The keys to a good, tender steak are time, temperature, and flavors. I like garlic, herbs, and butter. Pretty standard. You can find recipes for any variation you like. I get my beef from my sister up in Idaho. She raises cows on her beautiful pasture, and I've recently bought a side(half) of beef. Raised, butcher, and wrapped, for $4 per pound. We came home with 300ish pounds of beef.