The Otto Grill accommodates dual OverFire radiant burners which get to 1500°F in just 3 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, faster cooking taking the food-drying air out of the equation.
In cooking your steaks on an Otto Steak Grill, you’ll start by searing, at high temperatures, both sides of your steaks for just a minute per side. This is what creates the all-important crust. Food scientists call this phenomenon the Maillard Effect which, in layman’s terms, identifies the reaction between amino acids and reducing sugars in the meat that melt together when subjected to high heat.
Cooking on a traditional grill where the gas flame or charcoal cook from below means grease and meat juices dripping into the heat source which causes flare-ups. These flare-ups, in turn, cause wildly variable temperatures which results in uneven cooking. In an Otto Steak Grill, as your steaks are cooked from above, grease drips below into a drip pan. This means no flare-ups to cause uneven cooking.