Tie up the roast with butchers string two to three times (according to the length) . Drizzle the me.at with olive oil, rub the roast well, season to taste with salt and let it come up to room temperature.
Prepare your Grill for high heat and sear the Chateaubriand for 1 minute on each side. Change to indirect heat and cook the me.at for approximately 15 min on 180°C / 356°F until an internal core temperature of 52°C / 125°F is reached.
Leave to rest for 10 minutes, season with pepper and enjoy the Chateaubriand with a Sauce Bérnaise.
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