make sure your steaks come up to room temp while salted, key to a good crust and getting a nice med rare after 3-4 min sear per side with a 1"+ cut, I use cast iron hot as I can get it
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I also prefer to let my steaks come up to room temp, but I know that alot of people are against this. I think this gives any seasonings/marinades time to soak in...

Just my :-)
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For a supercharged sear I like to use my charcoal chimney starter with a small cast iron grate sitting on top. A quick 30 second sear per side on the ahi is all it needs.

My Lodge cast iron hibachi is perfect for searing steaks too. Superhot and perfect grill marks too.

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It helps to blot the steaks with paper towel just before throwing on the fire. Any moisture that collects while the steaks sit out (especially if salted) will diminish the sear.
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Pan seared a steak for lunch. I think grilled is a bit better but searing is a lot better than broiled.
Just my first try though.
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:-)
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Works great on steaks and lighting cigars at a herf!!
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I like the Mallard reaction, too....throw bread in water and they come from nowhere.
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:-) But it makes them so easy to shoot!!!!!!.......LOL
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If you wanted to add a bit of flavor use salt and ground pepper, and use it to coat the top and bottom where you are searing it.
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