Brown in very hot butter in a skillet on top of stove for about 2-3 minutes on each side. Place on a rack in shallow pan and in a 450°F preheated oven, pour cup hot water into pan. Brush meat well with melted butter several times turning them over when top is brown. It is important to remove meat from refrigerator about 1 hour or longer before cooking. Test one by making an incision down center of bottom side, and observe color. They are always best cooked rare or medium rare, but not well-done.

NOTE: Place meat to be marinated into an enamel, glass, or stainless steel utensil, and not use other utensils made of metals, as very often the acid in the marinade will act upon the metal chemically and develop an unpleasant taste in the food.