The broiler element in my electric oven doesn't work well, so I've been slow-cooking steaks in a frying pan and love the results.

I use a T-Fal nonstick frying pan and start with it unheated. Place the steak in the pan and turn setting to very low ("2" on my electric stove). I give it 10 to 15 minutes and then check the pan again; usually the fat in the steak has slowly cooked/seared the side that's pan-side down, and if the underside looks well cooked I turn the steak; otherwise I give it a little more time, but I keep the heat low.

Once I turn the steak, I raise the heat to medium-high and continue searing the steak. I like it well-done and it usually just takes a few extra minutes for the steak to thoroughly cook.

Near the end of cooking I add some butter or a combination of butter and olive oil; sometimes fresh parsley or scallions.

It comes out very tender and nicely browned, and I think the flavor is great. So far I've tried this with both larger steaks, like NY strip and ribeye, and smaller "finger" steaks (made from chuck).