Red, Im in KC bro. Were pretty fond of our steaks as well....LOL.
I cook two cuts: Ribeye's and T-bones. These are my 'specialties'. I always pick my own, and while I do not butcher my own cow (as I'm sure you do...LMAO) I do pick based off of two factors; marbling and aging.
I would love to get together and throw a couple on the grill this summer Red. Hell, were only about 3 hours apart afterall.
You bring some of your steaks (They do sound good, I'm not denying that!) and I will cook em. I will make you a special drink that ensures you don't remember anything that happens to you.