When it's not grilling weather, the way we do steaks is with a large cast-iron frying pan. The big trick is to let the steaks come up to room temperature before cooking (otherwise the center will be raw instead of pink). Cast iron is best because you can get it hotter than non-stick pans, and it retains heat better.
Put some thin pats of butter on the steak (not in the pan), and flip the steak onto the pan (butter side down). After a two minutes (more or less depending on thickness) put some more butter pats on, and flip the steak (use tongs, not a fork). You will get a perfect steak.
Will give it a try that way. Have done it in cast iron before but the splatter is a mess. This method might have less liquid so less splatter.
It’s ALWAYS grilling weather.