Once you get preferred doneness of the steak, take it out of the oven and rest for at least 10 minutes before carving and serving.

It’s quick and easy to make, and it goes perfectly well with the London broil. SEAR! This amount of time is known as the resting period. Broil the steak for 7 to 10 minutes per side, or until it reaches your desired degree of doneness when tested with an instant-read thermometer. Welcome to our tiny kitchen. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow.

wikiHow marks an article as reader-approved once it receives enough positive feedback. Move oven rack 6 inches from heating element. Most importantly, it was simple. Do not use a non-stick frying pan. We will get some sort of compensation if you buy through our link and the money will be used to support our “debt- free” lifestyle. It won't fit in my skillet. How long do I cook the steak at 500° if I want it rare? Most of the product images use in our reviews are from the respective manufactures and, How To Make Money Blogging For Beginners: Ultimate Guide to Food Blogging. Broil steaks for 3-12 minutes per side (see note). The guidelines for specific doneness are to cook steaks to the following temperatures: Medium-rare: 145°F; Medium: 160°F Well: 170°F Then be sure to let the steak sit for at least 3 minutes before serving -- this allows the steak to finish cooking and for the juices to be absorbed; creating the most flavorful steak. If you want medium to well done, then it has to be at 145° to 160° F. When baking your London broil at 350° F, place it in the lowest rack and leave to bake for about 2 to 3 hours. It’s easier to control and maintain the temperature of both the oven and the meat.

I worried that the rack might be too close at the top level, but it worked exactly right. It should not ruin the steak. If you’re not planning to marinate the meat for more than two hours, you can just cover it with cling wrap and leave at room temperature.

Broiling steak seems to be the easiest type of cooking method; press the broil button, put it under the broiler and presto! Adding 10 to 15 minutes on the other hand will give you a well-done steak. Apply the butter right after you take the steak out of the broiler. Slicing it too early will make all of the juices and flavors drain out. Make sure its widest side is up because that’s where we will score it. "I simply followed the directions, although I used no salt... just olive oil and a bit of pepper that I added to the, "Followed the directions, the only thing that I'll change the next time I make it is this, I will take it out of the, "I followed the article to the letter. This article has been viewed 3,778,810 times. No, it shouldn't harm it. If you prefer it to be more on the medium-rare side, cut off baking time by 10 to 15 minutes. Tip: For medium-rare steak, look for a temperature of 135 °F (57 °C). Usually meat "carries over" about 5 to 10 degrees. For a rarely done steak, the temperature should only be at 120° to 125° F. If you prefer the steak to be medium-rare, then it must have 130° to 135° F internal temperature. Alternatively, try a steak rub made from 1 minced garlic clove, 2 tsp (6.2 g) of paprika, 2 tsp (6.2 g) of ground coriander, 1 tsp (3.1 g) of dill seed, ½ tsp (1.6 g) of dry mustard, ¼ tsp (0.8 g) of cayenne pepper, and salt and black pepper to taste. Then, place your steak in the skillet and sear each side for 3 minutes. Take the beef out of the marinade and sear for 1 to 2 minutes on each side. Opening the door will defeat that. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

By using our site, you agree to our. When she has time, she tries to experiment in the kitchen and cook some Japanese recipes she has learned from her sister and her Japanese husband. Adjust your oven rack so that the top of the steak will be about 4 inches (10cm) from the broiler heating element. I prefer either Russet or Yukon potatoes when baking. ", "Followed all instructions, steak was perfect. Thicker and bigger cuts might require more cooking time. Pre-heat oven and skillet by setting the oven … I’m here to change that. The video was, "The recipe was very specific, and for someone like myself who needs cooking for dummies, the little videos helped, "Bit about using the flat side of a kitchen knife to test for doneness was very clever and worked well for me! You can update your privacy settings to enable this content. Adding 10 to 15 minutes on the other hand will give you a well-done steak. I used, "The article was extremely helpful. Timing is everything! Let us know how it goes! ", https://www.tablespoon.com/posts/how-to-broil-steaks, https://food52.com/recipes/1995-broiled-new-york-steak, https://www.thekitchn.com/food-safety-101-how-to-defrost-43965, https://www.thekitchn.com/how-to-broil-a-steak-in-the-ov-42896, http://www.geniuskitchen.com/recipe/broil-a-perfect-steak-165254, http://www.geniuskitchen.com/recipe/steak-marinade-quick-and-easy-39145, https://www.realsimple.com/food-recipes/browse-all-recipes/all-purpose-steak-rub, consider supporting our work with a contribution to wikiHow. The process is called "carry over cooking" and it involves the heat at the surface of the meat moving into its center once removed from the oven.

Broiled steak is just as delicious as its grilled sibling, and you can make it in your oven using little more than a cast iron skillet. Vanna Tran is a home cook who started cooking with her mother at a very young age. Use the thermometer if you have it, because cooking times vary depending on the cut. . By using this service, some information may be shared with YouTube. Sear and put it in the preheated oven. If I am going to broil a steak, do I need to sear it? Approved. I still remember her making this while telling her favorite stories back when her family used to make it. All steaks will continue to cook for some time after you take them out of the oven because of the heat built up inside of the meat. I hope this ultimate guide helped you in your struggle to make the perfect version of any top round london broil recipe.

Serve on the side of your tender and juicy London broil. Place the strip steak on the broiling pan. Sometimes I throw in other veggies like carrots or asparagus too.

Set a timer or watch the … The steak was juicy and tender.

Move it around to ensure that it is completely soaked in the mixture.

Use a thermometer to check the internal temperature. Place the steaks in the oven.

If you’re using a grill pan with raised ridges make sure you don’t wiggle the steak around in the pan. You can find them in supermarkets, but for the best quality, always go to a local butcher shop whenever possible. You’ll mess up the grill marks. Once you’re ready to make the London broil, preheat your oven depending on your desired temperature. You can either use a bigger skillet or cut it to the desired size with a sharp knife. If your steak has both high and low broiler options, opt for high. Include your email address to get a message when this question is answered. Avoid thawing meat on the counter which could cause harmful bacteria to grow. Should I slice a steak before or after I cook it?

She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

If you don't have a cast iron skillet, use a stainless steel frying pan instead. When making London broil, you can never go wrong with an Italian Marinade. Broil the steaks for 4 minutes, then remove them from the oven.

Taking your steak out of the oven a little before it reaches your desired internal temperature will let the steak cook perfectly during its resting period! Then cut crisscross patterns across the meat and repeat on the other side. - slicing is generally done after the food is made. If you have further questions about this recipe or if you want to share your homemade London broil experience, feel free to leave me a comment below! Before broiling your steak, let the meat thaw to room temperature and, if you’d like, season or marinate it for flavor. You don't have to, but I recommend it for added flavor.