Ah hah! I knew I was on to something!
Indeed, you probably are, Kuan.
When Friend Wife and I were traveling much more than we do now (used to average 40-45,000 road miles a year) we often carried our own food. Meals would be pre-cooked, sealed in boiling bags, and tossed in the freezer. On the road, obviously, they'd be transferred to a cooler. We also carried a single-burner stove and pot.
Once settled in to a motel, we'd pick the meal we wanted, heat the water to the simmer point, and drop in the bags. Later on, when microwaves in motel rooms became more common, we didn't even bother with the stove.
Never occured to me to try that with steak. But thinking about it, there's no reason your approach shouldn't work. I'm guessing that the microwave process might soften the Malliard somewhat. So, while the steak wouldn't be quite as crusty as coming off of dry heat, there would still be some of the char and caramelized flavors that are the whole point of searing.