1lbtop loin (strip) steak, 1 trim, broiled, net excluding refuse (56% yield, starting steak weight of 1 3/4 lbs)
Slash diagonally the outer ridge of fat at 1-inch intervals to prevent curling. Trim fat to very fine strip because excess fat will smoke.
Set top oven rack so broiling element is 2-3 inches away from top of meat for 3/4- to 1-inch steaks (top rack), and 5 inches away (second rack) for 1- to 2-inch steaks.
Set oven to broil and preheat 10 minutes. Place steak on rack of cool broiler pan.
Broil for a steak up to inches thick for 5-7 minutes, drain off fat, salt and pepper browned side as desired, turn, then continue broiling for another 5-7 minutes or until done. Can finish cooking by putting back in warmed oven with door closed and power off.