From his recommendation to use rib-eye cuts for greatest value, to the beautiful melt-in-your-mouth results, visit Derrick Riches' site. His technique produces the best in-home steak I have ever eaten, and includes instructions for an optional sauce using shallots, red wine, and Dijon mustard.

I don't have an outside bbq area, so I prepare this using a cast-iron skillet (requires a strong hood vent to handle the smoke), a 400 degree oven, and I haven't tried the sauce, but even without it I'll never again prepare a steak any other way.

http://bbq.about.com/od/steaks/ss/aa071507a.htm