I just had two scrambled eggs and a skirt steak fried in butter on a cast
iron skillet. Nothing like a good LC breakfast to get me going. I really
like skirt steak when I can't barbeque--it is the only cut of beef that I've
found that comes out decent on the stovetop. The butter makes it brown and
crispy on the outside. I'm not sure what the cast iron contributes, but it
turns out better compared to my stainless and nonstick skillets. Mmmm good.
General fitness, health and nutrition · Public discussion
Pan fried skirt steak. Mmmm.
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- 4 August 2005
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Quoted message said:
I'm not sure what the cast iron contributes
Even heat distribution.
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