I agree with Nick's answer and also use a propane torch. I'll add, don't get a "cooking" torch (i.e. one designed specifically for the kitchen). They're expensive, have a smaller flame, and use a small gas container. It would be a huge pain to try and use for something large (like flank steak, a sous vide favorite). Instead, get a plumbers torch at Home Depot. I use a Bernzomatic which just screws a nozzle on to a blue gas cylinder. Much better and way cheaper than anything you'd get at Williams Sonoma.
All that said, I don't think that the propane torch does nearly as good a job as a screaming hot grill or pan (screaming be the operative word in either case as you want to sear the outside without cooking the inside). But a grill takes time and a pan that's hot enough kicks up a ton of splatter. The torch is definitely the most convenient, but unfortunately, it's not a silver bullet.