I worked - UNFORTUNATELY - as a chef for 8 years many moons ago to pay for my aviation career. I was grill chef for 5 of those 8. OK, maybe it tasted ok, but ...
Spray oil...at least you did not use bloody Canola like everyone seems to these days. I suggest those that like using canola in any of it's forms read the MSDS on canola. You may rethink using that carp. But spraying on aerosol olive oil is not a lot better - I think it carbonises out AWFULLY.
OK, best steak - pat on salt and freshly ground black peper on both sides. Let it sit for 20 minutes. In a medium to hot pan (not smoking!) place it on one side for 3 minutes. TUrn it. Leave it 2 minutes. turn it back, on an angle. 1 minute. Turn again, 1 minute. Plate it. covering with loose foil for 5 minutes. Eat.
MUST be rare to medium rare (depends on cut - oddly, I like T-Bone medium, and other cuts medium-rare or rare. Blue is just nucking futs vampire realm

). Sauce of choice is pan drippings mixed with sour cream or straight tobasco.