nice tips. i follow the first few steps the same as yours.
for anything about an inch thick or thicker, i finish it in the oven.
-room temp for at least 30 mins
-salt pepper both sides
-stainless steel or cast iron, left on the burner on about mark 6
-light amount of canola in the pan, should very slightly smoke.
-2m both sides, use different areas of the pan
-remove from heat, let steak rest (not fully cooked yet)
-turn oven to 400
-let steak rest till oven preheats fully
-put steak back in the pan and put in the oven for 3-5m depending on thickness
-rest again
the first resting makes for a perfect, almost edge to edge rare or medium rare steak.
if you attempt to put it straight into the oven without resting, you'll have more of a gradient of doneness.
also true if you cook the whole thing on a burner and not using the oven as well.
