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Broiled Steak
See that the fire is clear and red, without flames. Trim off most of the fat
from the steak, and rub the wires of the broiler with it and heat it over
the coals. Then put in the meat and turn over and over as it cooks, and be
careful not to let it take fire.
When brown, put it on a hot platter, dust over with salt and a very little
pepper, and dot it with tiny lumps of butter. Put parsley around.
Steak ought to be pink inside; not brown and not red. Put a fork in as you
did with the chops, and twist in a little, and you can see when it gets the
right color.
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