Why This Happens
This happens when heat is too high for the thickness of the meat. The outside sears (or burns) before the inside has time to cook through. Thick cuts are especially prone to this problem.
Meat Overcooked Outside but Raw Inside
This happens when heat is too high for the thickness of the meat. Use a two-zone setup: sear over direct heat, finish over indirect. Complete troubleshooting guide.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Mehmet Ali Turan on Pexels
Quick Answer
This happens when heat is too high for the thickness of the meat. Use a two-zone setup: sear over direct heat, finish over indirect.
How to Fix It
- Use a two-zone setup: sear over direct heat, finish over indirect
- Try the reverse sear: start on indirect heat, finish with a hot sear
- Bring meat to room temperature before cooking (20-30 min)
- Use a meat thermometer — it's the only way to know internal temp
- Lower the heat for thicker cuts
- Close the lid — it creates oven-like convection that helps cook evenly
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Meat Overcooked Outside but Raw Inside?
This happens when heat is too high for the thickness of the meat. The outside sears (or burns) before the inside has time to cook through.
How do I fix this?
Use a two-zone setup: sear over direct heat, finish over indirect. Try the reverse sear: start on indirect heat, finish with a hot sear. Bring meat to room temperature before cooking (20-30 min).
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Sources & References
1
America's Test Kitchen (YouTube)
Rigorously tested steak cooking methods with scientific precision.
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2
Guga Foods (YouTube)
Premium beef experiments — dry ageing, wagyu, and creative steak techniques.
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3
4
Weber Grill Skills
Australia's most popular grill brand — guides for every cut and cooking method.
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