Delmonico Sirloin Steak of Twenty Ounces, Plain

Cut from a sirloin slices two inches in thickness; beat them to flatten them to an inch and a half thick, trim nicely; they should now weigh twenty ounces each; salt them on both sides, baste them over with oil or melted butter, and broil them on a moderate fire for fourteen minutes if desired very rare; eighteen to be done properly, and twenty-two to be well done. Set them on a hot dish with a little clear gravy (No. 404) or maitre d'hotel butter (No. 581).