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Thanks Tom The steaks that I am going to grill this evening are 2 cm thick. I tend to cook them for about 15 mins altogether its post luck sometimes they are nice and tender but other times mostly dry, they seem to cook so quickly I worry if they really are cooked.

It may seem a daft question but I have grilled steaks in the past but never really been sure if they were properly cooked. How do you get them soft and tender? Why does steak need less cooking than other meat like lamb for instance?