I would never cook a steak in a skillet atop a stove, unless I breaded
a cube steak and fried it in some oil, which is how one makes Country
Fried or Chicken Fried Steak. I live in an apartment, and it is
impractical to grill outside, as my apartment complex has rules
against grilling on your back patios, you have to set up the grill in
the parking lot to reduce the risk of the building catching on fire.
I love a grilled steak on a gas grill, but broiling it in the oven is
a suitable substitute.

If you have never broiled before in the oven, it is simple, the trick
is to keep an eye on it and set a timer. You want to set up the oven
rack so it is the first one below the broiler area, and if your stove
has an exhaust fan you will want to turn it on as it will generate
some smoke. Another tip is to always cook on a piece of heavy duty
foil on a pie pan or cookie sheet for easy cleanup; one advantage to
folding up the edges of the foil is that it also catches all the
juices. As far as doneness, I like a medium rare steak, and if the
steak is one inch thick; I usually broil it 6-4-2, meaning four
minutes on one side, then flip it and four on the other side, then
flip again and two more minutes. The thicker the steak, the longer it
has to cook. The more done you want the steak to be, the longer it
has to cook. The trick it to get it to the temperature or color you
want in the middle without burning the steak.

As far as prepping a steak for the broiler, I find fat free italian
dressing makes a simple marinade; just pour some dressing (1/2 cup or
so) into a one gallon ziploc bag, put the steak in and seal the bag,
and move the bag around in your hands to get the steak coated, then
put it in the fridge for an hour or so. You may want to add a little
worchestershire sauce and or soy sauce and or tabasco sauce to the
dressing and mix before adding the steak. Dry marinades (also known
as dry rubs) are good too; I recommend Montreal Steak Seasoning, which
you can get in any supermarket spice area. I find they make a low
sodium MSS now, which I use along with a pinch of Kosher Salt so I can
control the sodium easier. You shake the seasoning on the steak and
rub it in with your hands on both sides of the steak. If you do this,
wrap the plate in some plastic wrap and refrigerate for an hour or so.

One trick to cooking steak is the more well done you want it, the
closer to room temperature the steak should be when it meets up with
the broiler or grill. If you like a steak rare or medium rare, you
can take it right from the fridge into the broiler. If you like
medium well or well done, let the steak sit out covered for 15-30
minutes before putting it in the broiler or on the grill so the steak
warms up a little but not too much. If you want to cook a steak well
done, and go straight from the fridge to the heat, it will probably
burn on the outside before it heats up to well in the middle. If
using thicker steaks (1 1/2 to 2 inches), you should let those warm up
close to room temperature (say, 1/2 hour covered on the counter)
before putting them in the grill or broiler.

If you are a novice cook, I would start with thinner, cheaper steaks
and learn how to cook them before buying a thick, expensive cut of
meat. Ribeye is a good steak, as it has a good marble or fat if you
like fat (and I do) and is ideally suited to a grill. New York Strip
is also good. I like T Bone, but always felt the T Bone is a little
overrated because you're paying a lot of money for bone.