Most gas grills employ convection heat, which uses hot air to raise the temperature of your rib eye (sapping its precious moisture). The 42,000-BTU T-47D employs infrared, which uses direct heat at extra-high temperatures to sear before juices escape (it also cooks at low, even temperatures). For us, it yielded perfectly charred rib eye every time. Plus, a special kit allows you to convert the T-47D from propane to natural gas. [$500; charbroil.com]