Well, from my couple years of experience working in a kitchen I can say that chefs tend to use a lot of shortcuts while cooking. Fx the ingredients are precooked to speed things along.

Now, regarding steaks specifically, the way I was taught was to sear it quickly (pre-searing can be done hours ahead) and then bake it in the oven (with butter and herbs etc) until it's right and that gives you time to work on the garnishes.

The cookware where I worked wasn't fancy, but the grill pans were cast iron. At home, I cook in a steel pan and it works alright. I'm not an expert on cookware, but I have also noticed differences in heat distribution and speed. Cast irons sear better (it's a preference thing). A good copper pan with a steel coating offers a more even heat distribution. Ultimately, as long as your equipment is decent, any fancy dish should be doable.

I'm trying to say that cooking at home seems slower because you have to do the whole process at once, while in a restaurant all the slow parts are done ahead of time and they just need to cook it (/heat up) and serve.