All gas grills have a pretty good gap in the back it seems, and hardly any of them get really hot enough --- especially in the wind. The searing burners help some, but depends on model/wind/etc.
I have an RCS grill that I am relocating under cover (for several reasons). I have the additional problem that I'm hooked to NG, but it gets pretty hot; if I'm patient (and the weather is agreeable), it will get to 600. However, that ain't hot enough for a **good** steak.
You can't beat the convenience of a gas grill, but sometimes you need an old fashioned grill with lump charcoal so you can get high searing temps (and flavor). I purchased a "state park" grill from Northern Tool for just that purpose.
Others might have different ideas, but I really think gas is for convenience, and lump charcoal is for when you have the time to do it right (steaks in particular).
So, to answer your question --- Keep your gasser, but get a Weber kettle (or such) and some lump.