I know I covered this topic in the past but to avoid the loss of juices, you need to do several stages when cooking. To avoid this lose, you need to circumvent the traditional practices. I start by searing the steak and d-glazing with vintage Bordeaux, but be careful when using liquid not to boil the meat. I rest the steak five hours and then take the steak and put it into the oven at 160 centigrade for x-minutes, until ready. Cooked to perfection.