Good thread.
I agree with CSC. Pan sear.
The oven trick is fine, but the same result can be reached by letting the pan pre-heat properly.

Do bring the steak to room temp.
Do dry the steak with a paper towel just before seasoning and searing.
Start with a choice steak first. Easier on the wallet while you are learning. New York strip is probably the easiest to start with because of it's uniformity and lack of bone.
I only use the oven if the steak is thick. 1" or more. A thinner steak will be done on the burner before it is over charred.

Let the steak rest. very important.