2 ways I love to cook steak
1) Reverse Sear: heat oven to 200 degrees, season (I use Montreal steaks seasoning) a room temperature steak; place in the oven until internal temp gets to 120 degrees; let it rest for 10-15 under foil; sear on hot cast iron pan with butter and some herbs (I make a mixed butter with rosemary, garlic, salt and chill until it’s hard and cut small pads to place on the steak when searing). This is a good link.
https://tasty.co/recipe/reverse-sear-steak
2) on my Big Green Egg, I crank up heat to 700 degrees and sear it on both sides then shut the vents and cook until desired internal temperature