Grilling Your Steaks And Burgers......Lid On - Or - Lid Off?

[A Cleland]

Which way do you prefer, and why? I always have done mine with the lid on to prevent flare-ups, but I use GrillGrates, so that really wouldn't be a problem.

 

[James Lake]

When I cook burgers and steaks, it's such a fast busy cook the lid hardly if ever goes down.

 

[Bob H.]

If I am using some smoke wood the lid is on. If not then its off. I use GrillGrates as well and really like them.

 

[Jim Lampe]

lid on.
for everything.

 

[Dan CANADA]

lid on.
for everything.

Ditto !

 

[Joe Lake]

lid on.
for everything.

I did not know there was any other way.

 

[John Solak]

lid on.
for everything.

What he said!!

 

[Morgan C.]

lid on.
for everything.

Same here!!

 

[Svein]

lid on.
for everything.

Agree with everyone above

 

[V_Rocco]

Is there any other way?

lid on.
for everything.

 

[Mike Cosgrove]

Unless Im using my Lodge Hibachi, lid on.

 

[Dwain Pannell]

I vote lid on.

 

[Peter K]

Both. I sear over direct heat with the lid off. I move to the cool side and cover to finish the cooking process.

 

[Rich Dahl]

With the gasser always lid shut, performer I do both depending on what I'm grilling.

 

[Dave Russell]

Lid on makes the grill cook more evenly.

 

[Matt Gard]

Thats what they make the lid for. Only off for the flip.

 

[timothy]

Both. I sear over direct heat with the lid off. I move to the cool side and cover to finish the cooking process.

Me too, but I use the reverse sear, and the lid is off at the end.

Tim

 

[Dave/G]

I vote lid on.

I second the motion.

 

[Dave Alvarado]

It's designed to use the lid. Lid on for everything - direct sear, indirect cook, whatever.

 

[A Cleland]

It looks like "Lid On" is the winner by a huge margin. What made me ask is the fact that some of the best steaks and burgers that I have ever eaten, were cooked over an open pit. The biggest difference that I have noticed, is that a burger or steak cooked with the lid on always seems to have more juice inside. Kind of like it doesn't suffer from as much evaporation or something like that.

My grandfather always cooked on a open topped grill, and he grilled a steak by just seasoning with garlic salt and black pepper. he put a pat of butter on the top side and turned the steal after 6 minutes, then putting a pat of butter on the flip and cooking for another 6 minutes. Perhaps it is just that "childhood memory" thing, but those were some pretty dang good steaks that he cooked.

Thanks to everyone for answering, it is great to see that everyone doesn't just do everything exactly the same way. More than one way to skin that cat.