The Affordable Steak Cut Bobby Flay Recommends Over Ribeye Or Filet Mignon (It Takes Way Less Effort To Perfect)

The most expensive steaks are so manifestly delicious that it can sometimes seem goofy to even bother recommending them. Of course, your everyday T-bone or porterhouse will typically turn out better than some other, harder-to-handle selections; they're prized, and priced, for their consistent quality. So, it's always notable when a culinary luminary strays from the usual extravagant favorites to champion a less beloved cut. And none other than the Food Network's Bobby Flay sang the praises of the relatively more affordable skirt steak in a chat with Food & Wine.

Flay even eschewed the virtues of famously desirable ribeyes and filet mignons as a home cook's best bet for beefy success. The former's fat doesn't always melt just right, leaving an unpleasantly chewy bite, he told the outlet. The latter's leanness can likewise make it harder to perfect. But Flay claimed that a skirt is "fabulous" when properly seasoned, cooked over high heat, and sliced against the grain for maximum tenderness. A little extra prep can further guarantee a yielding, flavorful bite.

A skirt steak is the long, thin expanse of muscle sourced from the cow's diaphragm. It's already pretty tasty, nicely marbled and rich with inimitable beefiness before it even leaves the butcher's counter. But it's also naturally tough, being that it comes from a fairly hardworking part of the animal. So, a marinade is practically compulsory to break down its fibers into something pleasantly palatable.

A great marinade can be almost anything you want it to be, provided it contains an acid, a fat, the seasonings of your desire, and often enough, a little something sweet. Bobby Flay is a fan of marinating his skirt steaks in a vinegary green chimichurri redolent with parsley, oregano, and mint. Even just 30 minutes can make an impact, and you actually don't want to marinate skirt steak for too long, or it could break down to mush; something like half your workday in the refrigerator is just fine.

Skirt steak is also just as terrific on the stovetop or under the broiler. And there are even more expert trimming, searing, and finishing tips and tricks that will help you cook skirt steak perfectly every time. Flay, for what it's worth, has also been known to serve simply charred slices of his favorite underrated cut with a sauce made of cilantro, mint, Greek yogurt, jalapeños, and honey, among other ingredients.