re: Steak cooking time

This is so stupid.

45 seconds wont do anything to really brown the exterior of the meat, its barely enough time for the water (located on surface and just below surface of meat) to boil enough (unless you are thoroughly drying your beef before searing, and even then its not enough time). This "boil enough" needs to occur before the Maillard reactions will take place.

Hot pan, enough time to get a fantastic crust, flip, add butter, baste, baste, baste. There really isnt a need to throw it in the oven, but I guess anything is possible.