Gas is the ideal fuel for broiling. When properly done, the meat is juicy, tender and delicious. To secure these results the following directions should be carefully carried out.

Buy a steak at least one inch thick. It is a great mistake to buy thin steak for broiling. Trim off the surplus fat and shape nicely. Light the oven burners fully five minutes before putting in the steak as it is of the greatest importance that the broiling oven should be well heated before the meat is put in.

When it is hot put the steak on the broiling rack and run it into the broiling oven, on the slide which will bring the meat very close to the flame. Leave the door open throughout the broiling and when one side of the steak is seared, turn it over and sear the other side. Allow the second side to become a rich, dark brown, then turn and brown the other side. When done remove to a hot platter and either pour over it the contents of the drip pan or spread with butter; sprinkle liberally with pepper and salt, garnish with parsley, slices of tomato and lemon and serve at once.

Three things must be remembered. First, be sure the broiling oven is hot when the steak is put in; second, sear first one side, then the other to seal in the juices; third, never pierce the meat with a fork while cooking, or after it is cooked, as this allows the escape of the juices, making the steak dry and tasteless. In turning the steak it is best to remove the drip pan and rack from the oven, placing it on the dropped door, if the range has one. if not. on the top of the range, or on the table, as the steak can be turned much easier and quicker in this way.