Recipe by: BBQGuide
Chateaubriand is a steak cut from the widest (in diameter) part of
the tenderloin muscle (on a T-bone or porterhouse, the small piece of
meat on one side of the bone). The cut is usually cut thick, somewhere
from 3 to 4 inches. It should be served rare. The problem is that it
is usually cut so thick that unless care is taken the outside gets
charred black before the inside is acceptably rare.
To cook the cut properly I think you should rig up a charcoal or gas
grill so that you have two cooking levels--one 4 to 5 inches from a
hot fire and another level about twice that distance from the heat.
Let the steaks come to room temperature by leaving them out of the
fridge for a couple hours. Then salt and pepper and rub with some
garlic. If you want a crusty exterior, swab with Kitchen Bouquet.
Then sear the steaks on each side on the hot side of the grill and
then move them to the moderate side to finish cooking, turning several
times to \"confuse\" the juices (juices rise away from the heat;
current thinking is that it helps to confuse them by turning grilled
meats several times during cooking.) I would get a $10 to $12 instant
reading thermometer and remove steaks from heat to rest for 10 to 15
minutes when the temp reads about 120 F. It is not possible to give a
precise cooking time because of the many variables.
To get really fancy, not to mention clog their arteries, make a
bernaise sauce to top the steaks with.
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