How to Cook London Broil on the Stove: A Quick and Easy Cooking Method

London broil, a classic cut of beef, is often associated with oven roasting or grilling, but it can also be cooked to perfection on the stovetop.

This method allows for a quick and easy dinner that’s packed with flavor. By searing the meat in a hot skillet, you can achieve a crispy crust on the outside while keeping the inside tender and juicy.

How to Cook London Broil on the Stove: A Quick Overview

• Select and prep the meat: Choose a high-quality London broil, trim any excess fat, and season with salt, pepper, and any other desired spices or marinades.
• Heat a skillet: Heat a skillet or cast-iron pan over high heat, adding a small amount of oil to the pan before adding the meat.
• Sear the meat: Sear the London broil for 3-4 minutes per side, or until a nice crust forms.
• Finish cooking: Reduce heat to medium-low and continue cooking to desired level of doneness.
• Let it rest: Remove the meat from heat and let it rest for 5-10 minutes before slicing and serving.

Choosing the Right Cut of Meat: Selecting the Perfect London Broil

What to Look for in a London Broil:

• Thickness: Opt for a cut that is at least 1-1.5 inches thick to ensure even cooking and a tender finish.
• Marbling: Choose a cut with moderate marbling (fat distribution) for added flavor and tenderness.
• Grass-fed or grain-fed: Grass-fed beef tends to be leaner and more nutritious, while grain-fed beef is often more marbled and tender.
• Aging: Look for beef that has been dry-aged or wet-aged for added depth of flavor and tenderness.

Popular Cuts for London Broil:

• Top round: A leaner cut with less marbling, great for those looking for a healthier option.
• Top sirloin: A tender and flavorful cut with moderate marbling.
• Flank steak: A leaner cut with a beefy flavor, great for those who prefer a stronger taste.

Preparation is Key: How to Season and Marinate Your London Broil

Seasoning:

• Dry Brining: Rub both sides of the London broil with kosher salt, making sure to cover the entire surface. Let it sit at room temperature for 1-2 hours to allow the salt to absorb and tenderize the meat.
• Pepper and Spices: Sprinkle both sides of the London broil with freshly ground black pepper and any other desired spices, such as garlic powder, paprika, or thyme.

Marinating:

• Choose a Marinade: Select a marinade that complements the natural flavor of the London broil, such as a mixture of olive oil, soy sauce, and herbs, or a citrus-based marinade with lemon juice and garlic.
• Marinating Time: Place the London broil in a large ziplock bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight (6-8 hours) for maximum flavor penetration.
• Acidic Ingredients: If using a marinade with acidic ingredients like citrus or vinegar, limit the marinating time to 2-4 hours to avoid breaking down the meat’s proteins.

Tips and Variations:

• Acidity Balance: If using a highly acidic marinade, balance it with a small amount of oil to prevent the meat from becoming mushy.
• Flavor Boosters: Add aromatics like onions, carrots, and celery to the marinade for added depth of flavor.
• Marinating in a Hurry: If short on time, use a quick marinade with a high-acid ingredient like lemon juice or vinegar to help break down the proteins faster.

Heating Up the Pan: How to Sear Your London Broil to Perfection

Choosing the Right Pan:

• Cast Iron or Stainless Steel: Opt for a cast iron or stainless steel pan, as they retain heat well and can achieve a great sear.
• Avoid Non-Stick Pans: Non-stick pans are not ideal for searing, as they can’t reach high temperatures and may damage the non-stick coating.

Heating Up the Pan:

• High Heat: Preheat the pan over high heat (around 450°F/230°C) for 5-7 minutes. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
• Oil Selection: Add 1-2 tablespoons of oil with a high smoke point, such as avocado oil or grapeseed oil, to the preheated pan.
• Swirl the Oil: Swirl the oil around the pan to coat the bottom evenly and prevent the London broil from sticking.

Searing the London Broil:

• Add the London Broil: Place the London broil in the hot pan, away from you (to avoid splashing oil).
• Sear for 3-4 Minutes: Sear the London broil for 3-4 minutes per side, depending on the thickness of the meat. You want a nice crust to form.
• Don’t Press Down: Resist the temptation to press down on the London broil with your spatula, as this can squeeze out juices and prevent even browning.
• Flip and Repeat: Flip the London broil and repeat the searing process on the other side.

Tips for a Perfect Sear:

• Pat Dry the Meat: Pat the London broil dry with paper towels before searing to remove excess moisture and promote browning.
• Don’t Overcrowd: Cook the London broil one at a time to ensure even browning and to prevent the meat from steaming instead of searing.
• Use a Thermometer: Monitor the pan temperature with a thermometer to ensure it reaches the optimal searing temperature (around 400°F/200°C).

The Perfect Sear: Cooking Times and Temperatures for Stovetop London Broil

Cooking Times and Temperatures:

• Rare (120°F – 130°F / 49°C – 54°C):
  • 1-inch thick: 4-5 minutes per side
  • 1.5-inch thick: 6-7 minutes per side
• Medium Rare (130°F – 135°F / 54°C – 57°C):
  • 1-inch thick: 5-6 minutes per side
  • 1.5-inch thick: 7-8 minutes per side
• Medium (140°F – 145°F / 60°C – 63°C):
  • 1-inch thick: 7-8 minutes per side
  • 1.5-inch thick: 9-10 minutes per side
• Medium Well (150°F – 155°F / 66°C – 68°C):
  • 1-inch thick: 9-10 minutes per side
  • 1.5-inch thick: 11-12 minutes per side
• Well Done (160°F – 170°F / 71°C – 77°C):
  • 1-inch thick: 11-12 minutes per side
  • 1.5-inch thick: 13-14 minutes per side

Additional Tips:

• Use a Meat Thermometer: Ensure the internal temperature of the London broil reaches a safe minimum of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
• Don’t Overcook: Avoid overcooking, as it can lead to a tough and dry London broil.
• Let it Rest: Once cooked, remove the London broil from heat and let it rest for 5-10 minutes before slicing and serving.

Finishing Touches: Adding Flavor and Moisture to Your London Broil

Adding Flavor:

• Butter and Herbs: Top the London broil with a compound butter (e.g., garlic-herb or parsley-chive) during the last minute of cooking.
• Sauce it Up: Serve with a rich demiglace, a tangy Béarnaise, or a zesty peppercorn sauce to add depth and complexity.
• Aromatic Spices: Sprinkle a pinch of aromatic spices like paprika, thyme, or rosemary over the London broil during the last minute of cooking.

Adding Moisture:

• Basting: Baste the London broil with its pan juices or melted butter during the last few minutes of cooking to keep it moist and add flavor.
• Tent and Rest: Tent the London broil with foil during the resting period to retain heat and juices.
• Au Jus: Serve the London broil with a side of au jus (the pan juices) to add moisture and flavor.

Additional Tips:

• Let it Rest: Allow the London broil to rest for 5-10 minutes before slicing to redistribute the juices and ensure tender, juicy meat.
• Slice Against the Grain: Slice the London broil against the grain to ensure tender, easy-to-chew slices.
• Garnish with Fresh Herbs: Garnish with fresh herbs like parsley, thyme, or rosemary to add a pop of color and freshness.

Cooking to Perfection: How to Check the Internal Temperature of Your London Broil

Using a Meat Thermometer:

• Digital Thermometer: Insert the thermometer probe into the thickest part of the London broil, avoiding any fat or bone.
• Instant-Read Thermometer: Insert the thermometer into the London broil and wait for the temperature to stabilize (usually 10-15 seconds).
• Dial Thermometer: Insert the thermometer into the London broil and wait for the needle to stabilize.

Internal Temperature Guidelines:

• Rare: 120°F – 130°F (49°C – 54°C)
• Medium Rare: 130°F – 135°F (54°C – 57°C)
• Medium: 140°F – 145°F (60°C – 63°C)
• Medium Well: 150°F – 155°F (66°C – 68°C)
• Well Done: 160°F – 170°F (71°C – 77°C)

Additional Tips:

• Check Multiple Spots: Take the internal temperature in multiple spots, especially in thicker cuts, to ensure even cooking.
• Avoid Bone and Fat: Avoid inserting the thermometer into bone or fat, as this can give inaccurate readings.
• Wait for Stability: Wait for the temperature to stabilize before removing the thermometer to ensure an accurate reading.

Let it Rest: The Importance of Letting Your London Broil Rest Before Serving

Why Resting is Important:

• Redistribution of Juices: Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
• Relaxation of Muscle Fibers: Resting helps to relax the muscle fibers, making the meat more tender and easier to slice.
• Even Cooling: Resting allows the meat to cool evenly, preventing it from becoming tough or dry.

How to Rest Your London Broil:

• Tent with Foil: Tent the London broil with foil to retain heat and prevent drying out.
• Let it Sit: Let the London broil sit for 5-10 minutes before slicing and serving.
• Keep it Warm: Keep the London broil in a warm place, such as a plate or tray, to maintain its internal temperature.

Benefits of Resting:

• Tender and Juicy: Resting ensures that your London broil is tender and juicy, with a more even distribution of flavors.
• Easier to Slice: Resting makes the meat easier to slice, reducing the risk of tearing or shredding.
• Improved Presentation: Resting allows the meat to set, making it easier to slice and present attractively.

Additional Tips:

• Don’t Over-Rest: Avoid over-resting, as this can cause the meat to become dry and tough.
• Use a Meat Thermometer: Use a meat thermometer to ensure the internal temperature of the London broil has reached a safe minimum of 145°F (63°C).
• Slice Against the Grain: Slice the London broil against the grain to ensure tender and flavorful slices.

Slicing and Serving: How to Slice and Serve Your Stovetop London Broil

Slicing Techniques:

• Slice Against the Grain: Slice the London broil against the grain, which means slicing in the direction of the lines of muscle. This ensures tender and flavorful slices.
• Slice to Desired Thickness: Slice the London broil to your desired thickness, but aim for slices that are about 1/4 inch thick.
• Use a Sharp Knife: Use a sharp knife to slice the London broil, as a dull knife can tear the meat and make it look unappetizing.

Serving Suggestions:

• Serve with Mashed Potatoes: Serve the London broil with mashed potatoes, roasted vegetables, or a side salad for a well-rounded meal.
• Add a Sauce: Add a sauce like Béarnaise, peppercorn, or horseradish to elevate the flavor of the London broil.
• Garnish with Fresh Herbs: Garnish the London broil with fresh herbs like parsley, thyme, or rosemary to add a pop of color and freshness.

Presentation Tips:

• Slice on a Bias: Slice the London broil on a bias to create visually appealing slices.
• Fan Out the Slices: Fan out the slices on the plate to create a beautiful presentation.
• Add a Garnish: Add a garnish like a sprig of rosemary or a slice of lemon to add a pop of color and freshness to the dish.

Additional Tips:

• Let it Rest: Let the London broil rest for 5-10 minutes before slicing and serving to allow the juices to redistribute.
• Use a Meat Thermometer: Use a meat thermometer to ensure the internal temperature of the London broil has reached a safe minimum of 145°F (63°C).
• Serve Immediately: Serve the London broil immediately after slicing to ensure the best flavor and texture.

FAQs

Q: What is the best cut of meat for a stovetop London broil?
A: The best cut of meat for a stovetop London broil is a thick, tender cut such as a strip loin, ribeye, or top round.

Q: How do I achieve a good sear on my London broil?
A: To achieve a good sear on your London broil, make sure the pan is hot, use a small amount of oil, and don’t move the meat for 3-4 minutes on each side.

Q: How long do I need to cook my London broil?
A: The cooking time for a London broil will depend on the thickness of the meat and the desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches a safe minimum of 145°F (63°C).

Q: Can I cook a London broil in the oven instead of on the stovetop?
A: Yes, you can cook a London broil in the oven instead of on the stovetop. Preheat the oven to 400°F (200°C) and cook for 10-15 minutes per pound, or until the internal temperature reaches a safe minimum of 145°F (63°C).

Q: How do I slice a London broil?
A: Slice the London broil against the grain, using a sharp knife and slicing in the direction of the lines of muscle. Slice to the desired thickness, about 1/4 inch thick.

Q: What are some good sides to serve with a London broil?
A: Some good sides to serve with a London broil include mashed potatoes, roasted vegetables, sautéed spinach, or a side salad.