I believe the better steak houses (if not using a grill) do their steaks in an oven with at least 600 degrees...not possible at home.
A trick I learned some years back is to season the steaks evenly (and not too lightly) with kosher salt. This increases the effective temperature, or somesuch, and lends itself to searing the meat much better. Nothing compares quite with a grill, but this is the best way I've found to do it in the kitchen.
