Don’t know if anyone has done this before: every time I try to cook a syeak in a pan I get some water from the steak and it boils rather than sears. So I cooked the steak by laying it directly on the oven rack in a 400o oven. A few minutes on each side with a pan beneath to catch the drippings and it cooked better than ever.
I’ll tell my husband that. He eats a lot of steak, and usually does it in cast-iron on the stove top. (I think he starts with a REALLY hot pan.)
I think it helps to get the pan searing hot, and have the steak at close to room temperature, before cooking.