 hours

Reversed Sear Chateaubriand (slow cook & sear at the end)

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 bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it’s 2 degrees below the desired final temperature. The last 2 degrees will be reached during searing.
Sear the meat on all sides until browned and crispy, reaching the final internal temperature.
Always check the internal temperature of the meat. Follow the temperatures listed below.
Rest: let the meat rest for 10 minutes before slicing and serving.
Season the meat after searing or just before serving with salt, pepper, or your favorite rub.

Final internal 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 cooking time: approx. 1 hour

Preparing Chateaubriand Sous Vide

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 bring it to room temperature.
Preheat the water bath to ensure accurate timing. Use a vacuum-sealed bag (you can pre-season the steak and re-seal it if desired). Normally, the original packaging is fine for sous vide.
Time: set the sous vide stick according to the guide below. If the meat is still frozen, add 1 hour to the cooking time.
Sear the steak in a hot pan, on the BBQ, or using a torch until golden brown. The temperature will not increase further after this final sear.
Rest: let the steak rest for 10 minutes before slicing and serving.
Season the steak halfway through or after searing with salt, pepper, or your favorite rub.

Sous Vide Settings for Chateaubriand

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