I've seen that there are two schools of thought among professional chefs with the sear. I've always "seared" using the second, less conventional method, and have done it long before I learned that it's a valid method.
It's all about low and slow, including my Weber grill cooks, including burgers, hot dogs, chicken, etc. The "sear" naturally takes care of itself. By cooking slowly off of direct heat the juices remain intact, with no juices "shocked" out of it, which happens with throwing meat on direct heat.
When you need "the sear," which is essentially grill marks, I put the meat on direct heat just before taking it off. Perfect grill/"sear" marks and the juiciest meat off of a Weber in the Cedar Valley.