Steakhouse Sear.
Engineered
For home.
The Schwank 1500° Infrared Grill brings the infrared technology used by the world's best steakhouses to your backyard.
Engineered
Deeper Crust
No Grey Band
Juicier Finish
and more amazing steak on the plate
the steakhouse standard
since the 1980s
Steakhouses that use Schwank infrared technology include:
The world's best professional kitchens run on Schwank.
Now Yours Does too.
The sear you're chasing is
impossible on a conventional grill
1500°F Infrared Heat
Schwank's German-engineered burner technology produces radiant energy in wavelengths absorbed directly by the meat, not by the air around it. Surface temperature crosses the Maillard threshold in seconds.
The burner goes above.
Every conventional grill puts flame under the food. Schwank inverts the architecture.
Zero flare-ups, the sear stays even, and the rendered fat falls safely into a drip tray below.
The jus goes back on the steak.
What a conventional grill loses to the flame, Schwank captures. Once you're ready to serve, pour the drippings on top for the perfect steakhouse finish.
Sear it. Taste it. Love it — or send it back.
Try Now
14 days - No questions.
The Physics Behind The Sear.
Faster Sear times reduce extent of the grey band
That dull overcooked layer between crust and pink center is a duration problem.
Heat conducts inward from the surface the whole time the steak is cooking. The longer it takes to build the crust, the more meat under the crust overcooks, going beyond well-done to grey.
Conventional grills need several minutes per side to develop crust. Schwank builds it in under 90 seconds. Less time over heat, less heat conducted inward, less grey ring.
SCHWANK CRUST FORMATION - 90 SECONDS PER SIDE
Maillard Reaction begins only once surface temp exceeds 285°F.
The Maillard reaction is the chemistry behind the dark crust and most of the flavor compounds you taste in a steakhouse steak. It begins above 285°F at the surface and runs hottest between 300 and 380°F. The longer the surface holds in that range, the more flavor compounds form.
As long as moisture sits on the surface of the raw steak, the temperature can't climb past 212°F - the boiling point of water.
Schwank Grill's infrared energy radiates straight into the surface in wavelengths water absorbs. The surface dries in seconds, allowing temperature to rise above the threshold required for crust formation before the interior has time to overcook.
OPTIMAL MAILLARD RANGE: 300 - 380°F AT THE SURFACE of the steak
Infrared reduces Moisture loss, yields more weight on plate.
Raw steak is 70% water by weight, and loses 15 to 30% of its weight during cooking. Conventional grills cooks by moving hot air around the steak. Hot air pulls moisture off the meat, like a dehydrator.
Schwank's infrared burner heats differently. Energy transfers in wavelengths water and protein absorb directly. There's no drying air stream and at 1,500°F, the center reaches desired temperature in as little as 3 minutes depending on thickness and desired doneness.
Reduced total time-at-heat minimizes fluid loss and shrinkage while preserving juiciness.
COOKING LOSS - REDUCED BY UP TO 30% VS CONVENTIONAL
infrared limits evaporation loss, and drip tray captures rendered fats
A steak continuously loses moisture while cooking. Water leaves as steam. Fat gets liquified - and on a conventional grill, it falls onto the burner and burns off as smoke.
With Schwank's salamander design the fat and juices that do render don't go to waste. They collect in the drip tray below - concentrated and caramelized.
Add butter and herbs to make a pan jus of your choice, and pour over once the steak is rested and sliced. It's the finishing move you only ever see at the restaurant.
Fat drips away from the heat source into a sealed tray below.
Eighty-Seven years of Legacy
The infrared technology behind the modern steakhouse was invented by the Schwank family in 1939 and continuously refined over 3 generations.
1938
Gas Infrared Technology Invented
Gunther Schwank patents his idea and establishes Schwank to produce the most efficient heaters in the world for customers like BMW and the US Air Force.
1970s
The First Commercial Infrared Grill
Bernd Schwank experiments with grilling steaks under infrared burners and engineers the prototype for an overhead infrared broiler.
1980s
Steakhouse supply begins
We revolutionize grilling in commercial kitchens, starting with Peter Luger in Brooklyn, Cut in Beverly Hills, and Gibson's in Chicago.
2020
The Schwank Grill - Gen 1
The same infrared tech and overhead broiler design, built for in-home use.
Today
The Schwank Grill - Gen 2
More efficient. More durable. More portable. Now ready for your patio.
Built for your backyard
Same technology. Same facility. Same standards as commercial salamander broilers. Re-engineered to let you bring the steakhouse home.
