Thicker steak: pan seared then oven
If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. 


Note that required oven time will depend significantly on steak thickness and oven temp.


Do I have to flip it half way? I wouldn't like one side to burn since the pan will be sizzling hot and will burn one side in the oven in those 6 minutes?


It isn't necessary in all circumstances, but generally it will help to flip at least once.  This is particularly important if transferring a heavy pan (like cast iron) into the oven.


What is the usual temperature of the oven for this technique?


Varies.  Almost any oven temperature can work.  The question is whether you want to cook your steak faster or want it to be more evenly cooked.  The hotter the oven, the faster your steak will cook, but you'll have a thicker "gradient" from well-done to raw in the middle.  In other words, the faster you cook, the thicker the gray "well-done" part will be near the surface in order to get the center up to temperature.

A very low oven might require you to cook the steak longer (perhaps even 30 minutes or more, depending on how low you go and how thick the steak is), but there's a better chance it will be close to "medium rare" (or whatever you like) all the way through.  It will likely also be more tender and the fat will be softer.  

Most people seem to like cooking steaks quickly, but there's no real benefit to a hotter oven other than getting the steak done faster.


Shall I broil it, or have it somewhere in the middle?


Depends on what you're trying to do.  Broilers cook by radiant heat, so they will likely cause more surface browning to occur.  If your steak isn't dark enough after the sear and you want more browning on the surface, then broil.  But broiling also tends to be a very high heat technique, so this is again more likely to produce a larger gradient in doneness.  If broiling (particularly close to the broiler), flipping frequently is recommended.