Start Home About Us Recipe Pit The ‘QUE Store Top 5 Recipes Tips & Techniques Newsletter Privacy Guestbook

CLICK to visit Johnston Honey of Minnesota

Recipe Pit Menu
  The Meat Locker
  Sauces & Rubs
  Authentic Chinese Barbeque
  Fair Food
  Great Recipes!
  Beef Cuts Chart
  Pork Cuts Chart

Grill Of The Moment
Home > Recipe Pit > MEAT LOCKER



Recipe by: BBQGuide

Prep time:


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.

Bless us oh lord, for these gifts which we are about to receive, from thy bounty, through Christ our Lord. Amen. Visit Hickory Works!

Click to visit Stink-EYe!

Email me and tell me if you like my barbecue recipe site!
Home | About Us | Recipe Pit | Book Reviews | The ‘QUE Store | Top 5 Recipes
Tips & Techniques | Newsletter | Awards | Guestbook | Advertise | Contact
Copyright 1990 - 2013

Visit The Smoke Ring Home Page
A service of
netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site

Join the ring or browse a complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites,
please notify the Ringmaster