Rib-Eye Tenderloin and Scallops

tridogdude

Even though it's cold out all the time here in winter, the BGE gets just as much use now as is does in the summer months. There is nothing better IMO than Rib-eyes on the Egg. Last night we wanted to add some scallops and this meal turned out better than anything you can get in a restaurant. 

Rib-eye was 1.3 lb so had to throw it on a little bit ahead (4 minutes) of the 6oz Tenderloin. Cooked these direct on the grill at 550. The rib-eye was seared for 90 sec each side and then turned several times for a total time of 12 minutes. Pulled these when the IT was 130 and covered with foil. 

Kept the grill at 550 and took the Lodge steel fry pan with a little oil and threw on for large scallops. Seared these for exactly 90 sec per side and pulled. While these were cooking had my wife make a sauce that consisted of Diced shallots browned then adding 1/4 cup of wine, dash of Worcestersire sauce, squirt of Dijon and a TBLS butter. 

Would like to thank @fishlessman for posting this scallop recipe and cannot believe how good it was. The Scallops were perfect translucent with a sear on top and the sauce was better than anything I ever tasted. 

Rib-eye and tenderloin were Thermapenned and ended up at 138. Just the way we like them. Started everything out with a salad and of coarse some good Merlot. 

theyolksonyou

Sign me up!

matt121966

Looks awesome.

anton

That description sounded awesome, the pictures, especially the scallop , looks amazing.
:-bd

tridogdude

Thanks everyone. Forgot to mention about finishing up with crumbled blue cheese. 

@anton  Yeah, the scallops turned out much better than expected. First try with them on the egg and didn't want to mess up too bad. The wife was really happy with the results so that's all that matters anyway.