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Most people are somehow afraid of eating reddish meat. Don't be scared off by red juices. There is some real chemistry going on in the mouth when you taste the juices. Take advantage of it. Seriously, make it smoke! What you want is black lines that sear the meat and concentrate flavour. Note: If your marinade is oily enough, your steaks will not stick to the pan. Then remove it from the heat. If you don't, your meat will resemble shoe's soles. The resting period is essential, so please do not ignore it. If your searing process was done correctly, when cutting your steak you should have a maximum of 1 mm thick browned meat on each side of the steak. The in-between should be furiously red. Salad for summer and steamed potatoes for winter are both excellent sides for your steaks.
Prepare to go rare! Get your frying pan or iron grill as hot as possible. Slam the steak(s) on the hot pan/grill and also press them down strongly with a fork. Cook the steak for just less than one minute and then turn it to sear the other (still raw) side. Let the meat rest for at least 8 minutes. Enjoy!