Google the 3-3-2-2 method. Hot skillet, not screaming hot so it burns the meat, but you want a good sizzle. Check temperature by flinging some tiny water droplets off your fingertips. They should dance and sizzle like you want your steak to do. When the skillet is up to temp, put a little oil in it and wait for it to shimmer. Then 3 minutes on one side, flip it, 3 minutes on the other, then flip it and 2 minutes on the first side, then flip and 2 more minutes. Hence 3-3-2-2. Let it rest for about as long as you cooked it. Then chow down! Make sure the steak is up to room temperature before cooking. I use a cast iron pan.
This method works great if you have a fairly thick steak. If it's thinner, then try 2-2-1-1. If it's not done to your likeing then flip and cook for a minute and flip back for a minute until you're happy.
Best way to check for doneness is to just push on the steak with the turner. Don't cut it! If it just starts to firm up, it's rare, slightly firm it's medium rare. If it gets firm or hard, you're medium or well which IMNHO is too far gone.
One more thing. I just salt both sides right before cooking. Salt too early as some folks suggest and you get juices on the surface. If it's not dry, it doesn't brown very good. Some folks say salt AND pepper. Pan frying burns the pepper in my experience. I grind the pepper on the steak after cooking when it's resting.
OK. Now I'm hungry.
