BROILED STEAKS
Steak is probably the most popular meat in America and certainly there is nothing more hearty or satisfying than a good steak, thick and juicy, and sizzling hot right from the broiler.
Figure ¾ to 1 pound of steak per person. It should be at least 1-inch thick. Trim away excess fat and slash remaining edge of fat to prevent curling.
To test a thick steak for doneness, make a small cut with a sharp knife near the bone.
When steak is done as desired, season with salt and pepper, spread with softened butter and serve on a hot platter.
The distance from the flame depends upon thickness of the meat and doneness preferred—the rarer the steak, the nearer to the flame. Broil until nicely browned; turn and finish cooking the second side.
PREHEAT BROILER COMPARTMENT 5 TO 10 MINUTES FLAME-HIGH
RARE: Place so top of meat is 1½ to 2 inches from flame. Broil 8 to 10 minutes, turning once.
MEDIUM: Place so top of meat is 2 to 3 inches from flame. Broil 12 to 18 minutes, turning once.
WELL-DONE: Place so top of meat is 3 to 5 inches from flame. Broil 20 to 25 minutes, turning once.