The first step is to choose your meat. If you like your meat rare then there's no point in getting a minute steak as it will be half cooked as soon as it's out the fridge. I go for rump, out of preference (ooh-er), but I wouldn't say no to a rib-eye. Fillet is lovely and tender, but a bit expensive and flavourless. Leave the meat to warm to room temperature as it helps reduce cooking time.
The most important thing is to get a nice char on the outside but still be juicy and bloody in the middle. To do this your pan needs to be hot. Hot hot hot. Put some oil in the pan and leave it on a high heat for a good couple of minutes.
Not pictured: Heat. You'll just have to trust me.
Once the oil starts to smoke, carefully lay the steaks in it. It will start spluttering. Leave it for no more than 30 seconds. Turn it over, remembering to always turn it away from you. Now (and this is very important so pay attention), this is the point where your right hand should slip, liberally covering your left hand with insanely hot oil. Remember how hot I said the oil should be? This is the point where you should be cursing your adherence to that.
You may now remove the steaks. See, it seems simple, but not nearly enough people follow that penultimate step. Incidentally, you'll be pleased to know that after the initial stinging and throbbing stops (about one day) and before the maddening itching of blistering and skin regrowth starts, (about 3 days), you'll have a good 24 hours of your hand hardly bothering you at all.
Addendum: Deep fried squid rings follow a very similar recipe.
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