Reverse Sear Chateaubriand

Aug 22 2024

A recommended way to handle steak: first reach the desired degree of doneness at a gentle temperature, then sear.

Ingredients

1
Chateaubriand steak from the center of the lung roast, large enough for 2 people (from 500 g)
375
ml white wine, dry
2
shallots, chopped
10
black peppercorns
1
Zweig(e) arragon (or thyme if preferred), leaves plucked and finely chopped, stems reserved
200
ml demi-glace sauce
50
g butter
sea salt
black pepper, freshly ground

Step 1
The evening before roasting, season the meat all over with salt and place on a rack over a baking tray. Leave to rest uncovered in the fridge overnight.
Step 2
The next day, preheat the oven to 120 °C. Place the steak in a roasting tin and roast in the oven until the core temperature reaches 56 °C (roasting thermometer).
Step 3
While the steak is in the oven, pour the wine, shallots, peppercorns and tarragon stalks the tarragon stalks into a small pan and simmer until everything has reduced to 50 milliliters.
Step 4
When the meat has reached the target temperature, remove from the heat. Pour any juices into the reduced wine and add the demi-glace. Bring to a gentle simmer.
Step 5
Heat a dry cast iron skillet over high heat until it is as hot as possible, then sear the steak well on both sides. Aim for a dark crust, but do not fry for too long. The meat should not be in the pan for more than about 4 minutes, moving it around most of the time. If in doubt, take it out even though it is still a little pale – much better than overcooking it.
Step 6
A reverse sear steak doesn't really need to rest, but I usually let it rest for a few minutes while I finish the sauce.
Step 7
Pass the sauce through a sieve, then stir in the butter and stir in the finely chopped tarragon leaves. Serve the sauce separately in a sauce boat.Don't miss out!Sign up now for our newsletter.