Pat chateaubriand dry with paper towels on all sides. Season liberally on all sides with salt and ground black pepper and allow to come to room temperature, about 30 minutes.

Preheat oven to 250 degrees F.

In a large cast iron pan, add grapeseed oil and bring to high heat.

Sear chateaubriand on all sides until golden brown all over, about 2 to 3 minutes on each side.

Remove chateaubriand from pan, reserving pan drippings, and place chateaubriand on wire rack lined baking sheet. Place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate cooking doneness.

Rest chateaubriand for 15 to 20 minutes. Slice to desired thickness.

Serve with lemon-garlic asparagus and red wine gravy.

Bring cast iron pan with reserved pan drippings to high heat, then add shallots and minced garlic to pan. Brown for 30 seconds.

Add red wine and deglaze pan, cooking until reduced by half in volume, about 3 minutes.

Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, about 3 to 4 minutes.

Add water and bouillon cubes to pan and bring to a boil, then whisk in stone ground mustard.

Reduce mixture to low heat and simmer until achieving a sauce-like consistency, about 7 to 8 minutes.

Season to taste with salt and pepper as needed. Turn off heat and whisk in remaining 2 tablespoons butter until fully melted and emulsified into sauce.

In a large saucepan, add olive oil and bring to medium-high heat.

Add asparagus to pan and season lightly with kosher salt, ground black pepper, and crushed red pepper flakes. Sear undisturbed for about one minute.

Turn asparagus and add minced garlic, sautéing for about 10 seconds. Add lemon juice and continue sautéing until reduced by two-thirds in volume, about one minute.

Turn off heat and add butter, stirring until emulsified into a pan sauce. Season to taste with salt and ground black pepper as needed.