I wondered if anyone can give me advice on steak cooking. This is for home use I don't cook the steaks at work yet.
A couple of things. First of all is it a good idea to tenderise the steak before use? I thought it was but I'm not sure if it makes it to thin.
Secondly resting. I generally put the oven on about 50 degrees c and put the steak on a plate and out some foil over it after cooking. I did put it on a rack originally but again it seems to go dry because all the juices go out of it.
Next thing I wondered about is the cooking method. Personally I prefer a pan to grill because it seems to dry out on a chargrill. I seal the juices in by cooking it really hot then turn it down a bit. Is that a good idea or is it better to keep it at a constant hot heat?