Try sous vide. You pre-cook the meat without losing any of the water or fat because it's sealed, then you finish the outside with a pan or grill.
My steak pipeline:
* Buy uncut slabs of USDA Prime grade ribeye from your local butcher or wholesaler like Costco. If possible, avoid blade tenderized meat.
* Individually hand-cut steaks of about a pound each. You quickly learn to eyeball this.
* Individually vacuum seal them while sucking out as much moisture as possible. A FoodSaver or similar can do this cheap and easy. Buy bulk bag rolls from Costco, first-party bags are more expensive for no benefit, while pre-cut bags cost a lot to only save a few seconds.
* Freeze them until needed. With the moisture and air gap removed, they basically become a slab of solid marble with a shiny finish. There will be 0 crystallization or freezer burn if you sealed them properly. You are now set for months of superb steak with minimal further fuss.
* When needed, put one or more of these steak modules into a 137F sous vide for at least 2 hours. Season / fry / grill / etc from there as preferred.
