Cut into nice thick steaks. Salt, oil surface of meat v lightly
Get heavy non-stick skillet or pan very very hot. Like smoking
Put in pan, still on maximum heat
Turn after 15 seconds
Turn after 15 seconds
Keep turning after 15 seconds for about 2 mins total
Your steaks are now really seared on the outside, fully caramelised and the meat in the centre is effectively raw.
After cooking, allow to rest for 5/10 mins somewhere warm if you want to eat as is, OR cook on a low heat for a bit to cook a bit more in the middle before resting, or pop the whole pan into a hot oven for a few mins, or make a sauce in the pan and use the hot sauce to cook the meat for a min or two. Any blood that runs out from the steaks while resting goes back into the sauce.
Do not overcook (repeat to self x1000). Better to still be completely raw in the middle (as far as I'm concerned perfectly edible and this is how I do my steak) than cooked right through.
Salt and pepper meat after cooking (salt again to taste, pepper after cooking as it stops it burning on the pan - this is just me, but I'm old and set in my ways)
I often use packets of Norwegian hunter powder stuff to make the sauces - great cheat, just add what you want (cream, sautéed mushrooms, home-made fruit jelly, etc).
Serve with a green veg and mashed spuds (or mash something else like swede, or swede/carrot, or even one sweet potato to a couple of regular ones is surprisingly nice - all made with cream and butter of course)
Dinner to die for in twenty mins.