Butcher’s Steaks

Restaurant chefs and home cooks alike are discovering butcher's steaks—so-named because, for generations, the men behind the meat counter kept these delicious cuts for themselves. This category includes flank, flat iron, hanger and skirt. Distinguished by a rich, beefy flavor, the steaks are ideal for strong marinades and spicy rubs, and are typically grilled or broiled. For the best taste and texture, cook them no more than medium-rare, then slice them thinly across the grain.