I think I like the Pittsburgh style then. Get a crust on the outside. Medium rare on the inside. Perfectly seasoned with herbs and kosher salt. I guess I’m like Colonel Kilgore. I like it rare but not cold.
Where I live i do not have access to a grill.
But I read an article years back in the Wine Spectator by a steak house chef on how to prepare steak at home without one.
Set the stove on broil and place a cast iron skillet inside. Let it sit there until it is so hot a couple drops of water vanish when they hit the pan.
Olive oil, salt and pepper to taste on each side of the steak.
When the skillet is properly hot enough the steak gets placed in the middle. About 4 minutes each side does the trick. Sometimes a little longer.
The chef did say your never going to get a house stove as hot as the stoves they use at a steak house though.