@anna_5588 is pretty spot on about all that stuff.
The cast iron frying pan is the way to get that sear. Non-stick pans are not thick enough - they can get hot, but the meat, even at room temperature, can cool them down enough to ruin the sear. Nothing holds heat and maintains it like a cast iron pan. Also, yes - high heat is not necessary. I have an electric stove and it’s at a 6.0/10 when I sear these. Use canola oil for the initial cook (high smoke point), and use VERY LITTLE of it, just enough to coat the pan. I actually used canola spray for those.
You will be VERY surprised at the char you can get if you heat a cast iron pan up on just over medium heat for 10 minutes, until a layer of canola oil starts to smoke, vs. nuking it on high heat and ending up with a raw inside or a deep char.
Once you get a nice char with that lesser heat, you know it’s only a couple minutes of turning and basting until it’s ready to come off and sit for a little bit. My steaks are never less than an inch thick, so you may only need 5 minutes, but you should take note of how my plate looks. Those steaks were marbled to SHIT - many might expect to see a ridiculous amount of juice on my plate, but you’ll see there’s virtually nothing on my plate. That’s because most of the juice was reabsorbed into the steak during resting (some was left on the cutting board obviously, but it doesn’t pour out when you cut into it, and it shouldn’t).
I love a BBQ’d steak, but you can get one just as good, if not better tasting, inside. It’s a tough transition from the grill life though.