How to Cook London Broil Steak in the Oven: A Step-by-Step Guide
When it comes to cooking steaks, few methods can rival the taste and tenderization that a slow-cooked oven brings. Among the many varieties of steaks, the London Broil is particularly well-suited for this method. In this article, we’ll explore how to cook London Broil steak in the oven with ease.
What is London Broil Steak?
London Broil steak is a type of chuck steak, cut from the shoulder area of the beef. This cut is ideal for slow-cooking as it’s rich in marbling (fat content) which keeps the meat moist and tender. London Broil steaks are generally thicker and more robust in flavor compared to other steaks like ribeye or sirloin.
Choosing the Right Cut of Meat
When selecting your London Broil steak, look for the following qualities:
• Thickness: Opt for a steak at least 1.5 inches (3.8 cm) thick to allow for tenderization.
• Grading: Choose a well-marbled USDA Choice or Prime grade to ensure optimal flavor and moisture.
• Cut style: Consider a top-quality butcher cut or a package labeled as "London Broil".
Preheating the Oven
Preheating the Oven: To achieve the best results, preheat your oven to 300°F (150°C) with a baking sheet or Dutch oven positioned inside. The sheet will help to brown the meat and create a crispy crust.
Step-by-Step Cooking
1. Season the Steak: Rub the steak with salt, pepper, and your choice of dry rub (e.g., garlic, paprika, or rosemary). Avoid using any oil or other liquids during this step as they might prevent the maillard reaction (browning).
Pat Dry with Paper Towels
Use paper towels to pat dry the steak, removing excess moisture from the surface.
2. Sear the Steak: Place the steak directly on the baking sheet and sear in the hot oven for 10 minutes. This high-temperature step will give the crust a nice dark color. Do Not disturb the steak or move the baking sheet for the full 10 minutes.
| Time | Oven Temperature |
|---|---|
| 0-10 minutes | 450°F (230°C) |
3. Finish with Low Heat: After 10 minutes of searing, reduce the oven temperature to 200°F (90°C) and place the steak on a new baking sheet. This gentle heat will facilitate tenderization and even cooking.
4. Roast and Rest: For the last 2 hours, slow-roast the steak at 200°F (90°C) to allow it to reach internal temperatures around 130-135°F (54-57°C) for medium-rare. Remove from the oven and let rest for at least 10-15 minutes before slicing.
Let it Rest
It’s crucial not to disturb the steak while it’s resting, allowing the juices to redistribute for optimal flavor and tenderness.
Tips and Variations
• Thicker steak: For extra tender results, consider two London Broil steaks and combine them for the slow-roasting step, ensuring equal cooking.
• More flavor: For added aromatics, spread a mix of chopped carrots, celery, and onion around the steak during slow-roasting.
• Finishing touches: Prior to slicing, brush with a tangy sauce such as mustard, Worcestershire, or a peppercorn crust for a burst of flavor.
In conclusion, cooking London Broil steak in the oven is an easy and accessible method, yielding tender, richly flavored results. Remember to sear the steak at a high temperature and then finish with low heat for maximum tenderness and flavor retention.