Searing London Broil Perfection

How to Pan-Sear London Broil

London broil is a cooking technique that involves marinating and searing or broiling a steak under high heat. It is typically done with a top round steak or flank steak, which are cheaper cuts of meat that are tougher and leaner. Here's a step-by-step guide to help you achieve a perfect London broil:

1. Marinade:

The key to a great London broil is the marinade. Combine spices, herbs, and oils such as balsamic vinegar, soy sauce, Dijon mustard, garlic, and cumin to create a flavourful mixture. Place the steak in a resealable bag with the marinade and rub it all over the meat. Leave it in the fridge for at least 4 hours or overnight, flipping it occasionally.

2. Prepare the Steak:

Remove the steak from the fridge about an hour before cooking to bring it to room temperature. This ensures even cooking. You can also use a meat mallet to pound the steak and tenderize it further.

3. Heat the Pan:

Use a cast-iron skillet or tri-ply stainless-steel skillet for best results. Heat the pan on medium-high heat for about 3 minutes until it's very hot.

4. Sear the Steak:

Remove the steak from the marinade, pat it dry, and season both sides with salt and pepper. Place the steak in the hot pan and let it cook without moving it for 2-3 minutes on each side to get a nice sear.

5. Finish Cooking:

Depending on the thickness of your steak, you can finish cooking it in the pan or transfer it to the oven. For a 1-inch thick steak, you can let it sit in the hot pan for several minutes after searing to cook it to medium-rare. For thicker steaks, finish in the oven at 350°F for 10-15 minutes.

6. Rest and Slice:

Remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak. Finally, slice the steak thinly against the grain for the best texture and serving experience.

Enjoy your perfectly cooked London broil!

Choosing the right cut of meat

London broil is not a specific cut of meat but a method of preparation that involves marinating a beef roast, grilling or broiling it, and carving it into thin slices. However, choosing the right cut of meat is crucial to achieving the desired tenderness and flavour.

When selecting a cut of meat for London broil, opt for lean and tough cuts such as flank steak or top round. These cuts tend to be less expensive and benefit from the marinating and high-heat cooking process. The top round, in particular, is a popular choice as it is relatively tender and has great flavour. If you're looking for a more premium option, dry-aged top sirloin is an excellent choice as the aging process imparts a robust beefy flavour.

When purchasing meat, look for high-quality, 100% grass-fed beef. Choose a cut with a deep ruby colour, as this indicates freshness. Avoid meats that appear oxidised or have a dark purple colour, as these can result in a bad texture and off-flavours. Additionally, give the meat a quick smell test; rich, nutty aromas indicate freshness, while sweet or sour scents may suggest that the meat is not at its prime.

Whether you choose flank steak, top round, or another cut, always remember that the key to a successful London broil is in the preparation and cooking technique. By selecting the right cut of meat and following the proper marinating, cooking, and slicing procedures, you can create a juicy, tender, and flavourful dish.

Marinating the steak

Firstly, choose your marinade ingredients. While there are no set rules when it comes to the marinade for a London broil, certain ingredients are popular for a reason. A good place to start is with a base of oil, such as olive oil or avocado oil, and balsamic vinegar, which will help to tenderise the meat. You can then add herbs and spices such as garlic, rosemary, parsley, thyme, oregano, cumin, and black pepper. For an extra kick of flavour, add some soy sauce, Dijon mustard, and Worcestershire sauce. If you want to be really creative, you can even add some red wine to the marinade, which will pair perfectly with the steak when it comes to dinner time!

Next, prepare the steak. Take your London broil, which is typically a top round or flank steak, and use a meat mallet to pound the steak on both sides. This will help to tenderise the meat and ensure that it is an even thickness, allowing it to cook more evenly. Then, using a fork, stab the steak all over – this will allow the marinade to penetrate the meat.

Now it's time to combine the steak and the marinade. Place the steak in a large zipper bag and pour in the marinade, making sure to coat the steak thoroughly. Seal the bag, removing as much air as possible, and place it on a plate in the fridge. For best results, leave the steak to marinate for at least 4 hours, or even overnight, turning the bag occasionally if you are home.

Finally, take the steak out of the fridge and bring it to room temperature before cooking. This will ensure more even cooking. Remove the steak from the bag, discarding the marinade, and pat it dry with paper towels. Now your steak is ready to be cooked to perfection!

Heating the pan

Before placing the pan on the heat, rub softened butter into the steak and season it generously with salt and pepper. Then, heat the pan on medium-high heat for about 3 minutes until it is very hot. If you're using a cast-iron skillet, make sure it is well-seasoned, as this will prevent the steak from sticking.

Once the pan is hot, it's time to add the steak. Place the steak in the pan and let it cook without moving it for 2 to 3 minutes. This will give the steak a nice crust and help prevent it from sticking to the pan. After the first side is deeply browned and slightly charred, flip the steak and cook the other side for another 2 to 3 minutes.

If you are cooking a thicker steak (more than 1 inch thick), you may need to finish cooking it in the oven. In this case, sear the steak in the pan on both sides, then transfer the pan to a preheated oven at 350°F for 10 to 15 minutes, depending on the thickness of the steak.

Using a meat thermometer is the best way to ensure your steak is cooked to your desired level of doneness. For a medium-rare steak, the internal temperature should be 130°F. The steak will continue to rise in temperature for a few minutes after you remove it from the heat, so take it out of the oven when it reaches 130°F. Let the steak rest for 5 to 10 minutes before slicing it thinly against the grain.

Cooking the steak

Now that you have your ingredients and your pan is hot, it's time to cook the steak.

First, place the steak in the hot pan. Leave it to cook without moving it for 2 to 4 minutes. You are looking for a nice brown crust to form.

After this, flip the steak and cook the other side for another 2 to 4 minutes. If your steak is less than an inch thick, it should now be medium-rare. If you are using a thicker cut, you can finish it off in the oven at 350°F for 10 to 15 minutes.

If you are cooking on a griddle, you can brush a thin coat of ghee or oil on the hot surface before placing the steak on it. Then, cook for 6 minutes without moving it, flip, and cook the other side for 6 to 10 minutes.

When your steak is done, remove it from the heat and let it rest. Tent it with foil and leave it for 5 to 10 minutes. This allows the juices to redistribute and the steak to finish cooking.

Finally, cut the steak into thin slices, cutting across the grain.

Resting the meat

Firstly, it is important to let the meat rest at room temperature for about 30 minutes before cooking. This helps to keep the meat tender as it prevents the fibres from tensing up when they come into contact with the heat of the pan.

After cooking, the meat should be rested for a second time. This allows the muscle fibres to relax and the juices to redistribute, preventing them from pooling on the cutting board and keeping the meat moist. It is also important to note that the meat will continue to cook for a few minutes after it is removed from the heat, a process known as carry-over cooking. Therefore, it is recommended to remove the meat from the heat when it is about 5 to 10 degrees shy of the intended internal temperature.

The length of the resting time depends on the size of the meat. For a London broil, which is typically 1-2 inches thick, it is recommended to rest the meat for 5 to 10 minutes. For larger cuts of meat, such as a roast, it is recommended to rest for 15 to 20 minutes. Covering the meat with aluminium foil during this time will help to keep it warm.

By allowing the meat to rest, you will ensure that it is juicy and cooked to the correct temperature, resulting in a more enjoyable dining experience.

Frequently asked questions