Charcoal gets nearly hot enough to melt steel!
Yes but without radiant heat (infrared grilling) you can very easily end up with hotspots and an uneven sear. It CAN be done well with someone who knows what they're doing, but infrared grills really make a significant difference in consistency without needing to spend a large amount of time learning to do it over charcoal.
Just like traditional japanese rice cooking methods CAN produce better results than a rice cooker when prepared by a chef that spent years specifically learning how to cook rice this way. Or you just get yourself a nice zojirushi and you get consistent high quality rice every single time with minimal effort.
I wont begrudge a man who likes charcoal, the flavor it provides alone is enough reason to use it, but it's got a higher skill ceiling and it's easier to fuck up your meat if you don't know what you're doing.
And at the end of the day, especially when we're talking about potentially $40-75+ steaks (wholesale wagyu), i'm not against paying ~2x that for it to be done at a steakhouse where i'm not having to do any of the work and if it's not done correctly, I can just send it back.