Obviously 2 seconds of googling or reading any random thread about cooking will yield you the "let steak come to room temp, salt well, sear, cook over gentler heat to cook through, rest" method (though I think Alton Brown might actually recommend doing low heat then high?). The method I'm most excited about, but haven't had a chance to try out is the French (European?) method of low heat, longer cook time, stove top cooking, with butter.
A great thread about the process is here:
http://forums.egullet.org/index.php?...a-thick-steak/
Where the author follows (mostly) the recipe published by Alain Ducasse in the NYTimes.
Personally I think that unless you're going to get all super-dorked out and home-dry age steaks or whatever, the biggest thing to do is get a great cut of meat, and the second biggest thing is to not kill the steak by doing something stupid during the cooking process.