Name: Oven-Grilled London Broil
Total time: 50 min
Ingredients: 1 1/2 - 2 pounds boneless shoulder steak , about 1 1/2 inches thick, patted dry; Salt and ground black pepper

Time

50 minutes

Yield

Serves 4

Ingredients

1 ½ - 2 pounds boneless shoulder steak, about 1 ½ inches thick, patted dry

Salt and ground black pepper

Test Kitchen Techniques

Ingredients

1 ½ - 2 pounds boneless shoulder steak, about 1 ½ inches thick, patted dry

Salt and ground black pepper

Test Kitchen Techniques

Ingredients

1 ½ - 2 pounds boneless shoulder steak, about 1 ½ inches thick, patted dry

Salt and ground black pepper

Test Kitchen Techniques

Why This Recipe Works

We wanted a tasty London broil recipe using an inexpensive cut of meat. We settled on shoulder for our London broil recipe, not only because it is the least expensive cut you can buy, but also because it has a little bit of fat, which for the sake of cooking is a good thing. The best cooking method for us was "oven grilling." We preheated the oven to 500 degrees, then superheated a cast-iron pan on the stovetop. Once both were hot, we put the steak in the pan and then put the pan in the oven.

Before You Begin

Using a pizza stone in the oven helps super-heat the pan bottom, but this method works well without the stone, too.

Instructions

Adjust oven rack to lowest position; position pizza stone, if using, on rack and heat oven to 500 degrees at least 30 minutes.

Meanwhile, heat large, heavy, ovenproof skillet, preferably cast iron or stainless steel with an aluminum core, for at least 3 minutes over high heat. Generously sprinkle both sides of steak with salt and pepper; add to pan. As soon as steak smokes, about 5 seconds, carefully transfer pan to oven; cook 3 1/2 to 4 minutes, then flip steak and cook until well seared and meat is medium-rare (125 degrees on an instant-read thermometer), 3 1/2 to 4 minutes longer. Transfer steak to cutting board; let rest for 5 minutes. Following photograph, slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper, and serve immediately with meat juices.