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Broiled Beef Steak

Wipe and trim a sirloin or porterhouse steak cut 1½ inches thick, cut both ways, lay in a piping hot skillet, sear on one side, turn the steak and sear on the other; broil 10 or 15 minutes, turning often. Have ready a heated platter with 1 tablespoon melted butter, 1/4 teaspoon salt and 1/½ teaspoon pepper; take steak from fire, turn it from one side to the other in the batter and seasoning; place on a heated serving platter and serve at once.