This is how chefs cook a steak.
It takes the stovetop burner on high and the oven set to moderate heat, and a sturdy pan.
Have the steaks at room temperature.
Salt and pepper them if you like. Set the steaks into the pan without any oil and sear on one side, rocket hot for about one and half minutes. It will smoke up the place dramatically. You can see the cooked portion creep up the side as it sears violently. Flip it when the cooked portion reaches 1/4 the way through.
Cook the second side even less. Way less. Merely start to sear it. Because the pan is still very hot, and set it into the oven to finish.
For only a few minutes, say, two minutes. It's still sizzling inside the oven.
Bring out the pan and cover with a lid or with aluminum foil for a mere few minutes more to rest with no heat and, boom, you're eating your steak.
This is what chefs do in restaurants.