London Broil

London Broil

This simple & delicious London Broil recipe will be a repeat meal in your home. Recipe adapted from:



  1. Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.)
  2. Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. [Smarty Pants COOKING Tip] I didn’t pound or cut away any tissue.
  3. Heat a large, cast iron skillet to medium high heat.
  4. Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Rub soft butter over both sides of the steak.
  5. Place the steak in the hot pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned. [Smarty Pants COOKING Tip] I didn't have a cast iron skillet so I just used an ordinary large skillet.
  6. If you have a steak thicker than an inch-thick, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. Pull it out of the oven at 130°F for medium rare (the steak will continue to rise in temperature for a few minutes after you pull it out). If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it. You want to cook the steak only to medium rare, as cooking it further will make it more tough. [Smarty Pants COOKING Tip] I did the remaining baking in a 9×13 dish.  Our inch & a half or so steak needed about 25 minutes in the oven.
  7. Slice the steak thinly, against the grain.

Recipe by Smarty Pants Mama at