To me there's no substitute for HIGH heat for steak. Hotter the better IMO. World famous Peter Luger Steakhouse uses a 1800F gas broiler. I have an old Jenn Air gasser and added a infrared sear burner about 7-8 years ago. 1500F. Night and day and total pro performance. Probably like 3-4x the heat output than the stock burner. The MINUTE that thing goes, I am getting another. Bet you could find one for the Weber. To give you an idea of the heat output on my gasser, the average ribeye is done in like 4m total. I flip at 90s, 60s, 45s, 30s. That's medium. To be perfectly honest, the GG seared pics look better than mine but doubt those have the char and crunch (and flavor) of mine. Some might not like that much char but we sure do.