Small Sirloin Steak of Twelve Ounces, Plain

Cut slices an inch and a quarter thick from a sirloin; beat them to flatten them down to one inch, trim nicely, after which they should weigh twelve ounces; salt on both sides, spread them over with oil or melted butter, and broil them on a steady fire; it will take about eight minutes to have them very rare, ten to have them properly done, and twelve if desired well done; set them on a hot dish with a little clear gravy (No. 404) or maitre-d'hotel butter (No. 581).