Years ago I used to frequent a steakhouse in the Arizona desert where they grilled steaks over a mesquite fire. The grates spun on a pivot in the center so they could adjust the placement for "zones" of relative heat. I watched the chef for about an hour. He was cooking about twenty at a time, all of varying thicknesses, types, and to customer chosen degrees of doneness. I ordered a 24 oz. Porterhouse, medium. It came out perfectly cooked! In addition to that pivoting grill, I decided that the greatest factor was the acquired skill of the chef in using it.
Too many years have passed for me to remember the name of the name of the place, but a little research might turn it up -- as I recall it was about 35 miles from Phoenix.
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