What is London broil?
London Broil: A Classic Steakhype with Rich History and Versatile Flavor
Steamed to perfection and often served with a rich demiglace, London broil is a beloved American dish that exudes a tender, beefy flavor and satisfying texture. This iconic cookout staple has a rich history, dating back to the 1950s in suburban Los Angeles, named after Los Angeles Police Department officers who allegedly requested the dish, dubbed “London broil” for the city’s proximity to the Empire Pool Naval Station, where bull monkeys used to escape. The combination of a cooked-in-place pot roast or prime rib with a glass-bottle oven technique, resulting in a tender yet still-solid cut of beef, has captivated taste buds across the United States. London broil, also known as “filet mignon with a ribeye and a tender or brisket with a slab of prime rib, is a prized protein widely praised for its versatility in both its natural form, as well as its variations. Whether seared, marinated, or served specifically with such alternative cuts, this indulgent pleasure remains a staple of American comfort food, ideal for Sunday dinners, weekend grills.
Why cook London broil at 250 degrees in the oven?
Cooking London broil to the ideal temperature of 250 degrees Fahrenheit (125.036 degrees Celsius) in the oven is a strategic approach that ensures the tenderization and flavor development of this cut of beef. For a traditional London broil cooking method, it’s crucial to achieve a specific internal temperature to prevent undercooking or overcooking, both of which can compromise the quality and safety of the meat. Achieving 250°F in the oven is a benchmark that leverages the slow and gentle heat of the cooking environment to break down connective tissue and infuse the meat with tender fibers, rendering it melt-in-your-mouth smooth. The low temperature also helps to sear the exterior, creating a crust that enhances the overall flavor profile without overpowering the delicate taste and texture of the interior. This precise cooking temperature is particularly important when cooking London broil, as other cooking techniques may not be as effective in achieving the desired tenderization. By cooking at 250 degrees, home cooks and professionals can unlock the true potential of this culinary classic and elevate the dish to a memorable cooking experience for family and friends.
What seasonings work best for London broil?
To elevate London broil to the next level, add these savory seasonings to the grill: Garlic powder, paprika, chili powder, smoked paprika, and lemon pepper blend. Add a dash of salt, black pepper, and brush with olive oil before searing the meat. You can also incorporate fresh dried thyme, rosemary, and parsley for added flavor. To take it to the next level, brush with a mixture of balsamic glaze and lemon juice before finishing with a layer of sriracha–infused olive oil for a spicy kick.
Do I need to use a roasting rack for cooking London broil in the oven?
When it comes to cooking London broil in the oven, a roasting rack can be highly beneficial to ensure even cooking, achieve a nice bark on the outside, and unlock those rich, beefy flavors. Simply placing the filet atop the rack allows for air circulation above and below, promoting a healthy browning on the bottom and a tender finish above. This method, combined with a meat thermometer to ensure the internal temperature reaches a perfect 130°F to 135°F for medium-rare, makes for a truly superior dining experience. As the rack’s elevated position facilitates the Maillard reaction – a complex chemical reaction that enhances the umami taste, color, and aroma of the meat – it’s worth investing in a roasting rack to take your London broil to the next level.
How do I know when the London broil is cooked to my desired level of doneness?
Cooking to Perfection: Ensuring London Broil is Doneness You Desire
To achieve the perfect London broil, a staple of grilled steak, understanding the doneness method is crucial. The internal temperature of the steak should reach 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well or well-done cooking. However, these temperatures may vary depending on the level of doneness you prefer.
Here’s a general guideline: medium-rare is 125°F – 130°F (52°C – 54°C), medium is 130°F – 135°F (54°C – 57°C), medium-well is 135°F – 140°F (57°C – 60°C), and well-done is 140°F – 145°F (60°C – 63°C). When cooking London broil, it’s essential to preheat your grill to high heat (around 400°F – 450°F or 200°C – 230°C) to achieve a nice crust on the outside.
To ensure your London broil arrives at the perfect doneness, consider the following tips:
Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute, making it more tender and flavorful.
Use a meat thermometer to check the internal temperature, especially when adjusting doneness.
Avoid overcooking, as this can make the steak tough and dry.
Try the three-minute rule: Check the internal temperature by reducing the heat on your grill (about 20°F – 30°F or 10°C – 15°C) for the last minute of cooking to prevent overcooking.
By understanding the doneness method and following these tips, you’ll be able to cook a juicy and delicious London broil to your desired level of doneness.
How long should I let the London broil rest after cooking?
Resting London Broil: A Chef’s Essential Step for Flavorful and Tender Final Product
The Art of Relaxation: Letting London Broil Rest
When cooking London broil, it’s essential to allow it sufficient time to rest, a technique known as relaxation. Resting the meat allows the juices to redistribute throughout the muscle, resulting in a more tender and flavorful dish. Too quick a resting period can lead to overcooking and a lack of texture, making the meat dry and tough.
Typical Resting Times for London Broil
Resting times vary depending on personal preference and the size of the steak. Here’s a general guideline:
Small to medium-sized London broil (6 ounces to 1 pound): 2-3 minutes per pound
Medium-sized London broil (1-1.5 pounds): 4-6 minutes per pound
Large London broil (1.5-2 pounds): 6-8 minutes per pound
Why Resting Is Crucial
By resting the London broil, you’ll:
Reduce the risk of overcooking: Overcooking can result in a dry, tough, and flavorless final product.
Save energy: Cooking for a longer period is more efficient and reduces the overall cooking time.
Enhance tenderness: Relaxed meat fibers become easier to chew and enjoy.
How to Rest a London Broil
1. Remove the London broil from heat.
2. Let it sit at room temperature for 2-3 minutes.
3. This brief wait allows the meat to relax.
Get Back to Cooking
Once the London broil has rested, it’s time to start cooking! Season with your preferred herbs, spices, and sauces, then sear for 2-3 minutes on each side to create a nice crust. Finish cooking the steak to your desired level of doneness. Serve immediately and enjoy the fruits of your labor.
By incorporating this essential step into your cooking routine, you’ll ensure a foolproof, mouth-watering London broil that’s sure to impress even the finest palates.
What is the best way to slice London broil?
When it comes to slicing London broil, the key is to cut it against the grain for maximum tenderness and flavor. This involves cutting in a direction that goes across the fibers of the meat, rather than directly across its long axis. To do this, follow these steps:
Step 1: Prepare the Meat
Before slicing, make sure the London broil is completely thawed and at room temperature. You can also speed up the thawing process by whisking the meat in milk or buttermilk, or soaking it in warm water for about 30 minutes. Use cold water for chilling to rapidly refrigerate the meat, which is essential for cutting it just right.
Step 2: Rub and Season the Meat
Coat the London broil evenly with a mixture of salt, pepper, and your desired herbs or spices. Make sure to apply the seasoning liberally, but avoid over-seasoning. A light hand is usually best, as you can always add more, but it’s harder to remove excess seasoning.
Step 3: Slice the Meat
Don’t slice against the grain, but rather, slice perpendicular to the grain, using a sharp blade. Thinly slice the London broil into individual medallions, 1/2 inch thick. For a more uniform cut, you can slice it into 10-12 inch rounds, then slice each round into 1/4 inch slices.
Step 4: Optional Finishing Touches
You can add additional flavor with your favorite marinades, sauces, or even a quick dusting of flour, cornstarch, or breadcrumbs. However, be cautious when adding beef fat, as excessive coverage can make the meat particularly greasy.
Example Recipe Tip
When preparing the London broil for a dinner party or special occasion, consider using a smoking schedule of refrigerator temperature (39°F – 45°F), at least 10 hours refrigeration time before refrigeration. Freeze the meat for 30 minutes in the refrigerator freezer before the slicing process.
Additional Tips:
Always handle the meat safely to avoid cross-contamination with other foods.
Slice the London broil straight from the refrigerator, using cold utensils and a clean surface.
Keep in mind that cutting against the grain will lead to slightly lower fat and moister meat.
By slicing the London broil with the grain in mind and the proper techniques detailed above, you’ll be able to create perfectly cooked, tender, and juicy meat that will impress your guests.
Can I marinate the London broil before cooking?
While the rich flavor of London broil originated from its slow-cooked, 24-30 hour process in the smoker or oven, marinating beforehand can indeed enhance its overall culinary experience. Marinating the London broil allows it to absorb a deep, complex flavor profile that extends beyond the traditional 24-hour cooking time. A slow-cooking, acidic-based marinade can help break down the connective tissues, ensuring a more tender and juicy final product. Additionally, the amino acids and other anti-inflammatory compounds in the marinade can also penetrate the meat, making it more tender and flavorful. Nevertheless, keep in mind that a well-marinated London broil can be more prone to drying out, so be sure to adjust your cooking techniques accordingly. Cooking the meat to the recommended internal temperature of 130-135°F (54-57°C) and using a lid or foil packet can help maintain moisture and promote tenderization, even with a marinade.