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how can i prepare a juicy steak thats is soft with some gravy like any steak house?

I want to prepare a steak on gas grill, but the last time i prepared it was too tough to bite. how may i make one that is juicy. i need all the advice starting from the raw meat. i want my steak to come with a little bit of gravy unlike a conventional steak sauce, and i wonder how they are prepared in the steak house. can someune please help?

Public Comments

1. Marinate with Montreal Steak Spice for 2-3 hrs - save the marinate to make your gravy - grill and it's the best.
2. invite gordon ramsay to your house and he could do it,but make sure that your fridge is clean as he shouts and swears at you if its not.
3. The secret of a good steak is the cut of meat, so if your meat is an inferior cut you might as well casserole it. Best cuts are sirloin (porterhouse) scotch fillet and eye fillet. sometimes you can land a decent piece of rump steak if you're lucky. Another point, the longer you cook the steak the tougher it gets, you want a nice juicy tender steak do not cook it past medium rare. The test is simple hold your hand normally and feel the base of the thumb for toughness. hand held normally this is how a rare steak would feel, if you put together your thumb and index finger, medium rare, thumb touches middle finger, medium, thumb and ring finger, medium well done, thumb and pinky, god have mercy on your soul... Another important rule, let the steak "rest" on a plate for the same duration it was on the grill. As for me I eat my steak "blue" I put the steak on the grill on one side for 2 minutes and turn over for another 2 minutes....
4. I find the ribeye steak the best. It is well marbled (fat content) and very tender IF YOU DON'T COOK IT TO LEATHER. The instructions another answerer gave you is correct, medium rare is the best. When the steak reaches Medium, it begins to get leathery. As for the gravy, I like to use the drippings from my cooked meat, although you won't have that option with 'grilling' your steak. So the marinating idea is OK, or you could make your own gravy using butter, some beef stock and some "kitchen bouquet" browning sauce, some flour and maybe a little half and half.... or, You could cheat and buy packaged gravy mix and "kick it up a notch" with some butter and a little cream. You will have to play around with it some. I like mushrooms in my gravy too.. but I MUST HAVE real butter in it.