Here's some tips on how to make a good steak
1. Cut meat (roast) into 1 inch steaks (if necessary)
2. Measure 3/4 teaspoon salt per lb of meat and about 1/4 teaspoon black pepper (for example 20lbs of steaks would be 15 teaspoons or 1/3 cup salt...for more info click here). If you use kosher salt, use a little more. Pour it into a bowl and mix salt and pepper
3. Sprinkle the salt/pepper mix onto the steak on both sides. Distribute it evenly between all pieces.
4. Let it sit for 1-2 hours in the fridge. (the salt needs to penetrate to the core) If you cook it too soon, you get a bland inside and if you let it sit too long, it begins to alter the structure (usually after 4 hrs).
5. Grill it or pan fry it (I do about 3-5 minutes on each side, but this depends on how hot the grill is, how thick the steak is, how well done the meat is...personal preference)
6. Allow the meat to sit covered for about 15 minutes as soon as it comes off the grill (I like to put it in a tray with an another upside down aluminum tray on top as a lid) More info here.
7. Serve meat.
Recommendations: I like ribeye ($4+ per lb) or NY steak ($4+ per lb). A more economical choice would be top sirloin, which is around $3/lb on sale. The tougher the meat, the thinner you should slice it. (tougher steaks would be better at 1/2" thick)