An infrared grill heats a ceramic or stainless plate until it radiates energy straight at your food, rather than heating the air around it. That single design choice is why these are the best infrared grills for searing steaks: the grate gets to searing temperature in minutes, drippings vaporize before they can ignite, and you stop hunting for a sweet spot across hot and cold spots.
We spent weeks with the grills in this list, comparing preheat time, how much steak surface actually contacts the burner, flare-up behaviour at 1500F, and whether the unit can still handle low-and-slow work. Our top pick is the best infrared grill for steaks overall, but the right grill depends heavily on how you cook and how much room you have.
Table of Contents
Why Infrared Wins for Steak, in Six Points
Radiant heat lands on the steak instead of the surrounding air, so the surface temperature climbs fast.
Very little time between the burner and the grate, which means a crust forms in minutes rather than after a long preheat.
Drippings hit a sealed plate and vaporize rather than running onto an open flame, so flare-ups are rare.
Even heat across the cooking surface, so you are not rotating steaks around the box to find the hot zone.
Less airflow across the food, which helps keep the interior juicy while the outside browns.
Fast recovery, because the plate stays hot and comes straight back up after you open the lid.
None of that makes infrared universally better. It changes what the grill is good at, and we cover the trade-offs honestly further down, including when an infrared grill is the wrong purchase.
If you also want smoke, a pellet tube smoker for a gas grill is a separate decision. Many buyers end up running two appliances, one for heat and one for slow cooking.
Top 3 Best Infrared Grills for Searing Steaks in October
Char-Broil Big Easy TRU-Infrared
- TRU-Infrared radiant grate
- 180 sq in cooking surface
- Flare-free cooking
- 22.7 pound unit
BIG HORN 1500F Infrared Grill
- 19K BTU infrared burner
- Reaches 1500F in 3-5 minutes
- 143 sq in cooking area
- Top-down broiler heat
Napoleon Prestige 500 RSIB
- Infrared Sizzle Zone to 1800F
- 500 sq in primary area
- Infrared rear burner and rotisserie
- Limited lifetime warranty
Why Infrared Grills Sear Steak Better Than a Conventional Gas Grill
A conventional gas grill heats the air inside the lid, and the air then heats the food. You are waiting on a two-step transfer that leaks heat through the lid and the walls. An infrared grill burns fuel under a sealed radiant plate, the plate heats to its working temperature, and it emits radiation upward at the grate. Energy arrives where the food actually is.
The practical result is preheat time. The BIG HORN in this list is advertised at 1500F in three to five minutes, and owners confirm that figure in reviews. Napoleon quotes 30 seconds for the Sizzle Zone side burner to reach 1800F. Those are burner-level numbers rather than air temperatures, which is exactly the distinction that matters when you are searing.
Flare-ups are the second difference. On a conventional grill, fat drips onto a tube burner or a flame tamper and ignites. On a true infrared design, there is a sealed radiant panel between the flame and the grate, so drippings vaporize on the surface and never reach a burner. That is why Char-Broil, Solaire and Victory all market flare-free cooking as a headline feature rather than a footnote.
How to tell true infrared from a glowing red element
Some grills advertise infrared because a ceramic element glows red through the grate, which looks like radiant heat but is mostly convection with a glowing decoration. Genuine radiant designs describe the burner as ceramic or stainless, often behind a grid or V-shaped grate, and usually quote a plate or surface temperature rather than an air temperature.
There is also a second category worth understanding: an infrared sear burner attached to a conventional grill. Napoleon’s Sizzle Zone and the side burner on the Victory and Rogue PRO 625 are the clearest examples. You get a searing hot spot and flare-free high heat, but the rest of the box still cooks by convection.
Lid open or lid closed when searing
This one comes up constantly in grilling forums, and the answer is that infrared reduces the stakes. With a conventional grill, an open lid drops chamber temperature fast and you lose your heat. With a radiant plate, the plate stores the energy, so an open lid costs you less recovery time. Use the lid for a reverse sear and long cooks, and leave it open for a fast hard sear when you want maximum surface browning.
All 10 Infrared Grills at a Glance in 2026
| Product | Specs | Action |
|---|---|---|
| Char-Broil Big Easy TRU-Infrared 3-in-1 |
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| BIG HORN 1500F Infrared Grill 16 inch |
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| Napoleon Prestige 500 RSIB |
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 Char-Broil Pro Series Amplifire 4-Burner |
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 Solaire Everywhere Portable Infrared Grill |
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 Solaire Anywhere Infrared Grill with Warming Rack |
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 Victory 3-Burner Grill with Infrared Side Burner |
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 Schwank 1500F Portable Infrared Grill |
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 Napoleon Rogue PRO 625 |
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 Magma Catalina Infrared Boat Grill |
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1. Char-Broil Big Easy TRU-Infrared 3-in-1: Best Overall for Searing Steaks
Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black – 14101550
180 sq in TRU-Infrared grate
22.7 pounds
Rotary ignition
1 year limited warranty
Pros
- Flare-free radiant grate cooking
- 4.7 stars across more than 3000 reviews
- Grills roasts and smokes in one unit
- Removable grease tray for simple cleanup
Cons
- Small 180 sq in grate limits batch cooking
- Rotary ignition is fussier than electronic ignition
The Big Easy is the grill we recommend most often, and the reason is simple: it has the largest review base in this roundup at more than 3000 ratings holding a 4.7 average. That much long-term feedback is rare in the portable infrared category, and it tells you the radiant grate holds up over seasons rather than months.
Out of the box it is a three-in-one unit, cooking as a grill, a smoker and a roaster, with a basket that fits a 21 pound turkey. For steak specifically, the radiant grate does the heavy lifting. Drippings vaporize on the plate instead of hitting a flame, so you can sear fatty ribeyes without the flare-up panic that wrecks a crust on a conventional grill.
The trade-off is capacity. At 180 square inches the grate holds a couple of steaks comfortably and nothing more, so this is a grill for a household of one or two, not a cookout. The rotisserie-style basket is a genuine bonus for roasts, but it does not add steak capacity.
Build and cleanup are both good. It weighs 22.7 pounds, which is manageable for a portable unit, and the removable grease tray means most of the maintenance is pulling a tray and washing it. The rotary ignition takes a moment to get used to, and it is a step down from the electronic ignition on the larger grills here.
How much steak can it actually sear at once
Plan on two good-size steaks per cook, or four thinner cuts such as flank or hanger. The grate is wide enough to lay them out without crowding, which matters more than the raw square-inch number suggests, because crowding drops the surface contact you need for crust.
Who should pass on it
If you routinely feed six or more people, move up to a full-size grill. The Big Easy is also less appealing if you want a two-zone setup, since there is no independent control to pull one side away for indirect cooking. It is a sear machine first and a grill second.
2. BIG HORN 1500F Infrared Grill, 16 Inch: Best for Fast Preheat and Compact Storage
BIG HORN OUTDOORS Infrared Propane Gas Grill 1500°F in 3-5 Mins, 16 inch
19K BTU infrared burner
1500F in 3-5 minutes
143 sq in cooking area
10 power levels
Pros
- Reaches 1500F in roughly four to five minutes
- Top-down infrared heat reduces smoke
- Tool-free rack removal for cleaning
- Light enough for camping and tailgating
Cons
- Heater does not span the full rack width
- Draws propane faster than a conventional grill
- Rough grate underside edges need deburring
This is the fastest grill on the list to temperature and the one we reach for when storage space is tight. A 19,000 BTU infrared burner under a top-down salamander-style heating arrangement puts the grate at 1500F in three to five minutes, and owners report ribeyes finished in about four minutes with a char that holds its own against charcoal.
The design borrows from restaurant broilers, where heat comes down from above rather than rising from below. That is why it produces so little smoke, and why the 143 square inch cooking chamber with a seven-position rack can be raised away from the burner when you want to soften the heat.
There is one design flaw worth calling out. The heater element does not extend across the entire width of the rack, so the outer edges sear more slowly than the centre. Most owners work around it by centring the steaks, but if you like your steak edges crisp all the way around, this is not the grill.
It weighs 14 kilograms, has stainless construction throughout, and the rack detaches without tools for cleaning. A pizza stone is included, and the propane tank and ignition battery are not, so budget for both before the first cook.
How the 1500F figure changes your cooking approach
At this temperature you get a crust in well under the time a conventional grill needs, which means your sear window is seconds rather than minutes. The flip that catches people out is overcooking: reviewers repeatedly warn that steaks go from rare to well done faster than expected. Pull earlier than you think you should.
Who should pass on it
Skip it if you need more than two or three steaks at a time, or if you want even edge-to-edge searing across a full-width grate. Because the heat is so aggressive, it is also a poor choice for delicate fish unless you use the rack height and watch it closely.
3. Napoleon Prestige 500 RSIB: Best Premium Grill for Searing Steaks All Year
Napoleon P500RSIBPSS-3 Prestige 500 RSIB Propane Gas Grill, sq. in + Infrared Side and Rear Burner, Stainless Steel
Infrared Sizzle Zone to 1800F
500 sq in primary area
Includes rotisserie kit
Limited lifetime warranty
Pros
- Infrared Sizzle Zone reaches searing heat in 30 seconds
- 500 sq in primary area plus 260 sq in warming rack
- Infrared rear burner and rotisserie kit included
- Layered stainless sear plates for even heat
Cons
- Weighs 196.7 pounds and is hard to reposition
- Premium price compared with other full-size grills
- 66.25 inch width needs real patio space
The Prestige 500 is the grill to buy if you want one appliance that handles a steak sear, a rotisserie roast and a full cookout without compromise. Its Infrared Sizzle Zone side burner is rated at 1800F in 30 seconds, which is the highest searing figure in this roundup by a wide margin, and it comes with a dedicated 140 square inch side burner to do it on so you are not sacrificing main-grate space.
Underneath, you are looking at 500 square inches of primary cooking space, a 260 square inch warming rack, four stainless main burners with 48,000 BTU-per-hour input, and an 18,000 BTU infrared rear burner driving the included rotisserie kit. Layered sear plates sit between the burners and the grates, which spreads heat and reduces the flare-up risk across the main box.
The trade-off is physical. At 196.7 pounds and 66.25 inches wide, this is not a grill you reposition on a whim, and it needs a genuine patio rather than a balcony or a narrow side yard. Napoleon covers it with a Presidents Limited Lifetime Warranty, which is the strongest warranty in this group.
JETFIRE ignition fires every main burner individually with inter-burner cross-lighting, so a single failed igniter does not take the whole grill offline. The cooking system is stainless throughout, which is the right material for a unit expected to sit outside through many seasons.
Does the sear zone matter as much as the main burners
For a single steak, yes. The Sizzle Zone is where you build crust on a thick ribeye, and its 30-second recovery means you can work a stack of steaks one after another without waiting on the grill. For a whole cookout, the 500 square inch main box does the heavy lifting, and it handles thick cuts with layered sear plates keeping the temperature even.
Who should pass on it
Pass if patio space or budget is the constraint. This grill makes sense for a household that cooks outdoors several times a week and wants a rotisserie alongside the sear. If your outdoor cooking is occasional and mostly steaks for two, a portable grill is a better use of the money.
4. Char-Broil Pro Series Amplifire 4-Burner: Best for Grilling, Griddling and Charcoal
Charbroil Pro Series with Amplifire Infrared Technology 4-Burner Propane Gas Grill Cabinet with Side Burner, Black – 463281024
Amplifire infrared system
535 sq in primary area
3-in-1 grill griddle and charcoal
10 year burner warranty
Pros
- Amplifire system spreads heat evenly with no flare-ups
- Converts between grilling griddling and charcoal in 60 seconds
- 700-750F for a strong steak sear
- Lift-out ash trays make charcoal cleanup fast
Cons
- Grate height cannot be lowered to reduce heat
- Charcoal mode takes about twice the recommended preheat
- 178.2 pound weight is difficult to move
The Pro Series is the only grill in this roundup that changes cooking modes. A griddle insert and charcoal trays are included, and you can switch between gas grilling, griddling and charcoal in about 60 seconds. For steak cooks who also smash burgers or sear scallops, that flexibility is worth more than raw infrared output.
The Amplifire infrared cooking system is designed to spread heat evenly and cut flare-ups, and the heavy-duty porcelain-coated cast iron grates hold and transfer heat well. Owners report 700-750F sear temperatures, which is lower than the 1500F portable units but far more than a conventional grill holds, and the cast iron grates give you searing surface that stainless cannot quite match.
With 535 square inches of primary cooking space and a 200 square inch warming rack, there is room to cook for a crowd. The 802.9 square inch figure listed for total cooking surface includes the side burner and warming rack, so the primary grid is the number that matters for how many steaks fit at once.
Two things temper that. The grate height is fixed, so you cannot lower the food away from a burner the way you can on some grills, which limits two-zone work. And charcoal mode takes roughly twice the recommended preheat time, so plan ahead rather than assuming an instant switch.
What the 10 year burner warranty is really worth
Burner lifespan is the most common infrared ownership complaint, so warranty length deserves attention. This grill pairs a 10 year burner warranty with a 3 year firebox warranty and 1 year on other parts, which is a reasonable structure and among the better coverage in this price bracket.
Who should pass on it
Pass if you are building a compact outdoor kitchen and want a built-in unit, since this is a freestanding cabinet design. Also skip it if fine temperature control is the priority: fixed grate height and a slow charcoal preheat make it a grill for people who cook often rather than people who fiddle.
5. Solaire Everywhere Portable Infrared Grill: Most Versatile for Genuine Infrared
Solaire SOL-EV17A Everywhere Portable Infrared Propane Gas Grill, Stainless Steel
Ceramic and stainless infrared burner
140 sq in V-grate area
15 pounds
Electronic push-button ignition
Pros
- True infrared ceramic burner with flare-reducing V-grate
- Genuinely portable at 15 pounds with integrated handles
- Large accessory range including stands and natural gas conversion
- Electronic push-button ignition
Cons
- 140 sq in cooking area suits about six burgers
- Mixed 4.1 average rating with a high share of critical reviews
- Premium portable pricing for the size
The Solaire Everywhere is one of the few grills at this size that uses a real ceramic and stainless infrared burner rather than a decorative glowing element. The V-shaped grate is the signature piece: it channels drippings away from the flame path, which is why owners describe flare-ups as effectively eliminated rather than merely reduced.
At 15 pounds with an integrated frame and handles, it is the easiest grill here to move between a patio, a campsite or a boat. Electronic push-button ignition removes the guesswork, and the accessory range includes a stand, a tripod, a tank adapter and a natural gas conversion kit if you want to move off propane later.
The honest drawback is the review spread. A 4.1 average across 153 reviews is the second-lowest here, and the distribution includes a meaningful share of one-star feedback, most of it tied to the small cooking surface and the money spent for a portable unit. The 140 square inch area is realistically six burgers, or two steaks.
Warranty coverage is 1 year against defects in components, materials and workmanship, which is thinner than the multi-year burner coverage on the larger Char-Broil. For a grill you may carry to a campsite, that is a reasonable risk to take for the portability.
Is a portable infrared grill as good as a patio unit for steak
On crust, frequently yes. The same radiant principle applies, and a 1500F plate produces an excellent Maillard reaction. What you lose is area and control: two steaks at a time, no zone management, and heat that arrives faster than most cooks expect. Think of it as a superb sear station rather than a full kitchen.
Who should pass on it
Pass if you cook for more than two people regularly, or if you want to run indirect heat alongside a sear. Also consider the alternative Solaire below if holding space matters to you, since this model has no warming rack.
6. Solaire Anywhere Infrared Grill with Warming Rack: Best for Compact Patio Cooking
Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill with Warming Rack, Stainless Steel, with Carrying Bag
Infrared burner with V-grate
140 sq in plus 67 sq in warming rack
Includes carrying bag
1 year warranty
Pros
- Infrared burner and V-grate deliver a strong flare-free sear
- 67 sq in warming rack adds useful holding space
- Carrying bag included for transport
- About 20 pounds and still genuinely portable
Cons
- 140 sq in main area is small for larger meals
- Only 50 reviews so limited long-term feedback
- Heavier and dearer than the comparable Solaire model
This is the Everywhere grill with a 67 square inch warming rack bolted on, and for steak cooks that small addition changes the workflow. You sear on the infrared V-grate, then move finished cuts up to the rack to rest without overcooking them while the next batch comes on.
The burner is the same genuine infrared ceramic and stainless unit with electronic push-button ignition, so searing performance is in line with the Solaire range. The V-grate design that deflects drippings is the reason flare-ups are rare here, and it also adds a bit of lift to the steak as it cooks.
It weighs around 20 pounds, comes with a carrying bag, and measures 13 by 20 by 12 inches with the hood down. That footprint works on a small patio or a balcony where a full-size cart grill simply will not go, and it still runs on a standard propane cylinder.
The limitation is the evidence. Fifty reviews is a thin base for judging long-term durability, and buyers who need more capacity should step up. Against the Everywhere, this model costs more and weighs more for holding space you may only occasionally need.
Does a warming rack change how you cook steak
It changes the sequence rather than the sear. On a grill this small, the usual problem is that the first steak finishes while you are still cooking the second. The warming rack gives you somewhere to put the finished steak while it rests, which protects the crust and the resting juices.
Who should pass on it
Pass if you want a large cooking surface, since 140 square inches is the constraint, not the burner. Anyone shopping purely on rating counts should also look at higher-reviewed alternatives, because the small sample here tells you less about long-term ownership.
7. Victory 3-Burner Grill with Infrared Side Burner: Best Value Full-Size Option
Victory 3-Burner Propane Gas Grill With Infrared Side Burner – BBQ-VCT3BSB-LP
Infrared searing side burner
626 sq in cooking area
Three tube burners above 700F
119 pounds
Pros
- Infrared side burner handles high-heat searing
- All-stainless construction with no rust after two years
- Holds near 300F on low for slower cooking
- Lifetime warranty
Cons
- Thermometer reads low against an independent probe
- 700F after a 10 minute preheat is modest
- Replacement parts are slow to source
The Victory is a conventional three-tube-burner grill with an infrared side burner bolted in, and it sits in the interesting middle ground between a convection box and a true radiant grill. The side burner gives you flare-free high heat for a finishing sear, while the main burners handle volume cooking at 626 square inches.
Triple Ridge flame tamers sit between the burners and the grates, distributing heat and directing drippings away from the flame path. A double-walled hood, side walls and firebox add insulation, and owners report the grill holding close to 300F on low, which means it can do slow cooking as well as searing.
Two honest notes. The hood thermometer reads low compared with an independent probe, so buy your own thermometer if you care about precision. And 700F after a 10 minute preheat is below what the infrared units here deliver, so the searing advantage is on the side burner rather than the main box.
The build is all stainless steel, and owners report no rust after two years outdoors, which is more than can be said for many grills in this bracket. The catch on the lifetime warranty is that replacement parts are slow to source when a warranty claim goes sideways, so check parts availability before you commit.
Whether a searing side burner is enough for steak
It is enough if your steaks are served in small groups. The infrared side burner is a fast, flare-free finishing station, so you can reverse sear or hard sear and move the meat straight off. For a cookout where you are doing eight steaks at once, the main box at 626 square inches is doing convection work, and you will feel the difference against a true radiant grate.
Who should pass on it
Pass if you sear most of your cooking on the main grates rather than using a side burner as a finishing station, and pass if accurate temperature reading matters to you. The included thermometer is the weak link in an otherwise solid, durable grill.
8. Schwank 1500F Portable Infrared Grill: Best Dual Burner Tabletop Searer
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 overhead infrared burners
Reaches 1500F
Two rack positions
62 pounds
Pros
- 1500F searing suited to thick steaks
- Dual burners spread top-down heat across two racks
- Made in the USA with stainless construction
- Removable grate and drip tray drawer
Cons
- Only 39 reviews so limited independent data
- 62 pounds is heavy for a portable grill
- Premium pricing for a tabletop unit
The Schwank takes the top-down infrared concept that the BIG HORN uses and runs it on two burners across two rack positions. That combination is the distinguishing feature here: the lower rack gets a hard 1500F sear, and the upper rack lets you finish or hold food without the aggressive direct heat.
It is made in the USA from stainless steel, and the removable grill grate plus a drip tray drawer make cleanup straightforward. Carrying handles on the sides and an adjustable lift handle are included, and a grill shelf is part of the package.
At 62 pounds this is the heaviest portable grill in the roundup, which undercuts the portable label more than any other unit here. Two-burner tabletop grills are also the segment where negative feedback clusters around expectations set by the price, and this grill has that pattern in its reviews.
The bigger issue is data. Thirty-nine reviews is a very small sample, and a 4.1 average with a 10 percent one-star share tells you less than the 3000-plus reviews behind the Char-Broil Big Easy. If you are comfortable with limited long-term evidence, the searing power is real.
How two rack positions change the sear
Having a second rack is a real advantage for steak cookers. You sear on the lower position at full burner output, then move the steak up to rest or to finish a thicker cut more gently. On single-rack portable units, a two-inch ribeye either burns outside or sits there undercooked.
Who should pass on it
Pass if you need to move the grill regularly or by yourself, since 62 pounds is a two-person job. Also pass if you want a well-reviewed, widely supported product, because the review base here is too small to tell you much about burner lifespan or parts support.
9. Napoleon Rogue PRO 625: Best for Searing Steaks and Smoking in One Grill
Napoleon Rogue PRO 625 5-Burner Propane Grill with Infrared Side Burner
Integrated infrared sear station
988 sq in total cooking area
74000 BTU across 5 burners
15 year warranty
Pros
- Integrated infrared sear station for a fast crust
- Large cooking area supports indirect cooking and pizza
- Reaches about 700F and drops below 200F for smoking
- 15 year limited warranty
Cons
- Assembly instructions are pictographs with no parts list
- Enormous amount of packaging cardboard
- Takes two people to lift onto the stand
- No cover included
The Rogue PRO 625 answers the biggest objection to infrared, which is that you give up low-and-slow cooking. Owners report it reaching roughly 700F for a sear and dropping below 200F for smoking, on five main burners covering a 34.75 by 18 inch primary area within 988 square inches of total cooking space.
The integrated infrared sear station gives you a dedicated high-heat zone, so you are not relying on a side burner you have to keep an eye on. Total output is 74,000 BTU across the burners, and the WAVE cooking grids are stainless steel for durability. White LED backlit control knobs make night cooking practical rather than guesswork.
The 15 year limited warranty is the best coverage here outside the Prestige. Folding side tables and locking caster wheels add convenience, and rust-resistant exterior panels should age better than painted steel over a long life.
Assembly is the real complaint. Instructions are largely pictographs with no parts list, the parts arrive bagged and unlabelled, and two people are needed to lift the grill body onto the stand. Owners are clear that the finished grill is well made; getting there is the frustrating part.
Whether one grill can do steak and smoke
Yes, and this is the grill in the roundup where that is most convincingly true. The wide heat range means a long cook followed by a hard infrared sear, which is exactly the reverse sear workflow steak cooks want. Folding side tables and caster wheels also make it easier to move it into position alone once assembled.
Who should pass on it
Pass if assembly is a dealbreaker for you, or if you do not have a second pair of hands on delivery day. It is also a 66 inch wide, 160 pound unit, so patio space matters. For a first grill in a small yard, this is more machine than you need.
10. Magma Catalina Infrared Boat Grill: Best for Boats and RVs
Magma A10-1218-2GS Catalina Infrared Gas Boat Grill (12″ x 18″), Portable
100% 304 marine-grade stainless
12 by 18 inch infrared surface
12500 BTU anti-flare burner
14.48 kg
Pros
- Marine-grade stainless resists corrosion in salt air
- Fold-away legs move it between a boat mount and a table
- Third-generation burner tube resists blowing out in wind
- Reusable drip trays and lockable lid
Cons
- Factory thermometer is unreliable and needs replacing
- Small grates relative to the price
- Heavy enough to stress a mounting system
- Replacement parts are costly
Nothing else in this roundup is built for a marine environment. The Catalina is 100% 304 mirror-polished stainless steel, a grade chosen for salt resistance, and owners report no corrosion after extended use. On a boat, that material choice matters more than any other spec on this list.
The infrared cooking surface measures 12 by 18 inches, driven by a 12,500 BTU burner with an anti-flare system and electronic ignition. A lockable lid, thermometer and removable grease tray round it out, and the third-generation burner tube design is specifically intended to resist blowing out in wind, which is a real problem on an open deck.
Fold-away legs and multiple mounting options let it move between a boat rail mount and a tabletop on shore. At 14.48 kilograms it is portable, though heavy enough to stress a lightweight mounting system, so check your hardware before drilling anything.
Two complaints repeat. The factory thermometer is not accurate and most owners replace it, and the grates are small relative to what you spend. Parts are also expensive enough that owners often replace the grill outright rather than repair, which is worth factoring into a long ownership plan.
Whether infrared works in wind on a boat
It does, and this grill is built for it. The anti-flare system and the wind-resistant burner tube mean you can cook with a breeze off the water, and infrared heat is less dependent on a stable flame than convection cooking would be. A 12 by 18 inch surface is a real sear area for two steaks.
Who should pass on it
Pass unless you are boating, RVing or need marine-grade corrosion resistance, because a patio grill with more cooking space costs less. Also skip it if accurate built-in temperature measurement matters, since the included thermometer is the weakest part of an otherwise durable unit.
How to Sear a Steak on an Infrared Grill
Infrared responds to the same technique as any grill, with a few adjustments. The heat arrives faster and the plate holds it, so timing is tighter and resting matters more.
Preheat with the lid closed. Give the grill the full preheat time quoted in the specs. The BIG HORN reaches 1500F in three to five minutes; slower units want ten. Opening the lid early costs you more on infrared than on a conventional grill only if the radiant plate has not soaked yet.
Oil the grate, not the steak. With a radiant plate there is no open flame to ignite the drippings, so a light coat of high-smoke-point oil on the grate prevents sticking without the flare risk.
Leave the lid open for the sear. Open the lid, lay the steaks down away from you, and do not move them. The plate stores enough energy that an open lid costs you very little recovery.
Flip on feel, not the clock. Infrared gives you very little warning. Start checking early, and remember that residual heat in a thick steak keeps cooking it after you pull it.
Rest longer than you think. Move finished steaks to a warming rack if the grill has one, and rest them roughly half their cooking time before slicing.
Timings and temperatures by thickness
As a baseline, an inch-thick steak sears to medium-rare in under three minutes a side on a 1500F infrared plate, which is the figure experienced infrared owners report. A one-and-a-half inch ribeye needs more like four to five minutes a side, and a two inch ribeye closer to six, with an internal target of 125-130F for medium-rare.
Pull steaks at 5-10F below your target internal temperature, since carryover heat finishes the job during the rest. For reference, USDA guidelines call for 145F for medium-rare when cooking whole cuts, but steakhouse practice and many home cooks pull earlier, which is a personal preference rather than a safety rule.
The reverse sear workaround when infrared feels too hot
If you own a grill that runs extremely hot, the standard reverse sear is the answer. Bring the interior to temperature gently on a lower rack or with the lid closed and burners moderated, then finish with a short hard sear on the lower position. Steak community members using infrared frequently pair it with a sous vide or low-temperature first step, because it protects the interior from the aggressive surface heat.
Do not buy an infrared grill expecting traditional two-zone cooking. If you need to run one side hot and one side cool at the same time, a conventional multi-burner grill such as the Victory above serves you better, and a portable pellet grill covers the smoke side of the equation separately.
When Not to Buy an Infrared Grill
Infrared grills are excellent at one thing and weaker at a few others. Before you buy, check that you are not buying into a problem.
You need real two-zone cooking. Infrared plates are designed to be one hot surface. Turning burners off to create an indirect zone is far less effective than on a conventional grill, and this breaks many reverse-sear and indirect workflows.
Low and slow is your main event. If most of your cooking is long smokes at low temperature, a dedicated smoker is the better appliance. Many owners of infrared grills end up owning two units for exactly this reason.
You sear rarely and serve a lot of people. Cooking area matters more than surface temperature when feeding a group. A large conventional grill with cast iron grates may serve you better than a small infrared unit.
You want a set-and-forget appliance. Radiant heat is aggressive, and forum discussion around these grills is consistent on one point: you have seconds to act once the steak is down, not minutes. There is a real learning curve.
You are worried about long-term burner cost. Burner lifespan is the most discussed ownership risk in the category, with long-term owners reporting infrared burners lasting roughly 1.5 to 2 years in demanding service and costing real money to replace. Check parts availability and burner warranty length before buying.
One more practical restriction catches people out: some infrared units are only rated for use on their manufacturer stand or bracket, which rules out picnic tables, boat rails and improvised surfaces. Check the manual before planning an off-stand cook.
How to Choose an Infrared Grill for Steak
There are three practical tiers, and most buyers should pick by how and where they cook rather than by headline temperature.
Portable tier: one or two people, small spaces, boats and RVs
Grills like the BIG HORN, the two Solaire models and the Schwank sit here. They reach the highest surface temperatures in this roundup, which makes them superb for crust, but they are limited to two or three steaks at a time and they have the least long-term review data. If you are cooking for one or two, this tier is where infrared gives you the most.
Mid-size patio tier: a family grill that does more than sear
The Char-Broil Pro Series, the Victory 3-Burner and the Napoleon Rogue PRO 625 fall here, and this is the sweet spot for most households. They are convertible, they handle indirect cooking and smoking, and their warranties are measured in years rather than months. If you want one grill for steaks, burgers and a roast, buy here.
Premium tier: a dedicated sear station plus rotisserie
The Napoleon Prestige 500 RSIB sits at the top, with a 1800F Sizzle Zone, 500 square inches of primary space, an infrared rear burner and a rotisserie kit. This tier is justified if you cook outdoors daily and want steakhouse heat without dedicating a second appliance. It is not justified for occasional use, and it demands real patio space.
The specs that actually predict steak performance
Judge on four numbers. First, whether the infrared element covers the whole grate or only part of it, since edge searing depends on it. Second, primary cooking area, which tells you how many steaks fit at once. Third, burner output relative to that area, since concentrating too much heat on a small surface is what creates hotspots. Fourth, warranty length on the burners specifically, because that is the part that wears out.
On materials, cast iron grates hold heat and sear better than stainless, while stainless lasts longer and cleans faster. On fuel, propane is portable and widely available, while natural gas suits a fixed patio and can be cheaper over time but removes the option of using the grill away from a gas line.
If you are still building out an outdoor setup, our pellet tube smoker guide covers adding smoke capability to a gas grill you already own.
Frequently Asked Questions
Which infrared grill is the best?
The Char-Broil Big Easy TRU-Infrared is the best overall for searing steaks, combining a flare-free radiant grate with a 4.7 average across more than 3000 reviews. For the highest searing temperatures, the BIG HORN 1500F unit reaches full heat in three to five minutes, and the Napoleon Prestige 500 RSIB offers a dedicated 1800F infrared sear zone for a full-size patio grill.
What are the downsides of using an infrared grill?
Infrared grills heat the entire grate aggressively, which makes genuine two-zone indirect cooking difficult. The heat is powerful enough to move from rare to overcooked in seconds, so the learning curve is real. Burner lifespan is the most discussed ownership concern, with some long-term owners reporting infrared burners lasting around 1.5 to 2 years before needing replacement.
Are infrared grills still a thing?
Yes. Infrared designs appear in every tier of the grill market today, from 15 pound portable units to 500 square inch patio grills with rotisserie burners. What has changed is that infrared is no longer a specialty category, and several major brands now offer infrared side burners or sear stations on otherwise conventional grills.
Do steakhouses use infrared grills?
Steakhouses more commonly use very high-output convection or broiling equipment, but infrared radiant cooking is well suited to steakhouse-style results. A radiant plate delivers intense heat directly to the food and vaporizes drippings before they ignite, which is why high-end home grills increasingly include infrared sear burners and stations.
What kind of grill is best for steak?
For pure sear power, infrared wins because it reaches searing surface temperature fast and flares up less. For cooking many steaks at once, a large conventional grill with cast iron grates gives you more usable area. For the best balance, a full-size grill with a dedicated infrared sear burner or station handles both volume cooking and a hard finish sear.
How do I grill steaks on an infrared grill?
Preheat fully with the lid closed, oil the grate lightly, then place the steaks away from you with the lid open. Do not move them once down, and start checking temperature early because the heat is more aggressive than expected. Pull steaks 5 to 10 degrees below your target internal temperature and rest them roughly half their cooking time.
Is an infrared grill better than a gas grill?
It depends on what you cook. Infrared is better for fast high-heat searing, for flare-free cooking with fatty cuts, and for reaching a usable steak crust quickly. A conventional gas grill is better for two-zone cooking, low-temperature control and cooking large volumes at once. Several grills combine both, using convection burners for the main box and an infrared sear station for finishing.
Should I close the lid when searing on an infrared grill?
For a fast hard sear, leave the lid open. Infrared plates store energy, so an open lid costs you less heat than it would on a convection grill, and open-lid cooking gives you more surface browning. Close the lid for reverse sears, long cooks, or when you want to trap heat and cook the interior through.
Can you cook low and slow on an infrared grill?
It depends on the grill. Some full-size models, such as the Napoleon Rogue PRO 625, are reported by owners to reach about 700F for a sear and drop below 200F for smoking, so low-and-slow is possible. Small portable infrared units are built for fast cooking and are a poor choice for long smokes.
How long do infrared grill burners last?
Lifespan varies widely with use and how hard the grill is run. Long-term owners in grilling forums report infrared burners lasting around 1.5 to 2 years in demanding service, and replacement parts can be expensive. Check the burner warranty length before buying, and prefer models with multi-year burner coverage over 1 year warranties.
Final Pick for Searing Steaks in 2026
For most people buying one grill to sear steaks, the Char-Broil Big Easy TRU-Infrared is the right answer. Its radiant grate kills flare-ups, it holds a 4.7 average across more than 3000 reviews, and it costs little to own.
If you cook for a group, step up to a convertible mid-size grill such as the Char-Broil Pro Series or the Napoleon Rogue PRO 625. If you want a dedicated high-heat sear station alongside a rotisserie, the Napoleon Prestige 500 RSIB is the strongest premium pick, and it stays the winner of this roundup for a reason: radiant heat, real capacity, and a lifetime warranty behind both.