First thing is first. If possible, do your best to get a decent cut of meat to work with. It should go without saying, but the better your protein the better your dish will turn out. This method will work with many different types of protein, and I have had success with Antelope, Beef, Bison, Deer, Elk, and Pork.
Different cuts of meat require different levels of doneness for both safety reasons and to keep the dish flavorful and juicy. Have fun, and adjust your desired temperatures accordingly.
Step 1: Start things off on the right foot
Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes. I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.