CHATEAUBRIAND

32 oz chateaubriand

2 TBSP Olive oil 

1 TBSP The Meat Cellar Seasoning 

2 TBSP Salt

½ lb butter 

1 bunch rosemary or thyme 

Cast Iron Pan 

Stove

Oven

Tongs 

Cutting board 

Knife 

Baking sheet 

Spoon (for basting) 

Preheat the oven to 300 degrees. Season chateaubriand with salt and meat cellar seasoning - coat thoroughly. 

Place cast iron onto high heat and add olive oil. 

Once the pan is very hot - place the chateaubriand and sear for 3 minutes on all sides. 

Remove from heat, transfer onto a baking sheet and place into the oven for 10 minutes. 

After 10 minutes, take out of the oven. Place into a clean cast iron pan, add butter and place onto medium heat. 

Once butter is melted add chateaubriand back to the cast iron pan along with herbs. 

Increase heat to medium high and tilt pan allowing butter to pool towards you and baste meat until meat reaches internal temperature of 110 degrees. 

Transfer chateaubriand from pan onto a cutting board, allow beef to rest until internal temperature reaches 120 degrees for medium rare. 

Slice, add your favorite side and enjoy! Give yourself a pat on the back, you did it!