For a typical steak (t-bone or rib eye) I use this method ... -- (edited)
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Use thick steaks (at least an inch, but I usually go for 1.5 inches).
Remove them from the fridge about 30-45 minutes before preparing. You want the outside close to room temperature, but the inside still cool. Dry and then salt the outside (and season with pepper if you like) right after taking them out of the fridge.
Pre-heat the iron skillet on the range using medium heat for about 15-20 minutes. You want the heat to spread evenly throughout the pan.
Pre-heat your oven broiler for about 10 minutes, too.
After your steaks have sat for about 30 minutes, dry them again before pan frying.
Also, get some aluminum foil ready to cover your plated steak at the end (see the end step below).
Add about a tablespoon of butter to the iron skillet. It should sizzle and maybe turn slightly brown, but you don't want it to blacken.
When the butter has melted, drop your steak into the pan and fry one side for about 3 minutes.
While turning the steak, swirl the pan so the bottom is evenly coated with butter, and fry the other side for 3 minutes.
Then quickly put the pan -- steak and all -- into the oven on the top rack under the broiler for about 4 minutes.
Remove the iron skillet from the oven, then remove the steak from the pan. Put the steak on a plate, then cover and seal with aluminum foil. Let it rest for at least 7 minutes and up to about 10-12 minutes. This last step is absolutely critical. The steak won't finish cooking until you've allowed it to rest, and the foil will help retain heat.
Remove the foil and enjoy!
You might want to experiment with the timing, since ovens and ranges are variable. If you like your steaks on the well-done side, cook for a minute or two longer at each of the three steps. If you like your stakes more on the rare side, start with 2.5 minutes on each side, then 3 minutes in the oven.
If your steak isn't done enough by the end, just repeat the three steps for a minute each -- with a 3 minute covered rest -- until you're happy.
And I've tried this link from Paleo a few times. It's just as good, maybe slightly better, though it takes longer.
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