Infrared steak oven

[Rib bonez]

Has anyone used one of these products and what did you think? I’ve been doing research but have not pulled the trigger. Manufacturers claim the steaks come out similar to high end steak houses.
Options I’ve seen are
Beefer
Schwank
Otto
BigHorn
Gaspro
BB prime.

 

[Back9Q]

I have used beefer and steak came out great but I still prefer my KK as you get some smoke/wood flavor. I usually do 1000f on lower grate as I like mine black and bleu and I feel like the char has better flavor


Sent from my iPhone using Tapatalk

 

[SonVolt]

I absolutely love these infrared broilers. If you like the flavor of pure beef (without smoke, charcoal etc) then there is no better method of cooking a steak IMO. It's the only way to replicate a New York style steakhouse at home. And by New York style I mean broiled @1,500F+ and swimming in browned or clarified butter. It's a particular style that's a lot different than wood/charcoal grilled steak.

Here's a good introduction to it -
https://www.instagram.com/reel/CQWUlh0jvqD/?utm_source=ig_web_copy_link



I didn't want to drop $1,200 on an OttoWilde or Schwank so bought a relatively cheap $200 Bighorn (it's a Chinese knockoff of OttoWilde) to make sure I liked it first. If it ever died I wouldn't hesitate to buy it again. Also, JJ George is working on a newer XL model that should be released soon.

 

[BDAABAT]

I should really learn not to peruse this site just before lunch. :doh:

Saw SonVolt's description: "...New York style I mean broiled @1,500F+ and swimming in browned or clarified butter" and my immediate reaction was Pavlovian!

Time to head to the fridge for what previously seemed like a lovely meal (leftover turkey and Brussels sprouts), but now seems a bit, I don't know, uninspiring. :bored:

Bruce

 

[cholloway]

I like the results I get from ripping hot cast iron.
Basted in clarified butter.
Much like this...

https://www.youtube.com/watch?v=7yXK0Xokg7E

 

[Rib bonez]

I absolutely love these infrared broilers. If you like the flavor of pure beef (without smoke, charcoal etc) then there is no better method of cooking a steak IMO. It's the only way to replicate a New York style steakhouse at home. And by New York style I mean broiled @1,500F+ and swimming in browned or clarified butter. It's a particular style that's a lot different than wood/charcoal grilled steak.

Here's a good introduction to it -
https://www.instagram.com/reel/CQWUlh0jvqD/?utm_source=ig_web_copy_link



I didn't want to drop $1,200 on an OttoWilde or Schwank so bought a relatively cheap $200 Bighorn (it's a Chinese knockoff of OttoWilde) to make sure I liked it first. If it ever died I wouldn't hesitate to buy it again. Also, JJ George is working on a newer XL model that should be released soon.

If JJ is coming out with a larger unit I may wait a bit. Theirs seems well build and reasonably priced so far.

 

[SonVolt]

If JJ is coming out with a larger unit I may wait a bit. Theirs seems well build and reasonably priced so far.

I called the owner last year and he said they were working on it and that it should be ready 2022/2023. It may be worth calling and seeing if that's still the case. The Big Horn is definitely solid, but I like the idea of supporting JJ George since it's a USA/Alabama business. Big Horn's customer service 100% was not American, but they were very helpful and friendly.

 

[Fooball]

I like the results I get from ripping hot cast iron.
Basted in clarified butter.
Much like this...

https://www.youtube.com/watch?v=7yXK0Xokg7E

If you do as in the video inside the house...prepare to hear smoke alarms.

I melt some butter in a fry pan, run the steak through it on both sides and then pack on some blackening seasoning to both sides.

I get my cast iron pan red hot on the stove and then take it outside to the grill.

Plop that steak into the pan and watch out for the resulting smoke bomb due to the butter hitting that red hot cast iron.

That's true blackening procedure. The burnt butter mixed with the spices gives an unreal flavorful crust.

Just make sure you do it outside. :grin:

 

[Fooball]

I have wondered about these broilers myself. Thanks for posting your experience, SonVolt.

OP- Amazon has the Otto Grill on sale for $800:

https://www.amazon.com/Original-OverFire-Radiant-Stainless-Delivered/dp/B06WLMNTL7/ref=sr_1_8?crid=3GPNGP0F2GIF1&keywords=1500%2Bdegree%2Bsteak%2Bcooker&qid=1669821988&sr=8-8&th=1

 

[Itsdone]

+1 on the Big Horn. I wouldn't get anything smaller if you want to cook two steaks at once or a Porterhouse.

 

[Rib bonez]

I’m game to doing steak; however, my first thought was to cook bone marrow to order in a food truck. I do have a hood system installed as well. I believe that would be huge at a winery venue.

 

[SonVolt]

I’m game to doing steak; however, my first thought was to cook bone marrow to order in a food truck. I do have a hood system installed as well. I believe that would be huge at a winery venue.

It works GREAT for quickly roasting/broiling something - mushrooms, shish.i.t.o peppers (etc) so I'm sure bone marrow would work. Just know it puts out an ungodly amount of heat, so I hope you have a good HVAC system installed. It does heat-up almost instantaneously, so you can turn it on to-order.

 

[SonVolt]

I have wondered about these broilers myself. Thanks for posting your experience, SonVolt.

OP- Amazon has the Otto Grill on sale for $800:

https://www.amazon.com/Original-OverFire-Radiant-Stainless-Delivered/dp/B06WLMNTL7/ref=sr_1_8?crid=3GPNGP0F2GIF1&keywords=1500%2Bdegree%2Bsteak%2Bcooker&qid=1669821988&sr=8-8&th=1

I wish I could support a non-Chinese company but it's still $600 too expensive. The Big Horn is 100% heavy gauge stainless steel, even the body. The OttoWilde's sides are painted steel and the grate is cast iron, both a negative IMO for outdoor cooking equipment.

 

[Rib bonez]

I wish I could support a non-Chinese company but it's still $600 too expensive. The Big Horn is 100% heavy gauge stainless steel, even the body. The OttoWilde's sides are painted steel and the grate is cast iron, both a negative IMO for outdoor cooking equipment.

Overall your happy with the big horn? I’d prefer to start cheap, I’ve got enough in the truck itself thus far.

 

[Itsdone]

NY style porterhouse.

 

[Rib bonez]

NY style porterhouse.

Looks great. I do like that both elements meet in the middle so you don’t have a dead space.

 

[Itsdone]

Looks great. I do like that both elements meet in the middle so you don’t have a dead space.

Pretty sure its one big burner. Its been awhile since i looked at mine. Its pouring out otherwise i would go out and check.


EDIT: yes it one big burner, you can tell in the pic.

 

[SonVolt]

Overall your happy with the big horn? I’d prefer to start cheap, I’ve got enough in the truck itself thus far.

Yep. Unless they've changed it or cheapened it since I purchased mine a couple years ago. That I don't know.

If money was no object I'd get the Schwank Grill. They're the ones who invented the technology for the restaurant industry decades ago.

 

[cowboyupbbq]

Bighorn

Yep. Unless they've changed it or cheapened it since I purchased mine a couple years ago. That I don't know.

If money was no object I'd get the Schwank Grill. They're the ones who invented the technology for the restaurant industry decades ago.

I’ve been eyeballing the Otto Wilde at my local Ace Hardware, waiting for them to put it on sale as I don’t think anyone in my small Oklahoma town will get what it is.

That said, the Bighorn is really interesting and could end up on my Christmas list.

How many ribeyes can you cook on it at once?

 

[SonVolt]

I’ve been eyeballing the Otto Wilde at my local Ace Hardware, waiting for them to put it on sale as I don’t think anyone in my small Oklahoma town will get what it is.

That said, the Bighorn is really interesting and could end up on my Christmas list.

How many ribeyes can you cook on it at once?

It depends on the size. It can fit 2 strips comfortable and 2 boneless ribeye depending on diameter. That said, steaks cook so quickly you can fire 2 off individually in a few minutes. These things work best for steaks 1 - 1.5" thick. Really thick steaks are trickier because these heat with the force of the sun, so you have to get the interior up somehow. That usually means frequent flipping and dropping the grate down to the bottom.

One note about these things, they take some skill to use properly. They put a sear on a steak so fast the interior won't budge in temp. So you have to find a balance between time close to the flame (start out 1-2 inches from the top) and then move it down halfway or more to finish off. I tend to flip my meat multiple times, others complete the sear on one side before flipping. YMMV.