The fire should be quick and hot.

Place the steak in the centre of the broiler, and hold it close to the coals an instant on each side, letting both sear over before broiling really begins.
Where a steak has been cut three-quarters of an inch thick, ten minutes will be sufficient to cook it rare, and fifteen will make it well done.
Turn almost constantly, and, when done, serve at once on a _hot dish_.
Never salt broiled meats beforehand, as it extracts the juices.

Cut up a tablespoonful of butter, and let it melt on the hot dish, turning the steak in it once or twice.

Salt and pepper lightly, and, if necessary to have it stand at all, cover with an earthen dish, or stand in the open oven.

_Chops_ and _cutlets_ are broiled in the same way.