I do that with Chickena nd Prime Rib too, but they usually either start with high heat, then decrease or start on low then sear to get maillard after.
IN Modernist Cuisine, Nathan suggests putting a frozen steak in a screaming castiron pan, five minutes on side, then remove from castiron to another baking sheet and cooking it in a 200 degree oven for an hour hours. Comes out Medium Rare.
It is a little disapointing that these steaks in the demo aren't frozen. DUH