Yes, but the hotter it is the faster the outside will burn at a faster rate. If you want meat evenly cooked, it is slow and steady fire. If you want it crusty on the outside but raw inside, you would use strong fire. That is why you unfreeze food at room temperature and not in the oven.

PS, I found best results with a bit of microwave first (to unfreeze the inside, the microwaves do penetrate quite well) and then to the oven.