I just put it in the frying pan with seasonings/butter and cook on low for a few minutes, then turn it around.

When you think it's ready, just cut into it, and check if it's at your desired level.
If he prefers it dry instead of juicy, you can cook it on a higher flame.

I sear it in a nearly smoking hot pan on each side (only flip once) greased with butter or a tablespoon of oil for a minute and a half on each side to sear in the juices and throw it in a 250 degree oven until it's cooked the way you like it. guide to finger test http://simplyrecipes.com/recipes/th.....eness_of_meat/

I am a simple meat eater, just a little salt and pepper. You can try marinating with cracked pepper and roasted garlic, caramelized onions, rosemary and sage or Worcestershire.

Oh, most importantly let it REST for at least 10 minutes before you cut it.

On a pan. Put the heat at about 7, slap it on. When it's brown, flip it. You want a touch of pink in the middle, but not too much, or you run the risk of getting sick. If you're uncomfortable with pink in the middle, just cook it all the way through.