Firstly, you need to make sure that any tough and inedible membranes are removed. Goose skirt, for example, is covered with a thick 'skin' of it.
Secondly, you're going to have to like your steaks cooked no more than medium rare. Longer cooking times render these cuts tough.
Thirdly, there is the question of timings. One chef has a theory that any steak should take 10 minutes to cook, including resting time. So, if you cook your steak for say 2 minutes a side, rest it for 6 minutes, and so on. Not a bad theory I guess.
I usually aim for a frying time for medium rare of about 5-6 minutes in total and 2 minutes a side for rare. But I do like the method whereby you first fry the steak for 3 to 4 minutes on one side and then 30 seconds to 1 minute on the other. That way you get it medium rare, but also with a desirable crust. But remember, we are talking about a hot griddle or frying pan.
You can test the steaks 'done-ness' by pressing on it with a fingertip. The less give, the more done it is. I wouldn't go this far, but it gives you an idea.
Make sure the steaks are at room temperature when you cook them - remove from the fridge an hour or so beforehand and season them with salt straightaway - the salt initially draws moisture from the meat, but this will seep back into the steaks gradually. Heat a griddle or heavy frying-pan to a high heat - you want to be searing your meat. Lightly oil the steaks and place them in the pan or onto the griddle and leave undisturbed until it is time to turn them. Make sure you rest them, loosely covered in foil for 5-10 minutes. Some would say rest up to 15 minutes, but I can never wait that long myself.
Click here for steaks: the cheaper cuts
Click here for a mushroom + red wine sauce