It also depends on how thick, how cold and what kind of steak.

How rare or how well done do you like your steak?

I don't know how you can tell temperature on the grill and the broiler.

dcarch

Same here, high as possible for the sear, then to a cooler area to cook through. Preferably after a bit of a rest.

I never broil my steak. I sear it on top of the stove and then finish in the oven -- use a cast iron skillet -- PERFECT time!

Me too.

I also never grill or broil steaks - pan sear only in a cast iron skillet. If a thinner cut, pan searing for a few moments per side (3-4) will result in a perfect medium rare. For thicker cuts, after searing to the proper exterior crispiness, I will put into a 400F oven for about 5 minutes.......no longer.

Since I dislike overcooked beef, this method turns out perfectly done steaks for me.

I do the cast iron skillet and oven thing too :-)

You can't crispy/render the fat ring on the edge of a steak very well with a grill or broiler. But you can do that with a skillet.

dcarch

I turn my Weber up to max and let it preheat for a good 10 minutes. oil the steak slap it on the grill ( presuming the steaks are at least 1 inch thick), leave it for about 90 seconds, and flip it....another 90 seconds and I turn the middle burner off...allow to cook about 3 minutes, turn and do the wiggle test" I like it rare and usually that 3 minutes is enough.

I like the idea of the oven because its quick and fast and I dont have a nice grill. I have a cast iron lodge grill pan though!

how about a cast iron grill pan in the oven?

I did that recently, heated the skillet in the oven, seared the steak and popped it in the oven. It made such a mess in my oven, I'm not doing that anymore.

A favorite comfort hearty meal in my home. Probably twice a month and a real quickie. Steak, potato, greens. Potato a dozen ways, usually mashed. Any greens, usually collards. Argentinian Chimichurri, tarragon salsa, maybe tomato/feta salad...but the steak is always the same.

Big 2 inch thick shell/strip steak, ( it is cut from the part of the short loin that remains once the tenderloin is removed.). Has a few names.

Cut into thirds. Two fat cubes. *The skinnier third 'tail end' I sear one side and into the fridge or freezer for pho or noodle bowl later. (mandolin can handle paper thin frozen steak rather well for Pho)

Always on a plate, after drying with a p-towel, covered in cracked pepper, uncovered for minimum 4 hours, usually all day. Dries out the outer layer as moisture is a searings bad neighbor. Moisture causes steam.

Cast iron skillet, stovetop, on med-high but not smoke point hot. Cold from the fridge, sear one side until they release. Then sear all four outside edges, turn off heat and rest on the last flat side. Lots of rare and some med-rare on the rare side. For my mother I slice it through the middle, two halves, after the first sear, for medium, med-pink and it cooks at the same time simultaneously being one inch instead of two. With the high sides of a skillet I use a spatter screen to cut down on mess and it never 'steams' like some say.

*cold from the fridge keeps the interior from overcooking....nice and rare. It can always go back on for a few but never overcooked. I do the same for burgers.

What is most important is not what one should do, or what some expert says...it is the way we/you like it. And the other methods posted is what others like. If my timing is off, waiting for something, I have put it in the oven briefly. The way I came up with my method did come from, originally, reading many methods. So not my own.

Other cuts of meat/steak I experiment with but usually SousVide first. Then sear. Maybe a marinade...most often the outdoor grill.

Best to just take the cut you have access to from your butcher and try various methods to find your own perfection.