Chateaubriand for 2 16oz Special Offer

1. Take your steak out of the fridge. Allow it to come up to room temperature. This helps it cook more evenly and stay even more succulent.
2. Preheat oven to 230°C/Fan 210°C/Gas 8 and heat a griddle or heavy-based frying pan on the hob until it’s on the verge of smoking.
3. Rub olive oil all over the steak and season it with salt and pepper, before popping it into the pan.
4. Sear it on all sides to achieve browning, flipping every 30-seconds or so. Developing a rich, dark crust should take around 5-6 minutes.
5. Once your steak is seared, add a tablespoon of unsalted butter to the pan, allow it to crackle, and then scoop over the meat to baste.
6. Transfer the steak (still in the pan) and roast in the oven for 12-14 minutes. An internal temperature of 53°C is ideal.
7. When the steak is cooked to your liking, remove it from the oven and place on a suitable board to catch any resting juices.
8. Allow to rest for 10-15 minutes before carving. This allows the juices brought to the surface by the high cooking heat to immerse back into the flesh, which also relaxes and becomes more tender.
9. Slice the steak into ½-inch thick sections, take your seat at the table and enjoy an unforgettable eating experience.