Pan-Seared London Broil Perfection

How to Pan-Sear London Broil on a Stovetop

London broil is a cooking method that refers to grilling or broiling marinated top round or flank steak and then cutting it into thin strips. It is traditionally cooked on a grill, but it can also be cooked on a stovetop using a cast-iron skillet. The key to a good London broil is to avoid overcooking the meat and to let it rest after cooking so that the juices can redistribute.

Choosing the right cut of meat

When selecting a cut of meat for London broil, it is important to consider the characteristics of the meat. The ideal cut should be lean and have a consistent grain, as this allows for even cooking and better absorption of flavours during the marination process.

Top round is the most commonly recommended cut for London broil. It is a relatively tender and flavourful cut of meat that comes from the round, or leg muscles, of the beef. Top sirloin is another option that, while more expensive, can impart a robust beefy flavour due to the dry-aging process.

If you are looking for a more affordable option, flank steak is a good choice. It comes from the belly area of the cow and has a consistent wide grain, making it perfect for marinating. Flatiron steak is another pricier alternative that is uniformly thick, making it easier to cook evenly.

When choosing your cut of meat, it is important to select high-quality, 100% grass-fed beef. Look for 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 an iron-like flavour. Additionally, a rich, nutty scent is indicative of good beef.

Marinating the meat

There are many different ways to make a marinade, but a good starting point is to use a base of olive oil with balsamic vinegar, red wine, or soy sauce. You can then add in other ingredients like fresh garlic, Dijon mustard, Worcestershire sauce, cumin, garlic powder, red pepper flakes, and fresh herbs like thyme, rosemary, or oregano.

Once you have prepared your marinade, place the London broil steak in a large plastic zipper bag and pour the marinade over it. Seal the bag, removing as much excess air as possible, and place it in the refrigerator. Allow the meat to marinate for at least 2-4 hours, or even up to 24 hours if you have the time. The longer you leave it, the more tender your meat will be. Just remember that if your marinade contains an acid like vinegar, you shouldn't marinate for more than 6 hours, or the acid will start to break down the proteins in the meat and make it mushy.

About 2 hours before you plan to start cooking, remove the steak from the marinade and place it on a cutting board. Reserve the marinade and put it back in the fridge—you'll be using it later. Allow the steak to come to room temperature for 1-2 hours.

Now you're ready to start cooking! But first, use a sharp knife to score a shallow criss-cross pattern on both sides of the steak. This will help the meat absorb even more flavour as it cooks.

Preparing the meat for cooking

Firstly, choose your cut of meat. London broil typically refers to a cooking technique rather than a specific cut, but you should opt for a lean, tough cut of beef such as flank steak or top round steak. These cuts are relatively inexpensive and full of flavour. Try to select a thicker cut, ideally around 2 inches, as this will produce a more tender and juicy steak.

Once you have selected your meat, it's time to prepare the marinade. A good marinade will infuse your steak with flavour and help tenderise the meat. In a small bowl, combine your chosen ingredients. A simple marinade might include olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic powder, and cumin. Whisk these ingredients together until well combined. You can also add other spices like smoked paprika, chili powder, or cayenne pepper to suit your taste.

Place your steak in a large plastic zipper bag and pour the marinade over it, ensuring the meat is fully coated. Seal the bag, removing as much air as possible, and place it in the refrigerator. Allow the steak to marinate for at least 2-4 hours, or even overnight, for the best results. Turn the bag occasionally to ensure the meat absorbs the marinade evenly.

About 2 hours before cooking, remove the steak from the marinade and place it on a cutting board. Reserve the leftover marinade, placing it back in the fridge. Allow the steak to come to room temperature for 1-2 hours. This step is important, as it ensures more even cooking.

Just before cooking, use a sharp knife to create a shallow criss-cross pattern on both sides of the steak. This technique helps the meat absorb the flavours of the marinade even further and promotes more even cooking.

Now your meat is ready for the stovetop! Remember to pat it dry with paper towels and season with salt and pepper before placing it in your hot cast-iron skillet.

Pan-frying the meat

When pan-frying London broil, it's important to use a cast-iron skillet or a tri-ply stainless-steel skillet. These skillets are thick and heavy, ensuring even cooking without hot spots. If you don't have a cast-iron skillet, you can use a thick-bottomed frying pan or a stainless-steel pan with some olive oil.

Before cooking, prepare your meat by removing it from the refrigerator about 2 hours beforehand to bring it to room temperature. This will ensure more even cooking. If you're using a marinade, place the steak in a resealable bag with the marinade and leave it in the fridge for at least 4 hours or overnight, flipping it occasionally if you're home.

When you're ready to cook, heat your skillet on medium-high heat until very hot, which should take about 3 minutes. If you're using butter, make sure it's softened, and rub it into the steak along with the seasonings. If you're not using butter, pat the steak dry with paper towels before placing it in the pan.

Place the steak in the hot pan and let it cook without moving it for 2 to 3 minutes on each side. Check before flipping to ensure a nice brown crust has formed. For a steak that's an inch thick or less, you can take the skillet off the heat after searing and let the steak sit in the pan for several minutes to finish cooking to medium-rare. For thicker steaks, finish them off in the oven at 350°F for 10 to 15 minutes.

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, pull the steak out of the oven at 130°F, as the temperature will continue to rise slightly after removing it from the heat.

Let the steak rest for 5 to 10 minutes after cooking to allow the juices to redistribute, then cut it across the grain in thin slices.

Resting the meat

Temperature Control

As the meat rests, its internal temperature will continue to rise by about 10 degrees Fahrenheit due to carryover cooking. This means that if you want your London broil to be medium-rare (the recommended level of doneness for this cut), you should remove it from the heat when it reaches an internal temperature of 125°F. The steak will then continue to cook and reach the ideal temperature of 130-135°F while resting.

Redistribution of Juices

Allowing the meat to rest gives the muscle fibers time to relax and the juices to redistribute throughout the cut. During cooking, the juices and moisture inside the meat are pushed towards the surface, and if you cut into it immediately, those juices will leak out, resulting in dry meat. By letting it rest, the juices are reabsorbed, ensuring your London broil is tender and juicy.

Cooking Time

The amount of resting time depends on the size of the meat. For a London broil, which is typically about one to two inches thick, five to ten minutes of resting time is recommended. This is enough time for the juices to redistribute, and your meat will still be warm for serving. If you're concerned about the meat cooling off, you can tent it loosely with foil to keep it warm.

Doneness

It's important to note that the meat will continue to cook slightly during the resting period. So, if you prefer your steak on the rarer side, take this into account and adjust your cooking time accordingly.

Final Steps

After resting, your London broil is ready to be sliced. Be sure to cut the meat across the grain in thin slices, as this cut of beef is best served in thin strips. Enjoy your perfectly cooked, juicy, and tender London broil!

Frequently asked questions