First scrape the surface of the steak with the back of a knife to remove any bits of bone remaining after cutting it; then trim off the tough outer skin and all gristle and excess of fat, the natural proportion of fat being about one-third the steak; wipe the steak with a damp cloth, but do not wash it, because that would detract from its flavor and nutriment; place the steak on a gridiron, close to a very hot fire, and quickly brown on both sides. When it is brown on both sides season it with salt and pepper, and finish cooking it to the desired degree. About fifteen minutes at a very hot fire will cook a steak an inch and a half thick, medium rare; twenty to twenty-five minutes will cook it moderately well done. When it is done to desired degree put it on a hot platter, season it with salt, pepper and butter, and serve it at once.