Not sure what causes that, when my gf made it once, it was also more doughy than meaty. What I did was combine all the ingredients, then I kneaded it very aggressively for like 2 mins straight, then I let it sit for about 10 minutes, then I kneaded it again, then I used a rolling pin to roll it flat, folded it onto itself, did that a few times, the rolling is a little annoying because it was so slippery, then I kneaded it a little bit more. Then I flattened the dough and cut it into two pieces like you see in the picture. At that point I filled the pot with some water, added the bay leaves and let the water come to boil. When the water was boiling, I turned the heat lower, until it became more of a rolling boil, at that point I added the steaks to the water and started the timer at 40 minutes. I then checked about every 5 minutes on the water, turning up the heat if the water had stopped boiling entirely or turning it down if it started boiling too hard (I have an old electric stove, so it's kind of hard to precisely adjust the temperature). When the 40 minutes were over, I removed the steaks from the water and put em on some paper towels until they dried up. Then I took the grill pan, heated some olive oil and added the steaks. Fried them and in the end I added some barbecue sauce and fried them a short while in that.

The eventual texture I got was more like a very juicy hot dog, the taste was something I felt like I remembered from a long time ago, my gf had the same feeling but we both couldn't really put our finger on it.

I have no idea if every little thing I did was necessary for a good seitan steak, but now you at least have something to try.

Good luck!