I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy and flavorless in the center, yet okay on the outside. I cooked a few minutes longer in the oven and the steaks started turning white and firm, obviously overcooked.
Should I flatten the steaks first; is thickness the problem? I had 1-1.5 inch thick ribeyes from Whole Foods.
One thing: after searing the steak in the pan, my oven wasn't fully heated yet. So I stuck the steak in at around 267° F and it sat there for about 5-7 minutes before reaching 425° F, after which I cooked it for 10 minutes. Could this have messed it up?