Thanks guys!
So I made the steak before I saw your replies. I decided to go for 2:30 min each side searing on high in the pan, then 20 min at 350 F in the oven. I told my guest, who wanted the steak rare - in fact she said she usually ordered blue in restaurants just so they don't cook it too much - and she said that didn't sound like enough. So between her and the book I finally left it in the oven 25 min, then 10 min rest while I made the sauce. But when I cut the steak, horror! It was brown throughout. No pink trace.
Served it, my guest said she actually loved it because it was moist and she just didn't like when it was dry. I'm still not happy, that steak definitely wasn't rare. More like a "moist" medium-well.
Before I saw your replies, I was thinking next time, same searing, but 10 min in the oven top, then 10 min rest.
Now I realize:
1) I put too much oil in my pan (maybe 3 tablespoons).
2)
"If you think you can get away with wasting the fond in that pan, you are sadly mistaken." is going to be my new moto.
3) The steak released a lot of juices at the end of the oven cooking. In fact I kept some of it (not all) for the sauce, learned (maybe adapted) from bd_laze: cognac, shallots, dijon, creme fraiche, marsala, salt, green pepper.