Which grilling method is best for thicker cuts of meat?

Indirect grilling is the best method for thicker cuts of meat because it allows for a more controlled and even cooking process. When using indirect grilling, the heat source is not directly under the meat, which prevents the outside from cooking too quickly and potentially burning while the inside remains undercooked. This method utilizes the ambient heat of the grill, allowing thicker cuts to cook thoroughly without the risk of drying out or charring.

In contrast, direct grilling involves placing food directly over the heat source, which is ideal for thinner cuts that cook quickly. Sautéing involves cooking food in a small amount of oil over higher heat, which is not suitable for grilling, and boiling involves cooking food in water, which is not applicable to grilling at all. Therefore, for thicker cuts of meat that benefit from slow and steady cooking, indirect grilling is certainly the preferred method.