It depends on what the weather is like outside and/or what I am willing to wash up for pans when we’re done. I’m most likely to cook on the stove top on medium high (~375-400F) and then finish in the oven. It seems to give pretty good results as far as maillard reaction. Here are a couple of steaks I did that with (a porterhouse and a rib eye):
But, I also get pretty good results out of my electric Kenyon if I’m grilling outside (sadly, the condo association won’t let us have anything with a real flame, RIP my Weber). This sirloin was done on level 14 out of 16, 4 minutes a side with the cover closed:
Sometimes I use my broiler. This bavette I used for jjapaguri was 5 minutes a side on the low setting (after warming it up for about 20 minutes) and then rested for about 15 minutes tented with foil:
I’ve gotten surprisingly good results on my indoor electric grill (Cuisinart Griddler Elite). This carne asada was done at 425F for 5 minutes a side and then rested:
And then, sometimes you want a larger format meat. This is a ~2lb picahna we did in the electric Masterbuilt with oak until it got to about 122F and then finished in the oven at 500F for 6 minutes to brown:
