Probably Most Stupid Question Ever

[rlduvall]

Made you look.

Okay, here's my odd question. A friend and I are going to eat at Yachtsman - on the DDP. I absolutely love ribeye with the fat marbling, juicy texture, yum. I have never had chateaubriand - which is a steak for 2. How does it compare to ribeye . . . and is there anyway to cook it for two, i.e. I like medium rare, my friend likes medium well? Can they cut it in two prior to cooking or would that ruin the texture and flavor???? I looked on the internet for information (I know, I need to get a life), but I still would like a true life comparison.

TIA

 

[rlduvall]

Well, I am answering myself. I did a search here and found great information on it.

 

[engle]

I would like to know for future reference...please share.

 

[amery]

FYI -

Châteaubriand is a small roast extravagantly cut from the center of the beef tenderloin. In the 200 years since it was first prepared by the Vicomte de Châteaubriand's chef, Montmireil, we seem to have lost it's exact dimensions. Some people will tell you that it can be as little as 1-1/2 inches thick, which is essentially a tenderloin steak, and not châteaubriand. There is even disagreement in really old cookbooks, though, in which the meat ranges from three to five inches thick, and weighs 12 to 16 ounces. It should serve two to three.

IMO, if you find yourself in a place that serves this rather exquisite cut of beef than your visit there is likely occasion-driven. While ordering a ribeye wouldn't necessarilly spoil said occasion, save that dish for when you are closer to home.

I have had it a few times and only at one place about 75 minuts SE of WDW in Tampa called Bern's Steakhouse which as far as I am concerned (and most others as well) consider to be one of the finest steakhouses on the planet.

A little Bernaise on top, some Lyonnaise potatoes on the side and a glass of cab nearby and you will experience what I choose to call steak nirvana.

 

[cvallee]

That ssys it all.
However being a ribeye fan, you may find that since the tenderloin has less natural flavor than the ribeye you may be disappointed. Any tenderloin, whether it be roasted, grilled, braised, etc will not have much flavor unless it is accompanied by a sauce such as bearnaise or even au poivre. A ribeye is my personal fav. and always order it when in a steakhouse.

 

[rlduvall]

Thanks everyone for the great information. It sounds so interesting. I shall see when I get there.

 

[Huff]

Ribeyes are more flavorfull but generally a much toucher cut of meat. A Chatuebrian is comparable to a thick Filet Mignon.

 

[engle]

THANK you for that EXCELLENT reply!! I wish everyone would answer questions with such thourough information!!!

I may order chateaubriand sometime now that I know what it is!!

 

[Micca]

Not to stray too far OT, but Bern's in Tampa is awesome. No doubt one of the 2 or 3 best meals ever.

Back to the topic , YS is very good and I highly recommend it. Please try the dessert sampler, it is

 

[amery]

Ah yes.....a fellow Berns lover!!

Been there 3x and would go there again in a heart beat. Best wine list, best steak, best service, best experience and easily one of the best places in the country!!