i like to preheat my pan as high as i dare and then throw the steak on, and fry it for a short time on each side, then let it rest for a few mins. i optimally end up somewhere between medium rare and rare, but looks nothing like the picture. the steak in the pic looks cold inside, which would be revolting. if its fried so its only slightly burnt on the outside and then left to rest off the pan, the heat should work its way in, making it nice and juicy but still rare. the point of this is you get all the flavour and a compromise on the texture part.

i suspect the meat in the picture isnt very good quality, or atleast not the variety i like. entrecôtes are my favorite, larger meat fibres then this and more fat spread throughout the steak.