| Especially for beef, high heat is where its at. Infrared is wonderful for that -- VASTLY superior to gas. It can be turned down slightly, but is not as controllable as gas. Gas is more controllable but doesn't get hot enough to do a serious job. There are grills that have infrared elements one side for searing and gas on the other for finishing or for chicken and other items that do better with slower cooking. They are expensive. Google "infrared" and you'll quickly see the players. I have a little Solaire-clone infrared. It cost about $200.00. Element large enough for about two steaks -- no more. Better than charcoal, mesquite, or anything else for the purpose. Really superb searing. Very high heat output. That's why Ruth's Cris and many other steak-houses use infrared. |
