This is true and what I always do when having roasted a joint, but maybe it is because I tend to buy thin steaks. The joints use the time to ensure the juices are retained, but, as all are now pointing out on here, it must be better if you give a steak a bit of help by using tin foil.Should always rest meat before eating it…
When roasting chops I do use tinfoil for the same reason, but in the oven for some of the time.