> 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.

Try this: cover with aluminum foil and let rest a bit longer in the pan. 10
minutes should be plenty. That way you'll basically be baking it and it
won't brown any more.

Cooking is all about practice. That's how you get good at it and can
reproduce the results with confidence.

Paul