Before you cook, place your thin cuts of meat in the refrigerator for about thirty minutes to make them cool. Do not freeze your meat because the ice crystals can pierce the cell walls and cause meat juices to flow out and wet the surface. This can affect the browning process when cooking meat.
When you turn on the infrared burners on a gas grill, the high heat will defrost the exteriors of meat and brown it. The middle will stay cool longer and will not overcook because the heat flows to the interiors of meat very slowly.
Cooking safe meat is the end goal. To achieve it, use the best meat thermometer. You can use an infrared thermometer because it takes internal temperatures from the surface of the meat. It works best when the piece of meat is thin.