Great advice crikey*mate
I cringe when the cooks at BBQs flop the poor steaks around so many times and then whack it on the plate straight off the grill.
I use a Circulon slotted (ridged ?) pan for my steaks - it's awesome - you can heat the poop out of it and get those nice grill marks. One 45 degree turn each side won't mess with the "keep it simple" approach. It has a steel handle and you can put the whole thing in the oven (like you said) if you're cooking an extra-thick steak. Warning note: when removing said pan from oven make sure your mitts/teatowel are super-dry ! 
Also I leave the steak out of the fridge for half an hour before cooking so you don't shock it & suck all the heat out of the pan.
I love cow, as long as it's blue to rare
I prefer mutton chops 
In my old humpy we only had a little camp stove with two burners. The pots of vegetables used them, thats why we went for the grill press. I love it, although it can be a pain to clean at times. The lid stops fat splatters, and it's cooking both sides at once so it's quick.
I did find that it's best to turn off before you think the meat is done as the residual heat cooks the meat just that little bit more.
Hubby is a shocker for over cooking meat and making it dry *blah*
I have a baccarat fry pan, a teppanyaki grill from Aldi (on sale now if anyone interesed), a grilling pan that leaves those marks... and a cast iron frypan.
It all depends on what I want to cook and what result I want. The cast iron one is brilliant for getting a crisp coating on salmon and steak, oil the steak first and not the pan. The others are ones I use for things like eggs and bacon stir fry's, pancakes...
the trick to a good steak will be the heat.. let it get very hot before you put the steak down and allow it it totally seal before you flip it and only flip it once.
I have worked in many good resturants and all of their steaks are done on a cast iron grill that retains heat.
I can also use steel wool on my baccarat and have never gotten a scratch... this is the one I bought.
