DRY fry steak. Get the pan really really hot - slap the steak straight in and leave it, pressing it down - all over - a couple of times with the flat of a fork - until you can lift it easily (as it will unstick itself when it's ready), by which time it will be beautifully browned,2-3 mins, ish - then turn, then press down all over once, then turn off the heat - and leave it - for it to finish. The 'leaving' is essential for all the juices to flow again.
Result - fantastic steak.
BUT - you must buy well marbled, decent steak in the first place - and it must not be too thin. This will produce a 'medium to well done' juicy steak.
I am unable to judge rare, as that has to be done by 'feel' and never having worked in a commercial kitchen, have never cooked enough steaks to know what the 'feel' should be. (Our Corinne can do it properly, to order, every time - whether it's fillet or wafer thin shoeleather, LOL)