The Beefer looks amazing but it’s pretty expensive. I love the mid-century appliances that use infrared coils to broil meat. I won an auction for a Fleck Broiler ($5) which is pretty rare and still kicks ass. I also have an Everedy countertop broiler that makes awesome hamburgers. Both are from the 1950s that I found unused.
Yep, it’s expensive. It’s built like a tank. There’s another residential one called the Otto, a tad cheaper, I think. Both use a ceramic/propane element, 1500 degrees. Throwing off that much heat is impractical with electric resistance heat.
I had to think about it for a week and pulled the trigger after a few beers. ;)
The commercial ones in restaurants are called salamanders.
I cook a fair number of steaks and would buy it again.