How to cook
Take the steaks, it's very important for them not to be wet (I don't even wash them but if you have to, dry them very well) - that's the big secret. Don't tenderize them at all! Oil the tray well. Place the steaks and lightly salt each and every one of them, rub them so they oil up well and flip them over, salting lightly again.
Cover the tray with aluminum foil and put it in the oven, if possible on the middle element. Turn the upper and lower elements up to 482°F (250 °C) - with the fan off.
Completely forget about the oven for an hour and a half. After the time has elapsed you can check to see what's going on beneath the foil (caution: there will be steam) and if you'd like them a bit crispier, put them back in for another half an hour, again with the foil.
I don't rotate the steaks; and if you think a fork will do the job you're wrong. After they're ready, take the steaks out of the oven and leave them to cool beneath the foil.
For serving, prepare a spatula and grab the steaks from underneath but be careful not to have them fall apart. When making them for yourself you can skip the knives, you'll take them out when making them for guests but no one's going to use them anyway.