Allowing any meat to come to room temperature before cooking. It's not really a secret, but mandatory for best results. Nothing gets cooked straight from the fridge
If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.
Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.
The best way to get even cooking and a great sear is the reverse sear method.