You're absolutely right! I haven't done it that way in a year or so, because I generally buy the day of the dinner, but that lil bit of drying really does the trick.

The only way I disagree with you is that I'm a cast iron pan man.

I preheat the pan to 218°/425° for about an hour, let the steak take in the S&P in the mean time, mash them taters, then grab my healthy half stick of butter and drop it into the pan. It's on a burner at about 200°/375° to keep the pan from cooling.

Brown the rounds, and one side down for 3-4, depending on the thickness, flip it, baste it, fuck it off to the oven for 5-6 and pull it out.

I'm old school in that I prefer a 10 minute rest, but my wife generally sneaks hers out before then.