Infrared seared steaks

I've been using the infrared burner on my grill when making steaks with stellar results. The key is leaving the steaks out to rise to room temp before cooking. The texture of the crust is unlike anything I've had. I don't really see too many posts praising infrared cooking so I thought I'd throw in my results. And yes, I know the crust looks burned. Trust me, it does not taste that way.