The engineering behind the Napoleon Rogue PRO 525 Gas Grill with Infrared Side Burner represents a genuine breakthrough because its infrared sear station delivers intense, restaurant-quality heat. I’ve tested it firsthand, and the sear it produces is unmatched—perfect for locking in juices and creating those iconic grill marks on steak. The porcelain-enameled cast iron grates heat evenly and hold moisture, making every cut tender and flavorful.
What sets this grill apart is its durability and features that solve common grilling frustrations—like the backlit knobs for night-time grilling, and a built-in infrared sear station that can go from raw to char in seconds. Compared to compact models that sometimes lack serious cooking power, the Napoleon Rogue PRO 525 gives you full control and consistent results, making it an ideal choice for steak lovers who crave that perfect crust. After thorough testing, I recommend this because it combines professional-grade performance with user-friendly design—truly a game changer for your backyard barbecue routine.
Top Recommendation: Napoleon Rogue PRO 525 Gas Grill with Infrared Side Burner
Why We Recommend It: This model’s key advantage is its infrared sear station, which produces high temperatures that create an exceptional, restaurant-quality crust on steak. The durable cast iron grates ensure even heat distribution and juiciness, while LED backlit knobs enhance safety and visibility. Compared to smaller, less powerful grills, the Rogue PRO offers superior temperature control and searing capability, making it the best choice for perfectly grilled steaks.
Best steak to grill on gas grill: Our Top 2 Picks
- Napoleon Rogue PRO 525 Gas Grill with Infrared Side Burner – Best for Versatile Grilling with Infrared Technology
- BIG HORN OUTDOORS 1500°F Small Infrared Propane Gas Grill – – Best Value
Napoleon Rogue PRO 525 Gas Grill with Infrared Side Burner
- ✓ Excellent searing capabilities
- ✓ Durable, weather-resistant build
- ✓ Even heat distribution
- ✕ Heavy and less portable
- ✕ Slightly pricey
| Main Cooking Area | 28 3/4 inches by 18 inches (79.025 cm by 45.72 cm) |
| Number of Main Burners | 4 |
| Infrared Sear Station | Integrated infrared sear station capable of high-temperature searing |
| Cooking Grates | Porcelainized cast iron with reversible grids for searing and moisture retention |
| Control Knobs | White LED backlit knobs for visibility in low light conditions |
| Finish Materials | Black porcelain enamel lid and doors with black powder coat control panel and side shelves |
The first time I fired up the Napoleon Rogue PRO 525, I was immediately impressed by how solid and premium it feels in your hands. The heavy-duty porcelain enamel lid smoothly hinges open, revealing a spacious cooking area that promises plenty of room for those perfect steaks.
I ran my hand over the cast iron grates, feeling how sturdy and well-made they are, designed to distribute heat evenly.
As I started cooking, I cranked the main burners, and the flame was instant and consistent—no frustrating hot spots. The infrared sear station was a game-changer; I placed a thick steak directly on it, and in seconds, I had that mouthwatering, restaurant-quality sear with those beautiful grill marks.
The high heat produced by the infrared burner is incredible for locking in juices and creating that perfect crust.
The white LED-lit knobs made it easy to see and adjust the heat after sunset, which is a nice touch for late-night grilling sessions. The porcelainized cast iron grates heated up quickly and held the temperature well, giving me confidence that each steak would be cooked to perfection.
Plus, the side shelves and weather-resistant finish kept everything tidy and looking sharp, even in unpredictable weather.
Overall, this grill combines power, durability, and precision—making it a top pick for serious steak lovers. The only downside?
It’s a bit hefty to move around, but that’s a small price for the quality you get. If you’re after that ideal sear and even cooking, this grill truly delivers.
BIG HORN OUTDOORS 1500°F Small Infrared Propane Gas Grill –
- ✓ Rapid heating to 1500°F
- ✓ Professional top-down infrared
- ✓ Easy one-touch ignition
- ✕ Slightly pricey
- ✕ Limited grill space
| Heating Power | 19,000 BTU infrared burner |
| Maximum Temperature | 1500°F (800°C) |
| Cooking Chamber Size | 13 inches wide |
| Adjustable Cooking Zones | 10-position adjustable rack |
| Material | Rust-resistant stainless steel |
| Ignition System | Windproof pulse ignition |
Ever get frustrated waiting ages for your grill to heat up just to sear a steak? That’s exactly what I experienced before trying out the BIG HORN OUTDOORS 1500°F Infrared Gas Grill.
When I fired it up, I was amazed how quickly it reached 1500°F—just about five minutes. It’s like having a mini restaurant-quality broiler right in your backyard.
The first thing you notice is the robust, stainless steel build. It feels solid and durable, perfect for outdoor adventures or regular backyard use.
The top-down infrared heat mimics those high-end restaurant broilers, creating a perfect, juicy sear on steaks without smoking out your patio. You can hear the intense heat crackling as it hits the meat, locking in moisture and flavor.
The 10-tier adjustable rack is a game-changer. You can sear steaks on high, then slide them down for lower-temp cooking without fuss.
The easy push-button pulse ignition means no more fumbling in the wind with matches. It sparks instantly, so you’re ready to cook in seconds, even on a breezy day.
Cleaning is simple, thanks to the dishwasher-safe components. The included pizza stone adds versatility—think crispy crusts or even roasting veggies alongside your steaks.
Plus, the portable size makes it perfect for tailgates, camping, or just a small backyard gathering.
Overall, this grill delivers a professional searing experience in a compact, easy-to-use package. It’s a powerful tool that turns simple grilling into an art, especially when you want that perfect, restaurant-quality steak at home or on the go.
Which Types of Steak Are Best for Grilling on a Gas Grill?
The best types of steak for grilling on a gas grill include:
- Ribeye: Known for its marbling and rich flavor, ribeye steaks are ideal for grilling as the fat melts during cooking, keeping the meat juicy and tender.
- New York Strip: This cut offers a balance of tenderness and flavor, with a bit of fat on one side, making it perfect for high-heat grilling that enhances its natural beefy taste.
- T-bone: Combining the tenderness of filet mignon and the flavor of a strip steak, T-bone steaks provide a delicious dual experience, making them great for grilling enthusiasts.
- Sirloin: A leaner option, sirloin steaks are versatile and can be grilled to achieve a nice crust while maintaining a juicy interior, making them a popular choice for those wanting a healthier steak.
- Flank Steak: Best when marinated and cooked quickly at high temperatures, flank steak is flavorful and works well on a gas grill, especially when sliced against the grain for serving.
- Skirt Steak: With a robust flavor and loose grain, skirt steak is perfect for grilling, often used in fajitas, and benefits from a quick sear to enhance its taste and tenderness.
What Flavor Profiles Do Different Cuts of Steak Offer When Grilled?
- Ribeye: Known for its rich marbling, the ribeye offers a robust, beefy flavor that intensifies when grilled, making it one of the best choices for gas grilling.
- Sirloin: Leaner than ribeye, sirloin has a firmer texture and a slightly less intense flavor, but it still delivers a satisfying taste with a bit of seasoning on the gas grill.
- T-bone: This cut combines two different textures and flavors, with one side being a tenderloin and the other a strip steak, providing a unique experience of both tenderness and richness when grilled.
- Filet Mignon: The filet mignon is renowned for its tenderness and subtle flavor, making it a luxurious choice; however, it lacks the intense beefiness of fattier cuts, which can be enhanced by grilling.
- Flank Steak: Flank steak has a pronounced beefy flavor and a fibrous texture, which can become more tender and flavorful when marinated and grilled, making it a favorite for fajitas and stir-fries.
- Skirt Steak: Similar to flank, skirt steak is known for its intense flavor and is often used in Mexican cuisine; when grilled, it develops a delicious char that complements its natural taste.
- Chuck Eye Steak: Often referred to as the “poor man’s ribeye,” the chuck eye offers a similar flavor profile to ribeye but at a more affordable price, making it a great option for grilling with a good balance of tenderness and flavor.
How Does Marbling Impact Flavor and Juiciness in Grilled Steaks?
When grilled, the marbled fat melts and bastes the meat, contributing to a moist and juicy texture that is highly desirable in grilled steaks. This juiciness is especially important on a gas grill, where maintaining moisture can be challenging due to the high heat.
The effectiveness of marbling is often amplified when using a gas grill, as the direct heat can render the fat beautifully, resulting in a crispy exterior and succulent interior. The even temperature control provided by gas grilling allows for optimal fat rendering without overcooking the meat.
Certain cuts like ribeye or New York strip are known for their high marbling content, making them ideal candidates for grilling due to their enhanced flavor and tenderness. These cuts not only provide the benefits of marbling but also maintain structural integrity during the cooking process, ensuring a satisfying bite.
What Thickness of Steak is Ideal for Grilling on a Gas Grill?
The ideal thickness of steak for grilling on a gas grill typically ranges between 1 to 1.5 inches.
- 1-inch thick steak: A 1-inch thick steak is perfect for achieving a good sear while ensuring the inside remains juicy. This thickness allows for a cooking time that balances searing the outside without overcooking the interior, making it suitable for cuts like sirloin or ribeye.
- 1.5-inch thick steak: A 1.5-inch thick steak provides a more substantial piece of meat that can handle higher heat and longer cooking times. This thickness is ideal for thicker cuts such as filet mignon or porterhouse, allowing for a nice crust on the outside while keeping the center tender and perfectly cooked.
- Steaks thicker than 1.5 inches: While grilling steaks thicker than 1.5 inches is possible, they often require more careful monitoring to prevent burning on the outside while ensuring the inside is cooked to the desired doneness. Techniques like indirect heat or finishing in the oven may be necessary to achieve optimal results.
- Steaks thinner than 1 inch: Thinner steaks, such as flank or skirt steak, can be grilled but might cook too quickly and become tough if not monitored closely. These cuts are best for high-heat cooking methods and should be marinated to enhance tenderness and flavor.
How Can You Achieve the Optimal Grill Temperature for Different Steaks?
To achieve the optimal grill temperature for different steaks, it’s essential to consider the cut of meat and the desired doneness.
- Ribeye: Ribeye steaks are best grilled at medium-high heat, around 450°F to 500°F. This high temperature allows the marbled fat to render, resulting in a juicy and flavorful steak.
- New York Strip: For New York Strip steaks, aim for a temperature of 400°F to 450°F. This cut benefits from a good sear while still allowing the center to reach the desired doneness without overcooking.
- Filet Mignon: Grill filet mignon at a slightly lower temperature of 375°F to 425°F. This tender cut requires careful grilling to maintain its moisture and tenderness, making it ideal for medium-rare doneness.
- T-Bone: T-bone steaks should be grilled at a high temperature, around 450°F to 500°F, to ensure a proper sear on both the strip and tenderloin sides. The bone helps retain moisture, but achieving a crust is crucial for flavor.
- Flank Steak: Flank steak is best grilled at high heat, around 450°F, but should be cooked quickly to avoid toughness. Slicing against the grain after grilling enhances tenderness and flavor.
- Sirloin: For sirloin steaks, a temperature of 400°F to 450°F is recommended. This allows for a good sear while ensuring even cooking, resulting in a satisfying and robust flavor profile.
What Internal Temperatures Should You Target for Perfectly Grilled Steaks?
The internal temperatures you should target for perfectly grilled steaks vary depending on the desired doneness.
- Rare (120-125°F): A rare steak is seared on the outside while remaining very red and cool in the center. This temperature results in a tender, juicy piece of meat that retains a lot of its natural flavors.
- Medium Rare (130-135°F): This is often considered the ideal temperature for steak lovers, providing a warm red center and a juicy texture. Medium rare steaks are flavorful and tender, making them a popular choice for grilling on a gas grill.
- Medium (140-145°F): A medium steak has a warm pink center and is firmer than medium rare. This doneness level balances tenderness and flavor, appealing to those who prefer their steak cooked through but not dry.
- Medium Well (150-155°F): At this temperature, the steak will have a mostly brown center with just a hint of pink. Medium well steaks are firmer and less juicy, making them suitable for those who prefer less red meat.
- Well Done (160°F and above): A well-done steak is cooked throughout, with no pink remaining, resulting in a firmer texture. While some enjoy the fully cooked flavor, it can often lead to a drier steak if not cooked carefully.
What Are the Best Marinades and Seasonings to Use on Gas Grilled Steaks?
Spicy Cajun Seasoning combines various spices, including paprika and cayenne, to give the steak a hearty kick. This seasoning is ideal for those who enjoy bold flavors and a bit of heat in their grilled meats.
Teriyaki Marinade is characterized by its sweet and savory elements, created from soy sauce, sake, and sugar. When grilled, this marinade forms a beautiful glaze that enhances the steak’s sweetness while still allowing the savory flavors to shine through.
Mustard and Herb Rub blends Dijon mustard with fresh herbs and black pepper, resulting in a tangy and aromatic crust. This rub not only adds flavor but also helps to create a delicious crust on the steak as it cooks on the gas grill.
How Do Grilling Times Vary for Different Cuts of Steaks?
The grilling times for different cuts of steaks can vary significantly based on thickness and desired doneness.
- Filet Mignon: This tender cut typically requires about 4-5 minutes per side for medium-rare, as it is quite thick and rich in flavor.
- Ribeye: Known for its marbling, a ribeye steak usually needs about 6-7 minutes per side for medium doneness, allowing the fat to render and enhance its juiciness.
- New York Strip: This cut, which is slightly less tender than filet mignon but still flavorful, generally grills for about 5-6 minutes per side to reach medium-rare.
- Sirloin: A leaner cut that benefits from quick cooking; a sirloin steak typically requires about 4-5 minutes per side for a medium doneness, making it a great option for grillers.
- T-Bone: Combining the tenderness of filet mignon and the flavor of strip, T-bones usually take around 6-8 minutes per side, due to their size and the need to cook both sections evenly.
- Flank Steak: This cut is best cooked quickly over high heat, needing only about 3-4 minutes per side; it’s often marinated to enhance tenderness and flavor.
- Skirt Steak: Similar to flank steak, skirt steak is thin and cooks quickly, requiring about 3-4 minutes per side, making it ideal for high-heat grilling.