The secret to an excellent steak is cooking it so that each bite simply melts in the mouth.  There's nothing worse than having to gnaw on some hunk of meat fresh off the cow.  Three well known methods will tenderize steak, but only two can safely be done at home.  Letting meat age is too fraught with peril to attempt and requires controlled environments that an ordinary refrigerator cannot achieve.

Many people use enzymes and the most common is derived from the Papaya fruit.  This unnatural method actually breaks down the meat with a digestive enzyme and the results, while generally palatable, can be compared to chewing cud or something worse.

The method known for centuries to create the finest dining experience is physically bruising the meat with force.  A tool called a tenderizing mallet is sold for this purpose and is sort of like a large wooden hammer.  The meat is pounded and this causes a breakdown of the larger tissue structure and releases more of the juices that will result in a stronger flavor.  Using a common hammer will only make a mess and will not generate uniform results.  For the finest dining experience it is important to beat your meat before the cooking process is initiated.

the secret is cooking it SLOW!!!

One must not abuse the meat too much.  For a properly cooked steak the fire must be hot but the steak must be shown the fire and exposed to it only until it stops begging for mercy.  This will ensure a singed steak with plenty of "juices" (that is short for blood).

I have read Texas Monthly many times but I have stopped as it is too difficult to find the articles among the ads.  They must be very rich from their advertising, but I don't see how they get people to continue to buy their magazine with all those ads.

Ba-

Cook your roasts, chili, BBQ and so forth slowly.  If you cook a steak slowly it will be a fine replacement for your belt if it is big enough.  If not you can use it to resole your shoes.

I find that beating the meat works well if you are going to fry say veal medallions or round steak.  If you are cooking a nice steak you must not beat your meat as that will injure it.  Grill fast and hot.  Both Ruth's Chris and Morton's use a really hot oven.  Flemming's is over rated (so is Morton's if you ask me).  

No steak should ever be cooked more than medium and really even medium is over cooked.  If you like your steak well done I would suggest switching to chicken fried steak or possibly a ham sandwich.  They are cheaper and will taste better than the leather you are eating now.

There is only one recipe for steaks:

            High heat, cook quick.
            Dark on the outside, red on the inside.
            Salt and pepper if you must.

Discard any other recipes in a place they cannot be found.  Some fool may find it and use it if you are not careful.

Salt and pepper liberally.  Cook at 5000 degrees for 30 minutes.  Enjoy!

Who can afford steak?