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How to Sous Vide a Chateaubriand


Amaze your guests with a perfectly cooked, fork-tender chateaubriand – a roast-sized filet mignon this holiday season. The sous vide cooking method takes all the guesswork out of cooking your roast and delivers a showstopping centerpiece for your holiday table.

How to Sous Vide a Chateaubriand

Learn how to sous vide a chateaubriand for restaurant-quality results in just five simple steps. It all starts with a juicy, fork-tender Omaha Steaks Chateaubriand. Every roast is extra-aged 30 or more days for maximum tenderness and is expertly trimmed by our master butchers for a flawless cooking and eating experience.

1. Defrost Completely & Bring to Room Temperature

Thaw roast completely in the refrigerator for 4-7 hours per pound, or approximately 1-2 days. Before seasoning, bring chateaubriand to room temperature by setting it on the counter for 30-45 minutes.

2. Prep & Season the Roast

Pat your roast dry with paper towels and season on all sides with your favorite Omaha Steaks seasoning or dry rub. Place the roast in a large, resealable plastic bag. Remove all the air from the bag and zip closed.

Chef Tip: Our vacuum-sealed packaging is SAFE for sous vide. If desired, place your defrosted chateaubriand roast directly into the immersion cooker in the original packaging. Season the roast right before searing.

3. Sous Vide at 10°F Below the Desired Doneness for 3 Hours

Fill a pot or heat-resistant container large enough to adequately fit the roast with enough water to reach halfway up the immersion circulator to ensure proper circulation.

Set immersion circulator to 10 degrees below your desired doneness and sous vide the roast for three hours. We recommend serving a chateaubriand medium rare for the best experience.

Sous Vide Settings for your Desired Doneness:

  • Rare 110-120 °F
  • Medium rare 120-130 °F
  • Medium 130-140 °F
  • Well-done 150-160 °F (not recommended)

4. Sear Chateaubriand in a Hot Skillet

In a large cast-iron pan, add about 4 tablespoons of grapeseed oil (or other high smoke point oil) and bring to high heat on the stovetop. Your pan needs to be scorching hot for a nice, hard sear to add flavor and a great crust. Sear chateaubriand on all sides, until a golden-brown crust has formed; about 1 minute on each side.

5. Rest 15-20 Minutes

Remove from heat, place on cutting board, and cover loosely with aluminum foil for 15 to 20 minutes. Resting your roast allows the juices to redistribute to ensure every bite is fork-tender perfection.

6. Slice and Serve

Slice chateaubriand to desired serving size and finish with a pinch coarse sea salt. If desired, top with decadent Garlic Herb Butcher’s Butter, or a Sweet Red Pepper Cranberry Sauce. Serve with your favorite side dishes and holiday desserts for an incredible meal the whole family will love.

More Ways to Cook Chateaubriand:

How to Sous Vide a Chateaubriand

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