First, sorry about the busted links from photobucket. I will be heading to a new hosting site, probably IMGUR.
For me, I do like a sear on my steaks. First allow your steak to sit on the counter for 30-45 minutes. You want to try and get that steak to warm up a bit. Great time to start your grill while you wait.
I apply a liberal amount of sea salt and fresh cracked pepper. If your steak isn't holding the spices well, you could add a touch of oil to the meat prior to applying the spice.
An infrared burner works best if you have it. You place your steak on that and allow it to sear for about two to three minutes a side. If it is a thicker cut, you can hold the steak on it's edges to really caramelize the fatty edge. Flip only once. If you want hash marks about 60-90 second in, rotate your steak 45-90 degrees. Repeat after your flip.
Now doneness really can be done by your hand.
If you like rare, touch the same spot on your hand with your hand completely open, but fingers lose.
From there you could transfer it to your indirect heat source to continue cooking until doneness.
Alton Brown speaks of making steak in a cast iron pan and a hot oven. This is a method I have not done, but others on here can comment more.
