Yeah, I sear after cooking to achieve a crust. I use charcoal because it’s extremely hot, you can sear the exterior of the steak quickly without affecting the interior temperature, it infuses the steak with a wonderful smoky flavor that compliments the beefiness, and truth be told, cleanup is a breeze. I hate the greasy mess that comes with pan searing.
Try searing with some nice crunchy Himalayan pink salt o. It, or some coarse salt. Gives it a really nice sear with good crunch and nice salty flavor. I don’t like smoky flavor so,I gotta put up with the splatter. I used a pan lid and cap it quick as I drop steak in, but still it splatters out some usually