Ella Walter
London broil is a cooking method that involves marinating and searing inexpensive cuts of beef at high heat. It is often cooked in a cast iron pan, which can retain enough heat to cook the steak to medium-rare. The steak should be marinated in a vinegar-containing mixture for at least 2-3 hours or overnight. Before cooking, the steak should be removed from the refrigerator 30 minutes to 2 hours in advance to bring it to room temperature. To cook, heat a cast iron skillet to medium-high heat and place the steak in the pan for 2-4 minutes on each side until browned.
| Characteristics | Values |
|---|---|
| Type of Meat | London broil, flank steak, flat iron steak, New York strip, ribeye steak, top round steak |
| Marinade | Balsamic vinegar, soy sauce, mustard, garlic powder, cumin, teriyaki sauce, wine |
| Seasoning | Salt, pepper, dry mustard, butter |
| Pan | Cast iron skillet, cast iron griddle, stainless steel pan |
| Cooking Time | 2-5 minutes on each side, 10 minutes to rest |
| Temperature | Medium-high heat, 400°F oven |
| Internal Temperature | Rare: 120-125°F, Medium-rare: 130-135°F, Medium: 140-145°F, Medium-well: 150-155°F, Well done: 160°F and above |
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What You'll Learn
Marinating London broil
London broil is a cooking method for thin pieces of beef under high heat, typically a top round roast, flank steak, or skirt steak. The meat is usually marinated before being grilled or broiled.
Marinating the meat is a great way to get flavour into the long, thin cuts of beef. A simple marinade will do wonders for economic cuts. You can use a variety of ingredients, such as olive oil, balsamic vinegar, soy sauce, lemon juice, brown sugar, garlic, rosemary, and spices. Place the beef in a gallon-sized Ziploc bag with the marinade and rub the ingredients into the meat. Seal the bag, removing as much air as possible, and place it on a plate in the fridge for at least 2 hours, preferably overnight, and up to 24 hours. If you're home, flip the bag occasionally.
When you're ready to cook, remove the marinated London broil from the fridge and let it sit for 1-2 hours to reach room temperature. Heat a well-seasoned cast-iron skillet over medium-high heat until very hot, for about 3 minutes. Remove the steak from the bag and pat it dry with paper towels. Place the steak in the hot pan and let it cook for 2-3 minutes on each side without moving it, until nicely browned. Take the steak off the heat and let it sit for several minutes in the skillet. The cast-iron pan will retain enough heat to cook the steak to medium-rare.
You can also use other methods to cook the marinated London broil, such as grilling, air frying, or baking in the oven.
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Heating the cast iron pan
It is important to note that cast iron pans are excellent heat conductors and retain heat very well. Therefore, you may not need to heat the pan for an extended period. Additionally, a well-seasoned cast iron pan may not require any additional oil, as the seasoning provides a natural non-stick surface.
However, if you prefer to add fat to the pan, it is best to use oils with a high smoke point, such as avocado oil or ghee. You can also add butter, but be cautious as it can burn easily.
Once the pan is heated, you can test its temperature by sprinkling a few drops of water on its surface. If the water droplets dance and sizzle, the pan is hot enough for cooking.
Remember, London broil is typically cooked to medium-rare, with an internal temperature between 130°F and 135°F. Adjust the heat and cooking time accordingly to achieve your desired level of doneness.
Always exercise caution when working with hot cookware, and use oven mitts or pot holders to handle the pan to prevent burns.
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Cooking London broil
London broil is a cooking method that involves marinating and searing inexpensive cuts of beef at high heat. The cut of beef used for London broil is typically top round or flank steak.
To cook London broil on a cast-iron pan, first, remove the steak from the refrigerator 30 minutes to 2 hours before cooking to bring it to room temperature. Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. Season the steak with salt, pepper, and dry mustard on both sides. You can also rub softened butter into the steak.
Next, heat a large cast-iron skillet on medium-high to high heat. Add butter or oil to the pan if desired, especially if your skillet is not well-seasoned. Place the steak in the hot pan and cook for 2-4 minutes on each side without moving it, until nicely browned.
Once the steak is browned, remove the pan from the heat and tent it with foil. Let the steak continue cooking in the residual heat of the pan for 5-10 minutes, or until it reaches your desired level of doneness. The ideal internal temperature for medium-rare steak is 130-135°F, while the USDA recommends cooking meat to an internal temperature of 145°F.
Finally, remove the steak from the pan and let it rest for 5-10 minutes before slicing it thinly against the grain. This allows the juices to redistribute and results in a more tender steak.
Some recipes also suggest creating a marinade with ingredients like balsamic vinegar, soy sauce, mustard, garlic powder, and cumin. Place the steak in a resealable bag with the marinade and leave it in the refrigerator for at least 2-3 hours or up to overnight. If you wish to add this step, remove the steak from the marinade 1-2 hours before cooking and let it come to room temperature.
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Resting the meat
During this time, the steak will continue to cook in the residual heat, so it is important to remove it from the heat source a little before it reaches the desired temperature. For a rare steak, the final temperature should be 120-125°F, while a medium-rare steak should be 130-135°F. The USDA recommends a minimum internal temperature of 145°F for steaks.
The steak will continue to cook and increase in temperature for several minutes after being removed from the heat, so it is important to account for this when deciding how long to cook it for. A meat thermometer can be used to check the temperature and ensure the steak is cooked to your desired level of doneness.
While the steak is resting, you can also use this time to make a sauce from the leftover marinade. Simply pour the reserved marinade into the pan and place it back on the stove over medium heat. Bring it to a boil and then reduce to a medium-low heat, stirring occasionally, until the marinade has reduced by half.
Once the steak has rested, it is ready to be sliced and served. It should be cut into thin slices, diagonally across the grain. This helps with tenderness and makes it easier to chew.
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Serving suggestions
London broil is a cooking technique used for top round steak, a relatively inexpensive yet flavorful cut. It is often served with roasted fingerling potatoes, broccoli casserole, or grilled asparagus.
To serve, first transfer the steak to a cutting board. Then, slice the steak thinly against the grain and serve. It is important not to stab the steak as this will allow the juices to drain out. Instead, use a fork to stab the London broil thoroughly before cooking. This will allow the marinade to penetrate the meat without losing any juices.
When cooking, it is important to note that the steak will continue to cook a little while it rests. Therefore, it should be removed from the heat when it is slightly under the desired temperature. For a rare steak, the internal temperature should be 120–125 °F, while a medium-rare steak should be 130–135 °F.
If you are using a cast-iron skillet, there is no need to add oil to the pan. However, if you wish to add fat, use fats appropriate for high-heat cooking, such as avocado oil or ghee.
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Frequently asked questions
London Broil is a cooking method that refers to marinating and searing, grilling, or broiling tough, lean, and inexpensive cuts of beef at high heat.
It is recommended to use a well-seasoned cast-iron frying pan for this recipe, which can take high heat and is relatively stick-free. If you have a frozen steak, it is fine to marinate it while it's still frozen. When it's time to cook, ensure the steak is fully thawed. Heat a cast-iron skillet to medium-high heat. Pat the steaks dry with paper towels and rub both sides with salt, pepper, and butter. Place the steak in the hot pan and cook for 2-3 minutes on each side until nicely browned.
The best way to make sure the steak is done to your liking is to use an instant-read thermometer. Rare is 120-125°F (a warm red centre), medium-rare is 130-135°F (mostly pink centre with some red in the middle), medium is 140-145°F, medium-well is 150-155°F, and well done is 160°F and above. You can also use the finger pressure method to test for doneness or cut into the centre to check the colour.
