Everyone who has ever had steak that I have cooked has been blown away by the awesomeness of it. The first thing I can say is that you need a good cut of meat. That means either Waitrose or a good butcher. In Edinburgh we are lucky enough to have Crombies, where I try to get most of my steaks from.
I would say leave the meat out for an hour before cooking. 25 minutes won't be enough for it to get up to room temperature, especially if it is still in the packaging.
I rub some olive oil, some garlic and some Montreal Steak seasoning into my steaks.
http://www.mccormick.com/productdetail.cfm?id=6209.
I disagree with some of the comments above - a little oil is needed in the pan. It also means you know when it is hot enough as you can see the oil start to smoke.
No-one has mentioned that it is essential to let the steak rest in an oven for a few minutes after cooking. Especially if like me you have only cooked it for about 10 seconds on each side! If you don't then the centre of the steak will still be at room temperature.
I put it on the pan, wait 5 seconds, turn it over, cook for 5 seconds, flip it over again and ROTATE it 70 degrees (this way the lines on the griddle form the quadrilateral pattern that looks so good), 5 seconds more, flip over for the final 5. If the you can still see red on the edges of the steak then either use a blowtorch to sear or push to the side of the pan.
Now you need to let the steak bathe in a warm over for about 7-8 minutes. If the oven is about 75 degrees then it won't actually cook the meat, it will just turn it a purple colour (hence the French describing this kind of cooking as 'bleu').
For the sauce my favourite is a simple blue cheese sauce. Just take about 100ml of double cream, a pinch of mixed herbs of your taste and then melt a pack of Roquefort into the cream. Add a little red wine too. (edit - this makes enough sauce for 4)
It'll be great.
