I like my steaks rare. Usually I tell the waiter I want my steak to
still be mooing. I don't like Tbones or New York strip steak or Sirloin.
Ribeye used to be my favorite but budget-wise not so much.

Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
great flavor but are messy to work with.

I have had filet mignon/tenderloin steak once-tender, but wasn't my
favorite.

Prime rib can be good or not good, depending on the cook. I like shaved
prime rib on a hard roll best.

So the other day I was at a SuperTarget grocery store and paused to look
at the meats. They had Guy Fieri packaged marinated meats including a
Tri Tip steak which I had never seen. $16!

Moving on down the row I came to a skirt steak. Never heard of it before
but it had lots of fat on the surface. $5.99lb was ok for me so I bought
it. I placed it on the grill-when I went to flip it I discovered skirt
steak is actually scarf steak-very long and narrow. So I had not
unfolded the steak before placing on the grill! lol

Googled it later and learned that skirt steak is the diaphragm muscle of
the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
was delicious-very flavorful. Very long strands in the meat, interesting
to slice. Reminded me of brisket (I don't like flavor of brisket)
because of how red the meat was even after cooking quite awhile.

I think the only steak I have yet to try is flank steak-it never has any
fat on it in the packages is why I have avoided it up to now-but the
cooking shows are always using it so I may give it a try one of these
days.