With Big Horn Outdoors' steak searing grills, you can bring steakhouse-quality cooking to your backyard, creating perfectly seared steaks with a flavorful crust and juicy, tender center. Enjoy fast, high-heat outdoor grilling while sharing delicious meals with friends and family!
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A steak searing grill should create intense surface heat quickly while giving you a practical way to control the center of the steak. Big Horn Outdoors models use top-down infrared heat up to 1500°F and adjustable rack positions, allowing the cook to sear close to the burner and move thicker cuts farther away when they need more time to finish.
Choose by the number and thickness of steaks you normally cook—not maximum temperature alone. The 9-inch model favors smaller batches, the 16-inch model balances capacity and portability, the 21.2-inch dual-burner model supports larger or mixed-doneness meals, and the cart bundle creates a dedicated outdoor searing station.
A better crust starts before the grill: Dry the steak's surface, manage salt and seasonings, preheat the appliance, and keep an instant-read thermometer nearby. High heat browns the exterior rapidly, but rack position and internal temperature determine whether the center is cooked as intended.
The compact propane grill uses up to 12,000 BTU of infrared heat and provides ten rack positions. It is a focused option for smaller servings, limited outdoor work surfaces, camping trips, and cooks who want a high-heat searing appliance without the footprint of a larger grill.
View the 9-inch searing grillA 19,000 BTU burner, two stainless steel grates, and ten rack positions create a flexible setup for repeated steak rounds. The larger chamber leaves more room for family meals while remaining portable enough for patios, backyard gatherings, and outdoor cooking trips.
View the 16-inch searing grillTwo independently controlled infrared burners help manage steaks that need different heat exposure or finishing times. The 21.2-inch format, two cooking grates, and seven rack levels make it the stronger choice for entertaining and cooking several portions in fewer rounds.
View the dual-burner grillThe bundle pairs a portable infrared steak grill with an outdoor grill cart, creating a defined work surface and storage position for backyard use. Select the available 9-inch or 16-inch grill option, then confirm the exact bundle components and assembled footprint before ordering.
View the grill cart bundle| Your cooking routine | Best starting point | Searing control | Main advantage | Confirm before ordering |
|---|---|---|---|---|
| Small batch or limited storage | 9-inch grill | Single burner and 10 rack levels | Compact high-heat searing | Portion count, footprint, and propane setup |
| Regular family steak meals | 16-inch grill | 19,000 BTU burner and 10 rack levels | Balance of capacity and portability | Normal steak count and outdoor work surface |
| Entertaining or mixed doneness | 21.2-inch dual-burner grill | Two independent burners and 7 rack levels | Separate heat management across a wider chamber | Batch size, cargo space, and placement area |
| Permanent backyard searing spot | Grill and cart bundle | Selected 9-inch or 16-inch grill | Coordinated freestanding work station | Selected grill size, included cart, and total footprint |
Removing excess surface moisture helps browning begin sooner. Season deliberately and avoid wet, sugar-rich coatings that can burn under intense heat.
Use an upper rack position to build crust, then lower the steak if the exterior is ready before the center reaches the target temperature.
Check the thickest part with an instant-read thermometer. Time and exterior color alone cannot reliably identify doneness.
Choose compact capacity for occasional small batches, a 16-inch chamber for regular family cooking, dual burners for larger mixed-doneness meals, or the cart bundle for a dedicated backyard setup. Verify the exact variant, included components, live availability, and checkout details before purchase.
Shop steak searing grillsA grill that produces intense, controllable heat and lets you adjust food distance is well suited to searing. Big Horn Outdoors top-down infrared grills reach up to approximately 1500°F and use multiple rack positions to manage crust and finishing.
No single temperature is required for every steak. Very high heat can build crust quickly, but results also depend on surface moisture, steak thickness, distance from the burner, exposure time, and internal-temperature control.
Choose the 9-inch model for small batches, the 16-inch model for balanced family capacity, and the 21.2-inch dual-burner grill for larger meals or different doneness preferences. Choose the cart bundle when you want a dedicated work station.
Watch the crust closely, move the steak farther from the burner when needed, and check the thickest part with an instant-read thermometer. Thick cuts usually allow more time between surface browning and center doneness than thin cuts.
Yes. Depending on the selected model and accessories, it can cook burgers, chops, seafood, chicken, vegetables, and pizza. Adjust rack position and exposure time to suit each food.
No. These propane grills are outdoor cooking appliances. Use them only in a well-ventilated outdoor location and follow all placement, clearance, connection, lighting, and shutdown instructions.
A steak searing grill can supply intense heat, but the grill cannot correct every preparation or timing error. Repeatable results come from controlling four variables: surface moisture, steak thickness, distance from the burner, and internal temperature. Record what works for the cuts you buy most often, then adjust one variable at a time instead of relying on a universal minute count.
Thin steaks move from browned to overcooked quickly. Thick steaks create more separation between exterior crust and center doneness, but often need a lower rack position after the initial sear. Group steaks by similar thickness when cooking several at once.
Pat the exterior dry before seasoning and cooking. Water must evaporate before strong browning develops, while wet marinades and sugary sauces can scorch rapidly under top-down infrared heat.
Start close enough to the burner to create the desired crust, but be ready to lower the grate. Distance is the primary way to reduce surface intensity when the outside is progressing faster than the center.
Insert an instant-read thermometer into the thickest section, avoiding bone and large fat seams. Remove the steak with expected carryover cooking in mind and rest it before evaluating the final result.
Place the steak near the burner and monitor it continuously. Once the first surface has developed the desired browning, turn the steak and sear the second side. For a thick cut, move the rack lower after both sides are browned and continue cooking more gently. For a thin cut, the searing stage may account for most of the total cook, so begin checking internal temperature early.
Label or position steaks consistently so they do not become mixed. Start thicker or more-done portions earlier, or lower them after searing while less-done steaks finish sooner. A dual-burner model can make this workflow easier by providing separately controlled sections, but a thermometer is still required to verify each steak rather than assuming the two sides cook identically.
Rest the steak long enough for the temperature to stabilize, then slice only when ready to serve. Note the cut, thickness, starting rack position, approximate exposure, finishing position, removal temperature, and final result. This short record is more useful than copying a fixed cooking time that ignores differences in meat and outdoor conditions.
Shut down the propane appliance according to its instructions and wait until all surfaces are fully cool. Remove the grate, drip tray, and approved components for cleaning. Regular grease removal helps maintain a cleaner cooking environment and reduces problems during the next high-heat session.
Use the links below to compare capacity and working format. Choose a grill around your normal steak count and cooking routine rather than treating maximum chamber size as the only measure of performance.
Review the compact option for smaller steak batches and limited storage.
View the 9-inch grillCompare the balanced 19,000 BTU format for regular family steak meals.
View the 16-inch grillExplore independent heat control for larger batches and mixed doneness.
View the dual-burner grillCreate a dedicated freestanding backyard station with a selected grill size.
View the cart bundleReturn to the collection to compare current searing configurations.
Shop steak searing grillsLearn more about infrared technology, model sizes, and equipment selection.
Explore infrared steak grillsHigh heat makes the searing stage fast, which leaves less time to correct mistakes. Dry the steak, watch the surface, adjust rack distance, and measure internal temperature. That combination—not temperature alone—creates a repeatable steak-searing process.
