For thinner steaks, less than an inch and a half thick, there is no need to do this - searing the steak over the stove will adequately cook it all the way through without burning or overcooking the outside.
Sear thinner steaks longer to cook all the way, as needed. Sear them for up to 2-3 minutes each side. It will get very smokey! You will smoke out your entire house. Guaranteed. (Smoke alarms, windows, maybe even run the whole thing outside for a minute while it sears?) Searing a steak causes the Maillard Reaction, which browns your steak and gives it a complex, concentrated, and delicious flavor.
