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Foodies - Tell me how to cook a London Broil?

post #1 of 9
4/19/10 at 11:52pm
Thread Starter 
No grill/BBQ, so oven or stove-top only. TIA.
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post #2 of 9
4/20/10 at 12:10am
1. Sear
2. Braise
3. ??
4. Eat
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post #3 of 9
4/20/10 at 12:38am
First off, London Broil is one of the few cuts I'd advocate marinating Next... do you have a broiler for your oven? Or a Grill Pan? 4-5 minutes a side on a high rack with your broiler would be ideal. Grill pan, 2 minutes / side on med-high heat, then about 6-8 minutes in the oven at 375 depending on desired done-ness
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post #4 of 9
4/20/10 at 10:19am
Thread Starter 
Quote:
Originally Posted by ChicagoRon View Post
First off, London Broil is one of the few cuts I'd advocate marinating

Next... do you have a broiler for your oven? Or a Grill Pan?

4-5 minutes a side on a high rack with your broiler would be ideal.

Grill pan, 2 minutes / side on med-high heat, then about 6-8 minutes in the oven at 375 depending on desired done-ness

Thank you.

I'm using a large cast iron skillet. I'm marinating in beer. I'll cook it up tonight using your second method.
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post #5 of 9
4/20/10 at 9:58pm
Quote:
Originally Posted by Insight View Post
Thank you.

I'm using a large cast iron skillet. I'm marinating in beer. I'll cook it up tonight using your second method.

Should work. Score the meat so that it doesn't curl in the pan.

Dry rubs also work well.
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post #6 of 9
4/20/10 at 10:05pm
How do you guys cook a London Broil with a grill? I seem to fail at this every time, it'll be unevenly cooked from the thin side to the thick side.
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post #7 of 9
4/20/10 at 11:20pm
With a piece of meat like this you should use a thermometer and let it reach 130 F for medium rare. Sear the meat then finish it off in the oven at 400 F until it just reaches that temperature. That's the most predictable way of cooking it .

I also like to marinade this cut of meat. I use salt, pepper, smoked paprika, and olive oil. Then I slap it into a medium-high Lodge skillet WITH NO OIL ADDED TO THE PAN.
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post #8 of 9
4/21/10 at 10:22am
Quote:
Originally Posted by HORNS View Post
With a piece of meat like this you should use a thermometer and let it reach 130 F for medium rare. Sear the meat then finish it off in the oven at 400 F until it just reaches that temperature. That's the most predictable way of cooking it .

I also like to marinade this cut of meat. I use salt, pepper, smoked paprika, and olive oil. Then I slap it into a medium-high Lodge skillet WITH NO OIL ADDED TO THE PAN.

Always cook meat with a thermometer until you get the feel for different degrees of doneness.

Smoked paprika is one of my favorites.
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post #9 of 9
4/21/10 at 5:34pm
thanks guys.
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