~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.


~FOR RARE BROILED STEAK~--For those who are fond of rare steak it can be
cut from one inch to one and one-quarter inches in thickness and the
outside thoroughly and quickly broiled, leaving the inside practically
only partially cooked, so that the blood will follow the knife and still
the steak has been heated completely through and a thin crust on either
side has been well cooked, which has formed the shell to retain the
juices.


~PROPERLY FRYING STEAK~--To fry steak properly (although some claim it
is not proper to fry steak under any circumstances), it is necessary to
have the butter, oleo, fat or grease piping hot, for two reasons: First,
the steak sears over quickly, and the juices are thus retained within
the steak to better advantage than by the slow process of cooking, but
even more important is the fact that the incrustation thus formed not
only holds the juices within the steak, but prevents the fat from
penetrating and making the steak greasy, soggy and unattractive. As a
rule, however, we must acknowledge that broiled steak is in varying