Final answer:
Steakhouses typically use a broiler as an alternative to a charcoal grill for cooking steaks, as broilers provide high-intensity, direct heat suitable for quick searing.
Step-by-step explanation:
Steakhouses often use a broiler in place of a charcoal grill. The options provided are types of cooking equipment commonly found in professional kitchens, and each serves a different purpose. A broiler provides high-intensity, direct heat from above, similar to an upside-down grill, making it ideal for quickly cooking steaks to achieve a caramelized exterior without the smoky flavor imparted by charcoal.
Smokers are used to cook meat slowly with wood smoke to impart a distinct flavor. A rotisserie is a style of roasting where meat is skewered on a spit and constantly turned to cook evenly. Lastly, a griddle is a flat cooking surface best suited for foods such as pancakes, eggs, and burgers.