Buy your beef from a local rancher and have the cow slaughtered in late spring. Keep it in the deep freeze, do not buy beef out of season.
Buy a young cow that has gotten lean from winter, and now fattened a bit on tender spring grasses and wildflowers. This combines young tender muscle with a sweet fats. Have you ever smelled a feedlot, why would you want to eat anything from there. I go in with neighbors and find a quarter cow lasts us most of the year.
Get your cow butchered properly. None of these industrial meat packing plants.
Prepare the steak with a little salt. Chop up some mushrooms and red peppers, and other vegetables such as cucumber, broccoli or asparagus. Whatever is in season. Put olive oil on the vegetables.
Close up the grill and heat it up to about 500 degrees. Get the cast iron hot. Now open then grill and either move the coals away to indirect heat or turn the gas down low. Put the steak on it and let the hot cast iron mark your beef. Put the vegetables on some foil or a basket and close up the grill with the steak and vegetables together.
Close the grill and wait a bit. Your grill should be between 250 and 300 degrees. I find that cooking at a lower temperature allows the fat to melt into the beef instead of getting tough and gristly. Melting the fat is the key to the whole process. That delicious flower and spring grass fed fat will melt into the muscle and create a tender, moist and delicious steak. The aroma of the vegetables and added humidity as they grill alongside the beef will keep your steak from drying out.
Check periodically you will know when to turn the steak when the fat on the streak looks like melting butter. After you turn the steak put the vegetables on top the steak and cook until you have it medium rare to medium.
Now remove the steak. Now wait. You must let the steak cool. If you cut the steak too soon the fat will be pushed out and the steak will lose its flavor. You must let the temperature drop to about 120 degrees F before you serve.
I find that steak prepared thusly is quite flavorful. The meat requires no aging or marinade in my opinion. Eat the vegetables and meat together and drink some hearty red wine or an stout beer.