Steakhouse hot, steakhouse fast

The Otto Grill features dual radiant OverFire™ burners which reach 1500°F in just three minutes. Conventional grills take much longer to heat up and cook by convection, drying out the food. Otto’s Radiant Technology radiates infrared waves directly into the food, allowing for higher steak-searing temperatures and faster cooking while taking the food-drying out of the equation.

Extreme temperatures create wonderful moisture and flavor-sealing crust

On The Otto Grill, you’ll start by searing both sides of your steaks for just two minutes per side. This is what creates the all-important crust. This phenomenon, known as the Maillard reaction, occurs when high heat causes the amino acids and sugars in meat to melt together.

Cooking with top heat is consistent and eliminates flare-ups

A traditional grill cooks from below, causing flare-ups from grease and meat juices dripping into the heat source. These flare-ups, in turn, cause variable temperatures, charred food, and uneven cooking. On the Otto Grill, steaks are cooked from above so grease drips into a pan below. This means no flare-ups to cause uneven cooking.

Radiant Heat Technology allows for open-front design

Watch your food grill! Otto’s Radiant Heat Technology gives you easy access to your steak by allowing for an open-front design. See your steaks cook and take them off the grill exactly when you want. You’ll become an expert at knowing when your steaks are done.

Cast iron grate holds heat and fits large porterhouse steaks

The cast iron grate designed specifically for The Otto Grill helps to retain heat, requires minimal care, and is large enough to cook even the largest porterhouse steaks. The grate slides in easily and stays securely on the adjustable lift of the Otto Steak Grill.