Broiled Beef Steak.
Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour. If you desire the steak rare, cook ten minutes, if well done, fifteen. Dish and season with butter, pepper, and salt. Serve immediately. Never set steak into the oven to keep warm or to melt the butter. The dish must be hot, the butter stand in a warm room long enough to soften, but do not melt. If for dinner, serve potatoes, either baked or boiled, and any other vegetables which you choose. Many persons pound tough steak before cooking, but I would not recommend it, as by this means it loses much of its juiciness.
There are some families in the country who have no means of broiling. The next best thing such persons can do is to heat the frying pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed.