The ONLY reasons I don’t buy beef more often is because #1..The price in my area has shot up over the last year
#2..I’m still learning how to cook it so that it’s tender, and without taking all bleeping day to get that way. No, I don’t have my own Grill handy.
Sous Vide. You can cook tough, cheap cuts of meat in a sous vide bath at 129 deg for 48 hrs and have tender, medium rare, steak even off a chuck roast.
I only cook beef on my Weber Kettle charcoal grill. It's pretty easy. They make a little one (Smokey Joe) if you don't have much space.
As already mentioned, sous vide, though I usually cook a steak at 124f for 2 hours, a bit longer for tri-tips or other tougher cuts. Cast iron is just as good as a grill, sometimes better. While it’s hard to believe until you figure it out, cast iron is just as easy to clean as a non stick pan.
Purchase a good thick steak. Heat butter in a hot frying pan. Cook steak about three minutes on each side, depending on the thickness and preferences. The more well done the tougher it becomes.. Flip and do other side. Salt and pepper only for seasoning. Steak should be seared on outside, juicy and tender 8n inside.
Helpful tip. I take my store bought beef and leave it in the refrigerator for about a week. Tenderizes green beef very well.
Sous Vide and Reverse sear! Only way to go with steaks unless you smoke them..