The secret to grilling excellence is applying the proper amount of heat. If you use propane, you can easily control the temperature of your grill. If you’re a charcoal purist, allow plenty of time to get an even white ash. The coals should have no visible black pieces and not too many glowing red pieces. It is also a good idea to have a meat thermometer on hand to check the internal temperature of your foods.
High heat (the kind that puts a good sear on steaks) is 500 degrees Fahrenheit; medium is 350 F; and low is 300 F. At 500 F, you should be able to hold your palm six inches above the coals for just 3 seconds, medium for 7 seconds and low for 12 seconds.