Gee, that leaves the microwave, maybe a toaster oven, a rotisserie rack, or frying on the stove. None of which are ideal really. What's wrong with just grilling it?
Maybe I just got a bunk forman grill, but the nonstick coating came off little by little every time I washed it. I still use it and it works ok accept for all the food stickin to it. burger is worse than steak but it all sticks.
If you don't already, you could marinate the meat in oil. When I grill steak or burgers, I marinate it in olive oil, worcestshire (sp?) sauce, garlic, salt and pepper. The oil adds the good fats and keeps it from sticking to the surface.
Before you start grillin' spray that bad boy down with a-little PAM your holdin a goldin then----or----wait until the grill has gone through its heating cycle twice or three times then slap that meat on there, if the grill is hot enough it will sear the meat enough that it wont stick. I like the pam better though ime usually too hungry to wait.
I would not add any salt (or soy) before cooking (don't add it to your marinade). Salt will dry out the meat and make the steak more tough. You *should* put in an acid of some kind (lemon juice is good) but don't overdue it. The acid will make the meat softer. Don't salt the meat until it's on your plate.
Try marinading your steak in beer, it tastes great (and is commonly used for this purpose).
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