Cooking a steak

This may be helpful for technique : http://food52.com/recipes/2007-cowboy-rubbed-rib-eye-with-chocolate-stout-pan-sauce
I usually pan sear rib eyes on med-high in a heavy skillet on the stove top to so a crust forms rubbed with olive oil or butter & S & P. Make sure the steak is room temperature before searing on the stovetop. I then place the oven sake skillet in the oven at 400 F and to finish checking for medium rare with a thermometer. Warn your friend if she's lives in an apt. the alarm may go off.

The best way to cook a steak is outside over a wood charcoal fire. But of course with this nationwide frost sweeping the country that's not an option. I'm not a big fan of steaks in the broiler. If you do have access to a ridged grill pan that's the best indoor way to go. Make sure you have a ceiling fan going. Cooking time depends on the thickness of the steak. And yes, it should rest before carving.

Then a broiler in the oven and a piece of aluminum foil are your best friend. Sear the steak on the stove in the best pan your friend has (that will take high heat) for 1 minute on each side, then finish for 2-3 minutes on each side under the broiler in the oven in the aluminum foil (make it to look like a small pan, keep the top open) depending on how done they want the steak. Let rest, tented, for at least 5 minutes.