chimney of coals under one side of the grill grate and cook the steaks full blast from start to finish, flipping occasionally On the stovetop, use a pan cast-iron pan and go for smoking-hot high heat Hanger steaks work well with marinades Finally, hanger steaks are good candidates for sous-vide cooking (see here), as it guarantees that they cook evenly all the way through Cook them in a 125° to 130°F water bath, then finish them off with the highest-possible heat on a grill or the stovetop Slicing and serving: Like any meat, hanger steaks should be allowed to rest for a few minutes after cooking Let it rest, then slice against the grain and serve When properly cooked and sliced, a hanger steak is every bit as tender as a rib-eye Skirt Steak Of all the inexpensive cuts on the cow, skirt is probably the greatest dollar-to-flavor value there is Riddled with plenty of buttery, beefy fat with a deep, rich flavor and a tender, juicy texture, it’s a tough cut not to like Indeed, I’d say that its flavor is even better than the rib-eye and far superior to a relatively bland tenderloin or New York strip That is, it’s a tough cut not to like if you’ve had it cooked and sliced properly All too often, you head out to a midrate taqueria where the skirt steak (known as asfajitas—“little belts”—in Mexico) sits around in piles on the edges of the griddle, slowly overcooking and turning from tender, juicy, steak-fit-for-a-king into your typical tough, leathery, liverytasting taco stuffing Equally bad is the uncle who throws it onto a too-cool grill, forgets to rest it, and then slices it improperly, reducing it to inedibly tough rubber bands Do not be this uncle Your family may still love you, but they certainly won’t like you Also sold as: Fajita meat Where it’s cut from : The outside skirt is the diaphragm muscle of the cow The inside skirt is part of the flank Shopping: The outside skirt is the traditional cut for fajitas, but it is generally sold only to restaurants; you’d be hardpressed to find it retail It comes with a tough membrane attached to it, which needs to be trimmed before it can be cooked Inside skirt is part of the flank, and it is the more widely ... family may still love you, but they certainly won’t like you Also sold as: Fajita meat Where it’s cut from : The outside skirt is the diaphragm muscle of the cow The inside skirt is part of the flank Shopping: The outside... All too often, you head out to a midrate taqueria where the skirt steak (known as asfajitas—“little belts”—in Mexico) sits around in piles on the edges of the griddle, slowly overcooking and turning from tender, juicy,...Skirt Steak Of all the inexpensive cuts on the cow, skirt is probably the greatest dollar-to-flavor value there is Riddled with plenty of buttery, beefy fat with