For a perfect steak, you need a good heavy bottomed pan on high heat. The steak can be approximately 2 centimeter thick slice and coat the steak entirely with some salt and pepper. You must grease the pan or grilling tray, keeping rest technique quite same. 
To the hot pan add a little vegetable oil just enough for oiling the pan. Now you can add some butter in the pan and allow it to sizzle. The bottom of the pan must be coated completely with nearly 2mm of standard butter. Now put the steak in a pan and leave it, best to not disturb it till it is done. It will make the steak crisp outside. For a very rare steak, cook for 1 minute on each side, for rare, 2 to 3 minutes and well done about 5 to 6 minutes on each side.
Just before turning the steak, add another small knob of butter to the pan. Cover with the foil and leave to rest for 3-5 minutes before serving. Remove the steak and put in the serving plate. This allows the meat fibers to relax, giving a crunchy but tender bite.
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