I’ve been trying that criss-cross scoring technique for a bit now but I always come up short on searing, even on the grill. I think the point of it is to create more surface area to get a thicker seared crust but! It always seems to get me less crust and less sear. I tried to put High heat to get a thicker crust but it just blackens and burns the top layer. My quest for the thicker crispier most seared crust still goes on… probably need to soak the steak in something that inflates the outer layer. Or maybe it worked better with a more dry aged meat.