At Chateau-X, we take our steaks seriously—especially when it comes to the Chateaubriand. This iconic cut is all about indulgence, tenderness, and bold flavour, making it the perfect centrepiece for a sharing experience. But what makes it so special? How do we cook it to perfection? And why is Chateau-X home to Glasgow’s best Chateaubriand?
To answer these questions, we sat down with Chef Jack to talk about the history, flavour, and expert techniques that go into this legendary steak.
Question 1 of 5
q: What makes the Chateaubriand different from other cuts of steak, and how did it become so iconic?
Jack: The Chateaubriand is pure steak elegance. It’s taken from the centre-cut of the fillet, making it the most tender cut you’ll ever experience. Unlike a ribeye or a sirloin, there’s no bone, no excess fat—just smooth, buttery texture that melts in the mouth. It’s the definition of premium beef.
The name comes from François-René de Chateaubriand, a French diplomat whose personal chef is credited with creating this cut in the 19th century. It was originally served with rich sauces and extravagant sides, making it a dish for aristocrats. Now? It’s become the go-to cut for those who appreciate quality over quantity—steak in its most refined form.
Question 2 of 5
q. Chateau-X is famous across Scotland for our Chateaubriand. What makes our Chateaubriand so different from other steakhouses in Glasgow?
Jack: We don’t just serve the Chateaubriand—we perfect it. At Chateau-X, we’re obsessed with quality. Our beef is dry-aged for depth of flavour, cut thick to retain its juiciness, and cooked with absolute precision. It’s never rushed, always seared to perfection, and rested just right.
But the real difference? It’s the full experience. We serve our Chateaubriand as it’s meant to be enjoyed—shared, indulgent, and unforgettable. The atmosphere, the service, the presentation—it all comes together to make sure you’re getting Glasgow’s best steak experience. Other places might serve the Chateaubriand, but at Chateau-X, we make it iconic.
Question 3 of 5
q. How does the preparation, marbling, and cooking of the Chateaubriand compare to cuts like ribeye and the porterhouse?
Jack: Marbling is what gives a steak its rich, fatty flavour, and the Chateaubriand is a completely different beast to something like a ribeye or porterhouse.
A ribeye is packed with intramuscular fat, which melts down as it cooks, making it incredibly juicy and flavourful. A porterhouse has that same marbling on the sirloin side, but also features a fillet section, which is closer in texture to the Chateaubriand.
But the Chateaubriand is all about refinement. It’s a leaner cut, almost no marbling, yet it still delivers unreal tenderness. That’s why it’s cooked differently—high heat, perfect sear, rested properly—so it stays juicy without needing the extra fat. If you’re after smooth, buttery steak that slices like silk, our Chateaubriand is the ultimate choice.
Question 4 of 5
Q. If someone has never tried Chateaubriand, how would you describe the experience?
Jack: Imagine the most luxurious, melt-in-the-mouth steak you’ve ever had. Now double it. That’s the Chateaubriand.
It’s unlike any other cut — soft, delicately rich, and unbelievably tender. Every bite is silky smooth, with that deep, beefy flavour that only comes from a premium cut cooked to perfection.
And because the Chateaubriand is a sharing steak, it turns dinner into an event. Whether it’s date night, a celebration, or just an excuse to eat something incredible, the Chateaubriand is the cut that makes it special.
Final Question
Q. Finally, why should people come to Chateau-X this weekend to try this cut?
Jack: Because if you’re going to have Glasgow’s best Chateaubriand, you need to have it done right—and Chateau-X is where it happens. Our Chateaubriand Glasgow is featured on our A La Carte menu, and is available from Thursday to Saturday.
From the quality of our beef to the precision of our cooking, we make sure every single Chateaubriand is served at its absolute best. Perfectly seared, rested just right, and paired with the boldest, most indulgent sides—this isn’t just steak, it’s an experience.
So if you haven’t tried it yet, book a table, bring someone who loves a good steak, and prepare for the ultimate feast. Trust me, you won’t forget it.
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