Broiling Steak

While many prefer steak fairly well done, still the great majority desire to have it either rare, or certainly not overdone. For those who wish a steak well done--completely through--and still not to have the outside crisp to a cinder, it is necessary to cut the steak possibly as thin as one-half inch, and then the outside can have that delicious and intense scorching which quickly prevents the escape of juices, and also gives the slightly burned taste which at its perfect condition is the most delicious flavor from my own preference that can be given to a steak. By this I do not mean a steak burned to a cinder, but slightly scorched over a very hot fire.