Know the Steak

• Don't fall for the hype of buying one cut of steak over another. While the prices may vary and make you think one cut is better than the other, the truth is that as long as you stick to a core group of steak cuts you really can't go wrong. The New York strip, the ribeye, the porterhouse, filet mignon and the T-bone are all wonderful steaks that are hard to mess up unless you overcook them. They are all well marbled--meaning they have a good mix of meat and fat, which keeps the steak tender and juicy while cooking--and are easy to find at the local grocery store or meat market.
  
  

Preparing the Steak

• To prepare steak, you can either marinate them in a sealed bag for four hours up to a full day, or you can just cook them up as is and experience their natural flavors.
  To marinate, put the marinade in a bag and add the steaks. Put them in the refrigerator to allow the juices to infuse with the meat. When finished marinating, pull the steaks out and cook either on the grill or in the kitchen. If you go for a more natural taste, simply pull the steaks out of the refrigerator about 45 minutes before you intend on cooking them to help seal in the juices by normalizing the temperature of the meat. Brush the steaks with oil and then season generously. If you want to add salt, feel free. The salt won't be on the steak long enough to begin to dry it out, as many people think, and this often helps create a tasty crust on the outside of the meat.
  
  

On a Grill

• Preheat your grill and place the steaks directly on the grate. Now don't touch it. Steaks should only be moved on the grill when they are being flipped and the rule of thumb is to only flip a steak once. Allow the steak to cook three to four minutes, for a medium steak, and then flip with a spatula or tongs and cook for four to five more minutes. Check the steak by pushing on the meat with your finger--though be careful not to burn yourself. A steak that gives very easy to touch and has no juices on the surface is medium-rare to medium. A steak that has very little juices and is only slightly firm to the touch is medium to medium-well. A steak that is firm to the touch and is covered in surface juices is well done.
  
  

In the Kitchen

• Preheat the oven to 500 degrees F and preheat a heavy skillet, preferably one of cast iron. Place the oiled steak in the non-oiled pan and let it sizzle for a minute. Move slightly with a spatula or tongs to keep it from sticking and let it cook for another minute. Flip the steak and allow it to cook for two minutes. Place the pan, still containing the steak, in the oven and let cook for six minutes, depending on the thickness, and then test the steak to verify it is cooked to your liking by using a meat thermometer or pushing on it. Never cut a steak to see how well it is cooked. Flip and place back in the oven if more cooking is needed.
  
  

Wait For It

• Once the steak is finished cooking, transfer it to a plate and cover it with aluminum foil. Allow it to sit for 10 minutes before serving. This will trap the juices inside of the steak instead of letting them flow freely out of the meat and onto the plate, which is what would happen if the steak was cut too early.