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Method :
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Choose tender steaks such as Sirloin,
T-bone, Rib, Tenderloin, or Porterhouse.
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Steaks should be at least 1 inch thick
for best flavor.
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Slash fat edge of steak at 1-inch
intervals to prevent meat from curling as it broils.
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Place on cold rack in broiler pan.
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Broil 1- to 1.5 inch steaks so surface
of meat is 3 inches from source of heat, thicker cuts 4 to 5 inches
from heat.
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Broil to desired doneness, turning steak only once.
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Use tongs to turn meat so juices don't escape.
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Pass Parsley Wine Sauce.
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