normstar Posted December 24, 2017 Report Share Posted December 24, 2017 Merry Christmas all! I’m cooking two Chateaubriand’s tonight (about 2.5lbs each) and cannot decide if I should cook them on the middle grate or the high grate. Was thinking about roasting them 325 degrees. What do y’all think!? Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 24, 2017 Report Share Posted December 24, 2017 Depends on what you’re after. If you want wall to wall medium rare with a nice brown outer crust, then I’d cook on the upper rack at 250 or so until they read 120 internal, then crank it, remove the top rack, and sear as close to coals as possible (or, better yet, on a baking steel) a minute or two each side. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 25, 2017 Report Share Posted December 25, 2017 Normstar sounds like your having a party! Hope your cook turns out great. Did you take any pictures? Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 26, 2017 Report Share Posted December 26, 2017 Med-rare, a mountain of whipped potatoes, some nice greens and call me when it's ready. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 27, 2017 Report Share Posted December 27, 2017 I had to Google this thought it was an exotic bird lol. Reverse sear Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
