There’s a school of thought that the best steak is dry-aged and cooked over a wood or natural hardwood charcoal fire. Those are just two of the various elements that go into making it the best.
The arguments for gas against wood get into details about temperature. Home gas grills can’t get as hot as the ones some steakhouses use.
Accuse other posters of “handwavy arguments” or the like and you’ll get flagged again. If you think someone’s arguments are unserious or otherwise flawed, keep your opinions to yourself.