I've written several articles on this subject. Cooking a steak really isn't that hard but is something you learn and improve on as you progress. There are multiple ways to do it and only a few "wrong" things that can be done. I consider poking the steak, or especially cutting it open to see how done it is, to be the worst. The "right" things? Here goes:
1. Buy good meat. A tough steak, expertly cooked, is still a tough steak.
2. Thick steaks are ever so much easier to cook to the desired degree of doneness than thin ones.
3. Learn to judge doneness by the feel of the meat, don't jab it with anything (use tongs to turn it)
4. Rest the steak, after cooking, for at least ten minutes before serving.
Bon Appetit!
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