To add to this, for a very thick steak you'll want to oven it first for a little bit, to get the middle to about 50C before searing in a very hot (literally, oil smoking) pan. Two foolproof ways: meat thermometer, or cooking at 50C for hours (if oven reliable)
should probably bring out my cast iron for this maybe and also learn to use my cast iron
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For tenderness, salt it a day or two before and leave it in the fridge on a plate. If it's a tough cut, I might also use a meat tenderer, but not with a nice steak
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Tenderiser*. Oh and cast iron is easy to use, it just needs seasoning a couple of times before (just Google, it's v v easy)
End of conversation
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