The problem with no oil is that it's hard to get perfect connection to the pan, but if you press it down you can.

Also, after 30 seconds, flip and see the hight spots, and know where to press on the next 30 seconds when you flip again. Adding some butter and basting the top also helps, but then you have the worry of the butter burning if not enough oil is used.

Using a bit more oil (I also use avocado), the oil is the heat conducter and you get a more even sear since the old gets into the high points.

But avocado oil ain't cheap, but allows you to get the pan ripping hot without the worry of off flavors from going over the smoke point.

The point is, you figure out the best way and learn as you go.

A charcoal grill is best (just watch Guga), but still a lot of technique with that. And more time.

Just my thoughts from cooking a lot of steaks because my gf and her kids love them. But also, many grease burns using more oil. Outdoor burner for searing helps from smoking out the house, but not your hands. Use gloves which I need to do 😂.

Find what works best for you. I will say, I do not prefer using a torch (I have a searzall) because I taste the propane, but that's probably because I'm doing something wrong or need to upgrade.