i like to make a crust with my favborite seasonings thin i like to pan fri it with i little bit of butter another way is to marinate it in your favorite sauce and the broil or BB-Q.

An extremely hot B.B.Q.
Your seasoning of choice on both sides.
Place on B.B.Q. and watch carefully, you will see the cooking process from the side of your steak.
When it is grey about half way through, flip it over and repeat process.
Round about 4 mins each side for rare, longer if desired.
Only flip it ONCE!!!, and don't play with it....

An extremely hot B.B.Q.
Your seasoning of choice on both sides.
Place on B.B.Q. and watch carefully, you will see the cooking process from the side of your steak.
When it is grey about half way through, flip it over and repeat process.
Round about 4 mins each side for rare, longer if desired.
Only flip it ONCE!!!, and don't play with it.

since i like flavorful i cook it on a grill and i add seasonings. i cook it bout 3mins on each side but only flip it once. i also like mine kinda rare so yeh.

Cooking Techniques For the Perfect Steak
Types of Steaks, Grading Cuts of Beef, Steak Recipes

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex ...

Cooking Techniques For the Perfect Steak
Types of Steaks, Grading Cuts of Beef, Steak Recipes

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.

For best grilling results, cook steaks according to a Cooking or Meat Thermometer rather than a timetable. Remove steaks from the grill 5 degrees before your steak reaches the desired doneness. Let steaks rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce). Rare - 120°F ~Medium Rare - 125°F ~Medium - 130°F

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Use a meat thermometer to test for doneness.

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to any sauce you are making). Serve whole or slice thin and fan onto individual serving plates.

Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500°F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.

Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Use a meat thermometer to test for doneness.

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.

Using dry heat from a grill is another great way to cook quality steaks. Remove steaks from refrigeration 1 hour before cooking and wipe any excess marinade (if used) off the steaks.

When you are ready to grill, preheat barbecue grill and coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Place steaks onto hot grill. Season the steaks liberally with coarse salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness.

When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

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cook on a griddle pan with no oil then wrap in cling film and leave to rest for a few minutes before serving for extra tenderness