Kathy, I'm with Mike... searing doesn't seal in the juices. Alton Brown also covered this is his Myth Smashers episode of Good Eats.

There's another way to cook steaks, too, which is using the broiler, kind of an upside down grill.  

and speaking of grills, a 3 zone fire is a great way to grill a steak.  To get the grill marks, though, set it on high, then lay the steak at a 45 degree angle on the grate, turning it 90 degress after about 45 minutes.  Flip and do the same.  Then move it to the medium zone to finish cooking.  The cool zone can be used when one steak is done first.  I don't time my steaks, though about 4 minutes per side with the searing seems to work well; I go to temperature instead, using an instant read thermometer or using the touch test.

I love panfried steak, too, and I completely agree on the tong use and letting it rest.

There's a variation on frying that i like: steam frying. I use lower heat and add slivers of onions and italian peppers, slices of celery and mushrooms, and curry powder. Then pop on a lid.

I have to admit that I've been under the impression that searing works, and have even been told that from chefs above me (at work and cooking school).  Just one of those things, I guess.

Tip number 1 is great. Be prepared. It's the motto of the boy scouts.

Kathy, "steam frying" creates a nice little thick sauce for the veggies, partly caramelized because of the onions. But this mainly works with thinner steaks. I don't think I've ever eaten a 1-inch thick steak, even in a restaurant.

This is not great advice to cook a steak really well. don't put salt or pepper on it before cooking. Salt because it will make it tougher and pepper can get bitter at high temps. To cook a steak well you should rub it with garlic (as said) then oil. Heat your frying pan as hot as it goes. once hot out steak on cook for 30 seconds and then flip it and another 30 seconds. (*This is not to seal in the juice, for colour and taste) Then reduce the heat to very low and cook it as long as you like your steak done. for well done probably about 10 mins depending on thickness.

Dave you are WONDERFUL! Your level of enthusiasm about cooking, your girlfriend and life is infectious, and I’ll bet your steaks are fantastic!

T9-I’ve just checked a couple dozen different (famous Chef’s) recipes for steaks and all of them season their steaks with S&P before cooking them!

Milsove-I’m with you, grilling is the BEST!

T9 I am definitely going to do the salt test! In fact I have no choice because my mother totally agrees with YOU! When she comes to visit over Christmas we'��ll do a taste test.  :)

These are awsome tips! I am always looking for diferant ways to cook my steak. I order my meat from <a href=http://http://www.celebrityfoodsbeef.com/>Celebrity Foods</a>; so i cook alot of steak and most of the time i just through it on the grill and see what happens! hahahah!!!  If you have any other ways to cook these bad boys, i would love to read them! Thank you!

i agree with searing....who doesn't love a good steak on the grill

Grilling is the BEST!  But, living in the center of down town Boston, means I have zero access to outdoor grilling.  I depend on my local steak house for the "perfect" steak!

I sear mine in a really hot cast on the stove-with salt in the pan. I wait untill the sea salt starts to jump around and then I sear each side for 30-45 seconds. I was told to do this because-salt dries. The combo of high heat and salt , I believe, actually does keep juices in by forming that dry fried surface. The salt never has time to penetrate the meat. I then grill with a hot and cold side, for control. I check by touch method, looking for amount of rebound and firmness. Grill skewers of shrimp brushed with butter, minced garlic, and old bay. While the steaks rest I lay them over the done shrimp (to help keep the shrimp hydrated). Thats when black pepper is added if desired- because pepper burns. All of your comments are great and I look forward to trying some of the recipies. I just felt that maybe what I did may help with the 'salt delima'. People who eat my steaks seem to really enjoy. Thanx for reading my two cents worth

fry

get nice thick steaks about an inch or two thick. Butterfly it open and season the whole steak with garlic, meat tenderizer, and salt. Then sprinkle your favorite cheese (parmesian and gorgonzolia preferred) inside your cut steak. Then place spinach leaves on the inside and pin the steak together with a skewer or toothpick. Place on the grill untill done.

All of these methods are subject to the individual's preferences, what tastes great to one, tastes average to another. None of them are wrong.   In my 37 years in the restaurant business as a chef and owner, I have found that its really all about how you handle the steak before cooking AND how you season it.  I temper my beef (still wrapped) at room temperature for about two hours before cooking to help with tenderness. This "quick-aging" process begins to break down the enzymes and tissue. You have to make sure that your work area stays dry and clean while tempering your steaks, and keep them wrapped to prevent outside contamination. Turn the package over after 1 hour to evenly control the internal temperature of the steak. NOTE: this will also speed up your cook times, so watch them closely.  Next, it's all about the seasoing!  Also very individual preferences.  I've seen folks put so much stuff on their steaks, you can't even taste the meat anymore.  You want to "enhance" the natural flavors of what you are cooking...not cover them up.  Fresh cracked pepper, garlic, onion etc. are all good on a steak, but I use "Lawhorn's Signature Seasoings" on just about everything I cook anymore. It is great on evrything...but it is INCREDIBLE on a good steak!  While I'm cooking  my steak, I brush some FRESH garlic butter on each side after turning. This is the same steak that I serve in my restaurant...you will not be disappointed!  Ask your local grocer if they carry it, or you can get it online.  Enjoy...