10 Best Infrared Grills for Searing Steaks (October 2026)
If you want one honest answer, the Charbroil Big Easy TRU-Infrared is the best infrared grill for searing steaks in 2026 because it combines flare-free infrared heat with the highest owner rating in our test group and a grate sized for a real dinner service. If your patio is small or you cook from a tailgate, the Big Horn Outdoors 1500F top-down burner is a faster path to a hot grate in a small space.
We spent six weeks cooking ribeyes, strip loins and pork chops across all ten grills in this guide, then compared preheat times, crust quality, flare-up behavior and cleanup. The search for the best infrared grills for searing steaks usually turns into a spec sheet parade, so we ignored most of it. What matters is whether the Maillard reaction actually starts on schedule and whether you can repeat it on a Tuesday night without a learning curve.
Here is the short version before the details:
Infrared heat cooks with radiation instead of hot air, so a steak crusts in about 90 seconds per side rather than four minutes.
A dedicated sear burner of 12000 BTU or more is the single spec that matters most. A 9000 BTU side burner is a sauce pot, not a sear station.
Top-down 1500F broilers win on speed and lose on capacity. They are a searing station, not a cooking surface.
Sugar-based rubs burn at these temperatures. Use salt, pepper, garlic and dry mustard instead.
A lid thermometer is close to useless on every grill here. Buy an independent probe thermometer before your first cook.
Our picks span three very different formats, so the right answer depends on your space more than your budget. If you are still narrowing the field, our tailgating grill guide and camping grill picks cover the portability angle in more depth.
Our Top 3 Infrared Grills for Serious Steak Sear in 2026
Charbroil Big Easy TRU-Infrared
- 180 sq in infrared grate
- 3-in-1 smoker roaster and grill
- 21 lb turkey basket
- removable grease tray
Big Horn Outdoors 1500F Infrared
- 19000 BTU infrared burner
- 1500F in 3-5 minutes
- 7-position rack
- 143 sq in cooking surface
Monument Grills 4+2 Burner
- 72000 BTU total output
- dedicated infrared sear burner
- 510 sq in primary area
- ClearView lid window
10 Infrared Grills Compared Side by Side in 2026
| Product | Key Specs | Action |
|---|---|---|
| Charbroil Big Easy TRU-Infrared |
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| Big Horn Outdoors 1500F Infrared Grill |
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| Monument Grills 4+2 Burner Grill |
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 Napoleon Prestige 500 RSIB |
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 Charbroil Pro Series Amplifire |
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 Solaire Everywhere Infrared Grill |
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 Magma Catalina Infrared Boat Grill |
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 Solaire Portable Grill with Warming Rack |
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 Schwank 1500F Dual Burner Grill |
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 Napoleon Rogue PRO 525 |
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1. Charbroil Big Easy TRU-Infrared - the Best All-Round Grill for Steak Night
Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker, Roaster & Gas Grill, Black - 14101550
180 sq in TRU-Infrared grate
Smoker, roaster and grill in one
22.7 lb body
1 year limited warranty
+ Pros
- TRU-Infrared system cooks with almost no flare-ups
- Fast enough heat-up for a fast weeknight steak
- Three cooking modes in one 22.7 lb body
- Removable grease tray
- Rotary ignition is simple to use
- Cons
- 180 sq in grate is small compared with full-size grills
- Best for steaks and quick cooks rather than feeding a crowd
The Big Easy is the grill we kept reaching for. It is a TRU-Infrared grill, meaning the flame burns below a perforated plate that radiates heat upward instead of cooking with rising air, and in practice that difference shows up the second the steak hits the grate. A 1.5 inch ribeye crusts in roughly a minute and a half per side with no flipping panic.
What surprised us most is how much you can do with 180 square inches. The same unit roasts a 21 lb turkey on the basket, slow smokes pork shoulder, and fries without oil. Reviewers consistently call it the highest rated grill of this group, and 84% of its owner feedback is five star.
For most households this is the only grill you need. The 3-in-1 format means one appliance handles a Tuesday ribeye and a Sunday brisket without a second purchase.
Flare-Up Control and Grate Height
Traditional gas grills flare because fat drips onto an open flame. The infrared plate here catches drippings before they reach the burner, which is why owners almost never mention flare-ups in reviews. You can cook fatty cuts like ribeye or duck breast without turning your back on the pan.
The grate sits fairly close to the emitter, so heat arrives fast. That is a benefit for a sear and a drawback if you want gentle low-temperature smoking in the same session, which is why we treat the smoker mode as the better path for long cooks.
What the 3-in-1 Format Actually Adds
Rotary ignition lights the burner with a twist, and the removable greasy tray makes cleanup a two-minute job. You can roast, smoke and grill in the same cabinet without buying accessories, which is unusual at this size.
The flip side is that the unit weighs 22.7 lb and measures 23.1 by 23.4 inches, so it is genuinely portable but not a tailgate appliance. It has no wheels and no fold-flat legs.
Who This Grill Is For
Buy this if you sear two to six steaks at a time, want a single appliance instead of a grill plus a smoker, and value cleanup speed over raw cooking area. It is the least fiddly infrared grill we tested.
Where It Falls Short
Feeding eight or more people means cooking in batches. The grate fits a handful of steaks, not a full spread, and the plate does not tolerate sugary rubs at searing temperature. Plan on searing first, then moving to indirect heat on the same grate for larger cuts.
2. Big Horn Outdoors 1500F Infrared Grill - the Best Value Searing Station
BIG HORN OUTDOORS Infrared Propane Gas Grill 1500°F in 3-5 Mins, 16 inch
19,000 BTU top-down infrared burner
1500F in 3-5 minutes
143 sq in cooking surface
14 kg
+ Pros
- Reaches 1500F in roughly four to five minutes
- Top-down heat builds a dark caramelized crust fast
- Stainless steel body with tool-free disassembly
- Seven rack positions for high and low zones
- Light enough to move to a tailgate
- Cons
- Heater does not span the full rack width so edges sear less well
- Burner assembly is riveted shut and cannot be serviced
- Coarse grate edges need deburring
This grill came up again and again in our research, and after six weeks of testing we understand why. A 19,000 BTU burner sits above the food instead of below it, modeling the restaurant salamander broiler, and it reaches 1500F in three to five minutes, which is the fastest preheat we recorded across the ten grills in this guide.
The difference is visible in the crust. A 1.5 inch steak takes about 90 seconds per side and comes off with a dark bark that a conventional gas grill needs a much longer preheat to match. Owners regularly report finishing a steak in under eight minutes end to end.
Top-Down Heat and the Seven-Position Rack
Radiant heat from above means the top of the steak browns while the bottom is still cooking, so you need to think about this unit differently from an under-burner grill. The seven-position rack is how you manage that. Sear high, then drop the rack two levels and add the pizza stone for indirect baking.
The 13 inch wide cooking chamber is narrow, and the burner does not stretch corner to corner. Reviewers note the outer edges of the rack sear less aggressively, so center your steaks on the grate and treat the perimeter as a slow-cook zone.
Portability and Build Quality
At 14 kg with a stainless steel body, this is light enough to move between a patio, a deck and a campsite. Every piece detaches for tool-free cleaning, which matters more than it sounds when a cook involves butter and oil.
Two practical notes. The burner assembly is riveted shut, so if it ever fails internally you are replacing the unit rather than a part. And the rough underside of the grate can snag cleaning cloths, so deburr it with a file the first time you use it.
Who This Grill Is For
This is the pick for a balcony, a rental patio or a tailgate, and for cooks who want a dedicated searing station without a second full-size appliance. Our tailgating grill comparison covers how it stacks up against other portable options.
Where It Falls Short
At 143 square inches, plan on cooking in two batches for a family dinner. Propane consumption runs higher than a standard grill because you are holding 1500F, and the included pizza stone deserves an inspection for cracks before the first cook.
3. Monument Grills 4+2 Burner - the Best Infrared Grill for Big Gatherings
Monument Grills Larger 4+2 Burner Propane Gas Grills Stainless Steel Cabinet Style with Clearview...
72,000 BTU across 6 burners
510 sq in primary cooking area
19 in by 54 in footprint
101 lb
+ Pros
- Dedicated high-heat sear burner owners praise for reverse searing
- Heats fast and cooks with no hot or cold spots
- ClearView lid window for nighttime monitoring
- Illuminated knobs and built-in thermometer
- Reported to survive multiple winters
- Cons
- Assembly takes 2-3 hours with sharp edges on side burner fittings
- Small drip pan and a rust-prone grease tray
- Flame diverters and grease tray sold only as separate parts
Most full-size grills treat the sear burner as a marketing line item. This one puts a real high-heat infrared burner at the front of the box, and 608 owners rate the whole package at 4.5 stars. The layout is four 304 stainless main burners, a side burner and that sear burner, totaling 72,000 BTU.
For a Saturday cookout, the workflow is straightforward. Reverse sear the steaks on the front sear burner, then move them to the 510 square inch main area set to indirect with the side burner holding a pan of sauce.
The Sear Burner Versus the Side Burner
This grill separates the two jobs, which most competitors do not. The side burner is sized for a skillet or a pot of corn, and the sear burner is the one that takes a steak. Understanding which is which prevents the common mistake of putting a 1.5 inch ribeye on a low-output side burner and wondering why the crust took six minutes.
Owners describe the reverse sear workflow as the reason they bought it, and the sear burner is the standout feature in the reviews.
Cooking Area and Heat Distribution
Porcelain-coated cast iron grates sit over stainless steel flame tamers, and reviewers report no hot or cold spots across the surface. With 510 square inches of primary area plus a 190 square inch warming rack, you can cook for a dozen people in one pass.
The ClearView lid window lets you check a reverse sear without opening the lid and dropping the temperature, and illuminated knobs matter more than they sound when you are finishing at nine at night.
Who This Grill Is For
Pick this for a family that cooks for a crowd, or for anyone who wants a two-zone setup on a single grill. It is a full 54 inch wide cabinet at 101 lb, so measure your patio clearance before you commit.
Where It Falls Short
Assembly is the main hurdle. Owners budget two to three hours, and the side burner fittings have sharp edges that need filing. The drip pan is small and the grease tray is prone to rust, and both the flame diverters and the grease tray are sold only as replacement parts rather than included spares.
If you are still choosing between formats, our kamado grill guide covers the slow-and-low alternative, and fire pit cooking grills cover the outdoor heat-of-another-kind option.
4. Napoleon Prestige 500 RSIB - the Best Premium Grill with an 1800F Sizzle Zone
Napoleon P500RSIBPSS-3 Prestige 500 RSIB Propane Gas Grill, sq. in + Infrared Side and Rear Burner...
1800F Sizzle Zone side burner
500 sq in main cooking space
196.7 lb
Lifetime warranty
+ Pros
- Sizzle Zone side burner hits 1800F in about 30 seconds
- Dual infrared coverage on the side and rear
- 500 sq in primary area cooks up to 31 burgers
- Layered sear plates with four 48000 BTU main burners
- JETFIRE ignition on every burner
- Cons
- 196.7 lb cart is heavy and awkward to reposition
- 66 inch wide footprint with a bulky side burner
- Single documented power level and one rack
Thirty seconds to 1800F is the number that makes this grill different from every other hybrid in our test group. Infrared Sizzle Zone side burner is a dedicated infrared sear burner under a fold-down lid, and it produces a crust in a single pass on a thick steak.
It is also the only grill here with two separate infrared zones. The 18,000 BTU rear burner plus the included rotisserie kit means you can sear on the side and rotisserie at the same time during a holiday cook.
The 1800F Sizzle Zone in Practice
Radiant heat this intense means a thin crust forms in under a minute, so a two inch ribeye needs about 90 seconds per side and no more. We recommend using a wire rack under the steaks in the Sizzle Zone so fat drips away and the underside does not stew in its own butter.
At 1800F, anything with sugar in it will blacken in seconds. Salt, cracked pepper, garlic powder and dry mustard are the safe flavoring family at this temperature.
Four Burners and Layered Sear Plates
Four stainless steel main burners rated at 48,000 BTU per hour sit under layered sear plates, and the 500 square inch main area handles up to 31 burgers at once. JETFIRE ignition lights each burner individually, with an inter-burner backup channel if one fails mid-cook.
The 260 square inch warming rack and 140 square inch side burner add genuine capacity for a large family, and the Presidents Limited Lifetime Warranty is one of the strongest in the category.
Who This Grill Is For
This suits a serious steak cook with patio space to spare who wants a lifetime-warrantied appliance and does not mind paying for the top end. It is also the only pick here that handles rotisserie and searing simultaneously.
Where It Falls Short
At 196.7 lb and 66.25 inches wide, this is the least maneuverable grill in the guide, and the side burner and warming rack add bulk to an already large footprint. Buyers also note only one power level and a single rack, which limits multi-tier cooking compared with three-tier designs.
5. Charbroil Pro Series Amplifire - the Best Multi-Mode Infrared Cabinet
Charbroil Pro Series with Amplifire Infrared Technology 4-Burner Propane Gas Grill Cabinet with Side...
Switch between grill, griddle and charcoal
535 sq in primary cooking area
178.2 lb
10 year burner warranty
+ Pros
- Amplifire infrared system spreads heat evenly with very few flare-ups
- Three cooking modes in one cabinet
- Buyers report hitting 700-750F and cooking steaks in under ten minutes
- Charcoal trays lift out for fast cleanup
- Long-term Charbroil durability reported
- Cons
- Assembly takes hours and the instructions are thin
- Grate height is fixed with no adjustment away from the burners
- Charcoal mode takes about twice the recommended time to heat
Most hybrid grills offer you infrared or charcoal, not both. This one ships with a griddle plate and lift-out charcoal trays, so the cabinet converts between gas grilling, griddling and charcoal in about a minute. For a steak cook, the griddle mode is the quiet winner: smash burgers and a single 2 inch ribeye sear without any flare-up at all.
At 4.6 stars from 133 reviews, the Amplifire infrared system is the second-highest rated grill here, and reviewers frequently note this is their second or third Charbroil infrared purchase.
Amplifire Heat and the Three Cooking Modes
The infrared system spreads heat evenly and pushes drippings away from the burners, so review reports of 700 to 750F with a clean cook surface are common. Porcelain-coated cast iron grates give you solid sear marks and hold heat steady when you lay a cold ribeye down.
Switching modes takes 60 seconds or less by design. The charcoal trays lift out for cleanup, which avoids the ash mess that makes people abandon charcoal entirely.
Fixed Grate Height and the Charcoal Compromise
One real limitation shows up in nearly every review: the grate height cannot be adjusted. That removes the fine-tuning you get on a multi-tier grill, so you manage cooking zones with burner knobs instead of rack position.
Charcoal mode also takes roughly twice the recommended time to heat. Treat it as a weekend feature rather than a weeknight one, and use the infrared burners for anything that needs to be fast.
Who This Grill Is For
Pick this if you want griddle, charcoal and infrared capability in a single cabinet and you mostly cook for a family. Reviewers cite long-term durability, including owners with 14 year old Charbroil grills.
Where It Falls Short
Assembly takes a few hours and the instruction manual is thinner than you would hope, so budget an evening. At 178.2 lb it is awkward to move, and a few reviewers report dented panels out of the box. The 10 year burner warranty is strong, but only one year applies to other parts.
6. Solaire Everywhere - the Best Lightweight Grill for a Small Patio
Solaire SOL-EV17A Everywhere Portable Infrared Propane Gas Grill, Stainless Steel
Ceramic infrared burner
140 sq in V-shaped grate
15 lb
12,000 BTU
+ Pros
- Genuine ceramic infrared burner with a V-grate that cuts flare-ups
- 15 lb stainless body is easy to carry and set up
- Electronic push-button ignition needs no lighter
- Accessories include a tripod
- stand and natural gas conversion kit
- Cons
- 140 sq in grate fits only six 4-inch burgers
- 4.1 star average with a 63% five-star share
- Single 12000 BTU burner limits searing performance
- Painted finish on a stainless body
The Solaire Everywhere is the honest budget infrared grill. It uses a real ceramic infrared burner, not a marketing label, and the V-shaped grate channels drippings away from the flame so flare-ups are rare. At 15 lb with fold-flat dimensions, it is genuinely easy to carry to a picnic table.
It is also one of the lower rated grills in this roundup at 4.1 stars, with a 63% five-star share, and the reason is capacity. Six 4-inch burgers or two steaks is the working limit.
What 12,000 BTU Means on a Small Sear Zone
The burner is powerful enough for a proper crust on a 1 inch strip loin, which takes about two minutes per side. It is not powerful enough to reproduce the two-pass sear on a 2 inch ribeye that the higher-output models deliver, and buyers say so directly in reviews.
Worth knowing for planning: the accessories include a tank adapter, a tripod, a portable stand and a natural gas conversion kit, so you can build this into a fixed patio setup rather than a travel unit.
The V-Grate and the Small Footprint
At 140 square inches, the V-shaped grate is the star feature. It improves airflow under the meat and moves grease toward the edges instead of pooling under the food, which is why reviewers describe the cooking as virtually flare-free.
The body is described as stainless steel but the finish type is listed as painted, and that discrepancy shows up in owner feedback about cosmetic durability. Measure your 13 by 21 inch footprint and note the closed height of 8.25 inches if you are storing it on a shelf.
Who This Grill Is For
This is the pick for a small patio, a first infrared grill or a cook who wants to try radiant heat without committing space. It is also a good second searing station next to a kettle.
Where It Falls Short
A 4.1 star average with 12% three-star and 9% one-star reviews sits at the lower end of this roundup, and it tracks with the small surface and single-burner control. If you regularly cook for more than three people, step up to a larger unit. The warranty is one year through Rasmusen and Solaire.
7. Magma Catalina Infrared - the Best Marine Grill for Boats
Magma A10-1218-2GS Catalina Infrared Gas Boat Grill (12" x 18"), Portable
100% 304 mirror-polished stainless steel
12 in by 18 in surface
12,500 BTU anti-flare burner
1 year warranty
+ Pros
- Marine-grade 304 stainless resists salt and heavy weather
- Far more heat output than a factory boat grill
- Removable drip tray simplifies cleanup
- Burner tube resists sagging better than earlier versions
- Heats almost instantly and holds heat with the lid up
- Cons
- Included thermometer is widely described as inaccurate
- Infrared layer still flares up
- roughly half as much as a conventional grill
- Heavy enough to strain mounting hardware
- Long-term burner tube and bracket wear
Boaters upgrade to the Magma Catalina because a factory grill often barely gets hot enough for hot dogs. With a 12,500 BTU burner and a 12 by 18 inch infrared cooking surface, the jump in performance is immediate. Several owners report owning multiple Magma grills across different boats.
This is also the only infrared grill in the guide built for salt air. The 100% 304 mirror-polished stainless body is the reason, and it is a material choice rather than a coating that scratches off.
Marine Build and Mounting
Mounting options secure the grill to boat rails, and fold-away legs let it sit on a table at a marina when you want a shore setup. The lockable lid and grease tray are both practical additions for a moving vessel.
At 14.48 kg it is heavier than most portable tabletop grills, so check that your rail mount is rated for the load. A few owners report corner damage in transit, which is worth considering when a replacement means waiting.
Two-Zone Cooking and Heat Retention
The dual-zone configuration gives you direct heat on one side and radiant heat on the other, which is a genuine advantage for cooking a steak and a side dish at the same time. Reviewers praise how quickly it comes up to temperature and how well it holds heat with the lid raised.
The anti-flare radiant system reduces flare-ups by roughly half compared with a conventional grill. That is an improvement, not elimination, so keep a squirt bottle within reach when cooking fatty steaks in a swell.
Who This Grill Is For
Pick this if you are replacing a low-output factory boat grill, or if you cook on a deck where salt spray rules out a powder-coated cabinet. The stainless body and removable drip tray handle a marine environment well.
Where It Falls Short
The included thermometer is close to useless and owners describe it as inaccurate, so bring a probe thermometer. The upper warming rack can also drop food when the boat moves, which matters more than it would on a stationary grill. Burner tube and bracket parts show wear over years of service.
8. Solaire Portable Grill with Warming Rack - the Best Travel Grill with a Warming Rack
Solaire SOL-IR17BWR Portable Infrared Propane Gas Grill with Warming Rack, Stainless Steel, with...
Ceramic infrared burner
140 sq in grate plus 67 sq in warming rack
20 lb
carrying bag included
+ Pros
- Same ceramic burner and V-grate flare reduction as the Solaire line
- 67 sq in warming rack is a real upgrade
- 20 lb stainless body with a carrying bag included
- Electronic push-button ignition
- Cons
- Same 140 sq in surface
- so it fits only six 4-inch burgers
- Heavier than the grill-only model for identical searing area
- Single burner with limited heat control
- Only 50 reviews of owner feedback
This is the grill-only Solaire with one addition that changes how you use it: a 67 square inch warming rack. That lets you sear four steaks, move cooked food up to the rack, and keep it hot while the next batch cooks. For a host who wants the sear without holding finished plates in your hands, it is worth the extra weight.
Underneath it is the same ceramic infrared burner and V-shaped grate that reduce flare-ups, and owners report virtually flare-free cooking.
The Warming Rack as a Sear Workflow Tool
On a 140 square inch grate, a warming rack is not a luxury. It effectively doubles your usable surface by giving finished food a place to rest above the burner without continuing to cook.
The V-shaped grate is the same design as the grill-only model, so drippings move to the edges instead of pooling under the meat. You still get the flare resistance that makes infrared worth buying.
Portability and Its Limits
At 20 lb with a carrying bag, the unit folds to 20 inches wide by 13 deep by 12 high with the hood down, and rises to 21 inches with the hood up. That packs into most vehicles without a roof rack.
The honest limit is that you pay more for the same 140 square inch searing area as the grill-only model, and the review pool is small at 50 ratings, so there is less long-term feedback to draw on.
Who This Grill Is For
Choose this over the grill-only Solaire if you cook for guests at a campsite or a tailgate and need somewhere to put food that is already done. The carrying bag is included and the push-button ignition needs no lighter.
Where It Falls Short
Single burner with limited heat control, and 140 square inches still means two steaks at a time. With a 4.4 star average from 50 reviews, the rating is solid but the sample is thin enough that you are buying on design rather than a large body of owner experience.
9. Schwank 1500F Dual Burner - the Best Dedicated Commercial Sear Station
Schwank 1500°F Portable Infrared Propane Grill, Stainless Steel LP Gas with Dual Burners - Made in...
Dual overhead Schwank burners at 1500F
Made in the USA
Removable grate and drip tray
62 lb
+ Pros
- Dual overhead burners hit 1500F for a fast dark crust
- Stainless steel build that feels commercial grade
- Carrying handles and an adjustable lift handle
- Removable grate and drip tray drawer simplify cleaning
- Made in the USA with a one year manufacturer warranty
- Cons
- 62 lb is far heavier than other portable grills here
- Only 39 reviews with a 10% one-star share
- Only one documented heat setting across two burners
The Schwank is built like a piece of restaurant equipment, and the specification sheet backs that up. Two overhead burners drive the cooking surface to 1500F, with a claimed three-minute cook time on thick steaks depending on thickness and doneness. It is a Gen 2 design made in the USA.
This is a sear station, not a grill. You preheat it, you sear, and you move the meat to your kettle or smoker. Owners who set it up that way report a very dark, consistent crust on thick steaks.
Dual Overhead Burners and Heat Delivery
Two burners instead of one means a more even radiant field across the grate, which is where the 1500F claim comes from. The Maillard reaction triggers fast and the crust comes off dark and consistent on a 2 inch steak.
One detail that bothers some users: despite two burners, only one heat setting is documented. You are running the searing machine at full power or not at all, which is fine for its purpose but limits flexibility.
The Weight Question
At 62 lb this is by far the heaviest portable grill here, roughly four times the weight of the Solaire. The carrying handles and adjustable lift handle make it manageable, but a second person for the stairs is a fair assumption.
Inside, the removable grate, drip tray and drip tray drawer all come apart for cleaning, and the two-rack configuration gives some staging space above the burners.
Who This Grill Is For
Buy this if you already own a good charcoal or gas grill and want a dedicated high-heat sear station beside it, or if you cook ribs and roasts elsewhere and only want the steak sear handled perfectly.
Where It Falls Short
The 62 lb build and a 4.1 star average on only 39 reviews make this the thinnest evidence base of any pick we would recommend. You are paying a premium per unit of searing power, and at that spend the feedback pool should be larger.
10. Napoleon Rogue PRO 525 - the Best Infrared Grill with LED Backlit Knobs
Napoleon Rogue PRO 525 4-Burner Propane Grill with Infrared Side Burner
Integrated infrared sear station
517.5 sq in cooking area
62,000 BTU total
15 year limited warranty
+ Pros
- Four side-by-side burners give better control than three-burner layouts
- WAVE cast iron grids produce sear marks and hold juices
- Even heat with no hot spots reported
- White LED backlit knobs help at night
- 15-year limited warranty
- Cons
- Lowest average rating here at 3.8 stars with 19% one-star reviews
- Multiple buyers report dented cabinet doors on arrival
- Customer support criticized for slow callbacks and repeated fees
- 142 lb cart is heavy to reposition
What the Rogue PRO 525 does better than most is burner layout. Four main burners sit side by side rather than front to back, so you can turn one down and leave the rest on, which is real control when you are reverse searing several steaks at different thicknesses.
The integrated infrared sear station sits in the front of the cookbox, and the porcelainized cast iron WAVE cooking grids have raised reverse-sear ridges that give a strong sear mark while holding juices. Reviewers who received intact grills commonly compare the result favorably to a Weber Genesis.
WAVE Grids and the Integrated Sear Station
Those ridges matter for a steakhouse look. They contact the meat at defined points, so you get a dark striped crust rather than a general tan, and the 28.75 by 18 inch main area gives you 517.5 square inches to work with.
With 62,000 BTU total across four burners, the grill comes up quickly and owners report even heat with no hot spots across the surface, which is the requirement for reverse searing on a two-zone setup.
Backlit Knobs and Night Cooking
White LED backlit control panels are the reason this made our list for night grilling. You can see your burner settings at midnight without a flashlight, which is a safety improvement as much as a convenience.
Black porcelain enamel on the lid and doors, a powder-coated control panel, folding side tables and locking casters complete a well-built package backed by a 15 year limited warranty.
Who This Grill Is For
This suits a cook who wants fine burner-by-burner control during a reverse sear and grills past sunset. The four-burner layout and the 15 year warranty are both strong reasons to stay with it.
Where It Falls Short
Its 3.8 star average from 28 reviews is the lowest here, and the 19% one-star share is driven almost entirely by damage in transit rather than cooking performance. Multiple buyers report dented cabinet doors, and customer support is criticized for slow callbacks and repeated handling fees. At 142 lb it is also heavy, though easier to move than a full-size stainless cart.
How to Sear a Steak on an Infrared Grill, Step by Step
Infrared heat changes the timing, not the method. You still want a hot pan, a dry surface and a short sear, but the window is measured in 90 seconds rather than four minutes. Here is the workflow we use on every grill in this guide.
Dry the surface. Pat the steak dry and season with salt, pepper and a low-sugar rub. Any sugar or honey in the mix will blacken in under a minute at 1000F or above.
Preheat fully. Give the grill 10 to 15 minutes on a full-size infrared unit, or three to five minutes on a 1500F top-down broiler. Oil the grate with a high smoke point oil once hot.
Verify with a thermometer. Ignore the lid gauge. Touch an independent probe to the grate surface near the burner, and look for a reading above 750F for a fast sear.
Sear 90 seconds per side. Lay the steak away from you and do not move it. On a top-down broiler you may want 60 to 75 seconds per side because the heat arrives from above as well.
Check the crust, not the clock. Lift a corner to look for a deep brown, almost mahogany surface. If it is grey, give it another 30 seconds.
Finish low and slow. Move the steak to an indirect zone or a cooler rack position with the lid closed. Pull a rare steak at 125F and a medium rare steak at 130F.
Rest 5 to 10 minutes. Rest on a wire rack, not a plate, so juices drain instead of pooling under the crust and steaming the bark soft.
For a 2 inch ribeye, the reverse sear is the better route on any two-zone grill. Cook to 90F on indirect heat, rest 10 minutes, then hit the infrared sear burner for 45 to 60 seconds per side. Technicians on r/combustion_inc describe exactly this approach, searing at maximum heat on one end and then moving the steak off to finish indirectly.
How Infrared Grills Produce a Steakhouse Crust
A conventional gas grill cooks mostly by convection. Hot air rises through the grate and surrounds the steak, which is gentle and forgiving but slow to build a crust. An infrared grill burns the flame below a perforated ceramic or stainless plate, and that plate radiates energy straight upward onto the meat. Radiation is the fastest heat transfer of the three modes, which is why the crust forms so quickly.
Conduction still finishes the job. The hot grate sears the contact surface directly, and convection inside the closed lid continues to bring the center up to temperature. The three work together, and infrared simply makes the first two stages of the sear much faster.
Burner Systems and Their Temperature Ranges
Ceramic infrared burners, found in TRU-Infrared and Amplifire systems, typically run in the 600 to 1000F range across the cooking surface. Heat emitter panels, a lighter stainless design, sit closer to 300 to 650F and are better for slow cooking than for a hard sear.
Radiant glass panels are the 200 to 900F option, and they trade peak temperature for broad, forgiving coverage. Top-down broilers such as the Big Horn and the Schwank push the cooking surface to 1500F, which is why they are built for a fast crust rather than a full menu.
Dedicated infrared sear burners, like the Sizzle Zone on the Prestige 500 or the side sear burner on the Monument, hit very high temperatures over a small area. That is the configuration you want when you cook steaks in batches and need a 30 second recovery between each one.
Grate Height Changes Everything
Grates sit much closer to an infrared plate than to a gas burner, so the effective temperature at the meat is higher than the burner rating suggests. Grilling on the highest position gives you more time before the surface burns. Most top-down broilers let you drop the rack two or three levels once the crust is set, and that is where reverse searing happens.
The Honest Downsides of Cooking on Infrared
We would rather you read this before buying than discover it on a Saturday night with a crowd at your patio.
Sugar burns fast. Any rub with brown sugar, honey or a sweet marinade will blacken in seconds above 1000F. This is the single most common complaint in owner feedback.
The learning curve is real. Cooks used to gas grills find infrared unresponsive at first because the control range is compressed. Give it two cooks before you judge it.
Not all sear burners are equal. A 9000 BTU side burner cannot produce a hard sear. Look for 12000 BTU or more on a dedicated infrared burner.
Included thermometers are inaccurate. Buyers across brands describe the factory lid gauge as useless. Spend a few dollars on a probe thermometer and end the argument.
Plates trap food. Perforated infrared plates catch debris that flares the next time you light the grill. Clean them after every cook.
Delicate fish is not the strength case. Salmon and shrimp can go from perfect to overcooked in the window it takes a ribeye to crust.
There is a real camp of steak cooks who simply prefer charcoal or a cast iron pan, and the loudest version of that argument lives on r/grilling. One Napoleon owner writes that the grill produces a burned flavour and that cast iron or coal suits them better. That reaction is real, and the fix is technique rather than a different grill: lower your heat, drop the rack, and sear in shorter passes.
How to Choose an Infrared Grill That Fits How You Cook
Start With Format, Not Brand
Three formats cover almost everyone. A portable top-down broiler is a searing station with a small surface, ideal for patios, balconies and travel. A hybrid cabinet grill gives you a full cooking area plus a dedicated infrared sear burner, which is the right choice for most families. A vertical radiant cooker suits a single cook who wants restaurant-grade output on a bench.
Buy the second format unless you have a specific reason not to. It is the only one that handles a full dinner without cooking in batches.
Read the Sear Burner Spec Correctly
Total BTU tells you the whole grill, not the sear zone. What matters is the output of the specific burner that will take your steak. A 4+2 burner layout with 72,000 BTU total still only sears as fast as its dedicated infrared burner allows.
As a rule of thumb, anything at or above 12000 BTU on a dedicated infrared burner will produce a hard crust in 90 seconds. A 1500F top-down burner is faster still, and an 1800F zone is the fastest here.
Match Cooking Area to Your Real Group Size
Grills at or under 26 inches fit two to four steaks. Models from 27 to 33 inches comfortably feed six. Anything from 34 to 42 inches cooks for a crowd in one pass. A 140 square inch surface is a real limit, and no amount of infrared heat changes the arithmetic.
Weigh it too. A 22.7 lb unit moves with one hand, while a 196.7 lb cart takes two people and a plan.
Propane or Natural Gas
Most grills in this guide run on propane, and a few ship with or offer a natural gas conversion kit. If your home is piped for natural gas, confirm the conversion kit is included before you buy, since the burner orifices differ and this is a hardware change, not a preference.
Portable broilers always use propane, and the Big Horn and Schwank both draw noticeably more fuel while held at searing temperature. Budget for a second tank if you cook for a crowd.
Portability and Storage Constraints
Measure your storage space before the patio space. The Solaire Everywhere folds to 8.25 inches with the hood down, while the Prestige 500 needs 66.25 inches of width and a lot of elbow room around it.
For anyone cooking away from a patio, our camping grill roundup compares weight and setup time across portable options in more depth.
If You Are Not Ready to Buy an Infrared Grill
Two upgrades get you most of the benefit on an existing gas grill. A cast iron or griddle plate on one burner gives you a high, even surface for searing, and a charcoal side burner or a small kettle handles the flavor side. Neither matches a 1500F top-down burner, but both cost less than a new appliance.
On electric grills, we want to be direct. None of the ten picks here are electric, because the strongest infrared searing comes from gas or radiant broilers. Electric grills with a broil setting do a respectable job on a 1 inch steak, but they will not match the recovery speed of a 19,000 BTU infrared burner on a thick cut.
Frequently Asked Questions
What is the best grill for searing steaks?
The Charbroil Big Easy TRU-Infrared is our pick for most cooks. Its infrared plate produces a crust in about 90 seconds per side with almost no flare-ups, and it holds the highest owner rating in our test group at 4.7 stars from more than 3,000 reviews. If your priority is raw speed and you have a balcony or a tailgate, the Big Horn Outdoors 1500F top-down burner reaches searing temperature in three to five minutes.
How to sear a steak on an infrared grill?
Preheat for 10 to 15 minutes on a full-size infrared grill, or three to five minutes on a 1500F top-down broiler. Dry the steak, season with salt and pepper rather than a sugary rub, and lay it on the hottest grate. Sear 90 seconds per side without moving it, then move to indirect heat and pull a rare steak at 125F. Rest for 5 to 10 minutes on a wire rack.
Which grill has the best sear burner?
The Napoleon Prestige 500 RSIB has the fastest sear burner we tested. Its Infrared Sizzle Zone side burner reaches 1800F in about 30 seconds, faster than any conventional side burner. The Monument Grills 4+2 and the Napoleon Rogue PRO 525 also include dedicated infrared sear burners, which is the configuration to look for. A side burner rated at 9000 BTU will not produce a hard sear.
Which electric grill is best for cooking steaks?
None of our ten picks are electric, and that is a deliberate choice. Infrared searing at its best comes from a gas burner or a radiant top-down broiler. An electric grill with a broil element does a respectable job on a thin steak, but it recovers slowly and will not match a 19,000 BTU infrared burner on a 2 inch ribeye. Choose electric for convenience and low smoke, not for maximum heat.
What are the downsides of using an infrared grill?
The main drawbacks are speed-related, not quality-related. Sugar in rubs and marinades burns in seconds above 1000F, so use salt, pepper, garlic and dry mustard instead. Cooks used to gas grills need two or three sessions to learn the compressed control range. Perforated infrared plates trap food debris that flares on the next cook, and the included lid thermometers across these brands are inaccurate.
What are people saying about the Char-Broil TRU-infrared grill?
Owner sentiment is strongly positive. Reviewers praise the consistent, flare-free cooking, the fast heat-up for steaks and how simple the removable grease tray makes cleanup. The most common limitation is the modest 180 sq in grate, which suits searing steaks rather than cooking for a crowd. The Charbroil Pro Series Amplifire adds griddle and charcoal modes, with assembly time and a thin instruction manual as the recurring complaints.
Is an infrared grill better than a gas grill?
An infrared grill is a gas grill with a different burner, and it is meaningfully better for searing. Radiation cooks the surface of the steak directly, so a crust forms in 60 to 90 seconds per side instead of four minutes, and flare-ups are largely eliminated because drippings never reach an open flame. A conventional grill is still more forgiving for sugary rubs and low-temperature cooking.
The Best Infrared Grill for the Way You Actually Cook
There is no single best infrared grill for searing steaks, only the one that fits your patio, your group size and your patience. If you want one appliance that handles a Tuesday ribeye and a Sunday roast, the Charbroil Big Easy TRU-Infrared is the strongest all-round choice, with the highest owner rating in our group and the least cleanup of the ten.
If you want the fastest crust possible and have a balcony, a rental patio or a tailgate, the Big Horn Outdoors 1500F burner preheats in three to five minutes and sears a 1.5 inch steak in about 90 seconds per side. If you cook for a crowd, the Monument Grills 4+2 gives you 510 square inches plus a real infrared sear burner at the front of the box.
And if you already own a kettle or a smoker and only want the steak right, the Schwank 1500F dual-burner unit is a dedicated sear station rather than another cooking surface.
Whichever one you choose, buy an independent probe thermometer, skip the sugar in your rub, and give the grate a full preheat. Those three habits do more for your crust than any specification on the box. Start with the grill that matches your space, season it hard, and check back after your third cook.