[user104658]

Originally Posted by parmnion

An expert can get the outside slightly over done to give it a crispy texture on the outside and still have the inside melt in your mouth, like a nice chocolate n soft caramel sweetie.

Yes take it off at desired readiness and let it rest for a few minutes, keep the heat on under the pan until it's just about starting to smoke and then lob it back in there for 20 seconds to slightly char the outside. Perfect.

... ... I want a steak so badly now ...

I concur with the video that ribeye is the way to go, also. I only discovered that about 5 years back. All those years WASTED on sirloin or fillet.