Recipes / Steakhouse & Grill / Free
Crispy Chateaubriand with Charred Shallot
Weeknight-fast, this Steakhouse & Grill chateaubriand with charred shallot delivers a plate that tastes like it took twice the effort.
Method
Build a hot grill and oil the grates well.
Season the chateaubriand with unsalted butter and let it come up toward room temperature.
Grill over direct heat, turning once, until nicely charred and cooked to your liking.
Brush with garlic in the last minutes so it glazes without burning.
Rest a few minutes, then finish with fresh thyme and a squeeze of acidity.
