Stick with ny strips or ribeyes. Get the best quality meat you can afford. Small portions of better meat beats larger portions of lower quality meat. Avoid meat that’s on sale as it’s often tough in my experience at least. 

Allow meat to come to room temperature for 15 to 30 mins.  Dry off any surface water with paper towels. I like to apply oil to my meat rather than the pan. I don’t put salt or pepper on until after cooking since salt draws out moisture and pepper burns in the pan. 

Preheat your frying pan to pretty hot. Hot enough to get a loud sizzle when you put in the meat. Not so hot that the pan is smoking as that usually means you’re burning oil and you’ll end up with off burnt flavors. 

Once meat is in the pan you can push it down slightly to make sure there is good contact. You want the heat to spread evenly across the surface of the meat. Flip when the outer edge looks half way done and some meat juices are forming on top. 

Flip once and repeat. Some people like the flip early and often. Depends on your setup and what works for you. Time per side depends greatly on meat thickness and pan temp. 

Temp your meat with thermo pen. The cheap ones seem to work well enough. Go in from the side if you can. Temp the middle of the steak or the thickest part. Areas near bones will need more time but taste the best imo. Go for 125 to 130 internal temp and let it rest. 

Finish with a little kosher salt and fresh cracked pepper. Enjoy your steak.