To Broil A Steak Recipe

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Instructions

SIRLOIN and porterhouse are the choicest cuts, but the top round is juicy and often very tender.
A steak should be cut from one inch to one and a half or two inches in thickness, according to fancy or taste.
If there is reason to suppose that the steak is tough, it may be pounded for two minutes with a meat hammer.
Wipe clean, trim off the long ends; they are rarely tender enough to serve as steak, and are best put aside for stewing, for force-meat balls, a breakfast hash, etc., or for soup.
Trim off the outer skin and any ends of superfluous fat, and with a sharp knife take out the bone very clean.
Some prefer to have the bone of a sirloin left in, but it is much easier to cook and carve without it, and since the bone scorches easily over the hot blaze, it is better for the soup if not cooked, besides being easier to cut clean of the meat, which is most tender and juicy near the bone.
Rub the gridiron or broiler with a piece of the fat, and broil over clear, hot coals, turning it every ten seconds to sear both sides as quickly as possible and prevent the loss of the juices.
Four or five minutes will be sufficient to cook a steak of medium thickness, if liked rare; double that time, if to be well done.
Have a hot platter in readiness, and as soon as done sufficiently place the steak on the dish, cover generously with butter, shake over it salt and pepper, stand it for two minutes in the hot oven, and serve.