As delicious as steak is, it can be a complex ingredient, and fortunately, there are all sorts of cooking tricks to make your steak tastes perfect. Even with the perfect recipe, there is nothing better than to have the ideal cut for a perfect steak.

According to chefs, hanger steak or the butcher steak is the most underrated cut. William DeMarco of CRUSH describes it as having “the tenderness of the filet and the flavor of the New York,” and chefs Cory Harwell of Eleven Hospitality Group, Carlos Torres of BLT Steak Waikiki, and Jesse Schenker of 2 Spring all agrees.

David Guas of Bayou Bakery, however, disagrees with the sentiment and added that tri-tip - a delicious, triangular bottom sirloin cut- is better. Kate Kavanaugh of Western Daughters Butcher's Shoppe explains that it comprises only “about a pound and a half of a 900lb steer” and can only be bought from a local butcher shop.

Another underrated cut is tri-tip, which, according to Guas, is the “least expensive, best taste of beef” that has been his go-to meat for grilling. Steve McHugh of Cured agrees with the sentiment, adding that this cut is best with wine.

Hosea Rosenberg of Blackbelly says the truly underrated cut is a marbled chuck cut known as the Denver steak for other beef cuts. Meanwhile, pitmaster Evan LeRoy of LeRoy and Lewis Barbecue eschews traditional steak cuts in favor of beef tongue, while John Lichtenberger of Péché is a huge fan of marrow bones.