Our very kind friends sent us a steak gift box (they know us so well 😂)
I’m making chateaubriand tonight and I’m really scared of ruining it. I have a meat thermometer but frankly I’m not sure how accurate it actually is. I’ve never cooked it before and since it’s bloody expensive I don’t want to wreck it.
Any tips? From what I can gather, I need to sear it well then put it in the oven but if anyone is an expert and wants to help, please let me know!