See this guy? That’s Trevor Runyon.

And this weekend, he really, really, really wanted a steak.

So much so, that he snuck into a grocery store just before closing and prepared himself a feast after everyone left.

Runyon devoured SIX steaks (cooked right in the store), some beer, shrimp and birthday cake.

Our hungry friend was not so smart, though, as he fell asleep and was discovered the next morning.

Now, I get a hankering for a steak myself quite often, but I have never considered this method for obtaining one — or six.

I like to eat mine at home (after I have purchased them, mind you) and then I can fall asleep wherever I want without fear of being discovered.

That’s just how I roll.

Trevor, here’s a link to order your steaks online.  That way, you can eat them on your couch and take a little nap right there. The legal way.

You’re welcome.

Photo courtesy of AP via DailyMail.co.uk.

Unless you’ve been living under a rock, you know that the Super Bowl is THIS SUNDAY.

And even our beloved steak is getting into the act in the form of a friendly wager.

Check out this article from TheTownTalk.com:

Latest Super Bowl wager: La. shrimp vs. Indiana steak

The latest Super Bowl wager pits La. shrimp from the Gulf of Mexico against prime Indiana steak.

The Indianapolis Colts and New Orleans Saints will square off in the Super Bowl on Sunday, Feb. 7.

Congressmen Anh “Joseph” Cao of Louisiana and Dan Burton of Indiana decided to bet each other on the winner.

If the Colts win, Cao will ship five pounds of Louisiana Gulf shrimp to Indianapolis. If the Saints win, Burton will ship five pounds of prime Indiana steak to New Orleans.

The representatives offered the following remarks after shaking hands:

“The Saints’ motto all season has been ‘Finish Strong,’ and I expect that is exactly what they’ll do this Sunday in Miami. Congressman Burton, on behalf of the Who Dat Nation, we like our steaks medium rare,” Cao said.

“I very much look forward to enjoying some Louisiana Gulf shrimp,” said Rep. Burton as he purchased cocktail sauce, “and I’m really appreciative to Congressman Cao for offering to supplement our victory party with this dish. Go, Colts!”

Photo courtesy of Travel Channel via Nola.com.

Okay, this recipe mixes two flavors many people crave — the ultimate in tender beef (the filet mignon) with tasty, distinctive shellfish (your choice of lobster, crab or shrimp).

It’s a little twist on the old “Surf and Turf” theme, combining the “surf” part right into the butter that will flavor the steak itself.

Utter genious.

And, it’s a simple recipe for steak butter you can try at home! I’m thrilled!

Give it a try!  

Grilled Filet with Shellfish Butter

(Serves four)

4 6oz. Filet Mignon

8 oz. Shells (Lobster, crab or shrimp)

8 oz. Butter

¼ Cup chopped Carrot

¼ Cup chopped Celery

½ Cup chopped Onion

1 clove Garlic, chopped

1 tsp. Tomato Paste

2 Tbsp. Brandy (optional)

2 sprigs Tarragon (optional)

Salt and Pepper

In a medium saucepan, sweat the onion, carrot and celery until soft, in 1 tsp. of the butter.  Add the garlic, tarragon and tomato paste and shells and cook for several minutes, stirring regularly.  If using shrimp shells, they should turn pink, since crab and lobster are already cooked, just break up the shells with a spoon or meat tenderizer if they are too thick.  Add brandy to deglaze and cook until almost dry.  Add the remaining butter. 

Cook over low heat for twenty minutes, stirring regularly.  Strain through a fine meshed strainer into a bowl and place in the refrigerator.  Once the butter has nearly set, spoon onto a sheet of plastic wrap and roll into a log, tying the ends tightly and return to the refrigerator.

Season the filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.  Slice the butter into thick slices and place on top of the filet while it is resting.  The heat from the filet should start melting to butter, if it doesn’t place it under a broiler for around fifteen seconds.