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Broiled Roasted Steak
3 pound of boneless
sirloin steak, 2 inch thick
1 tablespoon of fresh oil
1/2 teaspoon of coarse salt
1/2 teaspoons of thyme or herb blend
1 tablespoon of soft butter
1/2 cup of beef bouillon or dry wine
1 more tablespoon of butter |
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Dry steak in paper towels, rub both sides with oil and place in a flame proof dish that will just hold it comfortably. Set close under a very hot broiler, rapidly brown both sides. Season each with salt and herbs and brush with the soft butter. Finish cooking in the upper third of a preheated 375ºF. oven for 15 - 20 minutes, turning once to 125ºF. on your meat thermometer for rosy rare. Remove the steak to a carving board. Spoon fat out of baking dish. Pour in bouillon or wine and boil over high heat on top of stove carping up coagulated juices. When liquid is syrupy, remove from heat, swish in final butter, pour over steak and serve.
 
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