A good steak does indeed require a hot grill.
My dad [expert at steak, and has the scars from his 1999 triple-bypass to prove it...] goes so far as to increase the diameter of the gas orifice on his grill in order to produce bigger flames and more heat. He can do an inch-thick porterhouse or NY strip to perfection in only 3 minutes per side.
And I do mean perfection! Of course, he has to buy a new grill every six months or so. He literally melts them...
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