Cooking London broil in a cast iron skillet is a straightforward way to achieve a flavorful, tender steak with a beautiful crust. This method locks in juices and caramelizes the meat’s surface, giving you a restaurant-quality result at home without needing a grill. Before you start, ensure your steak is properly marinated or seasoned, and your skillet is well-heated for the best sear.
What You’ll Need
- 1 London broil steak (typically top round, about 1 to 1.5 inches thick)
- Salt and freshly ground black pepper
- Marinade or dry rub (optional but recommended for tenderness and flavor)
- High smoke point oil (e.g., canola, vegetable, or grapeseed oil)
- Cast iron skillet
- Tongs
- Meat thermometer (instant-read preferred)
- Aluminum foil
- Cutting board and sharp knife
Step-by-Step
- Marinate or season your London broil: For best results, marinate the steak for 4 to 24 hours in the refrigerator. A simple marinade could include olive oil, soy sauce, garlic, lemon juice, and herbs. If not marinating, generously season both sides with salt and pepper at least 30 minutes before cooking to enhance flavor and promote a good crust.
- Bring the steak to room temperature: Remove the steak from the fridge about 30 minutes before cooking. This helps it cook more evenly.
- Preheat your cast iron skillet: Place the skillet on the stove over medium-high heat and let it get very hot—about 5 minutes. You want it smoking slightly to ensure a good sear.
- Add oil to the skillet: Pour a small amount of high smoke point oil into the skillet and swirl to coat. The oil should shimmer but not smoke excessively.
- Sear the steak: Place the London broil in the skillet. Do not move it for 3 to 4 minutes to develop a deep brown crust. Flip and sear the other side for another 3 to 4 minutes.
- Check internal temperature: Use an instant-read thermometer inserted into the thickest part of the steak. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C). Since London broil can be a tougher cut, medium or medium-rare is ideal to balance tenderness and flavor.
- Lower the heat if necessary: If the steak is not yet at your desired temperature after searing both sides, reduce heat to medium-low. Continue cooking, flipping occasionally, and checking temperature every 1-2 minutes to avoid overcooking.
- Rest the steak: Remove the steak from the skillet and tent loosely with aluminum foil. Let it rest for 10 minutes to allow juices to redistribute, ensuring juicier meat.
- Slice thinly against the grain: London broil is best served sliced thinly across the grain to maximize tenderness. Cut into thin strips on a cutting board.
- Serve and enjoy: Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Common Mistakes
- Not marinating or seasoning enough: London broil benefits greatly from marination or at least ample seasoning. Skipping this step can result in a bland or tough steak.
- Cooking straight from the fridge: Putting a cold steak directly into the skillet causes uneven cooking and a less effective sear.
- Overcrowding the skillet: Crowding reduces heat and causes the steak to steam rather than sear, preventing a good crust.
- Flipping too often: Constant flipping interrupts crust formation. Ideally, flip only once or twice.
- Not using a thermometer: Guessing doneness risks overcooking or undercooking. Meat thermometers ensure precision.
- Skipping the rest period: Cutting immediately after cooking causes juices to run out, leading to dry meat.
Tips
- Choose the right cut: London broil is usually top round or flank steak. These cuts are lean and benefit from marination and proper slicing.
- Use a paper towel to dry the steak: Before seasoning, pat the meat dry to remove excess moisture for a better sear.
- Preheat the skillet well: A properly heated cast iron skillet is key to developing a flavorful crust.
- Use a neutral oil with a high smoke point: Oils like canola or grapeseed withstand high heat without burning, unlike olive oil.
- Let the steak rest at least 10 minutes: This allows muscle fibers to relax and reabsorb juices.
- Slice against the grain: Always cut perpendicular to the muscle fibers to maximize tenderness.
- Consider finishing in the oven: For thicker cuts, sear first, then transfer the skillet to a 400°F oven to finish cooking evenly.
- Use aromatics for flavor: Adding garlic cloves, rosemary, or thyme to the skillet during the last minutes can impart extra aroma.
Troubleshooting
- Steak is tough or chewy: London broil is a lean, tougher cut. If it’s chewy, it may need longer marination, thinner slicing against the grain, or a slightly lower cooking temperature to avoid overcooking. Also, rest the meat properly before slicing.
- No crust forms on the steak: This usually means the skillet was not hot enough or the steak was too wet. Ensure the skillet is preheated well and pat the steak dry before cooking. Avoid overcrowding the pan.
- Steak cooks unevenly: Make sure the steak is at room temperature before cooking and that your skillet heats evenly. Turning the steak only once or twice helps even cooking.
- Steak is burnt on the outside but raw inside: The skillet is too hot or the steak is too thick for direct stovetop cooking alone. Reduce heat after searing and finish cooking in the oven if needed.
- Juices run out when slicing: This means the steak was cut too soon. Always let it rest for at least 10 minutes under foil to retain moisture.
Frequently Asked Questions
- What is the best temperature to cook London broil to?
- Medium-rare (130°F) to medium (140°F) is ideal for London broil to keep it tender yet safe to eat.
- Do I have to marinate London broil?
- Marinating is highly recommended as it tenderizes the meat and adds flavor, but you can season it well and cook without marinating if short on time.
- Can I use olive oil to cook London broil in a cast iron skillet?
- Extra virgin olive oil has a low smoke point and can burn at high heat. Use a high smoke point oil like canola or grapeseed for searing.
- How long should I rest the steak after cooking?
- Rest the steak for at least 10 minutes loosely tented with foil to let the juices redistribute.
- How thin should I slice London broil?
- Slice as thinly as possible, about 1/4 inch or less, and always against the grain to maximize tenderness.
- Can I finish cooking London broil in the oven after searing?
- Yes, especially for thicker cuts. After searing both sides, transfer the skillet to a preheated 400°F oven until the desired internal temperature is reached.
By following these detailed steps and tips, you can confidently prepare a delicious London broil in your cast iron skillet, achieving a juicy, flavorful steak with a perfect sear every time. Whether you prefer it medium-rare or medium, the key lies in proper seasoning, heat management, and resting. Enjoy your beautifully cooked London broil paired with your favorite sides for a satisfying meal.
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