Sous-vide is the way to make a perfect steak. Takes longer but you don't get any heat gradient. Seared outside and a perfect medium rare from edge to edge.
I usually do a high heat sear on a ceramic Grill for ribeye. However, filets I do a pan sear and finish in the oven.
Cast iron skillet on med high heat, add butter and evoo. Sear filets 1 minute per side then 5 minutes in the oven at 450, keep in skillet. (Yields rare to med rare depending on thickness).