A slow Sunday surf-and-turf. Steak, scallops, and a mushroom medley on the flat-top, asparagus over charcoal alongside. Two cookers going at once, so light the charcoal first and let it ash over while you prep. Everything on the steel cooks in butter, in sequence, so the scallops land on a clean hot zone and the mushrooms soak up what the steak leaves behind. Pat the steak and the scallops bone dry before they go down. Wet protein steams instead of searing. No rush today, let it take the afternoon.
Fire the flat-top as hot as it goes on one zone. The steak takes the longest and needs the most aggressive heat for a crust, so it leads.
Scallops want a clean, dry, screaming-hot zone for a golden crust. Make sure they're patted bone dry or they'll never brown.
The mushrooms cook last on the steel so they pick up all the steak and scallop fond. That browned butter and beef flavor is the whole point of doing them here instead of a pan.
The asparagus is the one thing off the steel. The charcoal gives it a smoky char the flat-top can't, and it runs in parallel so it comes off hot when everything else is ready.
The steak has rested while the scallops, mushrooms, and asparagus finished. Now it all comes together hot.
Two Leon Bridges songs hold the ends, Smooth Sailin' to start the steak and River to sit down to. In between, his own groove and the Khruangbin collab keep the whole afternoon unhurried. Fort Worth soul for a Fort Worth Sunday.
Per plate, split two ways, all the butter included. High protein, low carb. Pull back on the basting and finishing butter to drop the fat and bring this closer to 480.