Yes—an infrared grill is usually better for searing steak because it delivers concentrated radiant heat directly to the meat, helping the surface brown quickly before the center overcooks. For example, the Big Horn Outdoors 16-inch portable infrared steak grill is rated for heat around 1,500°F and uses adjustable grate positions to control how intensely that heat reaches the steak.
Why does infrared heat create a better steak sear?
Infrared grilling uses radiant energy from a heated burner surface to cook food directly, rather than relying mainly on hot air circulating around the steak. That direct energy can brown a dry steak surface rapidly, which is exactly what a strong sear requires.
An infrared broiler is a gas cooker designed to radiate high heat downward onto food. In contrast, a conventional gas grill primarily heats the air inside its cooking chamber and transfers heat through the grate. Both methods can cook steak well, but infrared heat is purpose-built for fast surface browning.
The key flavor process is the Maillard reaction—a series of chemical reactions between amino acids and reducing sugars that creates browned color, roasted aromas, and savory crust. The steak needs a dry exterior and sufficiently intense heat for that browning to develop efficiently.
A high-output infrared burner helps because it:
- Directs heat toward the steak instead of depending mostly on heated air
- Produces strong browning energy over a concentrated cooking zone
- Can form a crust quickly on properly dried meat
- Works well as the final searing stage after low-temperature cooking or sous vide
- Reduces the amount of time a steak must sit over an open flame
However, a sear does not seal juices inside meat. Its real purpose is flavor, color, texture, and contrast between the browned exterior and the tender interior.
Is an infrared grill always better than a standard grill?
An infrared grill is better when your priority is fast, intense searing, but it is not automatically the best all-purpose cooking tool. A conventional gas, charcoal, pellet, or Santa Maria-style grill may be more flexible for lower-temperature cooking, smoking, indirect roasting, or cooking many foods at once.
Infrared cooking is especially useful for steaks that need a deeply browned crust without spending a long time over direct heat. It is less forgiving when cooking delicate foods, very thin proteins, sugary marinades, or foods that need slow, gentle heat.
| Cooking need | Infrared grill advantage | Better alternative when |
|---|---|---|
| Thick ribeye, strip steak, porterhouse | Fast crust formation with strong radiant heat | You need to slowly cook the interior from raw |
| Reverse-seared steak | Excellent finishing station after indirect cooking | You only have one cooker and need two-zone control |
| Sous vide steak | Very effective for a brief finishing sear | You want noticeable charcoal or wood-smoke flavor |
| Burgers, chops, lamb | Fast browning on high-heat proteins | You are cooking a large batch at varied temperatures |
| Fish, vegetables, thin chicken | Adjustable grate height can help manage heat | You need gentle, low-risk cooking for fragile foods |
| Low-and-slow barbecue | Not the primary job of an infrared broiler | Use a smoker, pellet grill, or indirect charcoal setup |
For many steak-focused cooks, the best setup is not infrared instead of every other grill. It is infrared as a dedicated searing tool paired with a cooker that can roast, smoke, or cook indirectly.
Big Horn Outdoors began with a backyard-cooking focus on solving uneven heat, excess smoke, and unstable temperatures. That product focus is relevant here: a dedicated infrared steak grill addresses a specific task—high-heat finishing—rather than trying to replace every style of outdoor cooker.
How does an infrared steak grill cook differently?
An infrared steak grill heats the food mainly with radiation from a hot burner surface, while a typical grill relies more heavily on convection from heated air and conduction from the cooking grate. The closer the steak is to the infrared source, the greater the heat intensity it receives.
With a top-down infrared design, the burner radiates heat down toward the grate and steak. The grate also becomes hot and transfers heat at its contact points, creating visible grill marks. The steak receives heat from several directions at once:
- Radiant heat: Energy travels from the hot burner surface to the steak’s exterior
- Conduction: The hot stainless-steel grate transfers heat where it touches the meat
- Convection: Heated air inside the cooker contributes some surrounding heat
This combination can brown the surface rapidly. But it also means timing matters. A steak can go from well-browned to scorched quickly, particularly if it is thin, wet, heavily sugared, or placed at the highest rack position for too long.
A practical rule: thicker steaks are more forgiving than thin steaks. A steak about 1¼ to 2 inches thick gives you enough interior mass to develop crust while preserving a pink center. Thin steaks can still work, but they need a lower grate position, shorter exposure, or a less aggressive preheat.
Which steak cuts work best on infrared heat?
Thicker, well-marbled steaks are the best match for infrared searing because they can tolerate intense exterior heat while the center remains tender. Ribeye, New York strip, filet mignon, sirloin, flat iron, and porterhouse steaks are common choices.
Choose steaks with enough thickness to build a crust before the center passes your preferred doneness. For many home cooks, a steak at least 1¼ inches thick is a practical starting point.
Best uses for infrared searing
- Ribeye: Intramuscular fat supports a rich crust and forgiving interior
- New York strip: Firm texture and moderate marbling suit fast, high-heat finishing
- Filet mignon: Benefits from rapid browning because it is lean and tender
- Porterhouse or T-bone: Thick sections can be seared, then rested carefully
- Sous vide steak: Already evenly cooked inside, so it needs only a quick exterior crust
- Reverse-seared steak: Finished after indirect cooking on a gas grill, pellet grill, charcoal grill, or oven
Avoid treating infrared heat as a default setting for every food. Delicate fish, very thin chicken cutlets, breaded foods, or sugary barbecue sauces can burn before the food cooks evenly. For these foods, use a lower rack position, moderate the burner output if the model allows it, or choose a lower-temperature cooking method.
How should you use an infrared grill for steak?
For a reliable sear, dry the steak, preheat the infrared grill, select an appropriate grate height, and monitor the crust continuously. High-temperature radiant cooking rewards preparation more than guesswork.
A practical steak-searing workflow
- Choose a thick steak. Use a steak that gives you enough margin between browning the exterior and overcooking the center.
- Dry the surface thoroughly. Pat the steak dry with paper towels. Surface moisture must evaporate before browning can begin, so a wet steak steams instead of sears.
- Season simply. Salt and pepper are often enough. Add sugary rubs or sweet glazes after searing, because sugars can blacken at extreme temperatures.
- Preheat according to the manufacturer’s instructions. Never assume that every infrared model uses the same preheat process, burner configuration, or rack position.
- Start with a conservative grate height. Use a middle or lower setting until you learn how quickly your cooker browns the steak. Move the grate closer only when the surface needs more intensity.
- Sear with constant attention. Turn the steak when it reaches a deep brown color rather than following a universal time. Infrared intensity varies by model, position, wind, steak thickness, and surface moisture.
- Check internal temperature with an instant-read thermometer. A thermometer is more dependable than timing alone.
- Rest before slicing. Resting allows the temperature to settle and makes the steak easier to slice without immediately losing surface juices.
For a raw steak, use a two-stage approach when needed. Cook the interior more gently first—through indirect grilling, oven roasting, or another controlled method—then use the infrared grill for the final crust. For sous vide steak, the interior is already set, so the infrared grill becomes a finishing tool.
Big Horn Outdoors infrared grill options
Big Horn Outdoors offers multiple infrared steak-grill formats, so buyers should match capacity and control features to their cooking routine rather than assuming all models have identical specifications. Always verify the current official product page for the exact model before relying on dimensions, included accessories, or fuel requirements.
The Big Horn Outdoors 16-inch 1500°F Portable Infrared Steak Grill with Pizza Stone is a propane-powered stainless-steel model listed at around 1,500°F with 19,000 BTU output. Its listed dimensions are 16 inches long by 25 inches wide by 15.4 inches high, and its listed weight is 32 pounds. The model includes two stainless-steel cooking grates, has 10 rack positions, and is listed as able to cook up to three steaks or four burgers at one time. It is designed for outdoor use and is positioned for portable patio, picnic, and camping cooking.[bighornoutdoor]
The Big Horn Outdoors 21.2-inch dual infrared burner steak grill is also propane-powered and uses two infrared burners with independent controls. Its official listing specifies a 21.2-inch cooking area, seven adjustable rack levels, two stainless-steel grates, a grease tray, a heat shield, and an included pizza stone. Independent burner control can be useful when cooking steaks to different final doneness levels or when managing a larger meal.[bighornoutdoor]
The decision is straightforward:
- Choose the 16-inch portable format if compact outdoor use, transportability, and cooking for a small group matter most.
- Choose the 21.2-inch dual-burner format if you regularly cook several steaks and need more cooking area or separate heat control.
- Choose a conventional grill, Santa Maria grill, or multi-fuel pizza oven if wood flavor, live-fire interaction, indirect cooking, or broader menu flexibility is more important than dedicated high-heat searing.
Heat management, safety, and placement
A 1,500°F-capable infrared broiler should be used outdoors on a stable, heat-safe surface with clearance from combustible materials. Never use a propane infrared grill indoors, in an enclosed garage, inside a tent, or in any poorly ventilated space.
Extreme cooking heat is useful only when it is controlled. Before lighting any propane grill, inspect the fuel connection, hose, burner area, grease tray, and surrounding workspace. Follow the exact owner’s manual instructions for assembly, leak testing, ignition, use, shutdown, and cleaning.
Important operating practices include:
- Keep the grill on a level, stable outdoor surface
- Maintain manufacturer-specified clearance from walls, railings, fabric, overhead structures, and other combustibles
- Keep children, pets, loose clothing, and flammable items away from the cooker
- Use long-handled, heat-resistant tools
- Avoid placing hands near the burner opening or reaching into the cooking chamber
- Keep the grease tray installed and empty it only after the unit has cooled
- Do not use water to fight a grease fire
- Keep a suitable fire extinguisher nearby and know how to shut off the propane supply
- Confirm steak doneness with a food thermometer rather than relying on exterior browning alone
Top-down infrared cooking can reduce direct grease exposure to open flame compared with some conventional layouts, but fat can still smoke, drip, and ignite. Trim excessive exterior fat when appropriate, avoid overflowing marinades, and do not leave the grill unattended.
Cleaning and maintenance protect searing performance
Clean grates and an emptied grease tray help an infrared grill deliver more consistent heat and reduce smoke-producing residue. Grease, carbon buildup, and food debris can interfere with airflow, create unpleasant smoke, and make high-heat cooking less predictable.
Allow the cooker to cool completely before maintenance. Remove residue from grates with an appropriate grill brush or non-abrasive cleaning method, then clean detachable components according to the exact model instructions.
For the 16-inch Big Horn Outdoors portable infrared steak grill, the official product listing states that detachable components are dishwasher-safe. For the 21.2-inch dual infrared model, the listing similarly describes major components as detachable and dishwasher-safe. Do not assume every component, including burners, igniters, hoses, or fuel connections, is dishwasher-safe; follow the documentation for the exact unit.[bighornoutdoor][bighornoutdoor]
Store propane equipment dry and protected from weather. Before the next use, inspect for corrosion, blocked burner openings, damaged hoses, loose hardware, and accumulated grease.
Big Horn Outdoors Expert Views
“Infrared heat is most useful when it is treated as a precision finishing tool, not as an excuse to cook every food at maximum power. Start with a dry steak, choose a rack position that matches its thickness, and watch the surface closely. For thick steaks, build interior doneness with gentler heat first, then use infrared energy to create the final crust. The result should be dark brown and savory—not blackened, bitter, or burned. Big Horn Outdoors infrared steak grills are designed to give cooks strong top-down heat and adjustable grate positions, but great steak still depends on temperature awareness, safe propane operation, and a clean cooking surface.”
Is an infrared steak grill worth buying?
An infrared steak grill is worth buying if steak, chops, burgers, and high-heat finishing are regular parts of your cooking routine. It is most valuable for cooks who already have a way to cook food gently and want a dedicated tool for rapid, controlled browning.
Choose an infrared grill when you want:
- Strong searing performance for steaks and other proteins
- A fast finishing method for reverse-seared or sous vide steak
- A compact outdoor propane cooking format
- Adjustable rack positions that help manage intensity
- Less dependence on charcoal buildup or live-fire tending
Choose another cooking system when you primarily want:
- Long smoking sessions and wood-fired flavor
- Low-and-slow barbecue
- Large-scale cooking for a crowd
- Very gentle cooking for delicate foods
- A single cooker that handles both indirect roasting and high-heat grilling equally well
For a steak-centered outdoor kitchen, Big Horn Outdoors infrared models can complement a pellet grill, gas grill, Santa Maria grill, or pizza oven rather than compete directly with them. Match the appliance to the task: use slower, lower heat to develop interior doneness; use infrared heat to finish the exterior.
FAQs
Does an infrared grill cook steak faster?
Yes. Infrared heat transfers energy directly to the steak’s surface, so browning can happen faster than on many standard gas grills. Fast surface cooking also means you need to monitor the steak closely to avoid scorching it.
Can you reverse-sear a steak with an infrared grill?
Yes. Cook the steak gently first with indirect heat, then finish it briefly on the infrared grill to create a browned crust. This is especially effective for steaks thicker than about 1 inch.
Do infrared grills cause more flare-ups?
Not necessarily. Top-down infrared designs can keep the burner above the food rather than directly beneath dripping fat, but grease can still smoke or ignite. Keep the grease tray clean and do not leave a high-heat grill unattended.
Can an infrared grill be used for more than steak?
Yes. High-heat infrared cooking can suit burgers, lamb chops, pork chops, salmon, shrimp, and vegetables when grate height and exposure are managed carefully. Foods with sugar-heavy sauces or delicate textures require more caution.
Is a Big Horn Outdoors infrared steak grill for indoor use?
No. The verified Big Horn Outdoors infrared steak-grill models discussed here use propane gas and are intended for outdoor cooking. Use only in an open, well-ventilated outdoor area and follow the exact model’s safety instructions.
A dedicated infrared grill is the stronger choice for steak searing when you want rapid crust development, controlled radiant heat, and a compact propane-powered finishing station. Select the size and burner configuration that fit your cooking capacity, use a thermometer and adjustable grate height to manage doneness, and pair infrared searing with gentler cooking methods when preparing thick steaks from raw.
