On Jun 16, 11:27*pm, Mort > wrote:

> I started it on the stovetop in a heavy cast iron pan. Seared one
> side, then the other, then into a 500 F oven until 125 F in the center,
> Perfection.

But.... was it like Ruths' Chris? <snork>

I remember we had a chateaubriand from PW on Almaden, It was the best
single piece of meat I ever had. And it was only one of two times I
ever used a gas grill (that I remember). I never did identify that
piece of meat - it was not tenderloin. But it didn't matter.

-sw