LogFAQs > #927770671

hypnox posted...

My favorite is Ribeye steak grilled with coals and wood under very high heat cooked to rare.

The one I cook most however is skirt/flank steak as I do It on a pan in my kitchen. A lot less prep and clean up.

Both seasoned with salt and pepper and finished with butter.

There's so many different kinds of steak. I know barely anything about them. Are those like the small pieces?

Krazy_Kirby posted...

pastrami.

preferably on a sub (hot)

I never had it, but it smells good, from what I can remember...

Aaantlion posted...

I can't even choose the meat, let alone how it's prepared =x (Unless meat counts fish, then stuffed lobster)

I think lobster would count. It's technically meat, right?
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