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I have seen several people using this method to cook a steak. Sadly I have moved into an apartment complex and do not have access to any sort of grill so I would like to see if anyone can give me suggestions. I have a cast iron skillet for searing. Recommend times per side, time/temp in oven?
Items needed:
Heavy well "seasoned" cast iron skillet (cast iron is a must)
Steak
Salt
Pepper
peanut oil (or other oil with high smoke point)
butter (optional)

Instruction:

Let steak sit out and come to close to room temp. (this will help with a more evenly cooked steak) Then spinkle both sides of steak with kosher salt and cracked black pepper and pat into the meat. Next lightly coat both sides of the steak with oil.

While this is happening you need to have the cast iron skillet on the stove eye on high heat. Rub the bottom of skillet with a oiled paper towel. Also preheat your over to 425 degrees.

You will know the skillet is ready when it begins to smoke slightly. Place the steak down in pan and lightly press with fingers to insure maximum even surface contact. Let steak sear for 1 min and flip and allow to sear another minute. (The steak should be nicely carmalized) You will now flip the steak back over to the orginal side and place the entire thing (pan and all) in the oven.

Cook time in the oven will very based on desired doneness and thinkness of the steak. For a 1 inch thick ribeye I will typically cook for 2-3 minutes total in the oven. This will yeild a rare-medium rare steak. Just remeber that midway through cooking in the oven the steak will need to be flipped one more time to ensure even cooking.

Finally take steak out of oven and place a pat of butter on top and allow it to melt over the steak.

Eat. Profit.
I find the many times, the broiler of my oven does just a good a job without all the smoke. And I can generally cook a larder quantity fo steaks at one time

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

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