Get creative. Express yourself. Try Zatch Master's All Purpose Steak and BBQ Sauce with Practically Anything!!!  

Châteaubriand Steak — usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.  

A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes. Serve it with Zatch Master’s All Purpose Steak and BBQ Sauce.  

Filet Mignon with Mushroom — a cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.  

Ingredients: For this recipe, you will need 2 1“ thick Filet Mignon cuts. The standard weight for each cut is 6 ounces. You will also be using 4-5 small white sliced mushrooms, fresh Rosemary, 2 crushed cloves of garlic, 4 tablespoons of butter, salt and pepper, 2 tablespoons of groundnut or peanut oil, and 1 small yellow onion that has been halved and sliced.  

Directions: Use an iron skillet because it will heat evenly.  Cooking times will vary depending on the thickness of your meat. Filets are best cooked medium to medium well. 

    •    Get filets out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. 

    •    Heat the pan to medium-high heat until it is nearly smoking. 

    •    Put 2 tablespoons of butter, onions, and mushrooms in pan. Sauté them for 4-5 minutes, stirring constantly. 

    •    Remove the mixture from the pan and set it aside in a bowl. 

    •    Put the pan back on the fire after wiping it with a paper towel. 

    •    Spread fresh ground pepper and salt all over the filets. 

    •    Pour oil into the pan, and place the filets in it. 

    •    Shake the pan so that the filets do not stick to its bottom. 

    •    Put the onions and mushrooms back to the pan. Stir all the ingredients together. 

    •    Let the filets cook for 3 minutes if you want it medium to medium well. 

    •    Turn the filets over and add garlic and rosemary. 

    •    Before you remove the filets from the fire, put in the butter.

    •    Let filets rest for 5-10 minutes before serving.

    •    Serve with Zatch Master’s All Purpose Steak and BBQ Sauce

Rib Eye Steak — A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as Delmonico or Spencer Steak. 


    •    4 choice rib-eye steaks

    •    Rib-eye rub, recipe follows; Rib-eye Rub: Salt and ground black pepper, Chili powder, Cayenne pepper. 

    •    In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference. 


Preheat a grill to high heat.Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Always Serve it with Zatch Master’s All Purpose Steak and BBQ Sauce.


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Where to Buy

Available at these retail locations:

Sprouts Farmers Market

878 Eastlake Parkway

Chula Vista, CA 91914 

Sprouts Farmers Market

690 3rd Avenue

Chula Vista, CA 91910 

Seaside Market (Cardiff) 

2087 San Elijo Ave

Cardiff, CA 92007 

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For General Information, Inquiry for Wholesale, and Distribution, Please Contact: 

Zatch Master Company: San Diego, CA Email: