Otto Wilde Grillers, Inc.

New York,  NY 
United States
https://www.ottogrills.com
  • Booth: 4245, 537


The secret to steakhouse steaks at home

Why 1500°F?

The secret behind a perfect steak lies in the right temperature. The Otto Grill reaches temperatures of over 1500°F. At these high temperatures, your steak gets a delicious crunchy crust from the outside (Maillard reaction), while remaining tender and moist from the inside. With the Otto Grill you produce steak results that cannot be replicated with any other cooking method. At the core of the Otto Grill are two infrared gas units, emitting radiant heat from the top. This ensures an even distribution of the heat on the meat’s surface that allowes for very consistent results. The Otto Grill is proud winner of the German Design Award 2018.

Brands: Otto Wilde Grillers Inc.


 Videos

Setup the Otto Grill

 Show Specials

  • With every grill ordered on the show floor you get a $50 discount and a free cover. If you are looking for the ultimate sear or simply want to copy the way the prime steakhouses prepare their meat this is for you. Be your own prime steakhouse with the Otto Grill.

 Products

  • The Otto Grill
    The Otto 1,500°F Steak Grill is capable of achieving the extreme temperatures needed to sear a steak quickly and give it the delicious, flavor-sealing crust you can otherwise only enjoy in a high-end steakhouse....

  • 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.


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