[TwoPhonesOneKid]

Steaks being cooked naturally drain juice. The entire concept of searing a steak "sealing" the juices in implies a cooking paradigm that simply doesn't hold up to experimentation. You want to cook off water mass from a good steak—it's better flavor, better texture, and you're left with far less grease in your soup-catcher.

If you cook enough steaks, it's quite hard to get a dry one, and you can get excellent texture and taste despite draining the "juice" (which is like 80% of why you salt the steak to begin with—moisture = less even and harder to control cooking which results in a chewier crust).

[chongli]

I think the issue is that the weight of the lid and top grill pressing down on the steak squeezes a lot more juice out than if you grilled the steak on regular grill that heats from below.

[SAI_Peregrinus]

You usually press down on it or use a weight with a regular grill. You want a crust from a Maillard reaction on the outer surfaces, with a less-cooked interior.

[chongli]

I do not do that. I use the reverse sear technique popularized by Kenji Lopez-Alt. This involves heating the steak to near-doneness over indirect heat, followed by an intense sear over direct heat. A brief rest period in between allows an even better sear, as the surface has a bit of time to dry out and the internal temperature to drop a bit, enabling more time over high heat.

[kuhewa]

We had one on a yacht I crewed that did ecotour sorta sails. When we'd catch a small tuna, after the trips I'd butterfly it and George Foreman it. No added oil just right on the Teflon cooking surface and texture and taste would come out sorta like fried chicken. It was great