Broiled Roast Steak

• 3 lb. boneless sirloin steak, cut 2 to 3-inches thick
• 1 Tbsp. oil
• 1/2 tsp. coarse salt
• 1/2 tsp. thyme or herb blend
• 1 Tbsp. soft butter
• 1/2 c. beef bouillon or dry wine
• 1 more Tbsp. butter

1. Dry steak in a paper towel.
2. Rub both sides with oil and place in a flameproof dish.
3. Set close under a very hot broiler. Rapidly brown both sides.
4. Season each side with salt and herbs and brush with soft butter.
5. Finish cooking in the oven at 375u0b0 for 15 to 20 minutes, turning once (125u0b0 on a meat thermometer for rosy rare; longer for well done).
6. Remove steak to a carving board.
7. Spoon fat out of the baking dish.
8. Pour in the wine or bouillon and boil over high heat on top of the stove, scraping up congulated juices.
9. When liquid is syrupy, remove from the heat, swish in final butter, pour over steak and serve.
10. It's nice to decorate serving dish with mashed potatoes but through a decorative cake flue.

boneless sirloin steak, oil, coarse salt, thyme, butter, beef bouillon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276329 (may not work)