So, I'm something of a dabbler when it comes to cooking, don't do
anything too complicated... so I'm trying to branch out. I recently
watched Alton Brown's first Good Eats episode and wanted to cook a
steak like that. I tried to follow his recipe quite closely, but
ended up with something disappointing.

Basically, he calls for 30 seconds each side on a (pre-heated) cast
iron skillet, then finish in the oven at 500 for 2 minutes on each
side.

Well... I knew immediately when I threw the steak on the skillet that
it was too hot, because it started smoking like crazy. I was afraid
my smoke alarm would go off. But I was patient (as Alton advised) and
waited it out, flipped the steak and finished it in the oven. Then
rested it for about 5 minutes.

Outside, it came out a little browner than I expected, but it still
tasted OK. The inside was practically raw. Probably a little more
raw than you'd get your steak if you ordered it very rare.

So... if I decrease the heat (I thought it was too hot), the inside
will be even more raw! If I increase the heat to cook the inside
more... the outside will get burned. I'm in a bit of a catch-22.
What else can change? Should I blame the butcher and say the steak
was too think? I think not... it was a NY strip, about an inch
thick... seemed like a very typical cut to me, but I rarely buy steak.

Alton has thrown me for a loop here... not sure what to do. Advice?