Food: Grilling Steaks and Scallops

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.