LogFAQs > #885298159

steak, preferably a short loin cut served blue rare with strongly seared exterior (this requires grill temps of ~600-700F)

i used to be a porterhouse guy but i dont get much flavor out of the tenderloin side and you lose too much to the bone. similarly, ribeye has too many chunks of solid fat for me, and it has to be cooked medium rare to have even a chance of liquidating those.

ny strip forever.

i also enjoy sirloin because i am a peasant.
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