2 X 2 = 4 … back to school motherfuckers, lol!! I bought these Angus Beef Porterhouse steaks this past weekend. Only snapped a before pic, the grilling process … early grilling process in fact. After they were done completely, and by done completely, I mean motherfucking blue … rare, rare, and more rare, they had a blackened charred crust!! Looked fucking amazing, tasted fucking amazing too. Prepared it Tuscan style, Bistecca alla Fiorentina … marinated in olive oil, smashed garlic cloves, and freshly chopped rosemary, and copious amounts of coarsely ground black pepper, and finally seasoned with kosher salt right before throwing them on the grill. Now, this is the best part … after the meat rests for a few minutes, I run my knife along the bone, removing both the tenderloin and the striploin portions. I then slice them against the grain on a bias, arranging the pieces against the bone in the order they were cut, placing them on a platter, and drizzling it all with olive oil. Served with crusty peasant bread, a glass of chianti classico, you can’t go wrong motherfuckers!!

Godfuckingdamn, I wish I took pictures, the presentation was absolutely mouthwateringly stunning!! Guess I got too involved running around the kitchen doing typical chef’s work … and TRYING to be a perfect host, lol!!