• 1 steak about 1½ in. thick cut from the thick end of sirloin; allow
• 4–6 oz. steak per person
• salt and pepper
• melted butter or oil

Season and brush the steak over on both sides with melted butter or oil. If possible leave oiled for I hr. before cooking. Grill and serve plain or with Maître d’hôtel butter, button onions fried in butter and small stuffed tomatoes or horseradish sauce.