Salt the steak generously with sea salt, allow to rest for 5 minutes, pat the steak dry and coat with cracked black or mixed peppercorn. Preheat oven to 150 F.
Get yourself an enameled cast iron pan. Le Creuset or Descoware are ideal. On your gas stovem set the burner to as high as it goes. Let the pan heat up for 2 minutes, until smokin' hot. Add 1TB of grassfed ghee. Watch out, it will pop! Add steak, sear 1.5-3 minutes per side (depending on desired doneness, I prefer 1 minute or less and purple inside), flipping with tongs or grill fork, NEVER with a spatula. Remove steak from pan, and allow to rest on a mesh rack, in oven, over a pan for 5 minutes.
Turn off burner, add 2-3TBs of cognac or brandy, or sherry, or red wine, or both! Scrape the fond (the dark brown stuff on the bottom of the pan) with a wooden spatula, add more peppercorns, whisk in 2TBs of heavy cream and a generous couple pats of grassfed, salted butter. Remove steak from oven, plate, spoon sauce from pan (after tasting of course!) over steak and VOILA! Steak Au Poivre that you would normally pay $25+ for in a restaurant. If you want to add chopped mushrooms, minced garlic and green onions it becomes Steak Diana (add the veg right after you deglaze with the wine/liquor and turn the heat back on to med/high, you'll need a little bit more wine). YUM!
Meet my best friend, Mr. Digital Meat Themometer:
Then you just look up the ideal cooking temp, set it, and leave it and beeps to alert you when done.
Doesn't anybody BBQ anymore? I would heat the BBQ, season the steak, sear it on both sides and take it off rare to medium rare. It will keep cooking a bit longer, so take it off just before it is the way you like it. I prefer a fatty steak like prime rib if possible.
Touch the bottom of your palm on the pinky side of your hand. Feel that texture? That's rare. Now touch the bottom middle of your palm -- medium. Thumb side -- well done.
For a 1 inch thick steak, salt the meat before cooking and let it come to room temp. Heat a cast-iron skillet dry over medium-high heat for 5 minutes. Add 1 tsp olive oil and then the steak. Cook for 4-5 minutes on one side, then flip and cook 5 more for medium.
I usually don't do this, but I gotta add a second answer.
For the past couple days, my local market Comoddities on 1st Ave. has had nice grassfed filet mignons. I normally stear clear of this cut, as it's not the most beefy in flavor, and usually pretty overpriced, but it IS very tender. Well the price was right, so I sprang for it.
2 days ago, I wanted to make myself one for lunch, but I ran out of time at the gym, so I decided to make tartare. I ran out of time completely, so I couldn't even do that (that's a separate recipe), so I took it out of the vacuum wrap, patted it dry, sprinkled with sea salt and cracked black pepper with dijon on the side and ate it raw! OMFG, SO GOOD.
I liked it so much, that I had it the same way the next day, even though I had plenty of time to cook it. My mind has been opened about filet mignon!
No matter what other methods you might use, make sure that you get a good sear on all sides. The reason for this is because it seals in all the juices, so your steak ends up nice and moist. I hate dry meat! I usually use as high heat as I can, so that it sears quick. For the same reason you probably should avoid cutting it to it until it's done and has been resting a minute or two. Otherwise you'll lose a lot of those tasy juices.
My favorite way to eat steak is burnt on the outside and raw on the inside, but that's just me :)
Reheating steak? 12 Answers
Tips for buying and cooking steak? 14 Answers
Meat 101 for an Ex-Vegetarian 7 Answers
Eating a lot of meat 8 Answers