Just thought I'd put in my 2 cents. 1. The grill is the greatest! In the event that the grill is not available, the broiler will do an acceptable job. 2. Natural lump charcoal is far superior to briquettes and is all natural. 3. Like your shaves, season your steaks the way you want to. Its all goood!
another old trick that works After your cook said steak top it off with just a little real salted butter ( i mean real butter accept no substitutes )
Grill or cast iron skillet, it doesn't much matter to me. I like my steak very rare -- just knock the horns off and bring it on! But I do like a little seasoning: pepper and maybe a little melted butter. Just thinking about it makes me hungry -- like Pavlov's dogs!
Olive oil I always add a touch of olive oil when searing. Also, a good mushroom wine sauce is excellent with steak.