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My Method:

Cast Iron pan or griddle. A little oil in the pan, medium to high heat. Let the pan get good and hot. Room temperture steaks, patted dry with a paper towel. Ground rock salt, black pepper and coat it with that spicy hungarian paprika and occasionally a bit of cayenne pepper. This will give the steak a nice crispy coating when met with the hot oil and fat in the pan. Steaks in very hot pan...it'll smoke like a bitch, so prepare yourself however you need to if you don't have a fan over your range. Time varies with cuts. That thumb rule that people were talking about earlier always worked for me. The key is to really brown up/almost burn the outside while retaining the nice cool pink center. Mouth watering. Insert pussy joke.

Someone mentioned butter on top...I never really got into that. A little homemade horseradish sauce is good tho. Sour cream + Ground horseradish...

now I'm hungry....

Step One: Remove from package.

Step Two: Light Stove.

Step Three: Grasp steaks and wave over flame for 20 seconds.

Step Four: Enjoy!

Way too late to help, I know, hope those little filets turned out well.

Will have to try these indoor methods. Grilling is my preferred method as well, although I'm not really down with burned crispy outside. Seared, yes, turned into charcoal, no.

Also, I have a tendency to marinade in a bit of red wine and olive oil with a little salt, cracked pepper, and some fresh rosemary. While Mr. is outside grilling, (he's Canadian, he likes the cold) I saute some mushrooms in some of the marinade with a bit of garlic. This is good when the meat isn't great. The sides for this tend to be steamed asperagus, and potatoes that have been sliced thin, seasoned with butter, garlic, dill and maybe cilantro, wrapped in foil and tossed on the grill till crispy.

These days I eat my beefsteak with a sprinkling of ground vegans.

There are some good recipe ideas posted here.

matthew wrote:These days I eat my beefcake with a sprinkling of ground vegans.

Grilling in winter is one of my favorite things. The smell is a little bit of summer, and huddling the grill is a cozy kind of thing.

When I grill steaks for my wife, I like to let the meat get to room temperature, and then shape it so that it is as small and tall as possible. I dip the meat in a bowl of 1/2 clarified butter and 1/2 olive oil. Then I crust it with a rub of kosher salt and fresh ground pepper.

I get the grill as hot as I am going to get it, and indirectly grill the steak 3 minutes a side, flipping it 3 times (moving to a clean area of the grill with each flip) to get the criss cross pattern.

Nothing tastes like a steak, and I do miss that.