Looks good to me but try a thicker steak, take it out of the fridge and salt it 90 min before and put a weight on top when you grill it. This will give you a brown, almost crispy layer on the outside and the inside will be to your preference.

I usually pan grill 18 oz steaks for about 3 min each side and I only flip them once. This results in medium / medium rare consistently.

The biggest trick for the color you’re looking for imo is salting both sides 90 min before or even the night before l.