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Grill or broil. Personally i find the term broil is just the american equivalent to grilling.
If your steak is an inch thick or less this works, put it in a frypan or on a grill after seasoning both sides. For medium, when you see the blood come to the service of the meat, turn it over. Wait for the moisture/blood to come to the surface, take off the heat and rest in a warm place for 5 to 10 minutes. This allows the moisture to return to the centre of the meat. Works everytime for me.
If its fatter, generally its easier to cook in the oven after searing both sides.
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