Bobby Flay, the King of Steaks, pan sears his steaks on cast iron. Gives it a great sear and taste and I think tends to hold the flavor and juices in more.
Good steaks are salted, pan seared, and then stuck in an oven with butter on them.
Although I love it grilled as well.
Gotta have a good,sear- and another keymis use Himalayan pink salt coarse, or going it yourself fairly course. The salt will crystallize as the steak sears, and you bet a little bit of bit of salty crunch with each bite. Also,going nice peppercorns medium coarse for a great pepper steak too. I love pepper myself, so fresh is best.
While you are waiting for steak to finish, chomp some Jack links peppered beef Jerry, or,have it as snack later that night.
Nothing beats sous vide for juiciness.