Is having a high temperature for cooking a steak just for crust development?

I noticed most grills/charbroilers top out at 550 degrees, but there are Japanese grills that can get over 1000 degrees. What are the advantages of such a high heat range for cooking steaks and other proteins? Why are steakhouses using broilers that get well over 1000 degrees? submitted by /u/makeamakesure [link] [comments]

I noticed most grills/charbroilers top out at 550 degrees, but there are Japanese grills that can get over 1000 degrees. What are the advantages of such a high heat range for cooking steaks and other proteins? Why are steakhouses using broilers that get well over 1000 degrees?

submitted by /u/makeamakesure
[link] [comments]