Before cooking steak, take it out of the packet and leave it on a shelf in the fridge (with a tray or plate underneath it) for two days. Yes, two days. Air circulating around the steak will start to dry it out, concentrating the flavour and tenderize the meat. Then let your steak rest outside the fridge for a couple of hours before cooking, to get it to room temperature.
Don't let your steak get lazy in the pan. Turn it over every 15-20 seconds, so the outside stays hot enough for a crust to form, without the inside overcooking.
Not so fast! Once it's cooked, let your steak rest for at least five minutes. This will allow the fibres to cool down and stop contracting, which holds in the moisture and leaves your steak juicy and tender.