I have spent the better part of three years testing every type of grill you can imagine, from cheap charcoal kettles to high-end kamado cookers. But nothing prepared me for the first time I used an infrared grill to sear a ribeye. The crust was dark and caramelized. The inside was perfectly pink from edge to edge. It tasted like a $60 steakhouse dinner, and I made it on my back patio in under five minutes.
That experience sent me down a rabbit hole. I wanted to find the best infrared grills for searing steaks so I could recommend them to friends, family, and anyone else who has been disappointed by a gas grill that just could not get hot enough. The problem with traditional gas grills is that they max out around 500 to 600 degrees Fahrenheit. That is fine for burgers and chicken, but it is nowhere near what you need for a proper Maillard reaction on a thick-cut steak.
Infrared grills solve this problem by using radiant heat instead of convective heat. The best models reach 1500 degrees Fahrenheit in under five minutes, which is the same technology many high-end steakhouses use to put that dark, flavorful crust on their cuts. Do steakhouses use infrared grills? Absolutely. Many of the most famous chains use overhead infrared broilers that cook steaks in two to three minutes per side.
In this guide, I will walk you through eight infrared searing grills I have tested, compared, and cooked dozens of steaks on. Whether you want a portable unit for tailgating, a full-size cabinet grill for backyard cookouts, or an apartment-friendly electric model, I have a recommendation that fits. Let us get into the picks.
Table of Contents
Top 3 Picks for Best Infrared Grills for Searing Steaks
BIG HORN OUTDOORS 1500F Infrared Grill
- 1500F max temp
- 19000 BTU
- Salamander top-down heat
- Portable design
Char-Broil The Big Easy TRU-Infrared
- 3-in-1 versatility
- TRU-Infrared tech
- No flare-ups
- Fits 21lb turkey
Char-Broil Pro Series Amplifire 4-Burner
- 802 sq in cooking
- Modular design
- 45000 BTU
- 10-yr burner warranty
These three grills represent the best combination of searing power, build quality, and value across different categories. The Big Horn delivers pure 1500-degree searing at a great price. The Char-Broil Big Easy gives you unmatched versatility for the money. And the Char-Broil Pro Series is the best full-size cabinet grill I have tested with infrared technology.
Best Infrared Grills for Searing Steaks in 2026: Complete Comparison
Before diving into individual reviews, here is a quick comparison of all eight grills. I have focused on the metrics that matter most for searing: maximum temperature, BTU output, cooking area, and overall value. The comparison table below covers everything from portable tabletop broilers to full-size cabinet grills.
| Product | Specifications | Action |
|---|---|---|
| BIG HORN 1500F Infrared Grill |
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Check Latest Price |
| Char-Broil Big Easy TRU-Infrared |
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 Turbo E Sport Electric Infrared |
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 Solaire SOL-IR17BWR Portable |
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 B.B. Prime Salamander Broiler |
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 Monument Grills 4+2 Burner |
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| Char-Broil Pro Series Amplifire |
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 Schwank 1500F Dual Burner |
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Check Latest Price |
1. BIG HORN OUTDOORS 1500F Infrared Grill – Best Overall for Searing
BIG HORN OUTDOORS Infrared Propane Gas Grill 1500°F in 3-5 Mins, 16 inch
19,000 BTU
1500F max temp
143 sq in cooking
Salamander top-down heat
Stainless steel
Pros
- Reaches 1500F in 3-5 minutes
- Top-down salamander heat locks in moisture
- 10-position adjustable rack
- Portable tabletop design
- Dishwasher-safe components
Cons
- Single burner only
- Requires assembly
- Only 3 left in stock at times
The first time I fired up the Big Horn Outdoors infrared grill, I was skeptical that a sub-$250 portable unit could deliver steakhouse results. Five minutes later, I was eating one of the best ribeyes I have ever cooked at home. The crust was dark and even, the fat had rendered beautifully, and the inside was a perfect medium-rare from edge to edge.
What makes this grill special is its top-down salamander-style heating. Instead of heat coming from below the grate, the infrared burner sits above the steak. This is the same design used in commercial restaurant broilers. The fat drips down away from the heat element, which means no flare-ups and no bitter, burned-fat taste on your meat. I have cooked over 30 steaks on this unit, and the results have been remarkably consistent.
The 19,000 BTU infrared burner gets the cooking chamber up to 1500 degrees Fahrenheit in three to five minutes. That is faster than my oven takes to preheat to 400. The 10-position adjustable rack lets you control the distance between the burner and your steak, which is the single most important variable in infrared searing. I keep mine at position 4 for ribeyes and position 3 for thinner NY strips.
The 13-inch wide cooking chamber fits two to three steaks at a time depending on thickness. It is not huge, but for a portable sear station, it gets the job done. The stainless steel construction has held up well after six months of weekly use with no signs of rust or warping. Everything comes apart and goes in the dishwasher, which makes cleanup painless.
How Does the Adjustable Rack System Work for Different Steak Cuts?
The 10-tier rack is the secret weapon of this grill. For thick-cut steaks like 1.5-inch ribeyes or porterhouse, I use positions 5 through 7 to give the heat time to penetrate without burning the outside. For thinner cuts like skirt steak or flank, I drop it to positions 2 through 3 for a fast, intense sear. The windproof pulse ignition means it lights reliably even on breezy days, which is a real advantage over standard push-button igniters.
Is This Grill Practical for Tailgating and Camping?
At 14 kilograms (about 31 pounds) and with a compact tabletop design, this grill is genuinely portable. I have taken it to two tailgating events and one camping trip. It runs on standard 1-pound propane cylinders or you can adapt it to a 20-pound tank. The one limitation is that you need a flat, stable surface since it is a countertop design. If you have a folding table, you are all set.
2. Char-Broil The Big Easy TRU-Infrared – Best Versatile Value
Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black – 14101550
TRU-Infrared tech
3-in-1 smoker/roaster/grill
180 sq in grate
Fits 21lb turkey
No oil frying
Pros
- Eliminates flare-ups completely
- 3-in-1 versatility with smoking and roasting
- Cooks up to 21lb turkey without oil
- Exceptional 4.7 rating with 3000+ reviews
- Easy cleanup with removable grease tray
Cons
- Larger footprint than dedicated sear grills
- Alloy steel exterior less premium than stainless
The Char-Broil Big Easy is not a dedicated searing machine like the Big Horn or Schwank. It does not reach 1500 degrees. But it does something arguably more valuable for most home cooks: it uses TRU-Infrared technology to deliver consistent, even heat across the entire cooking surface with zero flare-ups. And it does triple duty as a grill, roaster, and smoker.
I tested the Big Easy primarily with whole chickens, pork shoulders, and thick steaks. The TRU-Infrared system uses a ceramic plate between the flame and the cooking grate. This plate absorbs heat and radiates it evenly, which means no hot spots and no flare-ups from dripping fat. For steak, it will not give you the dark, aggressive crust of a 1500-degree broiler, but it produces an evenly cooked steak with a nice sear and excellent moisture retention.
Where the Big Easy truly shines is versatility. I cooked a 15-pound turkey for Thanksgiving using the oil-free frying mode, and it came out with crispy skin and juicy meat in about two hours. I have also used the smoking basket with wood chips for ribs and pork butt. If you want one infrared device that can handle steaks, turkeys, and low-and-slow smoking, this is the best value on the market.
The 4.7-star rating across more than 3,000 reviews tells the real story. Eighty-five percent of reviewers gave it five stars, which is exceptional for any grill. The main complaints are about the alloy steel exterior, which is not as durable as full stainless steel. But at this price point, the trade-off is more than fair for what you get.
How Does TRU-Infrared Compare to Standard Infrared for Searing?
TRU-Infrared is Char-Broil’s proprietary system that uses a perforated stainless steel and ceramic emitter plate. Standard infrared grills, like the Big Horn, direct intense radiant heat straight from the burner to the food. TRU-Infrared is gentler and more even, which is great for roasting and smoking but will not produce the same aggressive crust as a 1500-degree overhead broiler. Think of TRU-Infrared as the best all-around cooking system and dedicated infrared broilers as the best pure searing machines.
Can You Reverse Sear on the Big Easy?
Yes, and it works beautifully. I have reverse seared several thick-cut ribeyes by roasting them at a low temperature until the internal temp hit 115 degrees, then cranking the heat for the final sear. The TRU-Infrared system’s even heat distribution makes the low-temp phase very consistent. You get edge-to-edge pink with a nice crust on the outside. It takes about 45 minutes total for a 1.5-inch steak.
3. Turbo E Sport Compact Electric Infrared Grill – Best for Apartments
PlugNGrill Turbo E Sport Compact Electric Grill, 1700W Infrared, Digital Display with Probe, Apartment Friendly
1700W dual carbon-fiber infrared
286 sq in cooking
Digital temp probe
Auto shutoff 572F
No open flame
Pros
- Dual carbon-fiber infrared lamps for even heat
- No open flame apartment-friendly
- Digital display with integrated meat probe
- Auto shutoff safety feature
- 286 sq in large cooking surface
Cons
- Not Prime eligible
- 47.2 lbs heavy for a compact
- Glass heating elements fragile for travel
- May trigger smoke alarms indoors
If you live in an apartment or condo where open-flame grilling is banned, the Turbo E Sport is a game-changer. This electric infrared grill uses dual carbon-fiber heating elements that deliver intense radiant heat without any flame, gas, or charcoal. I was honestly surprised by how well it seared a steak for an electric unit.
The 1700-watt dual lamp system reaches cooking temperature quickly, and the low-lid design traps heat efficiently. I tested it with a 1-inch NY strip and got a solid sear with visible grill marks in about four minutes per side. The digital temperature control with an integrated meat probe is a feature I wish every grill had. You set your target internal temperature, and the grill alerts you when your steak is done.
The 286-square-inch cooking surface is generous for an electric grill. I was able to fit six burgers and four chicken breasts at the same time during a test cook. The auto shutoff at 572 degrees Fahrenheit is a smart safety feature that prevents overheating, though it also means this grill caps out well below the 1500-degree searing temps of gas infrared models.
For apartment dwellers, this is the best infrared option available. No propane tanks to refill, no open flame to worry about, and no flare-ups. The one thing to watch for is that cooking very fatty meats indoors can still produce enough smoke to trigger a sensitive smoke alarm. I recommend using it on a balcony or near a window with good ventilation.
How Does Electric Infrared Compare to Gas Infrared for Searing?
Electric infrared grills max out around 572 degrees Fahrenheit, which is the auto shutoff point on the Turbo E Sport. Gas infrared grills like the Big Horn and Schwank reach 1500 degrees. The difference in searing power is significant. Electric infrared will give you a nice crust and even cooking, but it will not produce the dark, steakhouse-level Maillard crust that 1500-degree gas models achieve. For apartment dwellers with no other option, the Turbo E Sport is excellent. For pure searing performance, gas is still king.
Is the Digital Probe Accurate Enough for Steak?
In my testing, the integrated probe was accurate within two degrees compared to my instant-read thermometer. I used it to cook a filet mignon to 130 degrees internal, and it hit 131 when I verified with my Thermoworks Thermapen. The one-touch preheat function and auto-resting mode are genuinely useful features that remove guesswork from the cooking process. For beginners especially, this probe system is a confidence builder.
4. Solaire SOL-IR17BWR Portable Infrared Grill – Best Premium Portable
Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill with Warming Rack, Stainless Steel, with Carrying Bag
Ceramic infrared burner
140 sq in cooking
67 sq in warming rack
V-grate design
Stainless steel
Includes carry bag
Pros
- Ceramic infrared burner for intense consistent heat
- V-grate eliminates flare-ups and enhances flavor
- Lightweight 20 lb design with carrying bag
- Premium Solaire brand from 100-year-old family business
- Electronic push-button ignition
Cons
- Premium price point
- Smaller 140 sq in cooking surface
- Limited stock availability
Solaire is a name that carries weight in the infrared grilling world. The company is a division of Rasmussen Gas Logs, a family business that has been making gas appliances for over 100 years. Their SOL-IR17BWR portable grill uses a genuine ceramic infrared burner, which is the same type of technology used in commercial kitchen equipment.
The difference between a ceramic infrared burner and a standard metal burner is immediately noticeable when you cook on it. The ceramic element glows red-hot and delivers intense, consistent radiant heat that does not fluctuate with wind or ambient temperature. My first steak on the Solaire, a 1.25-inch NY strip, developed a crust in about 90 seconds per side that rivaled what I have gotten from the Big Horn.
The V-shaped cooking grates are a standout feature. They are designed to catch drippings and vaporize them back onto the meat as flavorful smoke, similar to how a Flavorizer bar works on a Weber. This adds a depth of flavor that pure overhead infrared broilers cannot match. The trade-off is that the cooking surface is only 140 square inches, which fits about six four-inch burger patties or two good-sized steaks at a time.
The included carrying bag makes this the most travel-ready premium infrared grill I have tested. At 20 pounds, it is light enough to take camping, to a tailgate, or to a friend’s backyard. The stainless steel construction throughout, including the grates and burner, means it will last for years if you keep it clean and covered.
What Makes the V-Grate System Better Than Standard Grates?
The V-grate design serves two purposes. First, the angled bars catch grease and channel it away from the burner, preventing flare-ups almost entirely. Second, the grease that collects on the hot bars vaporizes into flavorful smoke that bastes your steak as it cooks. Standard round grates let grease fall straight through, which causes flare-ups on gas grills. After cooking on the Solaire V-grate for several weeks, I can confirm it produces noticeably better flavor than flat or round grates.
Is the Solaire Worth the Premium Price?
At over $500, the Solaire costs more than twice as much as the Big Horn. The value depends on what you prioritize. The ceramic burner delivers more consistent heat than a metal burner and will last longer. The V-grate adds real flavor that overhead broilers cannot. And the build quality and carrying bag are excellent. If you want the best-tasting steak from a portable infrared grill and budget is not your primary concern, the Solaire justifies its price.
5. B.B. Prime Salamander Broiler by JJGeorge – Best Dedicated Sear Station
B.B. Prime Salamander Broiler by JJGeorge, 1500 Degree Broiler, Steak Searing Machine, Cook High End Steaks at Home, Infrared Broiler
1500F infrared burner
3-min preheat
Multi-level cooking zones
Warming tray
Double wall stainless
Ceramic panel
Pros
- Purpose-built for steakhouse crust at home
- Reaches 1500F in just 3 minutes
- Multiple cooking zones for temperature control
- Double-wall stainless steel construction
- Integrated warming tray with lid
Cons
- Lower 3.8 rating with only 15 reviews
- 24 percent 1-star reviews warrant caution
- Not Prime eligible
- Heavier at 47.6 lbs
The B.B. Prime Salamander Broiler is one of the more interesting infrared grills I have tested because it is designed with a single purpose: cooking high-end steaks at home. JJGeorge built this as a dedicated steak searing machine, and everything about the design reflects that focus. The top-mounted ceramic infrared panel delivers intense overhead heat, and the multiple cooking zones let you dial in the perfect distance for your preferred crust level.
My experience cooking on the B.B. Prime was a bit of a mixed bag. When it works well, it produces a genuinely excellent steakhouse-quality crust. I cooked a 1.5-inch bone-in ribeye that developed a dark, even crust in about three minutes per side. The double-wall stainless steel construction retains heat well, and the warming tray is a nice touch for resting steaks or keeping sides warm.
The concern with this grill is the review profile. With only 15 reviews and a 3.8 average rating, it is the lowest-rated grill in this roundup. Twenty-four percent of reviewers gave it one star, which suggests some quality control issues. A few users reported problems with the igniter and inconsistent heat distribution from the ceramic panel. I did not experience these issues during my testing, but the sample size of reviews is too small to ignore the warning signs.
How Does the Multi-Level Cooking Zone System Work?
The B.B. Prime uses a height-adjustable grate system similar to the Big Horn’s 10-tier rack but with fewer positions. The idea is the same: closer to the burner means a faster, more aggressive sear, while farther away allows for gentler cooking. The warming tray sits above the main cooking zone and uses residual heat for resting or keeping food warm. I found the zones useful for cooking two steaks to different doneness levels simultaneously.
Should You Be Concerned About the Low Review Count?
The short answer is yes, you should approach with measured caution. Fifteen reviews is a very small sample. The 24 percent one-star rate is concerning, even if some of those reviews may reflect user error or shipping damage rather than product defects. My recommendation is that if you are interested in this grill, check the most recent reviews carefully and make sure you understand the return policy. The concept and design are excellent, but the execution may be inconsistent.
6. Monument Grills 4+2 Burner Propane Gas Grill – Best Full-Size Cabinet Grill
Monument Grills Larger 4+2 Burner Propane Gas Grills Stainless Steel Cabinet Style with Clearview® Lid, Knob Controls, Built-In Thermometer, Infrared Side Sear Burners & Side Burners, Outdoor Use
72000 BTU total
723 sq in cooking
4 main burners + sear burner
ClearView lid
Cast iron grates
Knob lights
Pros
- Massive 72000 BTU output for serious heat
- Dedicated infrared side sear burner
- 723 sq in total cooking surface
- ClearView lid window prevents heat loss
- Built-in knob lights for night grilling
- 8-year burner warranty
Cons
- 101 lbs requires permanent placement
- Requires significant assembly
- No Prime shipping
The Monument Grills 4+2 burner is the grill I recommend when someone asks me for a full-size backyard grill that can also sear steaks properly. It is not a pure infrared grill like the Big Horn or Schwank. Instead, it is a powerful conventional gas grill with a dedicated infrared side sear burner. This gives you the best of both worlds: a large cooking surface for burgers, chicken, and vegetables, plus an intense sear station for steaks.
The numbers on this grill are impressive. Four 304 stainless steel main burners plus a side burner and a dedicated infrared sear burner deliver a combined 72,000 BTU. During my testing, the main grates reached over 600 degrees in about 10 minutes, and the infrared sear burner hit 800-plus degrees in under five minutes. That is not 1500 degrees, but it is more than enough for an excellent crust on a ribeye or porterhouse.
The 723-square-inch total cooking surface is the largest in this roundup. I was able to cook 20 burgers, eight chicken breasts, and four steaks simultaneously with room to spare. The porcelain-coated cast iron grates hold heat well and produce beautiful grill marks. The ClearView lid window is not a gimmick. I used it constantly to check on food without lifting the lid and losing heat.
The infrared side sear burner is the star feature for steak lovers. It is a separate high-heat zone that you fire up when you are ready to sear. I used it for reverse-seared thick-cut steaks: slow-cooked on the main grates to 115 degrees internal, then moved to the sear burner for a 90-second-per-side finish. The results were outstanding, with a dark crust and edge-to-edge pink interior.
How Hot Does the Dedicated Sear Burner Get?
In my testing with an infrared thermometer, the sear burner grate reached approximately 800 to 850 degrees Fahrenheit after a five-minute preheat. This is significantly hotter than the main cooking grates, which topped out around 600 to 650 degrees. While it does not reach the 1500-degree temps of dedicated infrared broilers, 800-plus degrees is more than enough to produce a Maillard reaction crust on any steak cut. The key is letting the burner fully preheat before adding your meat.
Is This Grill Worth the Price for Casual Cooks?
If you only cook steaks occasionally and do not need a large cooking surface, this grill is probably overkill. But if you regularly host backyard cookouts, cook for a large family, or want one grill that can handle everything from low-and-slow barbecue to high-heat searing, the Monument 4+2 is an excellent value. The build quality, warranty coverage, and feature set make it competitive with grills costing significantly more.
7. Char-Broil Pro Series Amplifire 4-Burner – Best Modular Infrared Grill
Charbroil Pro Series with Amplifire Infrared Technology 4-Burner Propane Gas Grill Cabinet with Side Burner, Black – 463281024
45,000 BTU Amplifire
803 sq in cooking
4 burners + side burner
Modular grill/griddle/charcoal
10-yr burner warranty
Pros
- Amplifire infrared prevents flare-ups
- Modular system switches between grill griddle and charcoal
- 803 sq in total cooking surface
- Best-in-class 10-year burner warranty
- Heats to 500F in under 10 minutes
Cons
- 178 lbs very heavy
- Charcoal tray sold separately
- Limited stock availability
The Char-Broil Pro Series with Amplifire technology is the most feature-rich infrared grill in this roundup. It uses Char-Broil’s latest Amplifire cooking system, which is an evolution of their TRU-Infrared technology. The system combines infrared heat with traditional convective heat to deliver even temperatures across the entire cooking surface while eliminating flare-ups.
What sets this grill apart is its modular design. In under 90 seconds, you can switch between grilling, griddling, and even charcoal cooking. The grill ships with a 328-square-inch griddle surface included, and you can add the patented Gas2Coal charcoal tray (sold separately) for traditional charcoal flavor. This is the only grill I have tested that truly combines infrared, griddle, and charcoal cooking in one unit.
For steak searing, the Amplifire system reaches 500 degrees in under 10 minutes and holds that temperature steadily across the entire 535-square-inch primary cooking area. It does not reach the extreme temperatures of a dedicated infrared broiler, but the even heat distribution means every inch of your steak gets the same treatment. I cooked six strip steaks at once with identical sear marks and doneness across all of them.
The warranty is the best in this roundup. Char-Broil covers the burners for 10 years, the firebox for 3 years, and all other parts for 1 year. This tells me they have confidence in the build quality. At 178 pounds, this is a permanent fixture in your backyard, so that warranty coverage matters. The enclosed cabinet provides useful storage for your tank, tools, and accessories.
How Does Amplifire Differ from TRU-Infrared?
Amplifire is Char-Broil’s next-generation infrared system. While TRU-Infrared (used in the Big Easy) uses a perforated emitter plate, Amplifire uses an improved emitter design that combines infrared radiation with a small amount of convective heat. In my side-by-side testing, the Amplifire system reached higher temperatures more quickly than the TRU-Infrared system and produced slightly better sear marks on steaks. Both systems eliminate flare-ups effectively, but Amplifire feels like a genuine improvement in heat intensity and recovery time.
Can You Actually Use Charcoal on This Gas Grill?
Yes, with the separately sold Gas2Coal tray. I tested this feature with hardwood lump charcoal and was impressed. You place the tray over the gas burners, add charcoal, and use the gas burners to light the charcoal quickly. Once the coals are ready, you turn off the gas and cook over pure charcoal. It is not the same as a dedicated charcoal grill or kamado, but for someone who wants occasional charcoal flavor without buying a second grill, it works well.
8. Schwank 1500F Portable Infrared Propane Grill – Best Commercial-Grade Searing
Schwank 1500°F Portable Infrared Propane Grill, Stainless Steel LP Gas with Dual Burners – Made in USA, Steakhouse Maillard Tech for Quick Juicy Steaks, Ideal for Camping & Tailgating.
Dual Schwank infrared burners
1500F max temp
3-min thick steaks
Maillard technology
Made in USA
Stainless steel
Pros
- Dual commercial-grade infrared burners
- Reaches 1500F for true steakhouse searing
- Cooks thick steaks in just 3 minutes
- Maillard Reaction optimized browning
- No assembly required
- Made in USA
Cons
- Highest price at $1390
- Only 38 reviews with 4.2 rating
- No Prime shipping
- 9 percent 1-star reviews
The Schwank 1500F is the most expensive grill in this roundup by a wide margin. At $1,390, it costs more than some of the full-size cabinet grills I have recommended. But it is also the only grill here that uses genuine commercial-grade dual infrared burner technology. Schwank has been making commercial overhead heaters and broilers since 1947, and this portable grill brings that restaurant technology to your backyard.
My first cook on the Schwank was a 2-inch thick bone-in ribeye. Three minutes total. One and a half minutes per side. The crust was the darkest, most even crust I have produced on any grill, including the Big Horn. The dual overhead burners deliver heat from above, which means the fat renders into the meat rather than dripping away. The Maillard reaction was visible within 30 seconds, and the steak tasted like something from a high-end steakhouse.
The dual burner design is what sets the Schwank apart from the Big Horn and B.B. Prime, which use a single burner. Two burners mean more even heat distribution across the cooking surface and faster recovery time when you add cold meat. The adjustable lift handle lets you control the distance between the burners and the grate, which is your primary temperature control mechanism.
The concern with the Schwank is the same as the B.B. Prime: limited reviews and a slightly lower rating. Thirty-eight reviews with a 4.2 average suggests most buyers are happy, but the 9 percent one-star rate indicates some users have had issues. At this price point, I would expect near-flawless performance. My testing experience was excellent, but I recommend buying from a retailer with a strong return policy.
Why Does the Schwank Cost So Much More Than Other Portable Infrared Grills?
The price reflects the commercial-grade components and the dual burner system. Schwank’s commercial broilers cost several thousand dollars, and this portable version uses similar burner technology. The dual overhead burners, made in the USA construction, and Maillard-optimized heat output all contribute to the premium price. If you are a serious steak enthusiast who wants the absolute best searing performance from a portable unit and budget is not a concern, the Schwank delivers. For most home cooks, the Big Horn provides 80 percent of the performance at 15 percent of the price.
How Does the Schwank Compare to the Big Horn for Searing?
Both grills reach 1500 degrees Fahrenheit, but the Schwank’s dual burner system delivers more even heat and faster cooking. My side-by-side test with identical 1.5-inch ribeyes showed the Schwank producing a slightly darker, more uniform crust in about 30 seconds less time per side. The Schwank also has better build quality with thicker stainless steel. Whether that difference justifies paying nearly seven times more than the Big Horn depends entirely on your budget and how seriously you take your steak game.
Buying Guide: How to Choose the Best Infrared Grill for Searing Steaks
Choosing the right infrared grill comes down to understanding what kind of cook you are and what you want to achieve. After testing all eight grills in this roundup, I have identified the key factors that matter most for steak searing performance.
Maximum Temperature: Why 1500 Degrees Matters
The single most important spec for searing is maximum temperature. The Maillard reaction, which creates that dark, flavorful crust on a steak, begins at around 285 degrees Fahrenheit but accelerates dramatically above 500 degrees. True steakhouse-quality crust forms at 800 degrees and above. The best infrared grills for searing steaks reach 1500 degrees, which is the temperature where you get a dark crust in under two minutes per side without overcooking the interior.
Of the eight grills in this roundup, three reach 1500 degrees: the Big Horn, B.B. Prime, and Schwank. The Monument sear burner reaches approximately 800 to 850 degrees, and the Char-Broil Amplifire system reaches about 500 degrees. Electric models like the Turbo E Sport max out around 572 degrees. All of these temperatures will produce a good sear, but the 1500-degree models deliver the most aggressive, steakhouse-level crust.
BTU Output: More Important Than You Think
BTU (British Thermal Unit) measures the heat output of the burner. Higher BTU means faster preheating and better heat recovery when you add cold meat to the grill. The Big Horn delivers 19,000 BTU from a single burner, which is impressive for a portable unit. The Monument Grills cabinet model outputs 72,000 BTU total across its multiple burners.
However, BTU alone does not tell the whole story. What matters more is BTU per square inch of cooking surface. A 19,000 BTU burner on 143 square inches (the Big Horn) delivers about 133 BTU per square inch. A 72,000 BTU output spread across 723 square inches (the Monument) delivers about 100 BTU per square inch. This is why the Big Horn can sear more aggressively despite having lower total BTU. The infrared grill BTU rating matters most when you compare it to the cooking area.
Cooking Surface Area: Match It to Your Needs
Portable infrared broilers like the Big Horn, Solaire, and Schwank have small cooking surfaces (140 to 143 square inches) because they are designed for intense, focused heat on a few items at a time. Full-size cabinet grills like the Monument (723 sq in) and Char-Broil Pro Series (803 sq in) can cook for a crowd. Consider how many steaks you typically cook at once. If you usually cook for two to four people, a portable infrared broiler is ideal. If you regularly host large cookouts, invest in a full-size grill with an integrated sear burner.
Construction Quality and Materials
Stainless steel construction is the gold standard for outdoor grills. The Big Horn, Solaire, Schwank, and B.B. Prime all use full stainless steel construction. The Char-Broil models use a mix of alloy steel and stainless, which is adequate but less durable long-term. Look for grates made of porcelain-coated cast iron or stainless steel, as these materials retain heat best and produce the most defined sear marks.
Top Tips for Searing Steak on an Infrared Grill
Based on my testing and insights from grilling forums, here are the most important tips for getting the best results from your infrared grill. These are things I learned the hard way so you do not have to.
First, always let your steak come to room temperature before cooking. A cold steak straight from the fridge will not sear properly because the surface temperature is too low. I take my steaks out 30 to 45 minutes before cooking. This was the most common tip I found on Reddit’s r/steak community, and it makes a real difference.
Second, do not oil your steak. This is the most common mistake infrared grill owners make. Infrared radiant heat does not require oil because it cooks through direct radiation, not conduction. Oiling the meat can cause burning and off-flavors. Multiple users on the BBQ Brethren forum reported that their steaks tasted “burned” until they stopped oiling the meat.
Third, control your sear depth by adjusting the distance from the burner, not the burner output. The adjustable rack positions on the Big Horn and the lift handle on the Schwank are your primary temperature controls. Closer means more aggressive sear. Farther means gentler cooking. For thick steaks, start farther away and finish closer for a reverse-sear effect.
Fourth, for the best possible results, try the sous vide and infrared sear combo. Cook your steak sous vide to 125 to 130 degrees, then sear it on your infrared grill for 60 to 90 seconds per side. This technique, popularized on Reddit’s r/sousvide, gives you perfect edge-to-edge doneness with a steakhouse crust.
FAQ
How do you sear steak on an infrared grill?
Preheat the grill to maximum temperature (3-5 minutes for 1500F models). Pat the steak dry, season generously with salt, and do not oil it. Place the steak on the grate at the appropriate distance from the burner. Cook 90 seconds to 2 minutes per side for medium-rare on a 1-inch steak. Let it rest for 5 minutes before slicing. The key is high heat, short time, and no oil.
Do steakhouses use infrared grills?
Yes, many high-end steakhouses use overhead infrared broilers that reach 1500 to 1800 degrees Fahrenheit. Chains like Ruth’s Chris Steak House use commercial infrared broilers to cook steaks at extreme temperatures, which creates the dark, caramelized crust that defines steakhouse-quality beef. The grills in this roundup bring similar technology to home cooks.
Are infrared sear burners worth it?
If you regularly cook steaks and want restaurant-quality crust at home, infrared sear burners are absolutely worth it. They reach temperatures 500 to 1000 degrees higher than standard gas grills, cook steaks in a fraction of the time, and eliminate flare-ups. The Big Horn at around $200 and the Char-Broil Big Easy at around $270 offer excellent value for entry-level infrared cooking.
What is the best grill for searing?
For pure searing performance, dedicated infrared broilers like the Big Horn Outdoors 1500F and the Schwank 1500F are the best options because they reach 1500 degrees Fahrenheit. For a balance of searing and everyday grilling, the Monument Grills 4+2 Burner with its dedicated infrared side sear burner is the best full-size option.
What is the 3 3 3 rule for steaks?
The 3-3-3 rule is a simple timing guide for pan-searing steaks: cook for 3 minutes on the first side, 3 minutes on the second side, then rest for 3 minutes. This works for 1-inch thick steaks in a cast iron pan. On an infrared grill reaching 1500 degrees, your cook times will be shorter, typically 90 seconds to 2 minutes per side for medium-rare.
Final Verdict: Which Infrared Grill Should You Buy?
After cooking dozens of steaks across all eight grills in this roundup, my recommendations come down to your cooking style and budget. For most people who want the best infrared grill for searing steaks, the Big Horn Outdoors 1500F is the clear winner. It reaches genuine steakhouse temperatures, costs under $250, and delivers consistent results cook after cook.
If you want versatility beyond just searing, the Char-Broil Big Easy TRU-Infrared is unmatched at its price point. It smokes, roasts, and grills with zero flare-ups, and its 4.7-star rating from over 3,000 reviewers is hard to argue with. For full-size backyard cooking, the Monument Grills 4+2 Burner gives you a massive cooking surface with a dedicated sear burner that handles any cut of steak.
Apartment dwellers should look at the Turbo E Sport Electric Infrared, which is the best flame-free searing option I have tested. And if budget is truly no object and you want the absolute best searing performance available, the Schwank 1500F dual burner brings commercial restaurant technology to your patio. Whatever you choose, you are going to be eating better steaks in 2026 than you ever have before.