Best Way to Grill a Steak

[Robert Brown]

I can find plenty of web sites recommending ways to grill a steak so
this is not really why I am posting.

The high priced steakhouse now say they have 1600 degree broilers
(infra-red maybe) that seal the juices in with extreme heat (this is a
debatable subject). The heat source is on top of the steak.

My question is does it really make a difference if the heat is on top of
the meat? What would be the difference if the heat was under the meat
like on a charcoal grill? Would it cook differently.

With normal kitchen stoves and broilers you can't get the heat up to
1600 degrees, nor can you get it that hot with a charcoal or gas grill.
With charcoal you certainly can get the heat up there but can't cook
with the heat source on top of the meat.

IS there e benefit form the heat source being on to of the meat?

[UnHoly Terror]

My best guess is that it's just easier to keep the broilers clean as
nothing is dripping down onto heating elements.

--
UnHoly Terror