The Affordable Steak Cut Bobby Flay Never Underestimates

Selecting a tasty steak cut is understandably intimidating, especially when a tight budget is involved. Yet if there's one person to ask regarding a great-value beef purchase, it's Bobby Flay. The celebrity chef, restaurant owner (and yes, he sometimes will cook in his establishments), and television host knows his way around a cut of meat — he expresses a special fondness for hanger steak. "It has a wonderful flavor. It's actually called butcher's fillet, " Flay noted in a Facebook video.

Hanger steak hails from the short plate, an exercised region that's full of connective tissue, but nevertheless shines under high heat. As per his speciality, Bobby Flay prepares the cut on the grill to a perfect medium rare, a doneness you'll want to replicate at home. When either over- or undercooked, hanger steak is predisposed to chewiness, so it's not a bad idea to grab a thermometer to nail the perfect doneness of 130 degrees Fahrenheit (make sure you take it off the heat at 120 or 125, as its temperature will continue to rise).

Furthermore, the beef cut's composition makes it terrific for absorbing marinade. You can go with a European-inspired lemon juice and garlic or take inspiration from Korea with apple juice and soy sauce. Low on time? Try out Bobby Flay's route, coating the steak in an earthy cumin-based rub. Then sear the cut on a grill, and the hanger steak's highly regarded status becomes clear.

Since its original status as a butcher's secret, hanger steak has increasingly come into the limelight. The cut was one of Anthony Bourdain's favorites and has also received coverage from the likes of Geoffrey Zakarian, Martha Stewart, and Emeril Lagasse. Certainly, the price is an attractive quality — but what else makes the steak so beloved?

The bold, beef-forward flavor is a prominent selling point; some even liken it to ribeye. The meat's accompanied by a hint of nutty gaminess, a quality that appealed to Bourdain. Yet all the while, the meat's texture is appealing; "You can do a lot of things with this very tender cut of meat," Emeril Lagasse noted (via YouTube). Such texture and flavor make for an intriguing combination that shines with the proper preparation.

When buying the cut from a butcher, there's often an external layer of connective tissue and fat, as well as a layer of sinew running through the center. To avoid unwanted chewiness, it's best to trim away this tissue. Slice away at the exterior scraps with a butcher's knife, and pull off the interior sinew, thereby readying the steak for preparation. And once prepared, it's equally critical to slice the meat against the grain; hanger steak comes out extra chewy when improperly cut. Note these added steps, and you'll be set to enjoy this bargain steak.