How to Cook London Broil on the Stove Top
London broil is a flavorful and budget-friendly cut of beef that can be cooked on the stove top for a delicious and easy meal. Here’s how to cook London broil on the stove top:
1. Start by selecting a good quality London broil steak from your local butcher or grocery store. The London broil should be about 1 to 1.5 inches thick for best results.
2. Before cooking, it’s a good idea to marinate the London broil to add extra flavor and help tenderize the meat. You can use a store-bought marinade or make your own using ingredients like soy sauce, Worcestershire sauce, garlic, and herbs. Place the London broil in a zip-top bag or a shallow dish, pour the marinade over the steak, and let it marinate in the refrigerator for at least 2 hours or overnight.
3. When you’re ready to cook the London broil, remove it from the marinade and let it come to room temperature for about 30 minutes. This will help ensure even cooking.
4. Preheat a large skillet or grill pan over medium-high heat. Add a tablespoon of oil to the pan and let it get hot.
5. Place the London broil in the hot pan and cook for about 5-7 minutes per side for medium-rare to medium doneness. The exact cooking time will depend on the thickness of the steak and your desired level of doneness. Use an instant-read thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be around 135°F (57°C).
6. Remove the cooked London broil from the pan and let it rest for about 5 minutes. This allows the juices to redistribute and keeps the steak juicy and tender.
7. Slice the London broil against the grain into thin slices. This will help ensure tenderness.
Now you’re ready to enjoy your stove top-cooked London broil! Serve it with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
How Do You Broil on the Stove Top?
Broiling on the stove top is a great way to quickly cook meats and vegetables with a delicious charred flavor. Here’s how to broil on the stove top:
1. Start by preheating your broiler. Most stoves have a broiler setting located at the top of the oven. Turn the broiler on and set it to high heat.
2. Place a broiler pan or a wire rack on top of a baking sheet to catch any drippings.
3. Season your food with salt, pepper, and any other desired seasonings. For example, if you’re broiling steak, you can use a simple marinade or rub with spices like garlic powder, paprika, and black pepper.
4. Arrange the food on the broiler pan or wire rack in a single layer. Make sure there is enough space between the food to allow for even cooking.
5. Place the broiler pan or wire rack under the preheated broiler, about 4-6 inches away from the heat source.
6. Keep a close eye on the food as it broils. Cooking times will vary depending on the type and thickness of the food. It’s important to monitor the food to prevent it from burning.
7. Use tongs or a spatula to flip the food halfway through the cooking time to ensure even browning and cooking.
8. Once the food is cooked to your desired level of doneness, remove it from the broiler.
Remember to exercise caution when broiling on the stove top, as the broiler can reach very high temperatures. Always use oven mitts when handling the broiler pan or wire rack, and keep a close eye on the food to prevent burning.
How Do You Cook London Broil So It’s Not Tough?
London broil can be a tough cut of meat if not cooked properly, but there are a few techniques you can use to ensure a tender and juicy result. Here’s how to cook London broil so it’s not tough:
1. Tenderize the meat: London broil can benefit from tenderizing techniques like marinating or using a meat tenderizer. Marinating the London broil for at least 2 hours or overnight can help break down the connective tissues and make the meat more tender. You can also use a meat tenderizer to physically break down the muscle fibers and make the meat more tender.
2. Cook to the right temperature: London broil is best cooked to medium-rare or medium doneness to prevent it from becoming tough. The internal temperature should be around 135°F (57°C) for medium-rare. Use an instant-read thermometer to check the temperature and avoid overcooking.
3. Slice against the grain: After cooking, it’s important to slice the London broil against the grain. This means cutting perpendicular to the muscle fibers. Slicing against the grain helps break up the muscle fibers and makes the meat more tender to bite into.
By following these tips, you can ensure that your London broil turns out tender and delicious.
What is London Broil and How Do You Cook It?
London broil is not actually a specific cut of meat, but rather a cooking method. It typically refers to a top round or flank steak that is marinated, broiled or grilled, and then sliced thinly against the grain. Here’s how to cook London broil:
1. Start by marinating the London broil for at least 2 hours or overnight. You can use a store-bought marinade or make your own using ingredients like soy sauce, Worcestershire sauce, garlic, and herbs.
2. Preheat your grill or broiler. If using a grill, preheat it to medium-high heat. If using a broiler, preheat it to high heat.
3. Remove the London broil from the marinade and let it come to room temperature for about 30 minutes.
4. If grilling, place the London broil on the preheated grill and cook for about 5-7 minutes per side for medium-rare to medium doneness. If broiling, place the London broil on a broiler pan or wire rack and broil for the same amount of time.
5. Use an instant-read thermometer to check the internal temperature of the meat. For medium-rare, the temperature should be around 135°F (57°C).
6. Remove the cooked London broil from the grill or broiler and let it rest for about 5 minutes.
7. Slice the London broil against the grain into thin slices.
London broil is typically served with a variety of side dishes like roasted vegetables, mashed potatoes, or a fresh salad. It’s a versatile and delicious dish that can be enjoyed for any occasion.
Will London broil get more tender the longer it cooks?
London broil is a popular cut of beef that can be tough if not cooked properly. However, cooking it for a longer period of time does not necessarily make it more tender. London broil is best cooked to medium-rare or medium doneness to ensure it remains tender and juicy. Overcooking can result in a tough and dry texture.
Can you cook on stove top instead of oven?
Yes, you can cook London broil on the stove top instead of using an oven. To do this, you can sear the meat in a hot skillet on both sides until it develops a nice crust. Then, reduce the heat to medium and continue cooking until it reaches your desired level of doneness. It is important to monitor the temperature of the meat using a meat thermometer to ensure it is cooked to your liking.
Can you broil in a pan on the stove?
No, broiling is a cooking method that involves exposing the food to direct heat from above. It is typically done in an oven using the broiler setting. Broiling in a pan on the stove is not recommended as it may not provide the same direct heat and may result in uneven cooking.
Why did my London broil come out tough?
There are several reasons why your London broil may have come out tough. One possible reason is that it was overcooked. London broil should be cooked to medium-rare or medium doneness to ensure it remains tender. Overcooking can result in a tough and dry texture. Another reason could be that the meat was not properly marinated or tenderized before cooking. London broil benefits from marinating or tenderizing techniques to help break down the tough muscle fibers. Lastly, the quality of the meat could also play a role. Choosing a high-quality cut of beef can greatly affect the tenderness of the final result.
How long to cook 2 inch thick London broil?
For a 2-inch thick London broil, it is recommended to cook it for approximately 8-10 minutes per side for medium-rare doneness. This can vary depending on the heat source and desired level of doneness. It is always best to use a meat thermometer to ensure the meat reaches the desired internal temperature. For medium-rare, the internal temperature should be around 135°F (57°C), while medium should be around 145°F (63°C).
Why is my London broil so chewy?
One possible reason why your London broil is chewy is because it was not cooked properly. London broil is a lean cut of meat that can become tough and chewy if it is overcooked or cooked at too high of a temperature. It is best to cook London broil to medium-rare or medium doneness to ensure a tender and juicy result. Additionally, marinating the London broil before cooking can help to tenderize the meat and add flavor.
Where is the broiler on a stove?
The location of the broiler on a stove can vary depending on the model and brand. In most stoves, the broiler is located in a separate compartment below the main oven. This compartment is usually accessed by pulling out a drawer or opening a door located beneath the oven. Inside this compartment, you will find the broiler element, which is responsible for generating high heat for broiling.
Do you leave stove open when broiling?
No, you should not leave the stove open when broiling. When broiling, it is important to keep the oven door closed to maintain the high heat needed for broiling. Leaving the oven door open can cause the temperature to drop, resulting in uneven cooking and less effective broiling. It is recommended to use the broiler setting on your stove and keep the oven door closed throughout the broiling process.
What temperature is broil on a stove?
The temperature for broiling on a stove typically ranges from 500°F to 550°F (260°C to 290°C). This high heat is necessary to quickly cook and brown the food being broiled. It is important to preheat the broiler for a few minutes before placing the food under it to ensure that it reaches the desired temperature. It is also recommended to adjust the oven rack to the highest position to ensure that the food is close enough to the broiler element for efficient broiling.
Is broiling done on the top rack?
Yes, broiling is typically done on the top rack of the oven. Placing the food on the top rack ensures that it is close enough to the broiler element to receive direct heat and achieve the desired browning and caramelization. It is important to adjust the oven rack to the highest position when broiling to ensure that the food is positioned correctly for efficient broiling.
Summary:
London broil can become chewy if it is overcooked or cooked at too high of a temperature. The broiler on a stove is usually located in a separate compartment below the main oven. It is important to keep the oven door closed when broiling to maintain the high heat. The temperature for broiling on a stove is typically around 500°F to 550°F. Broiling is done on the top rack of the oven to ensure efficient cooking.
