PERFECT TENDERLOIN STEAKS NOTE: A center-cut tenderloin roast is also referred to as a Châteaubriand Ask your butcher for a 2-pound centercut tenderloin roast, or trim one yourself (see here) SERVES 4 One 2-pound center-cut tenderloin roast Kosher salt and freshly ground black pepper 1 tablespoon vegetable or canola oil 1 tablespoon unsalted butter Adjust an oven rack to the center position and preheat the oven to 275°F Season the tenderloin liberally on all sides with salt and pepper Place on a wire rack set on a rimmed baking sheet and roast until an instant-read thermometer inserted into the center of the meat registers 100°F for medium-rare (about 45 minutes), or 110°F for medium (about 50 minutes) Transfer to a cutting board (the roast will appear gray and uncooked at this stage) Slice the roast into even steaks, pat dry with paper towels, and season the cut surfaces with salt and pepper Heat the oil and butter in a 12-inch cast-iron skillet over high heat until the butter is browned and lightly smoking Add the steaks and cook until crusty on the bottom, about minute Flip the steaks with tongs and cook on the second side until crusty, about 1 minute longer If the oil and butter are beginning to burn or smoke too heavily, reduce the heat Flip the steaks onto one of their sides and cook, turning occasionally, until browned all over, about minute longer Transfer the steaks to a cutting board, tent with foil, and let rest for 5 minutes Serve the steaks with a pan sauce (see here–here), compound butter (here), Foolproof Béarnaise (here), or Dijon mustard as desired ... cutting board, tent with foil, and let rest for 5 minutes Serve the steaks with a pan sauce (see here–here), compound butter (here), Foolproof Béarnaise (here), or Dijon mustard as desired ... minute Flip the steaks with tongs and cook on the second side until crusty, about 1 minute longer If the oil and butter are beginning to burn or smoke too heavily, reduce the heat Flip the steaks onto one of their... Flip the steaks onto one of their sides and cook, turning occasionally, until browned all over, about minute longer Transfer the steaks to a cutting board, tent with foil, and let rest for 5 minutes Serve the steaks