I don't have the right method for cooking steaks. I have been lightly coating them in oil (sunflower) and frying in a hot non-stick pan. I like my steaks medium-rare, so this works fine, but my flatmate (like so many Americans!) likes hers well-done, and by the time the inside is cooked, the outside is too charred and dry. Is there a special technique? Like, lowering or upping the heat at a special point? Should I be using a different type of pan? The oven broiler?
I usually cook lean beef steaks, not too thick. But I also have an interesting lamb steak recipe I want to try, which involves wrapping the steak in zucchini strips, but I don't know how to cook the inside sufficiently without totally charring the zucchini.
Any advice and suggestions would be greatly appreciated. Any hints for chicken breasts would be nice, too. Thanks.