i myself can not cook a decent pan fried cake, but if you want to try this, i guarentee that you will be able to cut through your steak with a spoon. get out enough aluminum foil to put the steak in and wrap it up. before wrapping it smear butter all over it and your steaksauce/seasoning on it (also great with onions and green peppers but they can be left out) wrap it up so that no juices can escape, and bake it at 350 till done. i usually get the tbone and it takes about 45 min. for it to be well done. it is so mouth watering and delicious!You have to start with a well marbleized piece from a tender cut. Otherwise, you have to tenderize it at least 4 hours if not closer to 24 hours. To pan fry the meat, melt some butter over medium high to high heat (or heat oil). Add the steak and cook for a couple minutes on each side. Thickness and temperature of the steak (just out of fridge or almost at room temp) determines how long it takes to cook it as well as whether you want it rare, medium rare, medium or medium well. If you cook it too long, it will be tough no matter how good of a cut of steak you started with. I prefer filet mignon. Others prefer NY strip steak or rib eye steak or Delmonico steak. But even within these cuts, some pieces are more tender because of the marbling.