This works well for me.....
About 30 minutes before cooking remove the meat from the refrigerator. Season liberally on both sides with mixture of equal parts salt, pepper, garlic powder, and onion powder. (For 2 medium steaks use about 1/2 teaspoon of each). Leave steaks at room temperature until ready to cook.
Heat a large cast iron skillet over medium high heat for at least 5 minutes. Reduce heat to medium, add a splash of canola or peanut oil to the pan (it should shimmer as it coats the bottom), and add the steaks. Cook for 2 - 4 minutes per side for medium rare depending on thickness of steak (about 2 minutes per side for 1/2 inch steak, 4 minutes per side for an inch). Remove the meat from the pan, cover, and let rest.
Make a quick pan sauce by melting 4 tablespoons of butter in the same pan. Scrape all the brown bits off the bottom and add 2 medium shallots (minced). Cook for 2-3 minutes and add a tablespoon or so of minced chives, a tablespoon of chopped parsley and a tablespoon of Worsteshire sauce. Stir until blended and heated through. Pour over steaks and serve.