Steaks taste horrid in the center?

Steaks taste horrid in the center?

I followed the advice here to the tee:
http://cooking.stackexchange.com/a/1424 But I ended up with one problem.
After cooking in the oven for 10 minutes, my steaks were soggy and
flavorless in the center, yet okay on the outside. I cooked a few minutes
longer in the oven and the steaks started turning white and firm,
obviously overcooked. Should I flatten the steaks first; is thickness the
problem? I had 1-1.5 inch thick ribeyes from Whole Foods. EDIT: One thing:
after searing the steak in the pan, my oven wasn't fully heated yet. So I
stuck the steak in at around 267 degrees and it sat there for about 5-7
minutes before reaching 425, after which I cooked it for 10 minutes. Could
this have messed it up?