The Perfect Chateaubriand

Preheat your oven to 180°C for fan assisted or 200°C for ovens without a fan. Season the beef all over with salt.

Using a skillet, pour a few tablespoons of vegetable oil into the pan over a medium-high heat. Place the Chateaubriand in the hot skillet and sear for 2-3 minutes on each side, including the ends, until a deep golden-brown crust forms. Use tongs to turn the meat.

Reduce the heat to medium-low. Add a few generous knobs of butter along with crushed garlic cloves, and herbs (thyme and rosemary work best). Once the butter has melted and stars to foam, tilt the skillet slightly and use a spoon to baste the Chateaubriand for 1-2 minutes, ensuring the flavours from the garlic and thyme infuse into the meat.

Place the skillet with the Chateaubriand into the preheated oven. Roast the meat for 8-12 minutes, depending on your preferred level of doneness. Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.

Once cooked, remove the skillet from the oven and transfer the Chateaubriand to a cutting board. Tent it loosely with aluminium foil and let it rest for 10 minutes to allow the juices to redistribute.

Slice the steak into thick slices and drizzle over the garlic-thyme butter from the skillet and serve immediately.