And there was some previous discussion in this thread regarding 'grill vs. skillet'. The debate is always surface contact vs. flavor from the charcoal. Both sides have some merit so the key is to find a possible best of both worlds.
I present to you the Weber Gourmet BBQ system:
I love this thing. I use my wok a lot for the best stir fry you can make at home. The problem trying to use a Wok indoors is that A) Most stoves don't get hot enough unless you have a commercial grade Viking gas top or something. A residential gas stove generally doesn't have the power to really do a Wok well. Forget about an electric and my induction does well on the 'boost' setting but still not as well as it could. B) Smoke. So very much smoke.
So the Weber system has a removable round insert where you can take out the regular grill center and put in a wok. Rocket hot and smoke's outside so win/win. Now as to our steak issue - they have a cast iron flat-top insert as well. You can't do 8 steaks on it but 2 will fit nicely and a third can be squeezed in there with some effort. You can get that thing white hot with some good lump charcoal and get as much surface contact for that real even maillard reaction/sear but still get plenty of the smokeyness that comes from a good outdoor grill.
As a side benefit, because you use heavy inserts, those grates are much heavier duty. Thicker gauge bars so it retains heat a little better for regular applications (better sear marks even if you don't use the cast insert).
The obvious alternative is just putting a cast iron skillet in your grill but some of those cheaper grill grates don't care for that kind of weight sitting on them. I highly recommend this kit if you are looking for a handy little tool with a fair amount of versatility.