Infrared grilling is a relatively new culinary technology that ignites propane to superheat a ceramic tile which then emits infrared radiation by which the food is cooked. The cooking surface is heated evenly and can achieve temperatures around 900 degrees Fahrenheit, much higher then other more traditional grills. This high heat allows even thick steaks to be seared quickly and does not dry meat the way other forms of cooking may. Infrared grills also heat up faster and give the cook better control of the temperature.
Select a cut of steak that has marbled fat distribution, such as sirloin or tenderloin. The fat will contribute to a tender, juicy steak.
Preheat the grill to high. Place the steak over the heat for 3 to 4 min. on each side for a medium steak. Increase the time to 5 to 6 min. for well done or decrease it to 2 or 3 min. for rare. Flip the steaks with the spatula or tongs.
Remove the steak from the heat and allow it to rest for 2 to 3 min. The internal temperature of a rare steak should be 130 degrees, between 140 and 150 degrees for medium and 165 degrees for well done. Cut the steak across the grain and serve.
Lightly season the steak with kosher salt and fresh pepper before grilling to draw out the proteins in the steak. 8)
Spray each side of the meat with a high temperature cooking oil such as canola oil.
When using a sugary sauce or glaze, add it towards the end of cooking to prevent the sugars from burning.