Marinated Prime Chateaubriand with Smoked Paprika

This weekend is the first one I have had in 5-mo. I have been working Tu. thru Sat. for the last 5-mo. I miss my real weekends! We were invited to my brothers place in Palm Desert Ca. for the weekend, it was hot 110* but on the west coast this week it was hot all over and this week as well. We went to Jensens Market they had Chateaubriand so I picked some up for when we got home on Sunday



I made a Marinade of 1T. crushed hot red pepper flakes, 1T boiling water, 1 C EVOO, 16 garlic cloves with the germ removed, 2 rosemary sprigs, 2 thyme sprigs.







Blended and put in a zip-lock bag for 2-hrs. in the fridge.



For 3-min. a side @450*





And mopped with a mixture of 1/4 lb. soft butter and a T smoked paprika until it reached an internal temp. 125*

Let it rest for 10-min.



Grilled some Romaine while the meat rested.







Served with Garlic Mashed Potatoes that Jackie made.I love this recipe it has all the flavors that I like.

Thanks for looking

Ross