steak:

I was going to write this long entry, but I found a site that has many of the same tips I've learned (e.g., let meat come to room temperature before cooking, use tongs, don't move it for the first couple minutes so it doesn't stick).  Good stuff.  It also has all the cuts of steak so you know what you're getting.  Another good resource is Bon Appetit's "Grilling Issue."  The next entry will be about the "other" steaks/cuts of beef and what I use for various types of dishes.

Cooking the Perfect Steak