The term London broil is used to denote a method of cooking flank or top round beef cuts that would involve marinating them first and then either broiling or grilling them. Here is a quick and easy recipe that will allow you to savor the taste of this lip smacking dish. This method can be used for steaks that are an inch thick. And it also works well without marinating the steaks.
Cooking Time – 25 to 30 minutes approximately
Utensils – A well-seasoned cast iron, nonstick frying pan. A thick bottomed frying pan will also suffice.
Steak (Top Round Cut) – 2 lb
Place the steak outside the refrigerator at least 2 hours before you start to cook. This will allow it to come down to room temperature within this period.
Check the surface of the steak for any connective tissues and cut them out. Even out the steak’s thickness with a meat pounder. Sprinkle a little amount of kosher salt on the surface, flip over the steak and sprinkle salt on the other side as well.
Heat the iron skillet above a medium flame. Use a paper towel to dry the steak and absorb any residual moisture it may have. Apply some dry mustard on both the sides followed by a light sprinkling of salt on both sides again. Apply some black pepper on both sides of the steak and rub some butter on them afterwards.
Place the steak in the iron skillet and allow it to cook for 6 minutes or so (3 minutes on each side). Always ensure to note if one side is nicely browned before flipping the steak over.
For 0-1 inch thick steak:
Remove the pan from the fire after 6 minutes. Cover the top of the pan with aluminum foil and let the steak sit inside it for several minutes. The heat from the pan will be more than enough to cook the steak properly until it is medium rare.
Test whether the steak is cooked properly by cutting into its center with a knife. If the color is brown, it means the steak is done. You can also consider the steak cooked properly if it starts weeping red juice.
For steak thicker than 1 inch:
Remove the steak from the skillet and place it an oven. Cook the steak at 350 degrees F for about 10 minutes until it is done. Remove the steak at 130 degrees F as you need to remove it when it is medium rare.
Wait for the steak to cool down and then cut into it. Use thin slices, making it a point to go across the grain. This will enable you to keep the taste intact for every bite.
Thinking of making pan fried broiled steak? Then take a hint from these ideas this simple and easy to follow remedy. You will end up with a steak that is so delicious that everyone who has had a bite of it will want more and more.