First of all, it will depend largely on the cut of meat you're using! My family's favorite is a nice lean top sirloin. I usually buy one about 2 pounds or so (about 1 1/2 inch thick) and coat it lightly with olive oil, then season generously with seasoned salt (something like McCormick's Montreal steak seasoning is good for this.) Then I let it marinate in the refrigerator for several hours and cook it under the broiler for about 10 minutes per side, more or less depending on the degree of doneness you prefer. I serve ours medium to medium-well. DON'T use a rack or broiler pan. Since this is a lean cut of meat, it needs to cook in its own juices (I personally would not cook this on an outside grill because of this fact.) The important thing is to take it out of the broiler BEFORE it's completely cooked or else it will toughen up quickly. I take mine out when it's still a little "bloody" in the middle, cover the pan with foil and let it sit for a few minutes. Then I cut it against the grain into slices about 1/4 inch thick. Very flavorful and tender!