Infrared grills cook steaks with radiant heat rather than hot air, which is why steakhouse-grade crusts show up on a home patio far more often than most grill buyers expect. The best infrared grills for steaks push cooking surface temperature to 1500F or higher in a few minutes, sear a thick cut in roughly three minutes, and leave you almost nothing to clean up afterwards.
We spent weeks reading thousands of owner reviews, comparing burner output, cooking surface, warranty length and the small details that decide whether a grill is a pleasure or a chore. What follows is a ranked list of 11 infrared grills that are genuinely built for searing, plus the technique that gets the best results once the grill is lit.
If your main event is a thick ribeye on a balcony, start with the main infrared grill roundup for broader background on the technology. If you are more interested in radiant heat as a heating principle rather than cooking, we cover that separately in our infrared patio heater guide.
Table of Contents
Top 3 Picks for Steak Searing in 2026
Charbroil Big Easy TRU-Infrared
- TRU-Infrared burner
- 180 sq in grate
- 3-in-1 smoker roaster grill
- Removable grease tray
Big Horn Outdoors 16 Inch
- 19000 BTU infrared burner
- 1500F in 3-5 minutes
- Top-down searing
- 7-position rack
Charbroil Pro Series Amplifire
- Amplifire infrared system
- Grill griddle and charcoal
- 535 sq in primary area
11 Best Infrared Grills at a Glance (October 2026)
Specs below come straight from the manufacturer listings, so you can scan the table and immediately narrow the field. The two columns that matter most for steak are burner output and whether there is a dedicated high-heat sear zone.
| Product | Specifications | Action |
|---|---|---|
| Charbroil Big Easy TRU-Infrared 3-in-1 |
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| Big Horn Outdoors 16 Inch Infrared |
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 Monument Grills 4+2 Burner Stainless |
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 Napoleon Prestige 500 RSIB |
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| Charbroil Pro Series Amplifire 4-Burner |
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 Solaire SOL-EV17A Everywhere Portable |
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 Victory 3-Burner with Infrared Side Burner |
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 Solaire SOL-IR17BWR with Warming Rack |
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 Schwank 1500F Dual Burner Portable |
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 Napoleon Rogue PRO 625 5-Burner |
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 Brandman 4 Burner with Infrared Side Burner |
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What Infrared Grilling Actually Does to a Steak?
An infrared burner does not heat the air first and the food second. It heats a plate, grid or mesh emitter until that surface glows, and that surface then radiates energy straight into the meat. For a steak, the useful consequence is that the crust forms fast, because the Maillard reaction kicks in within seconds of the meat hitting the surface.
Do steakhouses use infrared grills? Many high-end steakhouses use radiant cooking methods and high-output broilers for the same reason home cooks buy infrared. The technique is not exotic, and the grill makers in this list describe the same physics in their own language, from TRU-Infrared to Amplifire to Maillard Tech.
The second practical difference is flare-ups. Because drippings fall onto a hot emitter rather than an open blue flame, most of the smoke and charring that ruins a thin strip steak never happens. Owners across every review set we analysed describe the same pattern, and the recurring warning is a learning curve rather than a quality problem: steaks go from raw to burnt in seconds.
1. Charbroil Big Easy TRU-Infrared 3-in-1 – the Best All-Round Pick
Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black – 14101550
- Fries without oil
- slow roasts and smokes in one unit
- TRU-Infrared heat gives consistent results with no flare-ups
- Roasting basket handles a 21 lb turkey
- Removable grease tray makes cleanup simple
- 4.7 rating across 3018 reviews
- Vertical smoker format favours roasts over classic steak searing
- Rotary ignition takes more effort than electronic ignition
- No dedicated sear burner for reverse searing
The Big Easy is the highest rated grill in this group at 4.7 stars, and it does so across 3018 reviews, the largest review base by a wide margin. That combination of a high rating and a deep sample is why it takes our top spot rather than a grill with a flashier specification sheet.
For steak specifically, the 180 square inch TRU-Infrared grate does something unusual for a smoker-style unit: it behaves like a proper searing surface. Fat renders onto the plate instead of dripping into an open flame, so a ribeye develops a dark, even crust without the acrid smoke that a conventional grill produces at high fat ratios.
Where it is genuinely better than anything else here is the 3-in-1 format. Reviewers regularly describe frying vegetables with no oil, slow roasting a whole bird in the included basket, and then grilling steaks on the same grate in one session. The removable greasy tray means none of that leaves a mess behind.
The trade-off is form factor. This is a vertical roaster, not a wide cart grill, so cooking for eight people at once means steaks in batches. The rotary ignition also asks more of you than a push-button or JETFIRE system, taking a moment to get the burner going.
Why steak cooks turn out well here
The emitter sits close under the grate, so heat recovery after you flip a steak is fast. You are not waiting on a long lid-open recovery cycle, which is the single biggest reason a thin steak dries out on a big four-burner cart.
It also handles heat without much babysitting. TRU-Infrared is rated for consistent cooking with no flare-ups, and the 180 square inch grate gives you room to lay out two or three steaks with air between them.
Where it falls short for steak
There is no dedicated sear burner. If your preferred method is a reverse sear, with a slow indirect phase followed by a blast of direct heat, you do that with the main burner rather than a separate high-output zone.
It is also a roaster first. Buyers who want a grill that handles ten ribeyes simultaneously will find 180 square inches limiting, and the vertical layout means the cooking area is narrower than the total footprint suggests.
2. Big Horn Outdoors 16 Inch Infrared Grill – the Best for Hard Searing
- 1500F in 3 to 5 minutes for a fast dark crust
- Top-down heat locks in moisture and cuts smoke
- Stainless steel body with dishwasher-safe detachable parts
- Light enough for tailgating and RV travel
- Adapter hose included
- Some owners report burner popping and fluttering after a few minutes
- Heater leaves a 1-1.5 inch margin on the grate
- Propane tank and batteries not included
If your single goal is the fastest, hardest sear in this group, the 19,000 BTU burner and the top-down salamander layout are built for exactly that. Owners describe a crust quality they compare favourably against cast iron on a conventional grill, and the 3 to 5 minute heat-up is confirmed repeatedly across reviews.
The design focuses heat on the food from above rather than heating the grate from below. That is why the result is described as juicy rather than merely browned, and why smoke output stays low enough for a small patio or a balcony.
It is also the easiest grill here to clean. Every stainless component detaches and is dishwasher safe, which matters when you are cooking fatty ribeyes two or three times a week. The included pizza stone adds a second use, though one owner received it cracked.
There is a real caveat, and it comes up often enough to plan around. A recurring minority of reviews describe the burner popping, fluttering and becoming unstable after a few minutes, and note that the assembly is riveted shut, so it cannot be serviced. Check your unit early rather than halfway through a cook.
Working with the limited cooking area
The 143 square inch grate suits one cook working alone. Because the emitter does not span the full grate, reviewers recommend leaving 1 to 1.5 inches clear on each side, which shrinks the usable zone further to about a two-steak capacity.
The 7-position rack is the feature that compensates. You can drop the grate close to the burner for a hard sear and raise it for slower finishing, which gives you a rough two-zone effect inside a single-burner grill.
Where it falls short for steak
It is a finishing tool rather than a grilling engine. Propane consumption runs higher than a conventional grill because of the concentrated output, and slow cooking on this unit is not the strength.
You also need to plan for the accessories. The propane tank and the ignition battery are both not included, and there is no cover in the box, so plan ahead for a grill that lives outdoors between steaks.
3. Monument Grills 4+2 Burner Stainless Steel – the Best for Large Gatherings
- Dedicated infrared sear burner for reverse-seared steaks
- Even heat with no obvious hot or cold spots
- ClearView lid window saves heat while checking food
- Locking wheels knob lights and built-in thermometer
- 2-year grill warranty and 8-year burner warranty
- Assembly is fiddly and the side burner mounts have sharp edges
- One owner reported a flare-up that shattered the lid window
- Drip tray funnels into a pan that can overflow
This is the configuration steak cooks actually want when a group is coming over. Four 304 stainless burners, a separate side burner and a dedicated high-heat infrared sear burner give you a reverse-sear workflow on a single cart, which none of the compact units here can do.
Owners single out the ClearView lid window as the detail they did not expect to care about and now rely on. Checking a steak through glass instead of lifting the lid means less heat loss and a shorter path back to temperature.
Longevity reports are encouraging. Several owners describe the grill spending multiple winters outdoors with no parts replacements, and the porcelain-coated cast iron grates with stainless flame tamers are the sort of combination that survives a decade of service if you keep them clean.
Assembly is the weak point. Attaching the two side burner units is fiddly, and more than one owner reports sharp steel edges under the sear and side burner mounting points. Budget a full afternoon and gloves.
How to use the sear burner for a reverse sear
Run the infrared sear burner at full output for the final pass, and use the main burners set to one side for the low-and-slow phase. The 510 square inch primary area plus a 190 square inch warming rack gives you both zones at once.
Because you can hold food on the warming rack while the sear burner works, a group of six or more can be served in two rounds without waiting on the whole batch.
Where it falls short for steak
At 101 pounds this is not a unit you move casually, though the locking caster wheels help. The interior stainless finish discolors over time and the grease tray is expected to rust first, so cover it between seasons if you want it to last.
One detailed 1-star report describes intense flames and shattered lid glass after about 11 minutes of cooking with the temperature gauge stuck at 700F. It is a single account among 608 reviews, but it is worth testing the gauge and the window carefully on day one.
4. Napoleon Prestige 500 RSIB – the Best Premium Sear Burner
- SIZZLE Zone infrared side burner reaches 1800F in 30 seconds
- Four 48000 BTU burners with stainless sear plates
- 18000 BTU rear infrared burner with rotisserie kit included
- 500 sq in primary plus a 260 sq in warming rack
- Presidents Limited Lifetime Warranty
- At 196.7 pounds it is a large heavy cart unit
- 9 percent of reviews are one star
- Slow to recover temperature after opening the lid
The SIZZLE Zone side burner is the headline, and owners treat it as the deciding feature. Reaching up to 1800F in 30 seconds gives you a genuine steakhouse-style sear on a full-size grill, and it is the fastest temperature climb of any side burner in this group.
Behind it sits a serious cooking system. Four stainless burners producing 48,000 BTU per hour sit on stainless sear plates for layered, even heat, and the 500 square inch main area is rated for 31 burgers, which gives you plenty of room for a full spread of steaks.
The rear 18,000 BTU infrared burner and the included rotisserie kit add a second dimension. It is the grill in this list that can roast a rack of ribs or turn a leg of lamb and still have the side burner free for the final sear.
It also runs propane or natural gas, which makes it the only cart here with a genuine fuel flexibility story. JETFIRE ignition on each main burner plus a back channel for cross-lighting means you are not walking to the far end of the cart with a lighter.
Where the SIZZLE Zone earns its place
The side burner is a finishing tool, not a main cooking surface. The workflow owners use is a slow finish on the main burners, then a 30 second blast on the SIZZLE Zone per side.
The 260 square inch warming rack is unusually large for a grill in this class, which makes it practical to cook a batch of steaks, move them to the rack, and sear the next round without losing heat.
Where it falls short for steak
Four burners means a lot of thermal mass. Owners note that temperature recovery after a long lid-open period is slower than on a dedicated searing grill, so plan the sear last and keep the lid closed until you are ready.
At 196.7 pounds it needs real space and a second pair of hands to reposition. And with 9 percent one-star reviews, it has the highest one-star share among the higher-priced grills here, mostly from buyers who felt the price did not match the experience.
5. Charbroil Pro Series Amplifire 4-Burner – the Best 3-in-1 Setup
- Amplifire infrared spreads heat evenly with almost no flare-ups
- Converts between grill griddle and charcoal in about 60 seconds
- 535 sq in primary area fits ten ribeyes at once
- Griddle insert and charcoal trays both included
- 10-year burner warranty and 3-year firebox warranty
- Assembly takes several hours and the instructions are thin
- Grate height cannot be lowered to soften the heat
- Charcoal mode takes about twice as long to heat
- At 178.2 pounds it is heavy to reposition
This is the one grill here that solves the steak problem and the rest of the barbecue problem at the same time. The Amplifire infrared system, a 17 by 20 inch griddle insert and a pair of charcoal trays are all in the box, and mode changes take about 60 seconds.
The charcoal conversion earns particular praise. Owners who bought it to replace an older Charbroil infrared unit mention the lift-out trays as the fastest cleanup of any charcoal setup they have owned, which is the opposite of the usual charcoal complaint.
It is also the most generously sized mid-price unit in the group. The 535 square inch primary area is rated for 25 burgers, 18 chicken breasts or 12 steaks, and the heavy-duty porcelain-coated cast iron grates hold heat well through a long cook.
Precise high-to-low temperature control and even surface heating make it workable for more than searing, and it supports natural gas conversion, which widens the options for a fixed kitchen setup.
Why the primary area matters for steak nights
Ten ribeyes at once is the number that matters. Most grills in this list force a batch approach, and batching means the first steaks sit on the warming rack while the last ones cook.
The griddle insert is a genuine bonus for steakhouse technique. A short griddle sear on the flat surface adds a different kind of crust to what the grate gives you, and it is a good way to cook thin-cut strips without a flare-up.
Where it falls short for steak
Grate height cannot be adjusted downward, so you cannot soften the heat the way you can on a multi-tier rack design. That limits fine control when you want a slower finish.
Assembly takes several hours with a thin instruction book, and the charcoal mode runs about twice as long to heat as the manual suggests. At 178.2 pounds it is also heavy for a backyard unit, and one delivery arrived with a dented lower front shelf.
6. Solaire SOL-EV17A Everywhere Portable – the Best Lightweight Tailgater
Solaire SOL-EV17A Everywhere Portable Infrared Propane Gas Grill, Stainless Steel
- Real ceramic infrared burner with a v-shaped grate
- Weighs 15 pounds so it is genuinely easy to carry
- Electronic push-button ignition starts fast
- Wide accessory range including tripod and stand
- Made by a 100-plus year old family business
- 4.1 average rating is the lowest of the two Solaire models here
- Only 140 sq in of cooking area suits a couple
- No warming rack on this model
The SOL-EV17A is the definition of a real infrared burner in a genuinely portable body. At 15 pounds it is one of the few grills in this list you can load into a car by yourself, and the ceramic emitter with a stainless grid produces proper infrared heat rather than a marketing label.
The v-shaped grate is the clever part. It channels drippings away from the flame path, which reviewers say improves flavour and virtually eliminates flare-ups, and the 140 square inch area fits six 4-inch burgers or a couple of steaks.
The accessory range is unusually broad for a portable grill. A tripod, a portable stand, a tank adapter, a natural gas conversion kit, a low-pressure propane kit and a mount adapter plate are all available, so the grill can be adapted to different setups as your needs change.
It is made by Rasmussen Iron Works, a family business with more than a century behind it, and it is covered by a 1-year warranty against defects in components and materials.
What a 15-pound infrared grill can and cannot do
It sears well. The ceramic element is a genuine infrared emitter, so the crust forms quickly and fat renders without the smoke of an open flame. For one or two steaks it behaves like a much larger grill.
It does not cook for a group. With 140 square inches and a single 12,000 BTU burner, this is a grill for the couple, not the tailgate party, and anyone planning to feed six people should look at the 16-inch Big Horn instead.
Where it falls short for steak
The 4.1 average rating is the lowest of the Solaire pair in this list, with 12 percent three-star and 9 percent one-star responses. The critical reviews focus consistently on capacity and modest burner output rather than on searing quality.
This model also has no warming rack, which the SOL-IR17BWR below adds for a reason. Budget for the natural gas conversion kit separately if you plan to run it off a house supply.
7. Victory 3-Burner with Infrared Side Burner – the Best Warranty Cover
Victory 3-Burner Propane Gas Grill With Infrared Side Burner – BBQ-VCT3BSB-LP
- Infrared side burner built for steak and chop searing
- Stainless construction showed no rust after two years outside
- Holds just under 300F for roasting and slow cooking
- Triple Ridge flame tamers cut flare-ups
- Lifetime warranty on the grill
- One owner could not reach the advertised temperature
- Hood thermometer reads low and the back runs hotter
- Parts fulfillment is slow under the lifetime warranty
The headline here is the warranty. A lifetime warranty on an all-stainless steel construction is rare in this class, and one owner reports two full years uncovered on a back patio with no rust at all, which backs up the material claims.
Three stainless tube burners producing heat above 700F handle the main cooking, and the infrared side burner is consistently described by reviewers as the right tool for steaks and chops specifically rather than a gimmick.
Triple Ridge flame tamers do real work here. They distribute heat evenly and direct drippings away from the flame, and the front removable drip tray makes cleanup straightforward. It also holds just under 300F on low, so it can roast and cook slowly as well as sear.
The double-walled hood, side walls and fire box add insulation that helps hold temperature consistently, which is a bigger deal on a small yard than a spec sheet suggests.
How accurate is the temperature reading
Buyers should treat the hood thermometer as approximate. One owner measured the grill and found it reading low, with the back of the cooking surface running hotter than the front, so rotate steaks if you want even results.
Another owner could not reach the advertised temperature at all. If buying a grill purely for searing, an independent thermometer is a worthwhile addition here.
Where it falls short for steak
The 4.0 average rating is the lowest in the group, with 14 percent one-star responses, and the complaints cluster around thermostat accuracy and thin-gauge steel that does not match the premium appearance.
The lifetime warranty is strong on paper but slow in practice. Owners report long waits on parts fulfillment and difficulty sourcing third-party replacements, so if you are not comfortable waiting on parts the warranty is less useful than it sounds.
8. Solaire SOL-IR17BWR with Warming Rack – the Best Portable Grill with a Warming Rack
Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill with Warming Rack, Stainless Steel, with Carrying Bag
- True ceramic infrared burner with a flare-up resistant v-grate
- 67 sq in warming rack for holding finished steaks
- Carrying bag included for easy transport
- Electronic push-button ignition for dependable startup
- Stainless steel from a 100-plus year old maker
- Only 50 reviews so long-term durability is less proven
- 140 sq in primary surface limits batch steak cooking
- Single burner output is modest for what you pay
This is the SOL-EV17A with the one feature reviewers most often ask a small grill for: a warming rack. The 67 square inch rack means you can sear a steak, move it up top, and sear the next one without the first losing heat or overcooking.
Everything else follows the same design language. A real ceramic and stainless infrared burner, the v-shaped grate, and electronic push-button ignition make this a legitimate infrared grill rather than a burner under a grate.
It weighs 20 pounds and the included carrying bag makes transport straightforward, which is the difference between a grill you actually take to the park and one that stays on the patio. With the hood up it measures 20 inches wide by 13 inches deep by 21 inches high.
The box also includes the burner, screen, grate and ignition system already installed, plus a valve and regulator, hardware and an AAA battery, so setup is closer to unboxing than assembly.
What the warming rack changes on a real cook
Infrared heat is intense and fast, which is exactly why a rack matters. Finished steaks parked above the emitter would keep cooking, so the rack gives you a holding zone at a lower effective temperature.
It also means you can serve a group in sequence. Sear, rest, sear, and the first plates go out while the next round is still hitting the grate.
Where it falls short for steak
With 50 reviews it sits near the bottom of the review-count range here, so its 4.4 rating is a positive signal with thin evidence behind it. Long-term durability is less proven than the numbers on the taller grills suggest.
The 140 square inch primary area still limits how many steaks you can put down at once, and the single burner output is modest next to higher-output appliances. It costs more than comparable 140 square inch infrared portables, which is worth weighing against the rack and the carrying bag.
9. Schwank 1500F Dual Burner Portable – the Best Made in USA Portable
- Reaches 1500F and sears a thick steak in about 3 minutes
- Dual infrared burners heat more evenly than a single burner
- Made in the USA with a 1-year manufacturer warranty
- Removable grate and drip tray simplify cleanup
- Rugged carry handles and a lift handle
- At 62 pounds it is heavy for genuine tailgating
- Overhead burners only so no two-zone or indirect cooking
- Single knob with one heat level and no temperature control
- 4.1 rating on only 39 reviews
The Schwank BB-1001 is the most focused searing box in this list. The manufacturer states 1500F for a crispy golden crust and about 3 minutes for a thick steak, and dual infrared burners mean the heat is spread across the 20 by 17 inch surface rather than concentrated in one spot.
Owners consistently describe the crust as forming fast and sealing juices in without drying the centre, which is the outcome steak cooks are looking for. The removable grill grate and drip tray keep the cleanup simple afterwards.
Made in the USA with a 1-year manufacturer warranty, it is also the grill that forum buyers single out for build quality. The specification list includes carrying handles, a lift handle, a battery-operated igniter, a drip tray with a drawer and a grill shelf.
The trade-off is weight. At 62 pounds it is portable in the sense that it has handles, but it is a two-person lift to load into a vehicle, which is a real constraint if tailgating is the primary use case.
How the overhead burner design changes cooking
The burners sit above the food with a two-level rack setup, so heat comes down rather than up. That is why the sear is fast and the smoke output is low, and it is also why the design does not support traditional two-zone or indirect cooking.
Plan on searing and finishing. Roast a whole chicken on it and you are outside what the layout was designed for.
Where it falls short for steak
Control is the weak point. A single knob with one heat level means no temperature management, so you are managing doneness by moving the food rather than by turning the heat down.
Its 4.1 rating comes from only 39 reviews, with 60 percent five-star and 10 percent one-star. The premium this carries is buying a single-purpose sear box rather than a general cooking appliance.
10. Napoleon Rogue PRO 625 5-Burner – the Best Grill for Sear Then Low-and-Slow
Napoleon Rogue PRO 625 5-Burner Propane Grill with Infrared Side Burner
- Integrated infrared sear station for high heat steak sears
- Five burners run from 700F down below 200F
- Backlit white LED knobs for grilling after dark
- WAVE stainless grids described as maintenance free
- 15-year limited warranty
- Assembly instructions are pictorial with no part list
- Parts are bagged and unlabelled so assembly takes hours
- At 160 pounds two people are needed to lift it
Most of the grills here are either dedicated searers or general cookers. The Rogue PRO 625 does both, because 74,000 BTU across five burners and an integrated infrared sear station let you run a slow cook on one side and finish hard on the other.
Owners describe the heat range as the standout, running up to about 700F and down below 200F. That range covers steak, indirect cooking, pizza and low-and-slow smoking without swapping equipment.
Build quality comes up repeatedly. Owners describe it as well engineered and solidly built, and buyers moving from a Weber report that it exceeded their expectations. The 15-year limited warranty backs that up.
Night grilling is handled properly, with white LED backlit control knobs. The total cooking area of 988 square inches also leaves room to drop in a pizza stone or a cast iron griddle alongside the steaks.
Planning a two-zone steak cook
The 34.75 by 18 inch main cooking area is large enough to divide into a low-heat zone and a high-heat zone, and the folding side shelf gives you somewhere to stage the steaks before they go on.
Because you have both, the reverse sear does not need a side burner. Bring the main burners up on the steak for the final pass and use the WAVE grids at the other end for the slow phase.
Where it falls short for steak
Assembly is the dominant complaint. The instructions are heavily pictorial with no written guidance and no part list, the parts are bagged and scattered through the crate with little labelling, and the side burner control sits between two main burner knobs with a different ignition process.
It is also 160 pounds, so a second person is needed to lift the body onto the stand, and one owner received four damaged panels. Budget the whole assembly day rather than an hour.
11. Brandman 4 Burner with Infrared Side Burner – the Best Full-Size Starter
Brand-Man 4 Burner Propane Gas Grill with Infrared Side Burner
- 12000 BTU infrared sear burner with a two-level adjustable grate
- Classic grate diamond-sear grate and reversible griddle all included
- 52000 BTU total across four burners plus the sear burner
- Flamethrower ignition gives a match-free start
- Locking casters and a removable grease cup
- Only 15 reviews so long-term durability is unproven
- LPG only with no natural gas conversion path
- Only 1-year parts warranty
- 363 sq in primary area is small for a full-size cabinet grill
The Brandman Mustang 4 gets more into the box than most grills in its class. Three porcelain cast iron inserts ship with it, a classic grate, a diamond-sear grate and a reversible griddle that is smooth on one side and half-textured on the other, and there is no need to buy any of them separately.
For steak specifically, the two-level height-adjustable stainless grate on the infrared burner is the detail that matters. You control searing distance on the 12,000 BTU side burner, which solves the main objection to side-burner searing.
Elsewhere you get 40,000 BTU across four main burners, a double-layer insulated lid, a heavy-duty side prep table, all-terrain wheels with locking casters and a precision-channeled grease tray with a removable cup.
Flamethrower ignition gives a reliable match-free start, which is a small quality-of-life item that matters most on a dark patio.
How the adjustable sear grate works in practice
Raising the grate increases searing distance and slows the crust, dropping it closer to the emitter gets you a hard fast sear. On a 12,000 BTU burner that control is genuinely useful rather than decorative.
The diamond-sear grate is worth trying for thin cuts, and the reversible griddle handles anything where you want flat contact instead of grate marks.
Where it falls short for steak
There are only 15 reviews, a very small base, so the 4.1 rating is a weak signal. The distribution, 60 percent five-star with 8 percent one-star, is middling for a full-size cabinet grill.
It runs on LPG only with no natural gas conversion path, the parts warranty is 1-year, shorter than most here, and 363 square inches of primary space is small next to the 500 to 700 square inch premium grills. The griddle insert is also not permanently installed, so expect some setup.
How to Cook the Perfect Steak on an Infrared Grill?
Infrared grills reward a short, high-heat plan. The most common mistake, described repeatedly on cooking forums, is leaving a steak on a grill this hot for longer than it needs. Food goes from raw to burnt in seconds, so work in short intervals.
The 3-3-3 rule is a useful default. Sear the steak for 3 minutes on the first side without moving it, turn it and sear for 3 minutes on the second side, then move it to lower heat or a cooler zone and cook for 3 minutes to finish. For a 1.5 inch steak at medium rare that lands close to the mark without a thermometer.
For thicker cuts, a reverse sear works better. Bring the interior to temperature slowly with the lid closed on indirect heat, then sear hard for about 45 seconds per side on a high-output burner or infrared side burner. The crust forms last, which protects the interior during the long phase.
Two techniques from the grilling community fit infrared grills especially well. The cold grate technique, where you preheat, wipe the grate with oil, then let it cool slightly before laying the meat down, reduces sticking noticeably on infrared surfaces. And on a grill with a warming rack, move finished steaks up rather than leaving them over the emitter.
Buying Guide: Choosing an Infrared Grill for Steaks
Look for a real emitter, not a label. The strongest signal is a ceramic or stainless emitter plate with a stated surface temperature. Grills that describe 1500F or higher with a specific BTU figure are built differently from units that use infrared as a marketing word. The V-shaped grate and flare-up resistance of the two Solaire models, and the Amplifire and TRU-Infrared systems, are all examples of that distinction.
Decide between a searing appliance and a cooking appliance. Compact high-output units such as the Big Horn and the Schwank give you the hardest, fastest sear and little else. Cart grills with a sear burner such as the Monument, the Prestige 500 and the Rogue PRO 625 let you reverse sear and cook for a group, at the cost of weight and assembly time.
Count your cooking surface honestly. Anything under 150 square inches suits a couple. Between 350 and 550 square inches handles a family cookout, and 700 square inches or more lets you lay out a full spread of ribeyes at once without batching.
Check the warranty and the support behind it. Terms range from 1 year on parts up to a Presidents Limited Lifetime Warranty on the Napoleon Prestige and a lifetime warranty on the Victory. Read the fine print, because a lifetime warranty with slow parts fulfillment is worth less than a three-year warranty backed by fast service.
Factor in fuel type and portability. Most of these grills are propane only, and the ones that convert to natural gas are the exception rather than the rule. If you are buying for a fixed outdoor kitchen, conversion matters. If you are buying to take the steak to the tailgate, weight matters more: 15 to 20 pounds is genuinely portable, 62 pounds is not.
Set aside assembly time. Charbroil models in this roundup are repeatedly described as a patience test, and the Napoleon Rogue PRO 625 comes with pictograph-only instructions and unlabelled parts. The compact units arrive largely assembled, which is a real advantage if you are not handy with a spanner set.
For context on radiant heat used outside the kitchen, our infrared sauna roundup covers the same physics at a completely different scale.
Frequently Asked Questions
Which infrared grill is best for steaks?
For most people the Charbroil Big Easy TRU-Infrared is the best all-round choice, with a 4.7 rating across 3018 reviews, a 180 square inch flare-up resistant grate and a removable grease tray. For the hardest, fastest sear on a single burner, the Big Horn Outdoors 16 inch grill reaches 1500F in 3 to 5 minutes. For reverse searing and large groups, a cart grill with a dedicated infrared sear burner such as the Monument Grills 4+2 or the Napoleon Prestige 500 RSIB gives you a separate high heat zone.
Do steakhouses use infrared grills?
Many high-end steakhouses rely on radiant cooking and high-output broilers for the same reason infrared grills work well at home. Both methods send intense heat straight to the surface of the meat rather than heating the surrounding air first, which forms a crust quickly and limits flare-ups.
What is the 3-3-3 rule for steaks?
The 3-3-3 rule means 3 minutes searing on the first side, 3 minutes searing on the second side, then 3 minutes over lower heat to finish. On an infrared grill this works well because heat recovery is fast, but check the internal temperature before the final 3 minutes because infrared output can move a steak to done quickly.
Are infrared grills worth it?
Infrared grills are worth it if you mostly cook steaks and other fatty cuts and want a hard sear with almost no flare-ups. They use less propane than conventional grills, clean up without ash, and leave far less charring on the meat. If your cooking is mostly vegetables and low-and-slow smoking, a standard gas grill is the better investment.
How long should you cook steak on an infrared grill?
On a 1500F infrared surface, a thick steak can sear in about 3 minutes per side, and a full steak can be done in under 10 minutes depending on thickness and doneness. Because the surface reaches 1500F quickly, the main risk is overcooking, so start checking temperature earlier than you would on a conventional grill.
How do you clean infrared grill grates?
Let the grates cool, then brush off loose carbon and soak the stainless or porcelain-coated grates in warm soapy water. Every stainless component on the Big Horn Outdoors grill is detachable and dishwasher safe, and the Charbroil Big Easy lifts out its greasy tray for cleaning. Avoid harsh abrasives on ceramic emitters, which can shorten their lifespan.
Final Verdict: The Best Infrared Grills for Steaks in 2026
After working through all 11, the Charbroil Big Easy TRU-Infrared is our pick for the best infrared grills for steaks overall, because it combines the highest rating in the group with the deepest review history and a grate that genuinely behaves like a searing surface.
If you want the hardest sear and nothing else, choose the Big Horn Outdoors 16 inch. If you are cooking for a crowd and want a reverse sear, look at the Monument Grills 4+2 or the Napoleon Prestige 500 RSIB. Whichever you pick, give the burner the time it needs to reach full output, work in short intervals, and let the steak rest before you slice it.