Problem: Article: A great steak speaks for itself -- it needs little seasoning other than some salt and pepper and is packed with flavor. The right grill will help accentuate this flavor. That said, any grilled steak will be perfect if handled correctly, so there is no "wrong" choice. Propane: Gas grills add little flavor to the meat, letting the steak stand on its own. They are the fastest and easiest to control for cooking, making them perfect for larger meals or last-minute grills. Charcoal: The "classic" BBQ flavor, these hard little bricks heat up relatively quickly and give rich, smoky tones to the meat. Make sure they are all white-hot before cooking on them. Wood-fire: The hardest to light and manage but the choice of top barbecuers around the world, wood chips have the best flavor. Can be combined with charcoal to get the best of both worlds. The best meat should still be a bright, vibrant red color. Marbling, or the white streaks of fat, also indicate a more flavorful and juicy steak. If the steak is maroon or brown colored, skip it for something fresher. Just ask if your butcher will slice off a fresh cut for you. Some ideas for good steak cuts include: High-End Cuts Ribeye, Strip, Tenderloin, T-Bone, Delmonico Incredible Budget Cuts: Hanger, Skirt, Tri-tip, Ranch, Sirloin, or Flank This prevents you from throwing a cold steak on a hot grill, which greatly alters cook times and makes it harder to get a well-seared outside and completely cooked middle. Bigger steaks, those thicker than 112in (3.8cm), may need 15 minutes or so. While some chefs love seasoning, most steakhouses won't touch a piece of good meat with anything more than simple salt and pepper. Use the largest grains of salt you can -- kosher or course-grained is best -- and liberally cover the meat. Then touch it up with pepper, adding as much as you personally enjoy (but nowhere near as much as the salt). Think of the salt as light snow on a dark road. You can still see the asphalt, but the "snow" (salt) covers the majority of it. Be sure to get both sides and the edges of the steak as well. If you're using a charcoal or wood grill, you'll need to get it started roughly 30-40 minutes before eating. A propane grill likely only needs 5-10 minutes if you leave the cover on.The thinner the steak the hotter the grill should be, and keeping track of this temperature is important. However, you can check temperature even if you don't have a thermometer with a simple trick: 12 inch (1.3cm) thick: Heat up to 425450F (218232C), so that you can't keep your hand over the grill for more than 3 seconds. 34 to 1 inch (1.9 to 2.5cm) thick: Get the grill to 360400F (182204C). You shouldn't be able to keep your hand over the grill 4-5 seconds. 1 to 112 inch (2.5 to 3.8cm) thick: Get the grill to 325360F (163182C), as you don't want to overcook the outsides before the center finishes. Your hand could only take about 5-6 seconds above the grill. Thicker than 112 inch (3.8cm): Stick to 325F (163C), and know that you'll likely need to flip the steak once more than you would otherwise to avoid burning the outsides.
Summary: Choose the right type of grill for your meal. Purchase bright red, freshly cut steaks from your local butcher. Let the steak sit, covered, at room temperature for 5-10 minutes before cooking. Rub the steak with salt and pepper, massaging it gently into the meat. Pre-heat the grill on medium-high heat.

In one sentence, describe what the following article is about: One of the single best steps you can take to avoid a flu infection is to get an annual flu vaccine. This yearly vaccine will protect you against several different strains that medical experts expect to be prevalent during the coming flu season. You can get a flu vaccine at your doctor's office or even most local pharmacies. Unfortunately, flu vaccines don't protect against the common cold, and they don't guarantee protection against all flu strains, but they still significantly reduce your risk of infection. Frequently washing your hands with warm, soapy water is the best way to kill cold and flu germs. If you're sick, it'll help you not to spread the virus, and it'll help you avoid contracting the virus if you're not already sick. Items that directly contact your mouth (such as cups and utensils) are a direct method of transmission for the cold and flu virus. Sharing these items with a sick person is a sure way to contract the illness. If you're sick, avoid sharing them with others as well to decrease their chances of getting sick. For young children, this also means cleaning toys, pacifiers, and similar items often since they regularly end up in the child's mouth. Coughing and sneezing sends particles of the virus into the air to infect other people. It's one of the leading ways that people contract cold and flu viruses. You should cover your mouth any time you cough or sneeze. Experts advise covering your mouth with your sleeve or your elbow instead of your hands. If you must use your hands, wash them well with warm, soapy water afterward. Studies have shown that taking vitamin C once you're already sick has a minimal effect on the virus. However, taking vitamin C before the onset of a cold or flu virus may help shorten the duration of your illness. By staying up on your vitamin C requirement, you may help reduce the length of time you're sick. If you are healthy but must be around a person with the flu, then you can also take an antiviral medication that decreases your risk of infection. Taken right away, antiviral drugs can reduce your risk between 70 and 90 percent. These drugs come in the form of pills, liquids, or inhalers and require a prescription. Common options include oseltamivir (Tamiflu), zanamivir (Relenza), amantadine (Symmetrel), and rimantadine (Flumadine).
Summary:
Get a flu vaccine. Wash your hands often. Do not share cups or utensils. Cover your mouth when you cough or sneeze. Take vitamin C supplements. Take an antiviral medication.