 So in my life, I've never overcooked. Really? But because it's thinner, I'm paying more attention to it. You're not leaving it there. If you're really doing a New York strip, 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? You have to then change your time for that. Skirt steak is moving faster. You're not necessarily leaving the grill, at least for me, when doing a skirt steak.