How would you like that done? Does this question typically refer to your laundry? Of course not. The answer is usually rare, medium or, the inexcusable, well done.

The steak is one of the most beloved entrees on any restaurant menu. Most preparations are simple and the sole intentional flavor is beefiness. One bovine cut that is a hidden treasure throughout the carnivore community is the hanger steak.

The hanger steak, also known as the butcher's tender, is part of the diaphragm attached to the kidney between the last rib and the loin. There is only one hanger steak per animal, and it tends to be grainy with a significant inedible membrane winding through the center.

Sound unappealing. Well there is a reason the hanger steak is also known as the butcher's tender. It is delicious. The kind of secret that lobster and tomatoes used to be before the upper class got a hold of them.

I was first introduced to the hanger steak while working at a steakhouse in New York City. When asked what I would like for my first manager's meal, I said “I'll have a steak.” My answer was met with a roll of the eyes and a quick hop into the kitchen. Ten minutes later a strange shaped steak was put in front of me.

I devoured it.

The chef explained to me that the entree was simply a grilled hanger steak. A what? He explained what it was and how it was prepared.

Information this good needs to be told to the masses.

In my subsequent trips back home, I told my parents of this mysterious steak. They had to try it. Being unavailable in most groceries, my father spoke with a local butcher and hooked us up with a pound and a half of meat. The butcher removed the membrane which separated the steak into three smaller steaks. My first attempt was good but did not come close to what my chef had prepared for me. I have happily mastered the hanger steak and am amazed how surprisingly simple it really is to cook.

The key to preparing a good hanger steak is marinating. The steak is tough and needs to be marinated at least eight hours or overnight. Marinades can be purchased, but tend to be salty. A simple recipe would be two parts acid to one part oil and include some seasonings.

Depending on the flavor enhancement you are looking for, the following acidic suggestions can be made: balsamic vinegar, red wine vinegar, lime, lemon, orange or rice wine. After that, add oil: vegetable oil or soybean oil are great. Olive oil is too strong in comparison with the acids. As for the seasonings, the spice cabinet is at your disposal. Are you looking for an Asian flair? A dash of sesame oil, ginger, soy and scallions give the steak a super flavor. Maybe something south of the border? Cilantro, tequila and a few chilies mixed with lime and soybean make a fantastic marinade. A typical standby is to mix balsamic vinegar, vegetable oil, garlic, crushed whole peppercorns, a few bay leaves and a teaspoon of Dijon mustard. The main thing to remember is to marinate for more than eight hours.

After waiting the appropriate amount of time, cook. The hanger steak can not be cooked beyond medium rare. If you enjoy a steak well done then this is not the steak for you.

The hanger is cooked over dry heat either on a grill or in a fry pan. Both cooking implements must be extremely hot before placing the meat on them. If frying, we want to sear the first side for at least three to five minutes or when there forms a dark crust; not burnt but caramelized. Flip the steak and cook until it feels like the fleshy part of your facial cheek. Remove the steak, lightly cover with tin foil and deglaze the pan with either sherry cooking wine or red wine and hold off to the side to use as a steak sauce. If grilling, follow the same steps except for the deglazing. When in doubt of the doneness of the steak, you can always take its temperature or put a small slice in the thickest part of the steak to see its color. We are looking for a bright pink.

Don't forget about carry-over cooking. The steak will continue to cook even after it is taken off the grill or fry pan.

The steak should be warm and can be served with any number of complements. Oddly enough the best part of cooking the steak is the lingering aroma of a well made steak. Reminiscent of the sidewalks outside of Smith and Wollensky, you will salivate until the next time you cook a great steak.

Valerie Usowski, an Auburn native, is currently banquet

manager at the Auburn Holiday Inn and a Culinary Institute of America graduate