Tesco have some really nice 28 day aged steaks on 3 for 2 at the moment. Great marbling of fat through them.
You all seriously need to follow this guy's advice:
No really - he's massively nerdy about cooking meat and has scientifically tested it all. I've followed his instructions on these steaks from Tesco and they were some of the best I've ever eaten. He's talking about doing it on a BBQ but I used an oven and a griddle pan which I got as hot as I dared.
Heston Blumenthal says you should keep flipping them regularly so I did that too.
I also made a 'board sauce' using parsley, lemon juice, an anchovy, salt and pepper, capers and olive oil to dress it with at the end - as well as deglazing the pan with some butter and herbed white wine vinegar I made up a while ago.
I would definitely salt the meat at least an hour before cooking and wrap back up in cling film - doesn't dry it out at all. I used some smoked sea salt.
No salt until after it's cooked. Salt draws the moisture out, you want to keep the moisture IN by quickly searing both sides and all edges first.
Both myths according to meathead.
1) An hour or two before cooking pat the meat thoroughly dry with a paper towel. Sprinkle salt on on both sides of the meat. Put it back in the fridge. If you have a small wire grate that can hold the meat above a plate so air circulates, all the better. If not flip the meat after 30 to 60 minutes.
2) The salt draws out moisture which dissolves the salt. See how the meat has become shiny with moisture in the middle picture?
3) The meat reabsorbs the moisture (and much of the juices that have leaked out) bringing the salt in with it. Notice how the color of the fat at right has changed where the salt has soaked in.