I used a grill pan for a while, but I got tired of the grill marks that don't give real grill flavor, and it's hard to clean, so I use a regular cast iron pan for searing steaks. Made some just last weekend and it worked perfectly. After cooking, I deglazed with red wine, reduced it, whisked in butter, crushed dried rosemary and S&P and had a wonderful pan sauce.
This was delicious, easy to cook and clean, so I don't feel a need to look for "better." I've been using this pan for 25+ years.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller