1 lb. Steak
1 Tablespoon Butter
1 Teaspoon salt
1/8 Teaspoon Pepper
2 Tablespoons Host Water
1 Teaspoon Chopped parsley
Wipe the meat carefully with a wet cloth. Remove superfluous fat and any gristle. Cut the edges to prevent them from curling up. When broiling oven is very hot, place the meat without any fat, upon a hot flat pan, directly under the blaze. Brown both sides very quickly. Turn often. Reduce heat and continue cooking about seven minutes or longer if desired. Place on a warm platter; season with salt, pepper and bits of butter. Set in the oven a moment to melt the butter. If salt is added while cooking, the juices will be drawn out. A gravy may be made by adding hot water, butter, salt, pepper and parsley to the pan. Pour the gravy over the steak.
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