I love a heavily charred steak like the one pictured. I like the contrast of tastes, the charcoal flavor of the crust and the rare center. The truly great ones I've had have all been @ high end steakhouses. I'm assuming because they have such high heat broilers, upwards of 1,800 degrees, they can achieve a thick, charred crust and still keep the interior rare. Is this the case? I cannot achieve these results with either my gas grill or a cast iron pan. What's a home cook to do?