Steakhouses use infrared burners, so why shouldn’t you? Learn how to use an infrared burner from Chef Tony, who has enough restaurant experience to know just how legit these things are. Searing steaks on an infrared burner produces an incredible, all-over sear that’ll make guests question whether they’re in your backyard or their favorite steakhouse. To achieve those mind-blowing textures and flavors, you need to know the key differences between infrared searing burners and the conventional gas burners found in most grills. Chef Tony provides all those important details, along with an explanation of why it’s so important to preheat your entire grill even if you’re cooking on only the infrared burner. He’ll even show you the technique for preparing a well-done steak without overcooking the exterior over intense infrared heat (even if the idea of anything beyond a medium cook gives him the shakes). With these tips in mind, you’ll be able to sear on an infrared burner like the head steak chef you know you are!
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Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.
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Chef Tony Matassa grew up in the restaurant business, starting in his family’s New Orleans eatery before running one of his own. No wonder he has such vast knowledge of and passion for food science, which he puts to use every day as our jack-of-all-trades (and master of many). Longtime fans of the channel know Tony has been testing grills for more than 10 years, though we’re partial to his performance in our recent Grillabilities℠ series.
Featuring: Tony Matassa
Filmed/Produced by: Sean Richardson
