I've enjoyed lurking in these food threads, so I thought I'd contribute something back. I've spent a bit of time figuring this steak problem out over the years, and so long as your dealing with a pretty tender cut like ribeye, I would say just make sure you do 2 things with the procedure, assuming you have a thick, quality steak.
a) Use intense heat. If your stove isn't 15,000 btu like a restaurant burner, get a heavy cast iron pan very, very, hot, and cook the steak on that with the flame going full blast. The juices from the steak need to hit the pan and evaporate immediately so that a brown, caramelized crust can form, and that won't happen if the pan isn't hot enough to get rid of the moisture seeping to the meat's surface because of the heat. The reason is the temperature where the steak meets the pan is limited to about the boiling point of water unless all the water there is boiled up on contact, and the crusting/carmelization process happens at least 20-30 degrees above the boiling point of water. By the time the water evaporates in a not so hot pan, the steak will be overcooked and will have lost too many juices.
Heavy iron pans store up heat from a weaker stove, and can strike more intesenly for a longer period, so water doesn't pool up and "steam" your steak, robbing you of a tasty crust. Nothing beats a wood fire or grilling a few inches over hot coals though, since they are dry, intense heat sources, and since the smoke likes to stick to the fat and flavor it.
b) Make sure the steak is close to room temp before grilling. Cold steak = burnt outside, tough raw inside. Grilling a ribeye steak that is cold from the refrigerator is a mistake. You'll burn the outside before the inside can get all pink, buttery and tender. A cold steak will also cool your pan too much and you'll end up steaming your steak if your stove is like typical stoves and doesn't have enough power cut through the moisture once the pan has lost its temperature. In a pinch I will put a steak on low power in the microwave for just a few seconds right before cooking, to get it barely warmer than room temp, but I usually pre-warm on the low temp side of the grill or in the oven for a couple minutes before the actual grilling. Make sure you cook a steak right away if you pre-warm it, otherwise let it sit out for 45min before cooking.
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If you want an intense indoor heat source that is pretty foolproof to control, get a portable "induction cooktop" from the asian grocery or ebay. It heats a pan almost instantly and you can dial in a pan temperature for it to sense and maintain. They only work with iron/magnetic pans and don't have an element that gets hot, they use electromagnets to heat pans directly, and can surge in a lot of power directly to a pan when cold food hits it. They cost around $150, but are worth it.
The Sunpentown SR-1881 model provides a lot of bang for the buck. It can be had for $140 on ebay.
http://www.amazon.com/Sunpentown-SR-1881B-Induction-Cooktop-Black/dp/B0001AOBVI/