I did them in two batches of three (as many as I could fit in the pan at once). Got the pan hot, then two minutes on each side. Then transferred them to a warmed serving dish, loosely covered with foil, and left them to rest in the still-warm oven (had just taken the potatoes out) while making the sauce, which took 5 minutes or so - deglazed the pan with a splash of brandy, melted in some blue cheese, then seived it into a saucepan and added a dash of Dijon mustard and a splash of cream.
Rather good, if I say so myself!
Was worried about the residual heat continuing to cook the steaks, but I'd tried to factor that in with my calculation of the pan-cooking time and amazingly hit the jackpot!
Doing them to different degrees of done-ness would be a bit more of a challenge, but I guess you could just adjust the initial cooking time per steak (then try to remember which is which).