EDIT: Sorry if those pictures seem so big this time. Didn't do anything different than usual.
Time for the wife's trip back home to Good (South) Korea, and as usual, have to have a nice steak dinner before she leaves, as beef is really pricey over there. I had planned ahead and picked up a couple Prime Ribeyes from HEB a couple weeks ago. The great marbling made me somehow overlook the odd cutting job the butcher did. We seasoned them up, vacuum sealed them, into the fridge for a day to sorta wet brine, then into the freezer until ready.
Reverse seared on the WSCG after taking a Mesquite smoke bath.
Didn't feel like using two levels on the grill, so just sautéed the mushrooms and scallops on the stove top. Mushrooms with some garlic butter.
Scallops were rinsed, dried, dusted with SYM, and then seared in a little butter.
My steak, sliced, and plated with some Spicy Chimichurri. One of the best steak pictures I've ever taken, and tasted great too...
Scallops and shrooms, with some ugly onions that didn't grill up well...
Thanks for looking...
Time for the wife's trip back home to Good (South) Korea, and as usual, have to have a nice steak dinner before she leaves, as beef is really pricey over there. I had planned ahead and picked up a couple Prime Ribeyes from HEB a couple weeks ago. The great marbling made me somehow overlook the odd cutting job the butcher did. We seasoned them up, vacuum sealed them, into the fridge for a day to sorta wet brine, then into the freezer until ready.
Reverse seared on the WSCG after taking a Mesquite smoke bath.
Didn't feel like using two levels on the grill, so just sautéed the mushrooms and scallops on the stove top. Mushrooms with some garlic butter.
Scallops were rinsed, dried, dusted with SYM, and then seared in a little butter.
My steak, sliced, and plated with some Spicy Chimichurri. One of the best steak pictures I've ever taken, and tasted great too...
Scallops and shrooms, with some ugly onions that didn't grill up well...
Thanks for looking...
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