I love steak and have loved it since I was a child. My favorite steak is Fillet Mignon. I like to buy them at Costco because you get 4 of them for a great price. I don't like freezing meat especially steak. I think it adds a weird after taste so If I buy them I make them that day. The trick to of making a steak juicy and perfectly pink inside is temperature and cooking time. These sort of steaks usually come very thick. So you will probably cook them at least 5 minutes on each side. The first step is to make the pan very hot with olive oil. While it is heating salt and pepper the steak. I like to add some seasoning salt because I think beef needs lots of salt because it gets absorbed very easily. Once it is piping hot place it in the pan. The hot oil will create a crust that seals in all the flavor. Cook for at least 5 minutes. If they are real thick add 3 more minutes. salt and pepper the other side and then flip. Cook the other side another 5-8 minutes. Once there is only 2 minutes left, pour 2 tbs of Worcestershire over each steak. It just creates a nice tasty glaze. You can tell how done it is by pressing the middle of the steak. The squishier it is the more rare it is in the inside. If you can't push it down at all it is well done and that is NOT good. It may take you a couple of times to figure it out. I have under cooked them and I have over cooked them through the whole learning process. Don't be afraid just give it a try. Let me know how they turned out.