PS. As regards the warning oven this is a restaurant trick you can do at home to get a perfectly cooked steak or burger that is red and juicy all the way through.
You use high heat to sear both sides and then rest it for a minute or two to let the temperature even out. Once it’s seared you can season. Then, depending on how thick the cut is, 5-8 minutes in the warming oven, or a little more if it’s really thick. Let it rest for 10 minutes and serve.
It’s a great technique if you like rare steak or burgers like me, from the classic French repertoire, using usually a carbon steel pan to do the sear.
Btw in a restaurant I always order steak “red with a warm center”. How well they do this often determines whether I go back or not.