* Use Broiled Steak Or Ground Beef Patties With Sauces (see below) as the base for the following variation. Broiled Steak Or Ground Beef Patties With Sauces For steaks, cut at least 1-inch thick such tender cuts as T-bone, sirloin, rib, tenderloin, and porterhouse steak. Trim fat and slash edges at 1-inch intervals. Broil 1- to 1 1/2 -inch steaks 3 inches from heat thicker cuts 4 to 5 inches from heat. Turn steak only once, using tongs. For steak 1-inch thick: 4 to 5 minutes on each side for rare 6 to 7 minutes on each side for medium 9 to 10 minutes on each side for well-done. Top with one of the following sauces or a square of real butter. For ground beef patties, form patties at least 1-inch thick. Broil, turning once, until desired doneness. Top with one of the following sauces. Mix 1/2 cup softened real butter, 1 tablespoon fresh lemon juice, and 2 tablespoons minced fresh parsley chill in a roll in wax paper. Serve a slice on broiled steaks or ground beef patties.
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