You could do what I've done in the past and use the pan to sear the steak, then pop it in the oven (if you've got one) to finish cooking. All I've used to do the searing is just your run of the mill non-stick skillets.
What I usually do (as I'm doing tonight) when I do this is get some nice thick steaks (3/4"+, Porterhouse or Strip steaks work good) some EVOO (extra virgin olive oil, to the neophyte. I know, cause I are one...) and one of the many commercial steak seasoning rubs (This
is what I used tonight) out there, you might try a few to find out which you prefer...
Anway, preheat your oven to 350*F (you can do this by starting off with some baked potatoes... scrub, rub with EVOO, lightly salt, and pop those in on a rack Let em cook while you do the rest of this, which could take about a half hour). Grab a cookie sheet (sheet pan, whatever, as long as it's shallow and has a raised edge to catch drippings), some foil or parchment (simplifies cleanup immensely) and a metal rack. The ones I use are cooling racks, just make sure that they're safe at high temps. You want the rack on top of the parchment (or foil) in the cookie sheet.
While your oven is preheating (or cooking your potatoes) rub your steaks with EVOO. Then liberally apply your spice rub. You want enough on that what you lose during searing doesn't matter. Preheat your pan over medium high to high heat. Make sure if you have a sensitive smoke detector to get some ventilation to the kitchen, this tends to smoke a little bit.
Then sear your steak. I usually go for the sides first (metal tongs, are HIGHLY reccommended) and then the flats, giving it about 20 seconds for each contact on the edges (again, metal tongs are HIGHLY recommended) and 40 seconds to a minute on the flats.
The goal isn't to cook the steak completely on the stovetop, but rather to just sear the outside so that the juices are retained while you cook it in the oven. Once you're done searing your steak(s), put them on your prepared rack and toss em in the oven (your potatoes should be close to about halfway done, about 30 minutes to go if you've got them on). Let the whole thing cook till your potatoes are done, 30-40 minutes, perhaps more, depending on how done you like your steak, how thick they started, and such. Use a meat thermometer to check temps, or just guestimate. I usually go for about 35 when I pop them in, which is usually the rare side of medium.
When they come out, let em rest on top of the stove (make sure it's still off) for a little while before serving.