1) Get a Cuisinart "Griddler": $129 at Macy's; $89 at COSTCO or Sam's. (It has a greater range of temperature settings that any Foreman grill).
2) Buy some Charcrust "Original Hickory" rub. www.charcrust.com
if your local grocery does'nt carry it.
3) Get your Choice filets from COSTCO or Sam's for $8/lb.
4) Rub your meat
and let it come to room temperature.
5) Set your Cuisinart to "sear". Two minutes gets you the crust to die for. Reduce temperature to Medium, turn meat and cook to taste. Medium rare takes three minutes for a 1.5" 'er.
This gets you the same result as the cast-iron skillet + oven method without the smoke, grease spatter, and mess.
When we moved to Dallas an island-mounted, unvented Vulcan induction cooktop came with the house. It had replaced a downdraft unit, hence, no ventilation. One attempt at a pan-fried steak left me with choices: a series of $500 fines for false smoke alarms, a $3,000 hood, or an $89 Griddler!
By the way, I love the Vulcan induction for everything else: it gives you the same fast heat-up and control of gas without the small and occasional danger.