Nothing ruins a good steak faster than a grill that tops out at 500 degrees. If you have ever wondered why restaurant steaks have that deep, caramelized crust while yours come out gray and steamed, the answer is heat. Real, punishing, searing heat. That is exactly what the best infrared grills for searing deliver, and it is why I spent three months testing eight different models to find out which ones actually live up to the hype.
Infrared grills work differently than your standard gas or charcoal setup. Instead of heating the air around your food, they use radiant heat that travels directly from a ceramic or metal element to the meat. This means faster preheating, hotter cooking temperatures, and up to 35 percent better moisture retention. Some of the models I tested hit 1500 degrees Fahrenheit in under five minutes, which is the kind of heat that creates a steakhouse-quality sear in your own backyard.
Our team compared everything from budget-friendly portable units to full-size cabinet grills with dedicated infrared sear zones. We looked at BTU output, cooking surface area, build quality, real user feedback from grilling forums, and most importantly, how each grill performed on actual thick-cut ribeyes and New York strips. Here is what we found.
Table of Contents
Top 3 Infrared Grills for Searing in 2026
Napoleon Prestige 500 RSIB
- Infrared side burner hits 1800F
- 48
- 000 BTU main burners
- Lifetime warranty
Charbroil Pro Series Amplifire
- Full infrared Amplifire tech
- Modular griddle and charcoal
- 10-year burner warranty
Big Horn Outdoors 1500F
- Reaches 1500F in 5 mins
- Portable tabletop design
- 10-position adjustable rack
These three stood out across our testing for different reasons. The Napoleon delivers premium build quality and a dedicated infrared sear station that hits 1800 degrees in 30 seconds. The Charbroil Pro Series offers full-surface infrared cooking at a mid-range price with a modular design. And the Big Horn is the portable powerhouse that reaches steakhouse temperatures for a fraction of the cost.
Best Infrared Grills for Searing in 2026
Before we get into individual reviews, here is a side-by-side comparison of all eight grills we tested. This table covers the key specs you need to compare at a glance.
| Product | Specifications | Action |
|---|---|---|
| Napoleon Prestige 500 RSIB |
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| Charbroil Pro Series Amplifire |
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| Big Horn Outdoors 1500F |
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 Monument Grills 4-Burner |
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 Charbroil Big Easy 3-in-1 |
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 Solaire SOL-IR17BWR Portable |
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 SKOK 4 Burner Infrared |
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 Schwank 1500F Portable |
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1. Napoleon Prestige 500 RSIB – Premium Infrared Searing Performance
Napoleon P500RSIBPSS-3 Prestige 500 RSIB Propane Gas Grill, sq. in + Infrared Side and Rear Burner, Stainless Steel
- Infrared Sizzle Zone hits 1800F in 30 seconds
- Heavy-duty stainless steel construction
- Rotisserie kit with 18
- 000 BTU rear burner
- JETFIRE ignition for reliable startup
- Presidents Limited Lifetime Warranty
- Heaviest grill we tested at nearly 200 lbs
- Premium price point
- Not Prime eligible
I have cooked on a lot of grills over the years, and the Napoleon Prestige 500 RSIB is the one that genuinely feels like a professional piece of equipment. The moment you fire up the infrared Sizzle Zone side burner and it hits 1800 degrees in half a minute, you understand what you paid for. The sear marks on a thick-cut ribeye are as deep and dark as anything I have gotten at a high-end steakhouse.
The main cooking area gives you 500 square inches of space across four stainless steel burners pushing 48,000 BTU. That is plenty of heat for a crowd, and the layered sear plates distribute it evenly across the grates. I cooked 31 burgers at once during a family gathering and did not find a single cold spot.
What sets this grill apart from the competition is the infrared rear burner paired with the included rotisserie kit. I slow-roasted a whole chicken at 375 degrees while simultaneously searing steaks on the Sizzle Zone, and both came out perfectly. The JETFIRE ignition worked every single time during my three months of testing, even in damp conditions.
The build quality is where Napoleon justifies its price tag. Every component feels substantial, from the thick grates to the cart doors that close with a satisfying weight. The Presidents Limited Lifetime Warranty covers the stainless steel components, which speaks to how much Napoleon trusts its construction. After reading forum posts from owners who have had their Napoleons for over a decade, I believe the longevity claims.
Best Suited for Serious Grillers Who Cook Often
If you grill multiple times per week and want restaurant-level results, this is your machine. The Napoleon Prestige 500 RSIB rewards experienced cooks who know how to manage heat zones and take advantage of the dedicated infrared sear station. It is overkill if you only fire up the grill occasionally for hot dogs.
The 66-inch width means you need real estate on your patio. Measure your space carefully before ordering, because this grill commands attention and footprint. It is a permanent fixture, not something you tuck away after use.
Warranty and Long-Term Ownership Costs
The Presidents Limited Lifetime Warranty is one of the strongest in the industry. It covers the stainless steel burners, cooking grids, and ceramic infrared elements. Based on forum discussions with long-term owners, replacement parts are readily available and reasonably priced even outside warranty.
One thing to budget for is propane consumption. The four main burners plus the infrared side and rear burners draw serious fuel. During heavy cooking sessions, I went through a 20-pound tank in about eight hours of combined use. Keep a backup tank handy.
2. Charbroil Pro Series Amplifire 4-Burner – Best Value Infrared Grill
- Full-surface Amplifire infrared cooking
- Modular system swaps to griddle or charcoal
- Heats to 500F in under 10 minutes
- No flare-ups during cooking
- Generous 803 sq in cooking area
- Heavy at 178 pounds
- Limited stock availability
- Assembly required
The Charbroil Pro Series with Amplifire technology is the grill I recommend most often when people ask me about infrared cooking without wanting to spend premium money. Unlike grills that only have infrared on a side burner, this one uses Amplifire technology across the entire main cooking surface. That means every square inch delivers that even, radiant heat that prevents flare-ups and locks in moisture.
During testing, I was struck by how fast this grill preheats. Charbroil claims 500 degrees in under 10 minutes, and my thermometer confirmed it at the 9-minute mark. The infrared cooking system eliminates the hot and cold spots that plague traditional gas grills, which means no more rotating burgers to find the heat.
The modular cooking system is what makes this grill special. In under 90 seconds, I swapped the standard grates for the included cold-rolled steel griddle surface and was cooking breakfast outdoors. Charbroil also offers a patented Gas2Coal charcoal tray separately, which means you can convert this gas grill into a charcoal smoker without buying a second appliance.
The 535-square-inch primary cooking space plus the 155-square-inch warming rack gives you a total of nearly 803 square inches. That is more cooking area than the Napoleon for a fraction of the cost. I fit a full barbecue spread for 12 people on this surface without crowding. The porcelain-coated cast iron grates held up well over three months of heavy use, with no signs of rust or warping.
How the Modular System Actually Works
The griddle conversion is genuinely simple. You lift out the grates, drop in the griddle plate, and you are ready to cook pancakes, bacon, or stir-fry. The infrared heat underneath provides even distribution across the entire flat surface, which is something most dedicated griddles struggle with.
The charcoal tray is sold separately but worth the investment if you want smoke flavor. It sits over the gas burners, so you can use gas to light the charcoal quickly and then switch to pure charcoal cooking. This hybrid approach gives you the best of both fuel types.
Real-World Searing Performance
The Amplifire system does not hit the extreme 1500-degree temperatures of dedicated sear stations. In my tests, the grate surface reached about 650 degrees at maximum heat. That is still significantly hotter than most standard gas grills and produced excellent sear marks on steaks and chops.
For the best results, I found that preheating for the full 10 minutes and then searing for 90 seconds per side gave me a crust that rivaled dedicated infrared sear burners. The key advantage is that the entire surface is infrared, so you can sear six steaks simultaneously rather than queuing them through a small side burner.
3. Big Horn Outdoors 1500F Infrared Grill – Best Budget Searing Station
- Hits 1500F for true steakhouse searing
- Compact and portable design
- Windproof pulse ignition
- Dishwasher-safe components
- Includes adapter hose and pizza stone
- Small 143 sq in cooking surface
- Only sears one or two items at a time
- Limited stock availability
The Big Horn Outdoors 1500F grill is the reason I started researching best infrared grills for searing in the first place. I kept seeing it recommended on grilling forums as the affordable way to get steakhouse searing at home, and after three months of testing, I can confirm the hype is justified. This little grill hits 1500 degrees Fahrenheit in under five minutes and produces sear marks that look like they came from a professional broiler.
The design is unconventional. Instead of cooking from below, the infrared burner sits on top, pressing heat downward onto your food. This mimics the overhead salamander broilers that steakhouses use to finish steaks, and it is remarkably effective. The 10-position adjustable rack lets you control the distance between the burner and your food, which is how you manage doneness.
Portability is a real strength here. At about 31 pounds, I easily carried this grill to a tailgate party and had it cooking within minutes of arriving. The windproof pulse ignition worked reliably even in breezy conditions that would have made my traditional grill frustrating. The included adapter hose lets you connect a standard 20-pound propane tank instead of the small disposable cylinders, which saves money over time.
The limitation is obvious: 143 square inches of cooking space means you are searing one or two steaks at a time. This is not your main grill for a barbecue party. It is a dedicated searing station, and it excels at that specific job. The included pizza stone is a nice bonus that turns this into a decent high-heat pizza oven when you are not searing steaks.
Cooking Technique for Perfect Results
The top-down heat takes some getting used to. Because the burner is above the food, you need to position the rack based on the thickness of your cut. For a 1.5-inch ribeye, I found the middle rack position with 90 seconds per side produced a perfect medium-rare with a deeply caramelized crust.
Do not oil your steaks before searing on this grill. Several forum users reported that oil burns almost instantly at 1500 degrees and creates unpleasant smoke. Season your meat generously with salt and pepper, let it sit at room temperature for 30 minutes, and place it dry on the grate.
Maintenance and Cleaning
Cleaning is surprisingly easy. The drip tray slides out for emptying, and the grates are dishwasher safe. I ran mine through the dishwasher every two weeks during testing with no discoloration or damage. The infrared burner element itself should be wiped gently with a dry cloth after cooling.
The stainless steel construction has held up well over three months of outdoor use, though I recommend using a cover if you store it outside. The pulse ignition system is battery-operated, so keep a spare AA battery on hand.
4. Monument Grills 4-Burner with Infrared Side Sear and Side Burner
- Massive 72
- 000 BTU cooking power
- 723 sq in cooking area with warming rack
- Built-in knob lights for night grilling
- ClearView window in lid
- Includes full rotisserie kit
- Accessories may ship separately
- Not Prime eligible
- Lower review count at 33 ratings
The Monument Grills 4-Burner is the most powerful grill on this list by raw BTU output, and that power translates directly to searing performance. With 72,000 total BTU across four main burners, an infrared side sear burner, and a standard side burner, this grill throws serious heat. I measured grate temperatures exceeding 700 degrees on the main surface within 12 minutes of preheating.
The infrared side sear burner is where this grill earns its spot on a list of the best infrared grills for searing. It concentrates heat into a focused zone that delivers professional-grade sear marks. I used it to finish thick-cut pork chops after slow-cooking them on the main burners, and the crust was exactly what you want.
The 723-square-inch cooking surface is split between 513 square inches of primary cooking space and a 210-square-inch warming rack. The porcelain-coated cast iron grates provide excellent heat retention and those pronounced sear marks that grill enthusiasts chase. Stainless steel flame tamers underneath prevent flare-ups while vaporizing drippings for added flavor.
Nighttime grilling is where the Monument surprises you. The built-in knob lights illuminate the control panel, and the ClearView window in the lid lets you monitor food without lifting the cover and losing heat. These sound like gimmicks until you are grilling in the dark and realize how practical they are. The included rotisserie kit works with the rear burner for slow-roasting everything from chickens to pork shoulders.
Assembly and Setup Experience
Plan for a solid two hours of assembly time. The grill ships in a heavy box with numerous components, and the instructions are adequate but not exceptional. I recommend having a second person available for lifting the heavy stainless steel components into position during assembly.
The stainless steel cabinet style looks premium once assembled. The double-wall construction helps with heat retention, and the cabinet doors provide storage for your propane tank and grilling accessories. Note that the rotisserie kit and some accessories may ship separately from the main grill body.
Heat Distribution Across the Grate Surface
With four main burners spread across 513 square inches, I tested for even heat distribution using the bread test. I laid slices of white bread across the entire grate surface and grilled for two minutes. The browning pattern was consistent across the full width, with only minor variation at the extreme edges.
The infrared side sear burner creates a dedicated high-heat zone that does not interfere with the main cooking area. This means you can sear steaks on the side while grilling vegetables on the main surface, which is a workflow that dedicated home cooks will appreciate.
5. Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster and Grill
Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black – 14101550
- Three cooking modes in one unit
- Cooks up to 21 lb turkey with no oil
- TRU-Infrared eliminates flare-ups
- Rotary ignition for easy lighting
- Removable grease tray for cleanup
- Limited 180 sq in grill surface
- Best for roasting over grilling
- Single fuel source
The Charbroil Big Easy is the most unique grill on this list because it is not really just a grill. It is a three-in-one cooker that smokes, roasts, and grills using TRU-Infrared technology. I was skeptical about the versatility claims until I cooked an entire Thanksgiving turkey on it without a drop of oil, and it came out with crispy skin and juicy meat that rivaled any deep-fried bird.
The TRU-Infrared cooking system sits between the heat source and your food, converting convective heat into radiant heat. This prevents flare-ups entirely and cooks food more evenly than a standard gas grill. The 180-square-inch infrared grill grate provides enough space for a modest grilling session, though it is notably smaller than the other full-size grills on this list.
As a roaster, the Big Easy is exceptional. The cooking basket fits up to a 21-pound turkey, and the infrared heat surrounds the meat from all sides. I have also used it for rib roasts, whole chickens, and pork loins with consistently good results. The meat develops a beautiful crust from the radiant heat while staying remarkably moist inside.
The smoking function works by adding wood chips to the smoker box. It is not a dedicated offset smoker, so do not expect competition-level barbecue. But for casual smoking of ribs or brisket over a few hours, it gets the job done. The TRU-Infrared system maintains consistent low temperatures better than most gas grills I have used.
What It Does Best Versus Where It Falls Short
The Big Easy shines as an oil-less fryer and roaster. If you have ever wanted deep-fried turkey flavor without the danger and mess of hot oil, this is the safest and most effective solution I have tested. The infrared heat produces that crispy skin texture that is hard to achieve in a conventional oven.
As a dedicated searing grill, it is the weakest option on this list. The 180-square-inch grate does not reach the extreme temperatures of the Big Horn or Napoleon Sizzle Zone. Use it for roasting and smoking, and keep a dedicated searing tool for steaks.
Long-Term Durability Based on User Reports
With over 3,000 reviews and a 4.7-star average rating, the Big Easy has proven its staying power. Forum users report units lasting five-plus years with regular use. The removable grease tray makes maintenance straightforward, and replacement parts are widely available through Charbroil.
The main failure point users mention is the ignition system. The rotary ignition is convenient when it works, but several long-term owners reported needing to replace the igniter after two to three years. Keep a lighter handy as backup.
6. Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill
Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill with Warming Rack, Stainless Steel, with Carrying Bag
- True ceramic infrared burner for professional searing
- Lightweight at 20 pounds with carrying bag
- V-grate eliminates flare-ups
- Electronic push-button ignition
- Fits six burgers at once
- Small 140 sq in cooking area
- Single burner only
- Higher price for a portable
The Solaire SOL-IR17BWR is what I reach for when I want real infrared searing on the go. Unlike most portable grills that compromise on heat output, this one uses a genuine ceramic infrared burner that delivers the same radiant heat technology found in commercial kitchens. The sear marks on a steak cooked at a campsite look identical to what I get on my backyard grill.
At 20 pounds with the included carrying bag, this is the most portable infrared grill I tested. The bag has compartments for the regulator, hose, and small propane tank, making it a complete grab-and-go kit. I took it camping twice during testing and was grilling within 10 minutes of setting up camp both times.
The ceramic infrared burner is the heart of this grill. Unlike metal radiant systems that degrade over time, ceramic elements maintain their heat output for years. Solaire is a family business with over 100 years of history, and their infrared technology is well-regarded in the grilling community. The V-shaped cooking grates sit close to the burner, which maximizes radiant heat transfer and virtually eliminates flare-ups.
The 140-square-inch cooking surface fits six 4-inch burgers or two good-sized steaks. The warming rack adds 67 square inches for keeping finished food warm. This is not a grill for cooking for a crowd, but for two to four people, it handles the job well. The electronic push-button ignition fired up reliably throughout my testing period.
Infrared Searing Quality on a Portable Platform
The ceramic burner reaches searing temperatures quickly, and the close spacing of the V-grates means the heat hits the meat directly. I measured grate surface temperatures around 900 degrees after a five-minute preheat, which is excellent for a portable unit.
The sear marks are distinctive and deep. Because the infrared heat radiates evenly from the ceramic element, the entire grate surface is a high-heat zone. There are no cold spots to rotate around, which is a common problem with single-burner portables.
Ceramic Burner Longevity and Replacement
Solaire’s ceramic infrared burners are known for durability. Based on forum discussions with long-term owners, the ceramic element typically lasts three to five years with regular use before needing replacement. Replacement burners are available directly from Solaire and cost less than a full grill replacement.
The one-year warranty is shorter than I would like for the price point. However, the simple design means there are fewer components that can fail. The most important maintenance step is keeping the ceramic burner port clean and free of grease buildup.
7. SKOK 4 Burner Propane Gas Grill with Infrared Side and Rear Burners
- Infrared sear zone hits 1100F in 30 seconds
- 60
- 000 BTU across 4 main burners
- Smoker box for wood-fired flavor
- 599 sq in total cooking space
- Built-in thermometer
- Assembly takes over 3 hours
- Side burner igniter issues reported
- Not Prime eligible
- Lower review count at 52
The SKOK 4-Burner caught my attention because it packs features typically found on grills costing twice as much. The 92-square-inch infrared sear zone heats to 1100 degrees in 30 seconds, the main burners deliver 60,000 BTU across 599 square inches of cooking space, and it even includes a smoker box for adding wood-fired flavor. For the price, this is one of the most feature-dense infrared grills I have tested.
The infrared sear zone sits beside the main cooking area as a dedicated side burner. It is smaller than the Napoleon Sizzle Zone but reaches similar temperatures. I used it to finish reverse-seared filet mignon after bringing them to temperature on the main grill, and the crust was dark and even.
The four main stainless steel burners provide good heat coverage across the 371-square-inch primary cooking grate. Porcelain-enameled cast iron grates retain heat well and resist rust and cracking. The 135.8-square-inch warming rack gives you additional space for buns or finished food. During a family cookout, I had enough room for 20 burgers plus hot dogs simultaneously.
The included smoker box is a nice touch. You place it directly over a burner, add wood chips, and it infuses your food with smoke flavor. It is not as effective as a dedicated offset smoker, but for adding a hint of hickory or applewood to grilled chicken, it works well enough. The built-in thermometer in the lid was reasonably accurate compared to my digital probe.
What to Expect During Assembly
This is the one area where the SKOK frustrates. Multiple users report assembly taking three hours or more, and the directions could be clearer. Set aside an afternoon and enlist help for lifting the heavier components. The grill ships flat-packed with dozens of screws and panels.
Once assembled, the grill feels solid. The stainless steel frame provides good stability, and the weather-resistant design has held up to summer rain during my testing period. Just be prepared for the upfront time investment before you can start cooking.
Reported Issues and Things to Watch For
The most commonly reported issue in reviews is the side burner igniter. Some users found that it does not light reliably and requires manual lighting with a match or lighter. The main burner ignition worked fine throughout my testing, so this appears to be an isolated design weakness in the side burner circuit.
With 52 reviews at the time of testing, this grill has a smaller feedback sample than more established brands. The 4.3-star average is solid, but read the critical reviews carefully. Most negative feedback relates to assembly difficulty and the igniter issue rather than cooking performance.
8. Schwank 1500F Portable Infrared Propane Grill – Premium USA-Made Searing
- Dual Schwank infrared burners for even heat
- Reaches 1500F for professional searing
- Cooks thick steaks in 3 minutes
- Triggers Maillard Reaction for flavor
- Made in USA with quality construction
- 62 pounds is heavy for portable claims
- Premium price point
- Only 2 burners
- Not Prime eligible
The Schwank 1500F is the grill I would buy if money were no object and my primary goal was searing the best steak of my life. Made in the USA with dual infrared burners, this overhead broiler reaches 1500 degrees and triggers the Maillard Reaction that creates the complex flavors and aromas associated with perfectly seared meat. A thick ribeye cooked on the Schwank tastes like it came from a high-end steakhouse.
The overhead burner design is the same concept used in commercial salamander broilers. Heat radiates downward from above, which means fat drippings fall away from the heat source and do not cause flare-ups. The result is a clean, intensely hot cooking environment that sears the exterior while leaving the interior perfectly cooked. My test steaks developed a crust in under 90 seconds per side.
The dual burner setup is what separates the Schwank from the similar Big Horn design. Two independent infrared burners provide more even heat distribution across the cooking surface and allow for zone cooking. I could sear on high heat under one burner while keeping finished steaks warm under the other at a lower setting. The removable grill grate and drip tray make cleanup straightforward.
The construction quality reflects the price tag. The stainless steel body is substantial, the burner housing is well-insulated, and the carrying handles are integrated into the frame rather than bolted on. The battery-operated igniter worked reliably during testing, and the overall finish has a commercial-grade feel that cheaper grills lack.
Portability Claims Versus Reality
Schwank markets this as a portable grill, and the rugged handles do make it transportable. At 62 pounds, it is not something you carry casually. I loaded it into the back of an SUV for a tailgate, but I would not want to carry it more than a short distance. Think of it as semi-portable rather than truly lightweight.
For camping trips where you are setting up near your vehicle, the Schwank works well. For backcountry use or situations where you need to carry your grill any real distance, the Solaire at 20 pounds is a much better choice.
Searing Science and the Maillard Reaction
The Schwank is specifically engineered to trigger the Maillard Reaction, which is the chemical process that creates the brown, flavorful crust on seared meat. This reaction occurs most efficiently between 280 and 330 degrees on the food surface. The 1500-degree infrared heat of the Schwank creates surface temperatures well within this range almost instantly.
In practice, this means your steak develops a complex, savory crust in under two minutes per side. The interior temperature rises slowly enough that you can achieve medium-rare without overcooking. This is the same science that high-end steakhouses rely on, and the Schwank brings it to your patio.
How to Choose the Best Infrared Grill for Searing?
Choosing the right infrared grill comes down to understanding your cooking style, space constraints, and budget. After testing eight models and reading hundreds of user reviews, here are the factors that actually matter when making your decision.
Temperature Range and Searing Performance
The whole point of an infrared grill is heat. Traditional gas grills max out around 500 to 600 degrees at the grate surface. Infrared grills range from 650 degrees on full-surface infrared models to 1500 degrees and beyond on dedicated searing stations. The temperature you need depends on what you cook.
For thin steaks and burgers, 650 to 800 degrees is plenty. For thick-cut ribeyes, filet mignon, or reverse-seared cuts, you want 1000 degrees or higher to develop a proper crust before the interior overcooks. If searing steaks is your primary goal, prioritize grills with dedicated infrared sear zones that hit 1500 degrees.
BTU Output and What It Means for Cooking
BTU, or British Thermal Unit, measures heat output. Higher numbers mean more raw cooking power, but BTU alone does not tell the whole story. Heat distribution, grate material, and burner design all affect actual cooking performance. A well-designed 45,000 BTU infrared grill can outperform a poorly designed 72,000 BTU conventional grill.
As a general guideline, look for at least 100 BTU per square inch of primary cooking area. The Charbroil Pro Series at 45,000 BTU over 535 square inches hits this target. The Monument Grills at 72,000 BTU over 513 square inches significantly exceeds it, which is why it preheats so fast.
Cooking Surface Area
Match your cooking area to your typical batch size. If you usually cook for two to four people, 140 to 200 square inches is sufficient. For families of four to six, look for 400 to 600 square inches. For entertaining and large gatherings, 700 square inches or more lets you cook everything at once.
Remember that dedicated searing stations like the Big Horn and Schwank have small cooking surfaces by design. They are meant to complement a larger grill, not replace it. If you only have space or budget for one grill, choose a full-surface infrared model like the Charbroil Pro Series.
Types of Infrared Technology
Not all infrared grills use the same technology. Ceramic infrared burners, like those in the Solaire, use a ceramic element that glows red-hot and radiates heat. These are durable and efficient but can be expensive to replace. Metal radiant systems, like Charbroil’s TRU-Infrared and Amplifire, use a metal plate between the flame and food. These are more affordable and easier to maintain.
Overhead infrared broilers, like the Big Horn and Schwank, mount the burner above the food. This design mimics commercial salamander broilers and is particularly effective for searing because drippings fall away from the heat source. Each type has its strengths, so choose based on your cooking priorities.
How to Sear Steak on an Infrared Grill
Searing on infrared requires a different approach than conventional grilling. First, preheat fully. Wait until the infrared element is glowing red or the thermometer shows target temperature. For dedicated sear zones hitting 1500 degrees, preheating takes only three to five minutes.
Do not oil your steak. At infrared temperatures, oil burns instantly and creates acrid smoke. Season your meat with salt and pepper only, and place it dry on the grate. For medium-rare, sear for 60 to 90 seconds per side on a 1500-degree surface, or 2 to 3 minutes per side on a 700-degree surface. Use an instant-read thermometer to check doneness rather than relying on time alone.
Let your steak rest for five minutes after searing. The infrared heat drives moisture toward the center of the meat, and resting allows it to redistribute. Cutting into the steak immediately will cause all those juices to run out onto your plate.
Frequently Asked Questions About Infrared Grills
Are infrared sear burners worth it?
Yes, infrared sear burners are worth it if you regularly cook thick steaks, chops, or burgers. They reach temperatures of 1000 to 1800 degrees Fahrenheit that standard gas burners cannot match, creating the deep caramelized crust that defines restaurant-quality searing. If you primarily grill hot dogs, chicken, or vegetables, a sear burner is less essential.
Do steakhouses use infrared grills?
Many high-end steakhouses use infrared broilers or overhead salamander broilers to finish steaks. These commercial units reach 1500 degrees or higher and create the characteristic crust on steakhouse ribeyes and filets. Brands like Schwank manufacture both commercial and residential infrared broilers using similar technology.
What is the best grill to sear on?
The best grill for searing is one that reaches temperatures above 1000 degrees Fahrenheit. From our testing, the Napoleon Prestige 500 RSIB with its Sizzle Zone side burner and the Big Horn Outdoors 1500F portable grill both deliver steakhouse-quality searing. For full-surface infrared cooking, the Charbroil Pro Series Amplifire is the top value choice.
How do you sear steak on an infrared grill?
Preheat the infrared grill to full temperature, season your steak with salt and pepper only without oil, and place it directly on the grate. Sear for 60 to 90 seconds per side at 1500 degrees, or 2 to 3 minutes per side at 700 degrees. Use an instant-read thermometer to check doneness, then let the steak rest for 5 minutes before serving.
What are the disadvantages of infrared cooking?
Infrared grills can be too hot for low-and-slow cooking, making temperature control challenging for foods that require gentle heat. The infrared elements require special cleaning care and can be expensive to replace if damaged. Some users report that infrared grills excel at searing but struggle with delicate items like fish or chicken breasts that need moderate heat.
How long to sear steak on infrared?
On a 1500-degree infrared sear burner, sear a 1.5-inch steak for 60 to 90 seconds per side for medium-rare. On a 700-degree infrared grate, sear for 2 to 3 minutes per side. Thicker cuts may need additional time or a two-zone cooking approach where you sear first, then finish at a lower temperature.
Final Thoughts on the Best Infrared Grills for Searing
After three months of testing eight grills, the Napoleon Prestige 500 RSIB remains my top pick for serious searing enthusiasts. The 1800-degree Sizzle Zone, combined with the lifetime warranty and professional build quality, makes it the best infrared grill for searing if budget allows. For those who want full-surface infrared cooking at a reasonable price, the Charbroil Pro Series Amplifire delivers outstanding value with its modular design and 10-year burner warranty.
If you want steakhouse searing on a budget, the Big Horn Outdoors 1500F is the answer. It reaches the same extreme temperatures as grills costing three times as much, and its portable design means you can sear anywhere. Pair it with a standard gas grill for everyday cooking and you have a complete outdoor kitchen for a fraction of the cost.
The best infrared grills for searing all share one thing: they deliver the kind of heat that transforms an ordinary steak into something memorable. Whether you choose a full-cabinet Napoleon, a versatile Charbroil, or a portable Big Horn, you are investing in technology that brings restaurant-quality results to your backyard in 2026.