One of the most popular new grill features in recent history is the addition of infrared heat, allowing home chefs to cook at temperatures up to 900 degrees, for less than $1,000 for the unit. All infrared grills are operated with gas; they function by focusing the flame into a ceramic tile or stainless steel burner containing many tiny holes. This process converts the heat into infrared energy, providing a hotter food-cooking environment than traditional convection heat.
Infrared grills are said to cook food faster and more evenly on account of infrared heat — specifically in regards to ‘the sear.’ Home infrared grills give you the ability to sear a steak for the notorious steakhouse-like taste. Searing is said to form a membrane outside the meat that retains the moisture and juices, while also forming an outer crust from caramelization of animal proteins.
1. Turn on the grill’s gas in accordance with the proper instructions, and turn on the infrared burner. Wait 2 minutes for the burner to achieve optimal heat.
2. Place the meat on a wire rack suspended over the infrared burner. After a minute or so, flip the meat in order to sear the other side. Please note: this will work well with thick cuts of meat like steaks and pork chops; however, the infrared heat can easily overcook thinner cuts, chicken, and fish.
3. Finish cooking the meat to your desired level. This can be accomplished by flipping the meat every 30 to 60 seconds until it is done; or you may opt to move the seared cut to the non-infrared part of the grill and finish cooking it via traditional grill methods. This latter option is slower, but allows for more controlled grilling, and less of a likelihood of charring (on account of the reduced temperature).
4. Remove the meat from your grill and check the inside to verify it is cooked all the way through. Turn off the grill and allow it to cool.
Top image credit to Wikipedia Commons.
Bottom image credit to Flickr.