My answer would be
type of meat.. I usually go for tenderloin for recipe that does not call for marinating.. And
cooking oil.. In Asian cuisine, people marinate the meat with spices and a little bit of cooking oil, leave it overnight in the refrigerator, then you will get tender, tastier steak.
Here is some ideas:
Easy: Go to grocery store and look for Weber mix "Black Peppercorn".
You need 1/4 cup of water, 1/4 cup of cooking oil or olive oil and 2 tbsp vinegar.
Marinate the steaks in refrigerator overnight...
Leave at room temperature before cooking..
Medium heat, 4-5 min on each side.
This is very tasty and very easy...
If you would prefer something more elegant... You might like to try this one.
Steak Au Poivre
* 4 tenderloin steaks, trimmed (original recipe call for sirloin steaks but I like them tender)
* 1 cup black peppercorns
* 1/2 cup plus 1 tablespoon Dijon mustard
* 2 tablespoons olive oil
* 1 pound baking white potatoes, peeled
* Oil for frying
* 1/2 cup minced shallots
* 1 garlic clove, peeled
* 1/4 cup brandy
* 1 cup demi-glace
* 1/4 cup heavy cream
* 1 tablespoon finely chopped fresh parsley leaves
Season the steaks with salt. Coarsley grind the peppercorns in a coffee grinder. With a small knife, spread a tablespoon of mustard on one side. Pack the pepper into the steak. Turn the steaks over and spread another tablespoon of mustard. Pack the pepper into the steak on the second side. Heat the oil in a large skillet over medium heat. Add the steaks and sear for 4 to 5 minutes on each side. Remove the steaks from the pan.
Add the shallots and garlic, and cook, stirring, for 15 seconds. Carefully add the brandy and flame. Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to cook for 1 minute on each side. Remove the steaks and place in the center of each plate. Stir the parsley into the sauce and spoon on top of each steak. Serve.