In one sentence, describe what the following article is about: Before you hang or fold your pants, let them sit on your ironing board for a few minutes until they are cool to the touch. If you fold your pants before they cool, you can create additional creases or wrinkles.
Summary: Let your pants cool down for 2-5 minutes.

In one sentence, describe what the following article is about: One of the most common causes of poor golf tempo is tension. If you're nervous before hitting the ball, or if you don't think you can make the shot, there's a good chance your tempo will be thrown off. To counter your nerves, try to calm yourself down before addressing the ball. Make each action deliberate, and remind yourself that: You are a great golfer and are more than capable of hitting the ball. Nerves are the only thing standing between you and success, not talent. While getting ready to swing, keep a strong, firm grasp on your club. Doing so will give you the control and power necessary to hit the ball successfully. However, at the same time, keep your wrists loose, relaxed, and maneuverable. This will allow you to swing the club less like a stick and more like a whip, something that, once you get your tempo down, will lead to a speed increase. Start your takeaway by turning your non-dominant shoulder away from the ball. Do this as smoothly as you can, making sure each movement is deliberate. The speed of your takeaway will set the tempo for the entire swing, so take it slowly and, if the backswing doesn't feel right, start over. When performing your backswing, it's important to pull your club as far away from the ball as possible, otherwise you may not gain the strength necessary to hit it properly. Additionally, an improper backswing will throw off your overall tempo, making it more difficult to connect with the ball. When done properly, your backswing should end with the club raised far above your head, held in place by barely-bent arms. After completing your backswing, you can either start your downswing immediately or pause for a moment to concentrate. However, once you're ready to begin the downswing, start it at the same speed as your backswing. As you close in on the ball, let your pace accelerate naturally and keep the momentum going until you complete your follow through.
Summary: Make each action deliberate to keep yourself relaxed. Grip the club firmly, but keep your wrists loose. Perform a slow takeaway. Pull your club as far back as possible. Start your downswing at the same pace as your backswing.

In one sentence, describe what the following article is about: Remove 3 to 4 beef tenderloin steaks from the refrigerator. Open the package and set the steaks on a plate for 20 to 30 minutes, so they aren't chilly and will cook evenly. Sprinkle the steaks with salt to taste. Turn a gas grill on to medium heat. If you're using a charcoal grill, fill a chimney half to three-quarters full of briquettes and light them. Dump the hot briquettes on one half of the grate to set up a two-zone fire. Arrange the steaks on the grill over indirect heat, if you're using a charcoal grill. Close the lid and grill the steaks for 5 to 6 minutes without moving them. Open the lid of the grill and use tongs to flip the steaks over. Dip a barbecue brush into a bowl of smoky barbecue sauce or steak sauce. Spread a thin layer of the sauce over the tenderloin steaks and put the lid on the grill. Keep the lid on the grill and continue to cook the tenderloin steaks. Use the lower cooking times for a medium-rare steak. If you want the tenderloin steaks cooked rare, grill them for a minute less than recommended. Open the lid and turn the tenderloin steaks over. Dip the brush in more sauce and spread another thin layer over the steaks. Put the lid on and grill the steaks until they've charred just a little bit. This should take 2 minutes. Remove the lid from the grill and use tongs to transfer the steaks to a plate. Sprinkle the steaks with a little ground pepper, if desired. Lay a sheet of aluminum foil over the steaks and let the steaks rest. They'll finish cooking and the juices will redistribute within the meat. If you grilled small tenderloin steaks, serve them whole or slice them into thin strips and serve them. Consider serving the meat with extra barbecue or steak sauce. You can store leftover tenderloin steaks in an airtight container in the refrigerator for 3 to 4 days.
Summary:
Salt and set the tenderloin steaks out for 20 to 30 minutes. Heat a grill to medium heat. Grill the tenderloin steaks for 5 to 6 minutes. Turn and spread sauce on the tenderloin steaks. Grill the tenderloin steaks for 3 to 4 minutes. Brush the steaks with sauce and char them for 2 minutes. Remove the steaks and season them with pepper. Rest the tenderloin steaks for 8 to 10 minutes before you serve them.