Today I cooked myself the perfect steak without having a grill, using the oven, or even a skillet. Here's how I just learned to do it. All you need to do is get yourself -A steak, the better quality meat obviously would be advantageous... -butter (1/2 to 1 stick) -diced fresh garlic -salt -pepper or lemon pepper (I used lemon pepper) -frying pan -stove top -olive oil or regular cooking oil -something to flip the steak with -a lid to put over the steak, preferably one that is from a pot that fits perfectly over the steak giving it a slight weight to press it down Steps Melt a half stick of butter, then add a pinch of salt, a little pepper and diced garlic Put your steak in a glass cooking pan, like a 8x8inch pyrex. Stir your butter mixture and pour it on both sides of the steak, make sure to cover each side well let the steak preferably sit in the fridge with this layer of goodness over night, but at least till the butter hardens back up take out your steak from the fridge and let it sit out for at least 30-45 minutes before cooking this prevents you accidentally cooking the whole thing through and drying it out Oil up a frying pan liberally so that it is well oiled all over Set the pan on the stove and set the stove to high When the oil in the pan starts to smoke/fume that is the time to put the steak in With your steak in the pan (BE CAREFUL IT WILL POP AND SIZZLE) cover the frying pan with a pot lid like in the picture below. Before covering you should add some of the butter that is melted off the sides in the pyrex bowl to the top of the steak to give it some extra moisture to work with. Cook the steak on one side for 3-5 minutes for "rare to medium rare" Flip the steak and cook for the same time on the other side. You should notice it has blackened a bit and part of it looks almost burned but, it's just the butter and it will have cooked on the "flavor". Cut into the steak carefully while it is cooking, using a steak knife to see if it needs more time to get to how you like it to be cooked. If it's still moo'ing and you want it to be cooked a bit more just remember when you've flipped the steak to take that excess butter that is still solid from your pyrex bowl and add it on top of the steak. If you've done it correctly you will have some char on both sides and even on the outer "rim" of the steak, while still seeing some red juices come out when you cut into it on the stove One you've reached the desired inner tenderness you can remove it, just don't drop it back in or it will splash hot oil everywhere! Here is what you should have.