Steeling and sharpening are different.
Steeling maintains the working edge. Regular steeling helps keep the edge aligned.
Sharpening restores the edge when normal steeling is no longer enough.
When using a steel, control and a consistent angle are more important than speed. You don't need to steel a knife as quickly as a professional butcher.
Slow and controlled is fine. With experience it becomes quicker and more natural.
Look after a good knife, steel it regularly and sharpen it when it actually needs sharpening, and a quality knife can last for many years.
The part most people get wrong
You don't need to steel a knife quickly like you sometimes see butchers or chefs doing on television. Speed is not the important part. Maintaining a consistent angle throughout the process is far more important.