[RayChuang88]

Get a Char-Broil Infrared gas grille with as much stainless in the firebox as possible.

THAT I agree upon. A lot of experienced grillers love the infrared grill because you get very high cooking temperatures, generally NO flare-up issues and no dealing with hot and cold spots, either. Indeed, infrard grills are how steaks are cooked in high-end restaurants.

[USNBandit]

I have one of those, and the only problem is that it loves to run hot, and that it. Very little temperature control. Absolutely no flare ups. It you want more smoke flavor you can dump soaked chips onto the diffuser plate,

I recently bought a camp chef pellet smoker. Not the high end for those types of machines, but they give a 30% veterans discount. Outside this gentleman’s price range, but I am loving it. Takes longer than a gas grill, but the results are amazing. Got one with a propane fired searing burner on the side. Pretty much reverse sear all the steaks, chops, chicken, and tri-tip. Low and slow smoke ribs, salmon, and pork shoulder,

[LesbianThespianGymnasticMidget]

You can do better than that at home. I am assuming you mean Ruth’s Crist.

Sous vide at 120. Map gas torch in a very hot cast iron pan for the crust.

https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Then add a pat of garlic butter to the top and spread.

Edge to edge perfection.

The ovens used yield a taste I just don’t like. It just tastes off.