Is there a good way to cook London Broil to make it more tender?!
Is there a good way to cook London Broil to make it more tender?
without marinating it for hours? Would cutting it in strips help?
I screwed up here and need some help quick!
Thanks in advance :) Additional Details
1 day ago
thankyou! Randy and Dave, I am going to mix and match with your advice......
Answers: 1 day ago
thankyou! Randy and Dave, I am going to mix and match with your advice...... The only way to make a London Broil correctly is to broil them.
Place on a heavy cake pan, or the best is to use a good seasoned Cast iron skillet.
Season your London Broils with Salt Pepper and even some Mrs. Dash Steak Seasoning. Rub on thoroughly. Place in iron skillet or heavy cake pan, (not Glass).
Turn the Broiler on in the stove, move the top rack down to the second level or space, you don't want it right under the broiler.
Then after the oven preheats, place them under the broiler for about 4 /12 minutes a side. Watch them because broilers operate at different temperatures. But it should be at least 500 degrees.
After they have been cooked for 9 minutes total quickly remove from oven and skillet or pan and place on a wire rack to rest for 10 minutes. Don't worry they won't get cold.
Then after resting serve on plate with potato or what ever.
They will be over medium as they should be, they should have a nice dark pink center and you will have the tenderest London Broil Around! braising makes everything more tender. London broil will never be tender like a filet or ribeye steak, even with marinading.
However, I recommend seasoning generously and grilling or broiling whole. Cook it medium-rare to medium and slice thinly across the grain. Typically a london broil has a thin layer of fat at the edge of the meat, cutting against the grain means that your cutting perpendicular to that line of fat. Don't cut parallel with the line of fat or you'll end up with tough strips of meat. I'd say cut it thin, lightly brown it, and then simmer it for 30-60 minutes. Simmering meat is the best way to make a tough cut tender. Normally, I'd recommend cutting it thick and simmering it for a couple of hours. Slicing it thin and simmering it for 30-60 minutes should also work, though. Some things just take a little time, whether you have it to spare or not. Use plenty of seasoning (I find that onion powder, mashed garlic or garlic powder, salt and pepper, and maybe some paprika make a great combo) in your water for simmering, much more than you would put directly onto the meat, as you'll wash most of the seasonings down the drain with the leftover water. If it seems to be boiling dry, add a little more water.
If you have guests coming for dinner, make up some cheese biscuits fast, and serve those with a salad while everyone's waiting for the meat to simmer. You'll find some great simple recipes for biscuits at www.cooks.com.