There's so much written about how to cook a steak well, and I've tried a lot of exotic techniques (I have gas and charcoal grills, tried cooking straight on a chimney starter, have gas torches inside and outside). Most of what really matters is that it's dry, the pan is heavy and hot, you use enough oil to get good heat transfer.

If you get those parts right (and control the inside temp via sous vide or reverse sear) most of the other stuff is pretty marginal in how much it helps. Even all of the extra herbs, and butter basting and everything -- relatively insignificant compared to just getting the salt-level right.

Salamander broiler would be incredible to have at home. We get decent results from using a cast iron pan thats as hot as we can get it. At most we can sear 2 steaks as it tends to cool off pretty quick even under high heat. Got any better alternatives that a home cook could use?

couldn't you trivially get a kitchen torch or use your oven's broiler