The real question you've gotta ask for oven/pan or grill is do you want the flavor of grilling or not. If so, you answered your own question there.

I think steaks are almost always better grilled but if not, a combo of pan searing then finishing in the oven works great.

Ditto to JMORRI26. On the grill I add only black pepper, but in the preferred method I sear quickly in almost smoking hot olive oil/butter with black pepper and granulated garlic then finish for about 3 min in a 350degree oven. a 1 inch thick steak will be medium to medium rare at this point.

Love the recipe for the seared frozen steak that you posted in February. It was a real revelation
and turned out perfectly. Here is the method from kitchen konfidence
http://www.kitchenkonfidence.com/2012/02/frozen-seared-steak/
I hear that ATK also has a similar recipe......

If you have a cast iron grill pan or just an oven proof pan, try this method: Preheat the oven to 500 degrees with the pan in the oven. Then after 10 - 20 minutes, when the pan gets very hot, carefully place the steaks on the pan, leaving it in the oven. Cook 3-5 minutes per side. For more details, with photos, check out New York Food Journal:
http://nyfoodjournal.blogspot.com/2012/04/new-way-to-grill-steaks-in-oven.html.

For me it's Barbequed, Take the steak out of the fridge about an hour before so that it comes up to room temperature, then rub a little salt, pepper & olive oil all over the steaks. Place them onto the BBQ and when the juices rise to the top it's time to turn them over, you only turn them once, when the juices rise to the other side they're done.
If you place your thumb & forefinger together in a circle and feel the muscle of your thumb, this gives you the way the steak should feel when you push it, thumb to forefinger is Bleu, Thumb to middle finger is rare, thumb to ring finger is rare to medium to well and little finger to thumb is well done. Hope that makes sense and helps :D