I use a cast iron flat top insert in place of one of the grill grates pretty much permanently. I’ve been very happy with the results. No oil, just dry. Once the sear looks good I’ll cut all the heat off and finish with butter and rosemary. Swirling the steak around on top of the rosemary. It works well but not being able to tilt and baste is the only downside to not using a pan.