Problem: Article: If you're using a gas grill, turn the temperature knob to the appropriate setting and press the starter button to ignite the burner. For traditional charcoal grills, heap the coals near the center until they're about 3 inches (7.6cm) below the grate, add a splash of lighter fluid, and use a match or lighter to get them going. In either case, you want the heat to be steady, even, and direct. Wait until the grill is nice and hot before adding the steaks. Go easy on the lighter fluid. It has a tendency to taint the finished flavor of the meat. Give the grill about 10 minutes to heat up, then arrange the steaks around the center of the cooking surface where the burners or coals are hottest. Space them out evenly so that there's 12 inches (2.55.1cm) between each. Giving the steaks some room to breathe makes for optimal heat distribution and prevents sticking. The exact amount of time they'll require may vary somewhat depending on their size and how you like them cooked. Watch for the outside of the meat to take on a juicy reddish-brown color and pronounced grill marksthese are the signs of a superbly-cooked steak. At this stage, the best thing you can do for the steaks is leave them alone. Keep a close eye on the steaks to avoid burning them. After the first 4-5 minutes, turn the steaks over and give them another 3-4 minutes. They won't need as long on the opposite side, since they'll pretty much be heated through already. You just want to sear them long enough to give them a matching set of grill marks. Use a pair of tongs to flip, not a fork. Stabbing the meat will cause all the good juices to flow out and rob it of flavor. If you want, you can also turn the steaks half a rotation midway through grilling on both sides to create an eye-catching crosshatched pattern with the grill marks.
Summary: Warm up the grill to medium-high heat. Lay the steaks out across the grate. Cook the steaks for 4-5 minutes on the first side. Flip the steaks and allow them to finish cooking.

INPUT ARTICLE: Article: Also known as yerba buena, this mint has a citrus flavor and only a hint of mint. Unlike other mints like spearmint or peppermint, the flavor comes predominantly from the stems and not the leaves. If you're going for authenticity, you may want to grow it yourself or order hierbabuena from Cuba. If you can't track down any hierbabuena (you may not be able to if you live in the US), substitute with spearmint instead. It is important to note that if you use spearmint, you do only want to use the leaves, not the stems. Muddling the stems will make give your Mojito a bitter taste. Do not throw away the lime wedges, as you will still be using them in your drink. The smaller pieces will fit in your glass better and be easier to muddle. Hang on to the other half of the lime. No two limes have the same amount of liquid, so you may need it to add a little more juice later. You can also use the remaining lime as a garnish, cutting it into wedges or a wheel. For a genuine Cuban Mojito, you will of course want a premiere Cuban rum. It follows that the better the rum, the better the Mojito. If you are unable to obtain Cuban rum (this will be difficult to get if you live in America), substitute an aged white or silver rum instead. It is difficult to dissolve sugar in cold liquid, so you may have a rather gritty drink if your sugar is too coarse. If you can't find a fine sugar or prefer Turbinado sugar (which only comes in a coarse grind), you can use a coffee or spice grinder to make the granules smaller. Some bartenders and recipes may recommend substituting simple syrup for granulated sugar, but the sugar plays an important part in muddling the mint leaves. This addition also deviates from the traditional method of Mojito-making.

SUMMARY: Find or order fresh hierbabuena mint. Cut half of a large, fresh lime into four wedges and squeeze the juice into a small bowl. Pick a high-quality, white rum. Use a fine, granulated sugar.

In one sentence, describe what the following article is about: Stay hydrated to keep your hair supple and strong. Drink water or drinks without alcohol or caffeine whenever you feel thirsty. A healthy diet ensures that you hair has all the nutrients you need. Getting your daily supply of vitamins, minerals, and protein is especially important for healthy hair growth. Talk to your doctor before you consider supplements. Vitamin supplements or biotin may help in some cases, but they can have serious side effects. A doctor can check whether you're deficient in these substances, and prescribe a safe, effective dosage. This will keep your hair smooth and reduce damage and tangling. You can add a few drops of olive oil to the hair at night for extra conditioning. This makes your hair more manageable, shiny, and easy to comb. Your clothes could be causing your hair to shed and break. In the winter, that cute wool cap and coat are rubbing against the ends of your hair, splitting and damaging them. Line your cap with a satin bonnet and tuck in the ends to protect them. Cotton pillowcases can absorb moisture and dry the hair, or cause damage when you rub against it. Wrap a satin scarf around your pillow if you don't have a satin pillowcase.
Summary:
Drink plenty of water. Eat plenty of vitamins and protein. Wrap your hair in a cloth or scarf at night. Protect your hair from heavy clothing. Sleep on a satin pillowcase.