Learning to make steak is a simple life hack that everyone should learn! Steak is literally my "i'm-too-lazy-to-cook-anything-else" food, only problem is that it's relatively expensive for me!

Cooking steak is waaaay cheaper than a steakhouse, doesn't take much time to cook, and people (read: women, dates, etc) who don't know how to make steak think you are a god (even if you try to explain that it's really not that hard).

it really doesn't take much to make good steak on a stovetop. Shell out for a good cut (ribeye, sirloin are pretty good, i like the former more but the latter is easier to get right), then cooking it is a breeze. No preparation or chopping/dicing/slicing/measuring needed, no fancy seasonings or marinates needed, no preheating needed, no sauces or boiling water or multiple pots and pans just to cook one fucking dish.

Oil the pan and pop it on the stove, take your steak out of the fridge (i do this out of convenience, not because i believe it makes the steak taste better or whatever), salt and pepper on the steak, pop it on the stove once its as hot as it gets. When you're new, ignore all the food snobs who say you have to flip frequently/only flip once/add pepper after/sing to the meat and dance around in your kitchen. Just do it.

Once you're done, you can use the oil/fat left on the pan to saute some spinach/asparagus/whatever vegetables you fancy for a nutritious meal without having more pans to wash (i'm lazy).

The only things that can go wrong are that you under-salt it (in which case you salt it more while eating), you overcook it (take it off the grill earlier next time), or undercook it (pop it back on for a while). Getting the doneness right is a matter of practice and intuition, but you can make a cut into your steak if you aren't sure. For me, I tend to take the steak off and let it rest when it looks just a little too raw for me.

Once you've sort of gotten the hang of it, you can experiment with using herbs, using butter instead of oil, using dry and wet rubs, using the oven, heat levels, etc. But ultimately the technique is similar!

just make sure you get a good cut, and remember that for some cuts (like ribeye and porterhouse) different parts of a steak cook differently!