Is this restaurant-grade grill worth it?

Sear ya later, steakhouse.

There’s a reason steakhouse meat spoils you for home cooking. The cuts are prime, sure, but the real magic is in the sear — that hard, even crust wrapped around a perfectly pink center. It’s almost impossible to pull off on a backyard grill without flare-ups, hot spots, or constant babysitting.

Enter the Schwank Grill. This compact propane unit brings restaurant-grade, top-down infrared fire straight to your patio table, giving you steakhouse results without the fuss.

You control the heat intensity by moving the grate closer or farther from the source, not by fiddling with dials. Translation: lightning-fast preheat, short cook times, and steaks that eat like you reserved a table at a white-tablecloth restaurant with valet service.

I put it to the test with thick New York strips, wings, and even a quick pizza — and it delivered the steakhouse finish every time. It’s not for feeding a crowd; it’s a precision tool, a specialist.

Think date-night ribeye, last-minute after-work steak, or a tailgate flex with that deep Maillard crust, minus the smoke bombs.

If you’ve got outdoor space and a taste for precision, this grill speaks your language.

What is the Schwank Grill?

It’s a precision cooking tool built for steakhouse results at home. Adjust the grate through seven height levels to dial in your perfect sear, while the removable drip tray catches juices, aromatics, or even melted butter for extra flavor. Compact and portable, it fits right on your patio table without taking over your backyard.

Fueled by propane and for outdoor use only, the Schwank grill is perfect for steaks, burgers, wings, salmon, and personal pizzas. Its compact size fits two ribeyes or three New York strips per batch, heats up quickly, cooks evenly, and keeps flare-ups to a minimum. Bring steakhouse-quality crust and perfectly pink centers anywhere — from your patio to the tailgate.

The Schwank grill runs in the four-figure range, typically around $1,148 to $1,198 depending on configuration and retailer. Accessories, like a pizza stone, are sold separately.

Setup, Design and Features

Stainless steel body, push-button ignition, and a compact footprint that fits on any sturdy outdoor table. The parts remove easily for cleaning. The exterior gets hot, so keep clearance on all sides and use heat-safe gloves when adjusting the grate.

Heat & Speed

The grill rockets to searing temperatures in minutes and stays there, meaning short, focused cook times. The brand says you can finish a steak in as little as three minutes, depending on thickness and doneness.

Our Review

I own more grills than I care to admit, and this one cooks differently. Think broiler-level results without hot spots. The overhead infrared tiles deliver even heat across the cook zone, so browning is consistent and flare-ups are minimal.

Operation is simple: I started at level three, flipped at the two-minute mark, then raised to level four to lock in crust.

The result: true medium, pink throughout, with big steakhouse energy. The drip tray shines here — let buttery drippings baste as you finish, and you might forget about reservations.

Capacity

The grate fits two large ribeyes or three 1.5-inch New York strips per batch. I cooked six steaks in two rounds. Feeding a crowd? A larger primary grill makes sense. This is the steak finisher, date-night hero, and tailgate flex.

Wings cook in about six minutes per side on level two — ten pieces per batch fit comfortably. Chicken needs attention so thin spots don’t char. Personal pizzas cook fast with a stone accessory. Think quick sear and finish rather than long bakes.

Safety & Placement

Outdoor use only. Set on a stable, level, heat-safe surface with clear space around it. Check propane connections before every cook. A foil sheet in front helps catch stray drips.

Cleanup & Maintenance

The drip tray, grate, and grate carrier pull out easily. Nothing is oversized, so cleanup is quick, and most parts are small enough for the dishwasher.

Our verdict

The Schwank Grill is a specialist and it excels at what it’s built to do. If you want that deep Maillard crust and evenly cooked center without babysitting flare-ups, it’s a thrill. Keep your big grill for volume but use this for steaks that taste like you went out to a steakhouse.

FAQ

How does a top-down infrared grill work?

Overhead ceramic tiles radiate intense heat downward. You control the “temperature” by moving the grate closer or farther from the tiles, not by turning the burners up or down.

How long is preheat?

Just a few minutes. Plan your sides first, then fire it up.

Can I use it indoors?

No — it’s designed for outdoor use only.

What can I cook besides steak?

Wings, burgers, salmon, and personal pizzas work well. Use lower grate levels for delicate proteins and watch closely to avoid overcooking.

How do I clean it?

Remove the grate and drip tray, empty the tray, wipe the interior, and wash parts by hand. Most pieces are small enough for the dishwasher if you prefer.

How many steaks fit at once?

Two large ribeyes or three NY strips per batch work comfortably.

What are the alternatives?

Other 1,500-degree Fahrenheit overhead infrared “salamander”-style grills exist, but the Schwank stands out for speed, consistent crust, and solid build quality.

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