You wanna have a real steak...take a cut of your choice (sirlion, rib eye etc.) put it in a plastic bag, seal it and hang the meat with a wire in your fridge for a couple of days ( I have managed a week), make sure you cut a small hole at the bottom of the bag for the blood to come out of the bag (place a bowl below the bag). Ideal steak meat is atleast 2 - 3 weeks mature. I know a South African who matures his meat for atleast 3 weeks at a time in his very own fridge.
Even if you do it for 3 - 4 days you will feel the difference. Once you have done some sort of maturing...the steaks can be cooked up in (with minimum of marination) in 6-8 minutes a side on high heat in a grilling pan...
If you have a grill which can go upto 450F...it only takes 3 minutes a side for a perfect steak.
btw the marbelling effect...it's because of the maturity...the yellower it is the better.
