Here's what works for me. I've been told I make a pretty decent steak.
Meat:
Look for well marbled, I like Costco for price/quality ratio. Or if you have a local hippie type grocery, check for grass-fed beef. Get bone-in if you can, bone = flavor.
Optional: if you are really hardcore about this, buy a whole strip or ribeye. Put it fat side up on top of a rack in a roasting pan. Get a very clean cotton dish towel, wet it, wring it out, drape over the meat, and stick it in the fridge for at least 7 days. Every day, replace the towel with a clean one. Remove, trim off any discoloration if needed and cut your steaks from this about 1.5 inches thick (or use the bones as guides if bone-in). Warning, if you do this once you will be so spoiled by how much better it tastes that you'll have to do it this way from now on.
Prep:
Room temperature. Dry rub of your choice, never marinade. Keep it simple.
Outdoors:
Infrared ceramic grill.
Barbecue grill - Wikipedia, the free encyclopedia
Heats to 900F. I have one of these, a gas grill, a smoker and a Weber and I use them all, but this is best for steaks by far.
If you want to just stick to what you already have, the idea is get a nice even sear as quickly as possible.
In general up to 1.5 " thick you cook it directly, 2" or more and you'll probably need to finish with indirect heat/oven.
Indoors:
Rub with salt and LOTS of crushed pepper. Get a cast iron skillet hot and add about a tablespoon of oil and then another tablespoon or two of butter. As soon as the butter settles down and starts to brown, throw in the steaks. Don't move them at all. They are probably stuck to the pan, which is good. After ~4 minutes they will come unstuck, flip and cook another 4 minutes, remove and rest as below.
In the meantime, VERY CAREFULLY add around a quarter cup of booze to the pan. I like bourbon for this. It will flame up pretty violently so watch your eyebrows. If not, carefully light it with a match and let it burn out. Gently scrape and mix all those bits on the bottom. Add about a 1/2 cup per steak of heavy cream, heat to a boil and whisk and reduce until it's thick enough to coat a spoon. Taste and add salt if needed. I also like to add back a tiny splash of bourbon. Put the steak back into the sauce just to coat and warm, then plate and pour remaining sauce over the top.
Timing and resting:
You can check doneness by feel:
Touching For Doneness
Take it off the heat, slap some butter on top (garlic compound butter works really well) or my favorite, crumbled blue cheese. Tent with foil and ignore for 10 minutes. Don't forget to pour those juices over the top when serving.