Choose a tender cut: ribeye, tenderloin, strip steak, or sirloin
Buy steak with good marbling
Use a meat mallet or tenderizer on tougher cuts
Salt the steak ahead of time
Let the steak rest at room temperature before cooking
Pat the steak dry before cooking
Cook over high heat
Do not overcook
Use a meat thermometer
Remove the steak from heat before it reaches final doneness
Rest the steak after cooking
Slice against the grain
Marinate tougher cuts
Use acidic ingredients in marinades sparingly
Avoid piercing the steak too much while cooking
Baste with butter near the end of cooking
Use the reverse-sear method for thick steaks
Use sous vide for precise tenderness
Cut away excess connective tissue before cooking