Broiled Rib Steak

Thick rib steak served with fried potatoes and piquant, Italian or tomato sauce.

Cut the steak about half an inch thick from between the two ribs, remove all the gristle and fat, trim to a flat pear-shape, and sprinkle both sides with pepper and salt and oil to prevent outside hardening; broil twelve minutes over a moderate and even fire. Place about four ounces of maitre d'hotel butter on a dish, lay the steak upon it and garnish with fried potatoes, serving either piquant, Italian or tomato sauce with the steak.