Personally, I would stand in a driving snow manning a charcoal grill
before I'd cook a good steak on the stove. The charcoal....adds SO
much.

In either case, tho, I find a rub of plain yellow mustard, coarse black
pepper, salt and garlic powder a good start. For a nice crusty outside
and rare-to pink center, you will want high heat, timed with a timer to
be the same on each side.

I dont have my mm-to-inches chart handy, but a steak thick as, say the
length of a woman's thumb (maybe I have short thumbs, but Im thinking
two inches), would take about four to five minutes per side.

Don't forget to let the steak REST for five minutes at last, before
cutting it.

Lass