Here's my take on your quest for 'that taste".
Restaurants use quality cooking gear, that you're not likely to have at
home, but you can come close. Use the highest heat you can muster with
the equipment you have. Use prime beef.
Brush the meat before cooking with some oilve oil or clarified butter,
then lightly season the steak with S&P, or try it with Char Crust, or
Gibsons Roasting Salt*, (*see Steak Lovers Cookbook)
Cook hot and fast 2-3 min per side, moving the meat on each side to
create cross hatch marks. When the blood just comes to the top surface
of the 2nd side, move it to a cooler section of the grill to cook
through. For rare, move to the cooler section 'before' any blood
appears. Just before serving, drizzle a teaspoon of light olive oil or
melted clarified butter over each steak.

Is short, you don't have the lab in New Jersey available to you to
create your perfect flavor. For you: Trial and error, it'll get
better, and move on. Keep improving. Develop your own "taste". Thats
what makes it fun.

Pierre