12:38 PMIts Me
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Exactly. When doing a "quick" steak, I get the grill screaming hot, then sear just like you describe. If I'm grilling for someone that wants the steak medium or worse, they get moved to another cooler part of the grill after searing for a couple more minutes per side.

When doing a more special cut, I fire up the pellet smoker at 225 and put the steaks on it for a few minutes to get some smoke flavor on them, then move to the gas grill for searing. Awesome results.
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Extra work but extra flavor. Sounds like a good idea to me...