Broiled Beefsteak

• 3 Pounds of Steak for Broiling Purposes
• A Tablespoonful of Butter
• The Juice of

The cut known as the “Porterhouse Steak” is unquestionably the best for broiling. The next in order is the Sirloin, where there are always choice cuts, but the entire Sirloin is not profitable for broiling and the coarse ends may be used in making stews, gumbos, etc. The Rib Steak is very nutritious, as also the Round, but the Creoles never broil these. There is an art in broiling a Beefsteak p