Secondary fermentation is not primarily to drop gravity, though it does happen. Secondary or extended primary time is to give the yeast time to clear up some unwanted compounds that they produce during fermentation. It also gives a time to flavors to mellow or meld and also time for yeast, etc. to settle out and clear the beer. I make large heavy beers (Wee Heavy, RIS, etc.) and my gravity is pretty close on most of them within a few days. Hitting your gravity in that time is no surprise. However, being on gravity only means the yeast have made the alcohol you wanted. It doesn't mean their job is completely over. They've made your beer, now let them finish cleaning it up.
If you didn't think it was at gravity, why did you think it was time to rack to secondary? I secondary many things when making fermenter additions or doing extremely long bulk aging, and until about a year ago still secondaried everything. Nothing went into secondary though until the gravity was about where I wanted it. I know many will tell you 1-2-3 weeks (primary for one, secondary for two, bottled for three), and used to follow this myself. However, it is not that hard and fast. You secondary after primary fermentation is over. You bottle when secondary is over (if using a secondary).
Continue with your plan of letting it secondary for a while. You could probably carb and drink it right now, if you like it, but most things benefit from some amount of aging. I assume with the style you only planned to secondary for a couple weeks, so don't rush it.
"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.