Friday, October 17, 2008

Riley's Famous Barbecued Chateaubriand


I don't remember when Riley started making this steak, but it has been a huge hit ever since. It's what I like to have on my birthday, and what Christian likes. Because we have the barbecuer on the front porch out of the rain, we can have this anytime.

I hunk of Chateaubriand steak, about 2 - 2.5 pounds, at room temperature
Adolph's tenderizer
coarse pepper
soy sauce
Worcestershire sauce
garlic salt

About 45 minutes before you want to barbecue the steak, put the goals to heat - however you do that. When you do finally spread the coals about, put two thirds on one side and one third on the other - this is so you have a hotter spot and a not so hot spot.

Then put the steak into a baking dish that is just big enough to hold the meat. Poke the meat on both sides with a fork, maybe ten times a side. Put tenderizer liberally on both sides of the meat. Do the same with the the garlic salt and pepper, patting the steaks to make the stuff stick. Then douse some Worcestershire sauce and soy sauce to both sides. Now just let the meat sit in this marinade for about 30 minutes or so, turning the meat over in the middle of the time. You can marinate anywhere from 20 minutes to 2 hours.

To cook the steak place the steak on the hot side of the grill at an angle to the grill for about 3 minutes, then turn the steak ninety degrees, and leave for another three minutes. Then do the same on the other side. Then transfer to the meat to the not so hot side and cook on both sides for a bit longer, until the desired amount of doneness has been reached. I like mine RARE.

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