Welcome!

That's a much easier way to deal with steaks.  But what do you do if the meat has a dry rub, or is already marinated?

JS

I do a fair amount of grilling, and I never apply any oil or fat to the grill. Use coconut oil or tallow or whatever you like, but apply it to the food itself. Don't clean the grate of the grill with anything besides a wire brush to get the crustier stuff off, and it will build up a bit of seasoning (like a cast iron pan, but less). It's worked for me.

It's probably easiest to do it afterward, since coconut oil is often solid at outdoor temperatures.

Note that the brush you use to apply it will get quickly contaminated by grill debris, so you shouldn't use it for basting food or anything else.  Same with the dish of coconut oil.

JS

Every oil burns at 700 degrees.  All you're trying to do is keep it slick until the meat gets on it, so it doesn't stick.

That being said, refined coconut oil and beef tallow are about as high-heat as you can get.  Beef tallow works great if you can get or render some: just rub it on beforehand like a big wax crayon!

JS