Simon - I don't think that's really possible with an oven and it's hard to get 'good', never mind 'perfect'. The outside will be overcooked in order to get the middle cooked to the right temperature (or else it's raw)
I beg to differ, If you know folks who like to pan sear their steaks to give it the "crispy" like you get in restaurants, all I do is rub down the steak with olive oil, salt and pepper, put a piece of foil on a cookie sheet, put it in the oven and cook it on one side longer to get the "restaurant crispy", then according to thickness flip it on other side when necessary, the middle comes out to my liking (since I'm the one cooking and monitoring it)
I like a medium rare steak myself. The "outside" as you say is never "burnt to a crisp", you just have to keep an eye on it and cook it to your liking, some people like burnt to a crisp an some people like a well done steak, which is leather and a waste of money an time if you ask me.