A ridged grill pan like OP suggested does the same, or to the extent it collects underneath it steams part of your steak, or if it fills to the point it is touc

A ridged grill pan like OP suggested does the same, or to the extent it collects underneath it steams part of your steak, or if it fills to the point it is touching the steak again it partly boils it for some of the cook time. The Foreman grill sears it more like a real open grill by letting the water drain away instead of having to boil off for part of the cooking. A regular flat pan does some of this too since the water is pushed out to the sides faster and boils off away from the steak letting it sear better.