In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it. If you're cooking with a good amount of heat, just use Virgin Olive Oil. Oil that is smoking is never a good thing. That said, my wife sears with it all the time.
If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees) knock as much of the ash off as you can, and then sit that baby right over top of your steak. 1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak. 1.5-2 minutes. Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness. Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals. 2-5 minutes and they should both be medium. may only take a minute for medium rare. (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear). I also pre-salt my steak 15-30 mins before cooking and sit on the counter. With that high of heat, pepper(and most other spices) will turn to black charred dust. Unless you are going for au poivre, pepper or season after cooking or at least after the sear
A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way). It takes longer, but I was thrilled with the result. You can get a great sear on the steak with minimal internal cooking. Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that). When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result). It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
