There's nothing I like better than a good steak and after preparing them a million different ways (charcoal-grilled, pan-seared, broiled, wet-rubbed, dry-rubbed, au poivre, etc.) I have pretty much converged on doing them only one way, I never manage to screw it up, and everyone always loves it.

Get a big pile of coarsely ground sea salt and fresh cracked pepper in about equal parts. Grind more than you think you will need. Then mix up a roughly equal amount (meaning that the sum of these ensuing ingredients should equal the volume of the salt/pepper mixture) of paprika, garlic powder, cumin, and dried oregano, parsley, and rosemary. Dried herbs work better than fresh here as the lack of water content gets along better with high heat cooking. Then add to this an oil with a high smoke point; canola has always worked fine for me but if you have a fancier one use that. Add just enough oil to cover the stuff and start mixing; you want it to be about the consistency of paste. Let it sit for about 10 minutes so the dried herbs soak up the oil.

Remove steaks - I have done this with everything from filet to sirloin to ribeye to skirt - from refrigerator and coat extremely liberally with the seasoning oil paste. Every side should be thickly coated. Let them sit for about 30 minutes at room temperature.

Get a big cast iron skillet insanely hot, as hot as you can get it. Add steaks and do not touch. After 4 minutes, flip. After 4 more minutes, remove from pan. Want them cooked differently? Go to someone else's house. Let steaks sit for 5-10 minutes and enjoy.