If you're cooking a filet mignon, I'd add some oil to a very hot skillet instead of salt as I described below which is how I normally cook fattier steaks like ribeyes. Find a market with a good butcher & ask him to cut you the kind of steaks you'd like or to recommend one. I think steaks are good both grilled outdoors or pan-cooked or even broiled. Most grocers carry Choice beef but you can get Prime beef at a few. Prime is the best but Choice can be very good.

Here's my post on the other thread you started.

this is a really good sauce with steak:
MUSTARD PEPPERCORN SAUCE
1 TBL sugar
2 TBL tarragon vinegar or white wine vinegar
1/4 cup Dijon mustard
1/2 tsp salt
2 egg yolks
2 TBL green peppercorns, rinsed & drained
1 TBL unsalted butter
1/2 cup heavy cream
In the top of a double boiler, combine the sugar, vinegar, mustard, salt, yolks & peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from the heat 7 stir in the butter. Allow to cool. Whip the cream until stiff & gently fold into the mustard sauce. Cover & refrigerate until serving time. You can make this up to a week ahead of time.~~

What's also good & is easier is a flavored butter like this one from Craig Claiborne:
MAITRE D'HOTEL BUTTER
1/4 lb butter at room temperature
1 TBL lemon juice
1 tsp Worcestershire sauce
3 TBL finely chopped parsley

Cream the butter & beat in the lemon juice & Worcestershire a little at a time. Beat in the parsley & season w/salt & pepper. Chill (or make into a roll with Saran wrap & freeze until ready to use.) Slice off & place on top of the steak.~~

If you want to pan cook your steaks, heat a heavy skillet & pour a thin layer of salt on the bottom over fairly high heat. When the salt starts to brown a little, add the steaks & cook until well browned on one side. Only turn the meat one time (I lower the heat after I turn the meat.) The length of time it will take to make it medium well depends on how thick the meat is.

I believe a "New York Filet" is a term in some places for a New York strip in other places. Lots cheaper and more marbled than a piece of the filet.
I don't think pan frying is best for that cut...outdoor grilling will give you more of that steak house flavor.
How to tell when it's done to your liking? That depends on a lot of things...how thick the steak, and how hot the fire.
Generally speaking, grill over a fire that is hot and grill one side until you see the juice coming onto the top surface before you turn it...maybe about 6 to 7 minutes. Then flip it for 1/2 that time...and then cut into it to see if it's done to your liking...if so remove it and cover loosley with foil and let it rest for about 7 to 8 minutes...it will continue to cook during that time.
As for seasonings, if it's the steak house taste you want, I would go with Montreal Steak seasonings.
Linda C

To see if it's perfectly done, cut into yours. I too would use a new york strip. Some of them come cut on the thin side so I would look for one that is about 3/4" to 1" thick.
Grilling outside will taste better than either broiling or cooking in a pan, which is not preferred.
I hope it turns out great!

Testing a steakÂs doneness by touch; a simple poke with your finger and you can judge the approximate doneness. Use the list below as a guide, but experience is the best teacher. As you test the temperature with your thermometer, give the steak a poke and note its firmness. This will help you develop a feel for doneness and you can eventually put the thermometer away!

Very Rare Steak - feels soft and squishy
Rare Steak - soft to the touch
Medium-Rare Steak - yields gently to the touch
Medium Steak - yields only slightly to the touch, beginning to firm up
Medium-Well Steak - firm to the touch
Well-Done Steak - hard to the touch

There is a way to test...best by experience...
I learned the "hand method"...where the doneness of the steak is judged by the comparison with the feeling of the palm of one's hand.
I feel that is best not for those unaccustomed to judging doneness by the firmness of the steak to judge by the color of the beef.
Linda C

Here's the link below to photos of the 'hand test' for steaks.

When the steak has the same 'give' as the base of your thumb, then it's done to the point as described.

SharonCb

Here is a link that might be useful: The Steak Hand Test

SharonCB you just made me SCOS ('spit coffee on screen', thanks to RobinKateb) with your website of men poking their meat with their fingers

(dawna - I'm baaacckkk.....)

My favorite steak, cooked on the grill, is a Ribeye. If you like your steaks marinated this is the best marinade recipe ever!! It's also great on pork, chicken & fish!! You can use it to grill, broil, shish-ka-bob, George Foreman, anything.

Marinade
3 TBS lemon juice
1 large onion
6 TBS Kikkoman soy sauce
4 TBS oil
Grate onion (this is a little more trouble than chopping but makes a big difference!) and combine all ingredients. I usually use a Ziploc but you can put it in a large bowl or casserole. Sometimes I add some garlic too. Marinate for at least a few hours or overnight.

Ultimate steak cooking guide: what kind of steak, how to cook it for how long, what actually cooking a steak does to the fibers and what it's called, all animated with a very concise but funny narrator.
Go to:
http://www.8legged.com/, click GO
Click on DEEP FRIED
Click on STEAK

~OR~
the direct link, but then you don't get the cool site to click around on:
http://www.tonmo.com/tako/episode7.php

You gotta see this. They have other stuff for other types of food too.

Here is a link that might be useful: Tako the Octopus on Wikipedia