I'm the chef and owner of a steakhouse in Dallas, so you'd probably assume that filet, sirloin, and rib-eye are what I usually eat at home. For a change from traditional cuts, try skirt steak. This flavorful cut knows how to show off seasonings, as with this Korean-style marinated version.
Skirt steak is a long belt of meat from the belly of the steer.
It's a thin cut with a visible grain, sort of like a loosely woven version of flank steak. You might not reach for this cut because you're probably used to buying more familiar types of steak. But skirt steak is a big treat when you cook it right. Sear or grill it quickly, slice it thin, and you'll have a lean, juicy steak with plenty of flavor. Trim the top layer of fat from the steak.