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| Grass-Fed Ribeyes and Scallops on the Grill |
I'm sitting in my home office with a couple of prime
T-bones (which I just picked up from
Central Market) in the fridge. Tonight I'm keeping it simple with just the steaks; however, last month I grilled up a 1/2 pound of scallops to go with my
grass-fed ribeyes (also from Central Market) and the results were excellent.
- For the steaks, I used a pretty basic Montreal seasoning with a little extra kosher salt and pepper. If you haven't tried grass-fed yet, I highly recommend it. It provides a different texture than grain-fed beef, but the flavor is rich and delicious. While they rested, I melted some of the Lewis Road Creamery garlic and chive butter over them. I highly recommend the seasoned butter as a finishing move for your beef.
- For the scallops, I used a recipe from the grill manufacturer.
- I served the steak and scallops with roasted asparagus.
Separately and in the aggregate, all of the above were a hit.
