Flap steak comes from the cow's bottom sirloin, and while it's not quite as flavorful as fine cuts, it's still worth cooking.

Flap steak doesn't have tremendous name recognition. However, this cut will reward you with great flavor and texture if you know how to cook it.

As a thinner cut of beef that can be on the tough side, skirt steak often gets a bad wrap. When used in the right way, it can be absolutely delicious.

Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors Filet mignon is one of the most expensive cuts on the menu because it plays well ...