Culinary school:
>season with salt liberally
>get the pan screaming hot
>use neutral oil with a high smoke point
>put the steak down and don't touch it, don't poke it, don't even look at it until it's time to flip
>flip once
>let it rest on the counter for as long as it was in the pan before you slice it
>kitchen is full of smoke with oil splattered all over and the steak is both over and under cooked at the same time with no crust

Actual cookery:
>don't salt the steak
>no oil
>drop it in a cold pan
>let the meat and pan come up to temperature together
>flip frequently at least once per minute
>slice as soon as its the temp you want it so it can bloom
>season right before serving
>wall to wall even pink color with a deep crust

Seriously is there anything "classical technique" isn't 100% wrong about? It's like the way people are taught to make steaks is exactly the opposite of what you're supposed to do