The history of the traditional, classic steak recipe is essentially the story of man, meat and an open flame and could well date back to a time before man was able to use his words – which likely accounts for many of the guttural sounds heard when eating the perfectly cooked steak up to the current day. It also likely dates back to a time before man learned to share – which could explain war – never take steak – even a morsel – from another man's plate.
Whether grilled outdoors or cooked stovetop indoors – a quick rule of thumb for a crisped outside revealing a tender juicy insides is more heat, less time – and use a quality meat like a tenderloin, a rib eye or a striploin.
The perfect steak is not so much about a steak recipe as it is about a culinary technique – that technique being – don't futz with it – there is no need to constantly check it – leave it alone – let it build its sear and trust the process. Put it on medium high heat verging on high heat, slip it into a fat bath of olive oil and butter and leave it for four minutes on one side and three minutes on t'other for a perfect steak that can only be described as very pretty in pink.
Allow the steak to rest a few minutes after cooking and before serving so it retains its flavor-built juices – although you made want to consider adding a knob of compound garlic/parsley butter while it cools for added depth.
While delicious hot, cold steak makes the perfect guilty pleasure midnight snack and – late in the evening – pairs well with cheese crackers and a very cold cola.
Cook: 
Serves: 
Appetizers
Baking
Breakfast
Brunch
Dinner
Grilling
Kids
Lunch
Seasonal