Grilled Beef Steak
|Rump/Fillet steak / sirloin||1 1⁄2 Pound|
|Butter||1 Tablespoon (Maitre D'Hôtel, Adjust Quantity As Needed For Serving)|
Wipe and cut the meat across the grain into suitable slices.
Beat on both sides with a cutlet bat or rolling-pin.
Brush with oil or melted butter and sprinkle with salt and pepper.
Place under a red-hot grill and grill quickly on both sides to seal the surfaces, thus preventing the juices from escaping.
Then grill more slowly until cooked as required; a "rare" steak requires 3—4 min for each side.
Turn frequently, using tongs or 2 spoons, never pierce with a fork as this would make holes through which the meat juices would escape.
Serve at once with a pat of Maitre d'h6tel butter.