 You're not leaving it there. If you're really doing a New York strip, you know, inch and a half thick kind of thing, if you're doing porterhouses, et cetera, you have to give it time. Do you have a bone in there, right? You have to then change the time for that. Skirt steak is moving faster. You're not necessarily leaving the grill, at least for me, when doing a skirt steak. But I love this because he's talking about high flavor, high yield.