Our London Broil is a quick and popular way to cook steaks for a crowd. Rubbed with spices and fried in butter, this London BBQ recipe is an absolute winner!
What is London Broil?
“London Broil” used to be a way of describing a method of cooking lean cuts of beef, such as flank or top round, which originally consisted of quickly pan-frying it over medium-high heat, cooking it only on medium, and then slicing it thin on the diagonal.
The term London Broil has since evolved into a method of marinating and then grilling or broiling the steak. In addition, butchers now sell a cut of beef called a London Broil, which is usually a few inches thick and rounded on top.
How to cook London Broil
My mom has a method for pan frying her steak that she calls the London Broil that doesn’t involve marinating. The steaks we use are typically an inch thick. Your secret?
butter.
I know. I don’t usually recommend searing anything with butter. If you’re not careful, the butter will burn. But when you rub softened butter into well-seasoned steaks and sear the steaks in a cast-iron skillet over medium-high heat, just until well-sealed and no longer, the flavor is truly amazing.
Do you have a favorite way to cook London Broil? Tell us about it in the comments.
What cut of meat is best for London Broil?
The cut, referred to in the grocery store as a London Broil, will almost always be top-round. We recommend sticking with it. can’t you find it Flank steak is a great alternative and we have a great recipe for it.
Tips for a great pan-fried steak
Follow these tips to get the best results when grilling your steak:
- Season it ahead of time to give the salt time to soak into the meat and enhance its flavor.
- Let it come to room temperature before cooking for a more even doneness.
- Cook the steak in a hot pan for several minutes without moving it to give it a nice crust. This also prevents the steak from sticking to the pan.
- Use a meat thermometer to check desired doneness (130°F for medium rare).
- Let the meat rest for 5 to 10 minutes after cooking to allow the juices to disperse.
The best pan for London Broil on the stove
The success of frying London Broil is in the pan. We prefer well seasoned cast iron skillets or carbon steel skillets for a nice, even sear. They are relatively free of sticking and can also be placed in the oven to finish cooking if needed. Or use a heavy-bottomed frying pan. If you are using stainless steel, first heat some olive oil in the pan before adding the steak.
Depending on the nonstick pan you own, this method might work as long as the nonstick coating is intended to be used over high heat. Otherwise, it’s best to choose a cast iron or carbon steel pan.
What do you serve with London Broil? Try these sites!
- Sautéed baby artichokes
- Dinosaur cabbage with baby potatoes
- Champagne Mushroom Sauce
- Perfect mashed potatoes
- Spring vegetable salad with mint pesto
From the editors of Simply Recipes
Fried London Broil Steak
We recommend using a well seasoned cast iron skillet that can handle high heat and is relatively free of build-up for this recipe. If you don’t have a cast iron skillet, you can use a heavy-bottomed skillet. If you are using stainless steel, first heat some olive oil in the pan before adding the steak.
ingredients
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2 lb top round steak
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Kosher salt
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Dry Mustard
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Black pepper
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Unsalted Buttersoftened to room temperature
method
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Prepare and salt the steak:
Remove steak from refrigerator 2 hours before cooking to allow room temperature (whole cuts only, never ground beef).
Cut away tough connective tissue on the surface of the steak. If necessary, use a meat masher to even out the thickness of the steak. Lightly sprinkle on both sides with kosher salt.
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Rub steak with dry mustard, salt, pepper, butter:
Heat a large, cast-iron skillet over medium-high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak.
Sprinkle both sides again with salt and a little black pepper. Rub butter on both sides of the steak.
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Sear the steak on both sides on the stove:
Place the steak in the hot pan. Cook for 2-3 minutes on each side (without stirring), checking to make sure it’s nicely browned before turning.
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Cook the steak on the stovetop or in the oven, depending on the thickness:
At this point, if you have a steak that is only 1 inch thick or less, you can remove the pan from the heat and simply let the steak rest in the pan for a few minutes (cover the steak with aluminum foil). The cast-iron skillet retains enough heat to cook the steak medium-rare.
You can use a finger pressure method to test doneness. You can also test doneness by slicing down the center with a small, sharp knife to check the color. Or if the steak is brown on both sides and red juice is coming out, it’s done.
If you have a steak that is more than an inch thick, you can cook it in the oven at 350°F for about 10 to 15 minutes.
Use a meat thermometer to test the internal temperature of the steak. Pull out of the oven at 130°F for Medium Rare (the steak will continue to rise in temperature for a few minutes after you pull it out).
If using the oven method, remove from the oven after baking and let rest 5 minutes before slicing.
You should only cook the steak medium rare, as further cooking will make it tougher.
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Surcharge:
Slice the steak thinly across the grain.
| nutritional information (per serving) | |
|---|---|
| 489 | calories |
| 23g | Fat |
| 0g | carbohydrates |
| 70g | protein |
