R Reid > wrote:

>I am new to cooking in a way LOL I am 24 just getting my own place.

>Like a lot of people I like my steaks now and then.

>Is there a way to make them tender when cooking or whats the best piece
>to buy in the food stores?

Here's my opinion:

If you are in the U.S., and wish to spend the money on a really
good steak, there are basically two ways to go: a New York steak
(also called a strip steak), or a rib-eye (sometimes called
a Market Steak). The rib-eye has larger areas of fattiness
and for this reason many people prefer a New York, but the
rib-eye also has a little more flavor.

If you go with either of the above, and they are USDA choice
or better, then you're in good shape and you do not need to
tenderize them.

There are other options, such as grass-fed beef, if you want
to fine-tune your selection -- the grass-fed is even more
flavorful but not as tender. And there are other cuts
of steak, including filet mignon, T-bone, porterhouse, and
bavette, but for an initial foray into doing this I'd
stick with New York or rib-eye.

Any good-quality U.S. supermarket with a meat counter that's
doing decent turnover will be able to sell you exactly what
you want.

There are of course different ways to cook a steak but pan-frying
in a cast iron (or other heavy) skillet works perfectly.

Good luck!

S.