One of the best ways is to do the cooking first using sous vide and cook the entire steak to your target temperature. I like 53C for rare to medium rare. The entire steak will then be cooked at the target internal temperature. After removing the steak from the wrap, pat it completely dry with towel or paper towel, then finish with a sear on grill, stainless steel or cast iron pan. To reduce the smoke, I have recently started basting the steak with ghee - clarified butter, before the sear. The sear is important to pasteurize the surface and gives the steak a more palatable appearance. The sear takes about 30-60 seconds per side. If you don't use the ghee or butter, then you need a high smoke point oil in the pan.
You can google sous vide for more information on the process. One of the really nice features of the technique is the timing is not critical. The cook time will be 1-3 hours, depending on thickness and whether it was frozen. You take it out of the water bath when everything else is ready, since the searing step only takes about 1-2 minutes.
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