I heat the skillet on high for a full five minutes before the room temp filet goes on. It's very important that the steak rest for 10 minutes before eating. Before eating, reheat the pan and scrape all the lovely juice and tidbits over the top.
Absolutely correct..the heat’s the key..and that is why, IMHO, it is a waste of money to spend the bug $$ to try and cook the best cuts at home. You just can’t get the heat in the oven/broiler, or your grill, that the best steak houses get..the temp in their grills is often at or above 1000 degrees. At home, where it’s half that, you can’t thus get the quick initial sear..which seals the flavor/juices in..