[Link: seriouseats.com]

Pretty much applies to any decent cut of beef. The main thing is to salt 1 hour before. As the article states the salt will pull the moisture from the steak mix with salt and then the steak will pull the salt water back inside.

If you want to mix it up a bit...
[Link: oakridgebbq.com]

Also Oakridge Habanero Death Dust is great on everything! Eggs, Soup, Chicken everything.

[Link: oakridgebbq.com]