Our London broil is a quick and favorite way to cook steak quick london broil marinade a crowd. Pan-Fried London Broil Steak Our London broil is a quick and favorite way to cook steak for a crowd.

Rubbed with seasonings and pan-fried in butter, this London broil recipe is an absolute winner! Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium-high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term London Broil has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore, butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round.

My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick. I don’t usually recommend searing anything with butter. If you’re not careful, the butter will burn. But if you rub softened butter into well-seasoned steaks, and sear the steaks on a cast iron pan heated on medium high heat, just until you get a good sear and no longer, the flavor really is amazing. Do you have a favorite way to prepare London Broil? Tell us about it in the comments.

Which Cut of Meat Works Best for London Broil? The cut that’s labeled London broil in the grocery store is almost always going to be top round. Flank steak is a good alternative, and we have a great recipe for it. Season it in advance to give the salt time to penetrate the meat and enhance its flavor. Let it come to room temperature before cooking for more even doneness. Cook the steak in a hot skillet for several minutes, without moving it, so it can get a nice crust. This also helps keep the steak from sticking to the skillet.