Best way to get any beef from ground to strip a perfect rare to however you like it. Either use a torch, or cast iron to get that perfect crust. Any protein will come out perfect, as well as eggs Benedict for 20. High end restaurants have been using SousVide for years, before it became affordable for the public

Cheap steaks usually taste like cheap steaks.

Retail grocers, butcher-shops and restaurants generally only sell the three highest grades of In quality order they are USDA Prime, USDA Choice, or USDA Select. The best steak houses only serve Prime and/or Choice. Select is generally the most common grade sold in grocery stores. That’s because it is cheaper, very lean, and has less fat marbling making it tougher to chew with less juiciness and flavor.

I followed up my post with a little research. I won't name any particular store but any store that uses black trays to display their own brands are usually quality meat ( a little more costly)... If you see meat displayed in white trays I suggest you pass on these steaks.
This meat might look great but if you purchase them, you will find they are tastless and tough. This meat primarily is imported from Mexico. Remember, white tray, run away !!!!

We had a T-bone yesterday in one of the black trays, cooked medium rare on a very hot gas grill, allowed to rest under foil for fifteen minutes while the salad was made and potatoes nuked. The T-bone looked good, but was on sale for a very low price, and I was afraid there was a good reason. I was right; it was as tough as round steak (even the tenderloin side). I ate about one-third of my share, then cut most of it into half inch pieces for the dog to enjoy with his dry dog food. Another lesson on "getting what you pay for".