Purchase a good thick steak. Heat butter in a hot frying pan. Cook steak about three minutes on each side, depending on the thickness and preferences. The more well done the tougher it becomes.. Flip and do other side. Salt and pepper only for seasoning. Steak should be seared on outside, juicy and tender 8n inside.
It all sounds very simple!
I’ve done that before. Sometimes it comes out just fine, other times, it needs a little more work, but w/o overcooking the edges. Trying is part of the fun, when it’s just for myself.
Variation on your approach.
For a 1” steak:
Preheat oven with cast iron skillet to 500 degrees. Put one of the burners on high and let it heat close to the time the oven is ready.
Spray olive oil on both sides of the steak and season with salt/pepper (I also always use garlic and onion powder).
Take the skillet from the oven and place on the preheated stove burner. Put the steak on the skillet for 30 seconds and then flip to sear the other side for 30 seconds.
Flip the steak and put the skillet and steak in oven for 3 minutes a side.
Remove and let rest on a plate.
Take the skillet, put a shot of cognac and use a metal whisk to glaze the skillet on a burner at medium heat. Place two pats of butter and use the whisk to melt. Place some crumbled blue cheese into the pan and whisk the butter and cheese together. Take the pan off of the heat and pour the juice from the resting plate into the skillet with the butter, cheese, and juice.
Whisk it a bit and pour it into a ramekin.
Use this as a dipping sauce for your perfectly pan-seared steak.
I have not been back to a steakhouse. Only the very, very high end restaurants can outdo this approach.