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Fat renders at a lower temperature than meat cooks, so if you are looking to get a lot of fat in the pan, the lower heat method, or even starting in a cold pan, will probably work better. Since you are using leaner beef, maybe this is not the goal, and so a higher heat sear may work better.

If this is something you make a lot as you say, you could try each and see what you prefer.  If you are finding some recipes call for one and some recipes call for the other, I doubt either will have terrible results.