I don’t have any luck buying steaks. They look good, and when I serve them they are not.
My favorite cut is the Rib Eye. 1 lb. Marinate in regular BBQ sauce, Montreal Steak Seasoning and Coca Cola. Let set for two days in fridge. The Coke tenderizes the meat. Cook on a Grill. Medium Rare. Not in an oven. The oven is for Prime Rib.
Go to Sam’s Club and buy yourself a PISMO (peeled, intact, side muscle off beef tenderloin.) Then get online and go to Alton Brown’s spot on the Food Network website. I believe he’s got instructions there for cutting and trimming the PISMO.
Or - You can do what I do and just hack it into huge chunks about 1-1/2 to 2 inches think. You’ll be able to char them on the outside without damaging the good bloddy red stuff in the middle.
Slap a little seasoning on, and grill.
By the way, I usually pay around $65 - $80 for the PISMO and it yields around 5 - 7 dinners for two big eaters, or three of more modest appetite.
My favorite cut is the rib eye—bone-in preferred, but I’ll take that steak any way. Second favorite is NY Strip...while these are more expensive cuts, they go on sale, and we usually stock up on them when they do.. They freeze well, esp. after vacuum storage. If you live near a Wegman’s, that’s the place to get them.