Easy choose an already tender cut of steak. Most people refer to any cut of beef as a steak so this where we must start, but be prepared to pay more than 2.00/lb.
I am, and just about everyone else that ques is a huge fan of rib eyes. I find your choice(this is also a crucial part in selecting beef, by the usda grading system) cuts in the 5.99 to 11.99 per pound range. Might seem like a lot but these are the same exact steak the average steak house will sell you for 18.99 for a 12 ounce cut. New yorks(kansas city) strips are good, as are porterhouse/tbones.
Now the next part is preparing it. KISS(keep is simple stupid). a very light coating of the steak with olive oil, kosher salt or sea salts are fine with a dash of CBP(crushed black pepper). I love me some garlic too so throw it on. You need to let it come to temp(do not throw a fridge cold "steak" onto a very hot grill. The outside will cook way too fast and the middle will still be raw. I do not mean undercooked like rare, medium rare, i mean raw. After seasoning the steak let it sit and let the internal temp raise about 30-45 minutes. do not worry, unless you live in iraq your house will not allow it to raise too quick and you are still in the usda guidelines of being safe.
prepare your fire in the meantime. charcoal, gas, whatever. make sure it is hot(around the 500-600 degree range at the grate). after it has settled in, and the 30 or so minutes have passed, throw that baby on. here is the tricky part, LEAVE IT THE FUCK ALONE. This isnt a clit, there is no reason to play with it. About three to four minutes in, give it a 30 to 45 degree turn(not flip, turn). This is only for grill marks, nothing more. About two minutes after that, flip. this will be the only time to flip, we are not playing pogs in junior high. At this point you will get the temp of the steak to your liking(125 is a good medium rare because there is a temp rise after pulling it, i will explain below).
Now, the last and most crucial part will be a two part explanation(because I have not gone into enough detail yet). Part one is how do you like your meat? Do not say bloody because there is no blood in the meat(they are hemoglobins). the closer to medium rare that you keep it the juicier it will be. Under that and the steak doesn't really have a chance to break down in the tissue. Over medium and the juices start going bye bye and it will become drier than a desert and the tissues will start to toughen up. This is why everyone says medium rare is the perfect steak(although people will argue preferences). One word is stay away from WELL THE FUCK DONE. Carcinogens have been associated with over cooking steaks, I could be wrong though as I live in CA and everything in this state causes cancer.
Two parts you say. After you get the steak to your final product put it on a plate and let it REST. I was once told, why should it rest, i have done all the work and i am hungry. Let it rest for 10 minutes or so allowing the juices to redistribute. if you cut into it early all the juices will be lost on your plate and the steak will dry out. While it is resting you can give it a nice shot of butter(you heard it butter). This will act as a flavor seal on the outside. Just take the stick and pretend it is an ear of corn. Trace the whole steak and wait, wait, wait.
Its time, eat it, feel fat, and repeat 9 times a week.
All this only applies to already tender cuts of meat. London broils, etc... are tough cuts that need to be slow cooked some how(smoker, crock pot, oven) to make tender.
Here are some USDA prime courtesy of Costco
Now that is medium rare. If you do it right, there is ZERO need for any crazy sauces, a-1's are anything. The meat will be so juicy that you would need a cigarette even if you didn't smoke after making sweet love to it.
