I promised my personal butcher, Antwan, I’d stop into the fancy grocery store this weekend to buy meat. I had no idea I’d come home with beef, personal recommendations and cooking instructions. 

I have to admit, I was skeptical. 

Here’s this kid giving me crap in class on Friday about not having seen me in the grocery store to buy meat from him. Antwan is a butcher at the fancy grocery store. He’s also a full-time student and is quite a character. 

I like students with a sense of humor, like those who will give me grief about not buying meat from them. That doesn’t happen often, friends. 

So, on Antwan’s suggestion, I bought one strip steak and two twice baked potatoes for dinner this evening and lunch tomorrow. He was very helpful in instructing me on how to cook both the steak and the potato. 

A note on the photo below, he included a handwritten note on the meat wrapper. 
In case you can’t see it: “butter, broil 5 mins both sides. bake 350 for 10-15 minutes. enjoy. :)”

You guys, I was so happy not to have to crack a large French cookbook tonight to make beef that I didn’t even make a face when he said, essentially, to butter the beef. Then I got home and was like, what? Did he really say that?

Here’s my buttered beef, as instructed. At this point I realized I was using more butter, just like I’ve been doing since I started the Julia Project. I think I’ve used 17 bazillion pounds of butter in the last three months. 

But, do you know what? After the beef buttering moment of doubt here’s what I did: I dried the beef before I buttered it. 

That’s right! You saw it in print! I DRIED THE BEEF SO IT WOULD BROWN PROPERLY, JUST LIKE JULIA TAUGHT ME TO!

BOOM!

Note for Antwan: I broiled it on High and baked for 20 minutes at the same time as the potatoes. 

Chopped, here I come! I can dry beef, butter it, broil it, bake it and not kill people with food poisoning.

So far. 

Thanks, Antwan.