Cut off just sufficient for the meal; if tenderloin, a slice from the entire tenderloin; if sirloin, cut near the middle a piece sufficiently large for a serving. Trim off every particle of suet.

If you are to broil it over a coal fire, see that the coals are'bright and red, and free from gas. Put the steak in a wire broiler, and near the fire, sear quickly on one side, turn and sear the other; turn it each twenty seconds, for three minutes; then lift the steak about six inches from the fire and broil it slowly on one side for three minutes, then turn it and cook it three minutes longer; this is allowing for a steak an inch and a half in thickness. Transfer it at once to a small heated platter, dust it lightly with salt, spread it with a little butter and serve at once.

If the steak is one inch thick, it will require eight minutes for broiling; if one and a half inches thick, ten minutes; two inches, fifteen minutes. It should be rare, but not raw. Be very careful that it is sufficiently cooked to remove the "purple" coloring from the center of the steak. Charcoal broiling is the same.