Problem: Article: Switch the electric grill to high heat. Allow it to warm up for at least 5 minutes. The grill needs to be as hot as possible before you add the steaks. If you have a grill with a temperature dial, set it to a minimum temperature of 450 degrees Fahrenheit (230 degrees Celsius). Brush the liquid smoke over both sides of each steak, then sprinkle both sides with smoked paprika and smoked salt. Liquid smoke is an all-natural product flavored with real barbecue smoke, making it a great way to add outdoor barbecue flavor to meat cooked indoors. To further enhance the smoky barbecue flavor, use smoked paprika and smoked salt instead of standard, non-smoky alternatives. Add these spices sparingly, though, to avoid over-seasoning the meat. Also note that the steaks should be room temperature before you work with them, and you should season the steaks immediately before barbecuing them so that the salt will not have time to draw out any of the meat's inner juices. Place the seasoned steaks directly on the preheated grill. Any type of electric indoor grill will work, but you'll need to alter the grilling technique slightly based on the grill style. For single-sided open grills, simply lay the steaks flat. For single-sided grills with a lid, lay the steaks flat and cover the grill with its lid. For double-sided press grills, lay the steaks on the bottom grill plate and gently close the upper grill plate on top. After 1 to 3 minutes, use tongs to flip both steaks over to the other side. Note that this is only necessary for single-sided grills. Do not flip the steaks when using a double-sided press grill. Only flip the steaks once throughout the cooking process. You can also rotate the steaks by 90 degrees (1/4 turn) if you want to create cross grill marks. Grill the steaks for another 2 to 9 minutes, depending on the level of doneness you wish to enjoy. Single-sided open grills will take the greatest amount of time, single-sided closed grills will be somewhat quicker, and double-sided press grills will be the quickest. Test the texture of the meat with your tongs. Rare and medium-rare steak will be very soft. Medium and medium-well steak will be springy with a little firmness. Well-done steaks are very firm. You can also check for doneness by inserting a meat thermometer into the thickest part of the steak: Rare: 120 to 125 degrees Fahrenheit (49 to 52 degrees Celsius) Medium-Rare: 130 to 135 degrees Fahrenheit (54 to 5 degrees Celsius) Medium: 140 to 145 degrees Fahrenheit (60 to 63 degrees Celsius) Medium-Well: 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius) Well-Done: 160 degrees Fahrenheit (71 degrees Celsius) Pull the finished steaks off the grill and allow them to rest on a separate plate for 5 minutes. During this time, you may wish to loosely cover the steaks with aluminum foil to prevent them from becoming cold. Letting the steaks rest will ensure an even distribution of juices throughout the meat. The steaks should be ready to enjoy, and they should have a taste similar to the taste of outdoor barbecue.
Summary: Preheat the grill on high heat. Season the steaks. Place the steaks on the grill. Turn the steaks as needed. Cook to desired doneness. Let the meat rest. Serve.

In one sentence, describe what the following article is about: Keep the magazines you collect or want to reread at a later time. Set aside magazines with helpful information to come back to later. Then, recycle any magazines you no longer need. This will eliminate extra clutter from your home so your magazines will be organized and easy to access! If you prefer to keep things organized in alphabetical order, then arrange your issues by title so the magazines that start with "A" are on the left side, and the magazines starting with "Z" are on the right. Then, place your magazines in their appropriate place in between. If you have many magazines on the same subject, such as scrapbooking, cooking, or bodybuilding, then organize them categorically. For example, if you are looking for a new recipe for dinner, you can easily go to the "Cooking" section and locate an issue. File holders are small boxes or racks that allow you to display files, or in the case, magazines, vertically. After you choose your organizational method, put your magazines into the holders accordingly. You can fit 8-12 magazines in a standard file holder, depending on the thickness of your copies. For example, if you have many craft magazines and you want to organize them thematically, put all your craft magazines in the same holder. After you place all of your magazines in their respective holders, you should label them so you can easily locate individual issues. Write the name of the magazine, and include the issue numbers if you'd like. You can write directly onto your magazine holders with a permanent marker, or use sticker labels and adhere them to the front of your holders. If you want to use a label maker, turn on your machine and type in the title of your label, such as "Animals." Then press "Print" to create your label. Peel off the backing and stick your label onto your file holder. You can situate the file holders anywhere you like. Keeping them on a bookcase is a great way to keep them organized and easily accessible. You could also store them in closet, on shelves, or even in a storage area like a basement or attic.
Summary:
Sort through your magazines and decide which to keep, recycle, or clip. Arrange your magazines alphabetically to easily locate issues. Organize your magazines based on theme to group hobbies together. Place your magazines into file holders. Label each file holder with a marker, sticker, or a label maker. Line up the file holders on a bookcase or in a closet.