Oils burn at different temps. Some oils have a taste.
Butter and butter substitutes can burn easily.
For everyday cooking I use canola oil. It's light and doesn't have any odor or taste to it like some vegetable oils do. I use olive oil in recipes for dressings and grilling vegetables. Oils and shortening (like Crisco that's solid at room temp) can go rancid, only buy what you will use in a reasonable amount of time. If it starts to smell unpleasant, pitch it out because that rancid taste will get into your food.
I've never been one to salt raw meat. I was told (a long time ago) that the salt draws out the juices (flavor) and toughens it. How high a temp on cooking a steak is important too. It will depend on the cut and how thick it is, and how you like it cooked. (well done to rare). Also, if there is a lot of fat involved and the flame is too high, you can wind up with a pretty good grease fire inside the skillet. Don't leave frying unattended.
I like to grill or fry a steak by only turning it once. Put the meat down on a heated and oiled skillet (don't start on a cold skillet or grill). As soon as the juices have bubbled to the surface of the raw side, turn it over for about the same amount of time. Also, don't press meat down with a spatula (hamburgers either) as that presses the juices out. You want to keep as much of the juice inside the meat as possible. Both for flavor and tenderness. Also, don't cover the meat with a lid. That will cause moisture and condensation and that seems to steam or toughen the steak.
Now there are lots of ways to cook other meats on a low flame with a lid, but that takes a lot longer and not usually done with steaks. I have made a large sirloin steak covered in onions, celery and tomatoes, but that I do on a low setting for a long time covered and served over rice.