London broil. The name itself evokes images of hearty, satisfying meals. While often associated with grilling, broiling offers a surprisingly effective and convenient method for cooking this flavorful cut of beef, especially when you prefer it well done. Achieving a well-done London broil that’s still tender and juicy can be tricky, but with the right techniques and a little patience, you can master this culinary feat. This guide will walk you through every step, ensuring a delicious and perfectly cooked London broil every time.
Understanding London Broil and Its Characteristics
Before diving into the broiling process, it’s crucial to understand what a London broil actually is. This often-misunderstood cut is typically a flank steak, although sometimes top round steak is also labeled as such. Regardless of the specific cut, London broil is known for its relatively lean nature and distinct grain.
Understanding the grain is paramount. The long muscle fibers run in a specific direction, and slicing against the grain after cooking is the key to maximizing tenderness. Broiling, with its intense direct heat, can potentially toughen the meat if not handled correctly, making this step even more important.
London broil’s leanness means it can easily dry out if overcooked, particularly when aiming for well-done. Therefore, strategies to retain moisture are essential for a successful outcome.
Preparing Your London Broil for Broiling
Proper preparation is half the battle when it comes to cooking any cut of meat, and London broil is no exception. These steps will ensure your steak is ready for the intense heat of the broiler.
Choosing the Right Cut
While flank steak is the most common cut sold as London broil, be sure to check the label. If top round is being used, understand that it might require slightly longer cooking times due to its denser muscle structure. Look for a steak that is relatively uniform in thickness; this will ensure even cooking.
A bright red color indicates freshness. Avoid steaks that appear brown or grey, as these may be past their prime. Marbling, the flecks of fat within the muscle, is less common in London broil than in other cuts, but some marbling is still desirable for added flavor and moisture.
Marinating for Flavor and Tenderness
Marinating is highly recommended, especially when cooking London broil well done. A good marinade accomplishes several things: it adds flavor, helps to tenderize the meat, and assists in retaining moisture during the cooking process.
Consider using a marinade with an acidic component, such as vinegar, lemon juice, or Worcestershire sauce. These acids help to break down the muscle fibers, resulting in a more tender steak. Other flavor enhancers, like garlic, herbs, soy sauce, and olive oil, can be added to create a delicious and complex marinade.
Place the London broil in a resealable bag or container and pour the marinade over it, ensuring the steak is fully submerged. Marinate for at least 30 minutes, but preferably for several hours, or even overnight, in the refrigerator. The longer the marinating time, the more flavorful and tender the steak will be.
Bringing the Steak to Room Temperature
Before broiling, remove the London broil from the refrigerator and allow it to sit at room temperature for about 30 minutes. This allows the meat to cook more evenly, preventing the outside from overcooking before the inside reaches the desired temperature. Pat the steak dry with paper towels before placing it under the broiler to ensure proper browning. Excess moisture can hinder the Maillard reaction, which is responsible for the desirable crust.
The Broiling Process: Step-by-Step Instructions
Broiling is a simple yet effective cooking method that uses intense direct heat from above. Mastering the broiling process is key to achieving a perfectly cooked London broil, even when aiming for well-done.
Setting Up Your Broiler
Position the oven rack so that the top surface of the London broil will be about 4-6 inches from the broiler element. The closer the steak is to the heat, the faster it will cook. For a well-done steak, placing it a bit further away can help to prevent the outside from burning before the inside is fully cooked.
Preheat the broiler on high for at least 5 minutes. This ensures the broiler is at the correct temperature before you begin cooking. Line a broiler pan with foil for easy cleanup. A broiler pan is designed to allow fat to drip away from the meat, preventing flare-ups.
Broiling the London Broil
Carefully place the London broil on the prepared broiler pan. Broil for the initial cooking time. The exact time will depend on the thickness of the steak and the distance from the broiler. A good starting point is about 5-7 minutes per side.
After the initial broiling time, carefully flip the steak using tongs. Avoid piercing the steak with a fork, as this will release valuable juices. Continue broiling for the same amount of time, or until the internal temperature reaches the desired level for well-done.
Monitoring Internal Temperature
The key to achieving a perfectly cooked London broil, especially well-done, is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. For well-done, the internal temperature should reach 160°F (71°C). Keep in mind that the temperature will continue to rise slightly after you remove the steak from the broiler (carryover cooking).
Broiling times are just estimates. The actual time required to reach the desired internal temperature will vary depending on several factors, including the thickness of the steak, the accuracy of your oven, and the starting temperature of the meat. Trust your meat thermometer for the most accurate results.
Tips for Keeping London Broil Moist While Broiling Well Done
Achieving a well-done London broil that’s still moist and tender requires careful attention to detail. Here are some tips to help you succeed:
Don’t Overcook
This may seem obvious, but it’s crucial to emphasize. Overcooking is the biggest enemy of a tender, well-done steak. Use a meat thermometer and remove the steak from the broiler as soon as it reaches 160°F (71°C). Carryover cooking will bring it up to a safe and palatable well-done temperature.
Use a High-Quality Marinade
As mentioned earlier, a good marinade is essential for adding flavor and retaining moisture. Ensure your marinade contains both acidic and oily components. The acid helps tenderize, while the oil helps prevent the steak from drying out.
Consider Basting
During the broiling process, consider basting the London broil with the marinade or melted butter. This helps to keep the surface moist and adds an extra layer of flavor. Baste sparingly to avoid creating excessive smoke.
Resting is Key
After removing the London broil from the broiler, it’s crucial to let it rest for at least 10-15 minutes before slicing. Cover the steak loosely with foil to help retain heat. During this resting period, the juices redistribute throughout the meat, resulting in a more tender and flavorful steak. Cutting into the steak immediately after cooking will cause the juices to run out, resulting in a dry and less appealing final product.
Slicing Against the Grain
This is perhaps the most critical step in ensuring a tender London broil. Locate the direction of the muscle fibers (the grain). Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak easier to chew and more tender. If you slice with the grain, you’ll be left with long, tough strands of muscle.
Serving Suggestions and Complementary Dishes
A perfectly broiled, well-done London broil is a versatile dish that can be served in a variety of ways. Here are some serving suggestions and complementary dishes to consider:
Classic Steak Dinner
Serve the sliced London broil with classic steakhouse sides like mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, or carrots), and a side salad. A rich gravy or sauce, such as mushroom sauce or béarnaise sauce, can also be a delicious addition.
London Broil Sandwiches
Thinly sliced London broil makes an excellent sandwich filling. Pile it onto crusty bread with your favorite toppings, such as caramelized onions, horseradish sauce, and roasted red peppers.
London Broil Salad
Add sliced London broil to a mixed green salad with your favorite vegetables, cheese, and dressing. This is a healthy and satisfying meal option.
London Broil Tacos or Fajitas
Cut the London broil into strips and use it as the filling for tacos or fajitas. Serve with warm tortillas, salsa, guacamole, sour cream, and your favorite taco toppings.
Wine Pairing
For a classic pairing, serve your London broil with a medium-bodied red wine, such as Cabernet Sauvignon, Merlot, or Zinfandel. The tannins in the wine will complement the richness of the beef.
Troubleshooting Common Issues
Even with the best preparation, some issues can arise during the broiling process. Here’s how to troubleshoot some common problems:
Steak is Burning on the Outside But Not Cooked Inside
This usually indicates that the steak is too close to the broiler element. Lower the oven rack or reduce the broiler setting to medium-high. You may also need to reduce the broiling time.
Steak is Dry and Tough
This is usually caused by overcooking. Use a meat thermometer and remove the steak from the broiler as soon as it reaches the desired internal temperature. Ensure you are also using a marinade to retain moisture.
Excessive Smoke
Excessive smoke is often caused by fat dripping onto the broiler element. Ensure you are using a broiler pan to allow fat to drain away from the meat. You can also trim excess fat from the steak before broiling.
Uneven Cooking
Uneven cooking can be caused by a steak that is not uniform in thickness. Try to choose a steak that is relatively even in thickness. You can also pound the thicker areas of the steak to even it out.
Conclusion: Mastering the Art of Broiling London Broil Well Done
Broiling a London broil to well-done perfection requires a combination of careful preparation, precise cooking, and attention to detail. By understanding the characteristics of the cut, utilizing a flavorful marinade, monitoring the internal temperature, and following the tips outlined in this guide, you can consistently create a delicious and tender well-done London broil that will impress your family and friends. Embrace the broiling method and enjoy the convenience and flavor it brings to this classic cut of beef.
What exactly is London broil, and why is it often cooked to medium-rare?
London broil isn’t a specific cut of beef but rather a cooking method applied to tough cuts, most commonly flank steak or top round steak. These cuts are generally lean and benefit from marinating and high-heat cooking methods like broiling to tenderize them. The name itself is somewhat misleading as the dish is thought to have originated in North America, not London.
While typically cooked to medium-rare for optimal tenderness and flavor, many prefer London broil well-done. This can be achieved with careful attention to cooking time and temperature to prevent the meat from becoming overly dry or tough. Marinating remains crucial for a well-done London broil to retain moisture and enhance flavor.
Can I use any type of marinade for London broil before broiling it well-done?
While you can use a variety of marinades, it’s best to choose one that includes ingredients known to tenderize meat. Acidic components like vinegar, lemon juice, or yogurt help break down muscle fibers, while ingredients like soy sauce, Worcestershire sauce, or garlic add flavor. Avoid marinades with high sugar content, as they can burn easily under the high heat of the broiler.
A good marinade should ideally contain an acid, oil, salt, and herbs/spices. The oil helps to retain moisture during cooking, while salt enhances the flavor. Experiment with different combinations to find a marinade that suits your taste preferences, but always ensure it has a tenderizing element to counteract the effects of cooking the London broil well-done.
How long should I marinate the London broil before broiling it well-done?
For a well-done London broil, marinating is crucial, and the longer the better, within reason. At a minimum, marinate for at least 4 hours. This allows the marinade to penetrate the meat and begin the tenderizing process.
For optimal results, marinate the London broil overnight, or even for up to 24 hours, in the refrigerator. Be careful not to marinate for much longer than 24 hours, as the acid in the marinade can start to break down the meat fibers too much, resulting in a mushy texture.
What is the best internal temperature for a well-done London broil?
For a well-done London broil, the internal temperature should reach 160°F (71°C). This ensures that the meat is thoroughly cooked and safe to consume. Using a reliable meat thermometer is essential for achieving the desired level of doneness.
Insert the thermometer into the thickest part of the steak, being careful not to touch any bone. Remove the London broil from the broiler when it reaches this temperature, and remember that the internal temperature will continue to rise slightly during resting (carry-over cooking).
How far should I position the London broil from the broiler when cooking it well-done?
When broiling a London broil well-done, it’s generally recommended to position the rack about 4-6 inches from the broiler. This distance allows for even cooking without burning the surface of the meat before the interior is cooked through. Closer placement can lead to a charred exterior while the inside remains undercooked.
Adjust the position based on the power of your broiler. If your broiler is very powerful, consider moving the rack further away to prevent burning. Monitoring the London broil carefully during cooking is essential, regardless of the initial rack position.
How long should I broil a London broil well-done?
The exact broiling time will depend on the thickness of the steak and the intensity of your broiler. However, as a general guideline, broil for about 6-8 minutes per side for a one-inch thick London broil. Remember, cooking to well-done takes longer.
Always use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Start checking the temperature a few minutes before the estimated cooking time is up. Adjust the cooking time as needed to achieve the desired level of doneness without drying out the meat.
What’s the importance of letting the London broil rest after broiling it well-done?
Resting the London broil after broiling is essential, especially when cooking it well-done. This allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Cover the London broil loosely with foil and let it rest for about 10-15 minutes before slicing. Slicing against the grain will further enhance tenderness. Skipping this resting step can result in a drier, tougher piece of meat, negating the benefits of the marinating and careful broiling.