Only such cuts of meats as require short cooking can be prepared by the methods of broiling and pan broiling.
To carry out the methods of grilling of barbecuing successfully, severe heat must be applied to the surface of the meat so that the albumin in the ends of the muscle fibers may be coagulated at once. This presents, during the remainder of the preparation, a loss of meat juice.
Meat to which either of these methods is applied will be indigestible on the surface and many times almost uncooked in the center, as in the case of rare steak. Such meat, however, is more digestible than thin pieces that are thoroughly cooked at the very high temperature required for grilling.
Source: Woman’s Institute Library of Cookery, Vol. 3