it’s justin’s birfday party tomorrow.

they just got a barbeque and i’m bringing a few steaks. what you see here is three strip steaks, one hanger steak, and a damn-near perfect medallion of filet mignon/chateaubriand.

i wanted to get full-on t-bones or porterhouses, but the slab they (dean and deluca’s) were cutting from had huge veins of fat bisecting the strip and the tenderloin looked like shit (even their kobe slabs were hella crappy, what’s up with that?!). thus giving me the excuse to upgrade to the decent slab of strip they had (i didn’t pick the presliced, not after i saw the marbling on the slab and that it had been cut to the middle already. i mean, how the hell could i pass this opportunity up?!).

anyway, you party-goers, know that you can all have a bite or two and that a lot of care went into my selection and that these steaks are all sitting in a bath of my two secret ingredients right now…awaiting their transformation upon the grill tomorrow.

prep your steak knife butterknife, birthday boy!