aesthetics. (ÄsthÄt`Ä­ks) , the branch of philosophy that is concerned with the nature of art and the criteria of artistic judgment.
Beef Marinade. Marinating is best suited for the tougher steak cuts like flank, skirt, sirloin, round and hanger. These cuts can usually marinate up to 24 hours. You can actually ruin better-quality steaks, like porterhouse or rib-eye, by marinating them.
Peek at the underside of the steak every 60 seconds or so until a nice row of grill marks appears. Note how long it took to get those grill marks on the timer/stopwatch. It should take three to six minutes depending on the heat of the grill. Rotate (not flip) the steak 45 degrees and allow the steak to sear for as long as it took to get the first set of grill marks. Now is the time to flip and repeat the process on the other side. Once the steak has cross-hatch grill marks on both sides, send it to the side with no heat.