Damn that's a sweet ride.

$400? Inflation's a b**ch, back in my day getting molested by creepy strangers was free.

I'd love to see something like this some day.

That's so cool.

I had no idea.

When you absolutely NEED to charge that phone up.

I believe it.

Trashy or.... Trashy.

I do not like this for many, many reasons. But I'm keeping those to myself.

Why, you ask?

Well, I'm kind of a pretty private guy to be honest and also lately I've kind of stopped bothering with pretending like this particular part of my day matters.

What I write here has no interest to you I imagine. Or, at the least, it shouldn't if you're reasonable.

You just want to go about your day and consume these pictures encumbered by the thought that there might be some vital information here.

The fact is, there isn't.

This is just a case of taking what is a decent idea and over-applying it to the point of redundancy.

But that's neither here nor there.

Let's talk about more cheerful things like steak.

I like steak.

But it's gotta be made right, you know?

You can't be a little b--ch about the salt and pepper, season aggressively, and don't be afraid of heat.

Get that s--t rippin' my dude.

Sear it nice and hard, make sure it's patted dry first though and have a small layer of oil on your searing surface to faciliate heat transfer.

Timing depends heavily on the cut and thickness of your steak, but a couple of minutes on each side is good for mist grocery store steaks. Thicker cuts can be finished in the oven.

It's also important to give your steak a few minutes to rest, ideally on a wire rack so you can get good air circulation and don't ruin that crust you developed on whatever side you put facing down. Steam is the enemy of crust.

If you wanted to be a real baller, you'd have prepped some compounnd butter by mixing butter and fresh chopped herbs together, maybe with a lil garlic or something.

If you did that, pop that shiz on shortly before serving.

Enjoy!