Naturally, high temperature grills often burn food, but chef Bobby Flay avoids this by keeping the grill’s lid off for thin cuts of meat and vegetables that require searing.

Closing the lid creates a convection current that closely resembles the conditions of a hot oven, making it more ideal for thick, bone-in cuts of beef and larger pieces of chicken.

Flay leaves the lid on when cooking steaks and off when cooking small proteins like shrimp and vegetables. Flay also recommends using charcoal over gas during cooking.

Gas allows you to distribute heat more evenly, while charcoal lets you infuse smokiness into your food, especially when coupled with a closed lid.