Pan-searing does not impart the same smoky flavor that grilling over an open flame can achieve. If you enjoy the distinct smokiness, you might prefer other cooking methods.
Achieving a perfect crust on the steak can be more challenging in a pan compared to grilling. The contact with the pan may limit the extent of the Maillard reaction, resulting in a less pronounced crust..
Searing in a hot pan can lead to splattering of hot oil, which can be a safety concern. Additionally, the high heat may generate smoke, especially if you're using oil with a low smoke point.
While pan-searing allows for control over the cooking temperature, maintaining a consistent temperature throughout the cooking process can be more challenging than in other methods.
The cooking odors produced during pan-searing may be more concentrated indoors compared to outdoor grilling. This can be a consideration if you're sensitive to lingering smells in your kitchen.
While pan-searing involves fewer dishes than some other methods, the cleanup may still involve dealing with a greasy pan and splatters. Proper cleaning and maintenance are important.
If you appreciate the aesthetic appeal of grill marks on your steak, pan-searing may not provide the same visual effect. Grill marks are a result of the grates on a grill.