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Preheat oven to 250.
Let steaks get up to room temp, pat them dry, heavily salt and pepper. Get my seasoned stainless pan pretty hot, add olive oil. When oil begins to smoke I place the steak in the center of the pan and listen. After about 1-2 min I will flip it, making sure there is a nice sear. After another 1-2 min I move it around making sure all sides are seared. I turn off the heat, throw in a huge chunk of butter, smashed garlic clove and rosemary. I leave the steak in the pan, tilt the pan and make a little pond of melted butter that I baste the steak with.
I remove the steak from the pan, place it on a different cold pan, and put it in the oven for approx 5-8 min depending on the thickness. This is the only way I have ever gotten repeatable results cooking a steak. I just adjust the time for different thicknesses. The crucial part about finishing in the oven is the cold pan. If you simply take your stainless pan and stick it in the oven it will continue to cook whatever side was still facing down.
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