I am a steak cooking fanatic - this is how you cook a steak & do it right every time:
- Never freeze it to start with, but for God's sake defrost first
- take it out of the fridge one hour before cooking (this gets it to room temperature, and makes the steak less 'nervous' at cooking time)
- a dash of salt before cooking on each side of the steak (this preps the surface)
- Cook each side at maximum heat for 2 minutes on each side (preheated grill for craps sake, not a skillet, but a skillet if you must) - this is searing, and locks in the steak's juices.
- then lower temp to medium heat & cook to taste & according to the thickness of the steak
- take the steak out of the pan and let it sit for 2 minutes before sinking into it - this stabilizes the internal temperature, and the cooking process takes a while to stop after taking it off the grill
- no oil or water, if using a skillet, a touch of butter to grease the pan
If cooking from frozen, the low temp is the key, especially at the beginning, and the water is not a bad idea as it helps to transmit the heat. The thing is to defrost the steak first, then cook, so basically, do the opposite of the above instructions - the core will be frozen through much of the cooking, so you can only really sear the outside at the end. The main problem with cooking from frozen is that no matter how you slice it, you will drain the steak's juice before you get to the searing, which makes for a comparatively dry steak.
Also, make sure it's dead first or you run the risk of injury.