as goodweed mentions, lard works well. i usually just trim off the fat from the steak and melt it in the pan.
most steaks are done in the pan. broiling might be better left for substantially hefty cuts, after first searing the sides at high heat to seal in the juice. of course, it all depends on how you like your steak.
if you're not too health concious, when the steak is done, remove it to a plate, throw in some red wine, give it some salt & pepper, reduce it to about 1/2, turn off the heat, throw in some butter and swirl it around the pan until it's all mixed. there's your sauce.