I'm not much of a sears guy, Our Sear's closed.
But I do know a lot of Chef's use a smaller butane or propane torch to do a finish sear.
Makes sense to me because it gives you absolute control of the process.
My "Camp Match" is a torch just like what Dave shows, but I just screw mine on a green 1 pound fuel bottle.
Admittedly, my torch get's used the most for starting my
AMNPS, or charcoal if I'm using it.
As a side, the torch works really good to solder pipes, too....
Edit In:
For those who do sear with a torch...
Ever thought about pressing a cool, non-heated, grate to your meat then searing to get a reverse sear marks?
Could be interesting, broad seared lines with smaller unseared grill marks.
(Always thinking outside the box. Because I never was allowed in the box.)