How to Grill Meats at High Temperatures

To prevent overcooked, dry meat, all you need to learn is a simple cooking technique to ensure juicy, grilled meat all the time. Our short how-to video will show you how to grill perfectly cooked meat for maximum deliciousness.

  • By Jess Dang
  • July 16, 2013

After pizza, a juicy steak is my second favorite dish to make on the grill. I do love my red meat and more specifically, I love any type of meat that can be made a rare or medium-rare – burgers, steaks, or rack of lamb all come to mind. To make these juicy cuts, you’ll have to learn how to grill meats at high temperatures.

High heat grilling is the method you want to use for all those proteins that are better at a rare or medium-rare or just cook pretty quickly. Since the meat isn’t supposed to be fully cooked, you just need some hot temps to caramelize the outside of the meat (which adds both color and flavor) and to create some of those sexy grill marks. See what I’m talking about in this video:


How to Grill Proteins on High Heat

Learn how to grill proteins (like steak!) at high heat with our cooking video.

Didn’t that look easy and fast? It really is (video never lies after all). Follow the steps and tips in the video (also listed below), and I guarantee your grill will be producing some deliciously juicy steaks, burgers, and racks of lamb this grilling season.

Tips to Grilling Meat at High Temps:

1. Season and tenderize

Season and tenderize your protein (e.g., NY strip, flank, strip, T-bone, rack of lamb), ideally the night before. (Watch how with our video below.) This gives it plenty of time to build flavor. Store in the fridge.


How to Season & Tenderize Proteins with a Fork

Maximize flavor and tenderize proteins with this little trick.

2. Let protein come to room temp

Take protein out about 30 minutes before grilling. This gives it time to warm up. A cold protein on a hot grill is not going to grill evenly.

3. Get the grill HOT

Heat your grill up to 500 degrees. Don’t forget to clean and oil the grates! For help on operating a gas grill, check out this video:


How to Use a Gas Grill

Learn how to use a gas grill in this grilling guide.

4. Season (again!)

Before placing protein on grill, salt and pepper one more time. This last minute seasoning will help form a delicious flavor crust with the caramelization and will make your red meat taste divine.

5. Don’t fuss with it

Place the protein seasoned-side down on the grill and don’t fuss with it. It needs about 3 to 4 minutes on each side. You can rotate it once to get those sexy hashed grill marks that are always being advertised in manly magazines. Remember to salt and pepper the other side before flipping.

6. Let it rest

After both sides have gotten the high-heat treatment, remove and cover with foil. Let rest for at least 5 minutes so the juices have some time to settle before slicing.

7. Now dig in!

Slice and enjoy! Perhaps with a delicious hand-chopped pesto?

To increase your grilling smarts even more, see all posts in our grilling series. We’ll teach you how to grill pizzas, burgers, and vegetables, as well as give you lots of helpful tips to make grilling a success!

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