While having a nice, dry-aged Ribeye, NY Strip, T-Bone or Porterhouse is darned hard to beat, many of us don't/won't/can't shell out that kind of dough on a regular basis. While proper cooking and resting are still most important to making a good steak there are two items I never go without when grilling less expensive cuts of meat.
I've found the often good-flavored-but-tough-as-oil-boiled-shoe-leather Chuck and the lesser Sirloin cuts even come out great using these two things.
Any other favorites?
