Grilled ribeye, chicken breast and fish with salt and pepper

Heat the gas grill with one burner left off, to keep a cool spot for coasting food to doneness.

Heat the grill thoroughly before grilling; the grate temperature decides whether food goes on and comes off cleanly.

Clean the grates spotless with a grill brush before anything goes on.

Oil the grates as they heat, clean them well, then oil the food.

Salt the proteins on both sides, about double the salt you think they need, and add pepper.

Oil the proteins well and lay them on with tongs, beef and fish in the hottest spot, chicken nearby; leave them be until they release.

Grill the ribeye about five minutes per side, the chicken about the same.

Spray the top of the fish with oil, free it gently with a spatula and flip it onto a cooler spot; cook two-thirds to three-quarters on the first side and only briefly on the second.

Move the pale chicken to the hotter part for more colour, then flip.

Transfer the proteins to a cooling rack set on a rimmed baking sheet so they reabsorb their juices; hold in a very low oven if needed.

Check the beef for doneness by touch against the muscle at the base of the thumb: relaxed is raw, a half-clenched hand medium, a clenched fist well done.

Grill small pieces with the lid open; close it for a minute or two to surround with heat, or for anything taking more than seven or eight minutes, watching for flare-ups.

After grilling, close the grill about 10 minutes to burn off residue, then brush the grates clean.