Have a look at this plate of steaks on the lower right. These were cooked at the training I attended and mentioned in the general section.
I know the pic is not high quality but take note of all the juice in the pan. These were cooked in the kitchen using traditional methods. Seared over high heat.
When I was placing my steak on the plate I remember thinking to myself ( the moisture is gone from this meat. It is going to be tough as a boot).
Well, it was perfectly cooked to medium rare and very tender and very flavorful. Very, very tender.
The steak was a 3/4" Prime filet. I can only imagine what a ribeye or NY strip would have been like.