If you follow a few basic steps, great-value cuts of beef can be the best-tasting too. To start, season steaks very well with salt and pepper (use more than you think - it falls off in the pan). Cook over medium-high heat to desired doneness, but don't overdo it, because it'll stay hot during the next step, which is to let it rest on a board or plate. After a few minutes of resting off heat, slice perpendicular to the muscle fibers (against the grain) - this gives you tender steak at a nice price.
