One of the biggest gaps in food quality between restaurants and the home kitchen is steak. There are several factors that separate the two, some you can duplicate some you can not. Many restaurants dry age their steaks, this is a time consuming process and most home kitchen are not equipped for it. Aside from aging there a many things you can do to cook a restaurant caliber steak at home. I, like most of you thought that the best way to cook a steak at home is outside on the grill. The problem with this is that 95% of home grill do not put out enough heat to properly sear the meat. You can make a much better steak inside on your stove. You will need a good piece of meat like a rib-eye (this method will work for a London broil for slicing as well). Grab your heaviest bottomed pan, preferably cast iron if you have it. If you do not have one I will post a link at the the end of the post, its a must have. Now the meat must be at room temperature before you cook it. Season both sides of the meat liberally with coarse salt and pepper. Put the pan on the Medium-High or about 8/10 of the way up. Add a centimeter of any vegetable oil.DO NOT USE OLIVE OIL.When the oil begins to shimmer and smoke slightly lay the steak down in the pan. Lay it down away from you to avoid burning your hand with oil splatter. Let the steak cook until a deep brown color is achieved. Flip the steak over and put a sprig of fresh rosemary and a sprig of thyme and 2 cloves of fresh garlic. As the second side browns tilt the pan and spoon the pooled oil over the steak. After the second side browns remove from the pan. If the steak is thick you may need to finish in the oven at 325 degrees until done. When the steak has reached your desired doneness let the steak rest for 10 minutes before slicing. If you want you can put a glob of butter/margarine on top right after removing from pan or oven.