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They say to use cast iron because it retains heat better than anything else out there. This means that it won't be cooled down the instant you place the steak on it. That doesn't mean you can't sear on anything else, it just means it can be more difficult.
Pans made of a heavy gauge material like Calphalon also do pretty well but are expensive. Another way to go would be a pan with the steel/aluminum/steel sandwich on the bottom of the pan. I'm not talking the kind where the triple layer is also in the pan. You can buy one for very cheap, and it will help a lot.
You need to have high heat, so this also rules out anything with a nonstick surface. The coating will start to vaporize at the temp you need for searing. This is literally a threat to any pet birds you have in the house, and also destroys the coating's nonstick property.
Whatever you use, just watch what's happening when you sear the steak. If you can see that the pan has cooled down too far to do the job, remove the meat and let it heat back up again. If you don't, you'll be cooking it instead of searing it.
Hope this helps.
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