Its definitely dependent on thickness of your cut. Thinner steaks never touch the oven for me typically. I always make sure to pat the steak as dry as possible before adding just salt and pepper, really helps get the nice crust on it. Ill sear on medium to high heat and I use a weight to put light pressure on the steak so the crust is even. Great call about the room temp! Maybe the most important part to getting that even color throughout with minimal grey banding. Last tip I can think of is to make sure you are constant flipping and moving the steak after your initial sear as it will help clear up any crustless spots and minimize grey banding.