Probably a good thing.
For a real steak.... Grill to mark. Use your knee to pop open the oven. Slap the steak on a screaming hot (500F) sizzle platter (cast iron). Depending on the doneness required by the ticket, pull it a litttle underdone. (You have to turn it more than once). Plate and watch for it to go out the door. If it sits for more than 6 minutes, recook the order, because it's now overdone.
It's a loverly dance. Especially when you have steaks, pork loin, and shrimp all going to table #23. And it all has to be right. Right now.
/johnny
Yeah, I know. I've been a restaurant soux-chef/cook going on 10 years now.