chateaubriand

[Melman Giraffe]

Anyone tried to cook a chateaubriand on the BBQ? Is it too good a cut? I was thinking a quick sear to keep it medium rare!



Thoughts...

[custardkid]

i cook my (thick) steaks on the BBQ, as i find it hotter and less messy than a pan.
(gas hob & gas BBQ)

gets it nicely cooked on the outside and deals well with any fat on the end making it nice and crispy.
then let it rest for 5min, usually in the oven with the plates warming.

result is crispy out side with a firm even pink through most of the steak. yum yum yum

never tried a whole joint tho..

Custard

[custardkid]

just to add
Cut is usually costco aberdine angus rump or sirlon

custard

[Pete Franklin]

I'd give it a go but use a meat thermometer. If i was to do it in my webber I would sear over the hot coals to brown, move off the heat to the other side of the grill and cook indirectly with the lid on until the internal temp gets to 45dc then take off bbq and rest under foil (temp will probably ris another 10dc while resting)