You’ve gone to the freezer and since you are feeling dumped, you decide on a steak because you still have a part of you that cares about you.  Your steak is frozen, but that is soon solved, let it sit under running tap water and heat your grill.  When the grill is hot, the steak will let you know because it will sizzle when it’s succulent mass touches the metal.  Don’t bother to add any salt or pepper because you want it to be as tender as only a fine cut of premium rib eye steak can be.  Don’t use your hands but a long fork will do to flip that baby over and wait until it’s done.  Now, go ahead add your salt and your pepper and as for me I will also add my oregano, crushed.

The steak is done and you sit to eat.  Your fork and knife are made of fine steel with the blade keen and shining.  You cut off a small piece of meat and put it in your mouth.  You carefully bring your teeth to the meat and you move your jaw.  The steak is almost done when suddenly you are sickened by the bloody mess that is still clinging to the bone.  Ugh! you say and you leave it for good. 

Bye!!!