To charbroil is a means of cooking by placing a piece of meat, fish, or vegetables on a flat, horizontally-lined surface. The steel grid-like lines are then heated by a fire below which then creates the "lines" on a steak's surface. Charbroiling is a better means of cooking meat to well-done or near there instead of boiling it in au jus because of the speed and tenderness it can maintain. It also does not dry out the meat.