Oven Cooking Procedure: Thaw roast completely in refrigerator, allowing about 16 hours for every 2 pounds. Remove roast from packaging and lightly pat dry. Lightly brush roast with cooking oil. Roll the roast in seasoning or a rub until all sides are covered. Preheat a large sauté pan or roasting pan until very hot. The roast can be seared on an outdoor barbecue grill on high heat. Add about ⅛ of cooking oil to pan. Wait to start smoking (using proper ventilation). Skip this step if using an outdoor grill. Carefully place the roast in the pan or on the grill. Sear or brown for approximately 2-5 minutes before rotating. Repeat step for all 4 sides until evenly browned. Place the roast on a wire roasting rack in roasting pan with skin side up, avoid roast touching the bottom of the pan. Tip: Cake cooling racks can work in a pinch for roasting rack. Roast slowly in a 250°F oven until the roast is an internal temperature of 130°F (for medium rare). When you roast slowly it insures that the roast will be an even color all the way through. You will also retain more juice and flavor. Roast 1½ hours to 1 hour and 40 minutes or until an internal temperature of 130°F (medium rare) for a 4lb roast. Allow the roast to rest about 5 minutes for each pound before slicing. Slice the roast across the grain and serve. Grilling Procedure: Preheat grill (high heat for gas grill; prepare briquettes for charcoal grill). Season thawed chateaubriand roast with cracked pepper and salt. Place roast on grill and sear on high for 6 minutes, turn roast every 4 to 6 minutes until all sides are seared. Reduce grill heat to medium, continue grilling another 20-30 minutes until desired degree of doneness is reached. Total cooking time will be 40-50 minutes for a 4lb roast. Putting the roast on a broiler pan will allow the juices to fall into the drip pan and thus will eliminate most splattering and smoking.