Mom’s Pan-fried London Broil Steak

Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts.

  • Cook time: 25 minutes
  • Yield: Serves 4.


  • 2 lb top round cut of steak
  • Dry mustard
  • Salt
  • Pepper
  • Butter, softened to room temperature



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.) 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.


2 Heat a large, cast iron skillet to medium high heat. Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Rub soft butter over both sides of the steak. 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.

3 At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet (tent the steak with aluminum foil). The cast iron pan will retain enough heat to cook the steak to medium rare. Mom uses a finger pressure method to test for doneness. You can also test for doneness by using a small sharp knife and cutting into the center to check the color. Or, if the steak is brown on both sides and it is weeping red juice, it's done.

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.

4 Slice the steak thinly, against the grain.

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  1. Tammy

    Delicious!! It’s hard to screw up a London Broil, unless you A). overcook it or B). slice it too thickly. My favorite recipe comes from Southern Living and involves an overnight marinade of soy sauce, citrus (lemon, lime and orange), garlic, cumin and red pepper flakes. Score the meat on the diagonal (not very deep), leave in marinade overnight (or a couple hours), throw on a nice hot grill (time for each side depends on thickness of cut), slice thin on the bias and serve with a spicy/sweet mango salsa. Smoky, savory, with a little heat… mmmmm. But honestly, if it’s nice and rare and sliced real thin across the grain, it doesn’t matter WHAT it’s flavored with. It will be lovely!

  2. Barbara

    I like to use orange juice, lime juice, pureed chipotle en adobo and a bit of cumin to marinade, and then I cook it pretty much like you do.

    A salsa made of mango, lime, onion, garlic, cilantro, ground coriander and chipotle goes very nicely with it.

  3. Jonathan Kart

    Looks like you’re getting a lot of advice on this one. I suppose it just proves your point that there are plenty of ways to do London Broil ;)

    My 2 cents: considering using a more refined fat with a higher smoke point than butter. Butter has great flavor, but not if it burns! A flavorless oil like canola allows you cook at a much higher temp without burning up your fat. This gives a great crust, and great fond for pan sauces. Although, I like your idea about rubbing the meat first. If you are going use butter for the flavor, your rubbing trick makes sure the fat hits the pan when the meat does, which reduces the chances of it burning.

    Great site!

  4. Danielle

    don’t have dry mustard? use regular jar mustard! i marinated my london broil in spicy mustard, worsteshire, chopped garlic, salt & pepper for about 2 hours…. cooked under the broiler for a short time…. delicious!!

  5. Charlene

    This is my favorite way to cook London Broil taken from Helen Hecht. Preheat oven to 500 degrees (that’s right, 500!). Marinate, use a dry rub, or salt and pepper the meat. Place the meat in the oven and immediately reduce heat to 225 degrees. Cook for 45 minutes for medium rare, for average thickness London Broil. The meat will be uniformly medium rare throughout, with a well sealed crust. Adjust time for thicker meat or doneness preference.

    This method works very well if there are family members who prefer medium or medium well beef. It won’t dry out or become chewy. Thanks!

  6. Alan

    Great tips! My wife and I use a similar method for all steaks. 1″ 2mins high heat each side, then 1min each side medium/low, let stand 3-5 mins. add 30 seconds to each side for each additional 1/2 inch during second phase up to 2″. Never fails.

  7. Ruth Chandler

    The oven-cooked recipe sounds like a winner for someone like me who doesn’t want to smoke up the house frying and is too impatient to wait for the charcoal to get white-hot. Thanks for the hint, Charlene.

  8. Kyleen

    Followed your instructions to the letter and YUM, what a lovely dinner! You can read more about last nights’ dinner on the 13 June entry of my blog. Lunch today was leftover slices of london broil wrapped with fresh spinach and feta in a piece of flatbread with just a little mayo and mustard. Your recipe is quickly becoming one of my staples!

  9. Sassy J

    Absolutely adored by children, picky eaters and gourmands alike:

    Marinate London Broil with equal parts Orange Juice and Soy Sauce with several tablespoons grated ginger and 4-5 cloves minced garlic for 8-24 hours. Marinade should cover meat–put either in ziplock or rectangular tupperware that is close to size of meat. Grill or broil (about 3-4 minutes per side for one inch thick). Slice thinnly. Delicious hot as well as on salads the next few days.

  10. Angi

    I got a London Broil Top Round Steak (2.2lbs) because it was on sale. Its not a cut I have ever gotten before. I was unsure how to cook it, so I put google to work. It placed me at this site. I followed the directions, only change was I used some steak seasoning I had instead. I cooked each side in the pan, and it ended up in the oven for about a half hour. (I had taken it from the freezer and defrosted in the microwave…so the middle was still cold. It needed a few extra mins in the oven) It came out nice and pink a good medium rare. (The ends were cooked more for hte kids…which worked out great!) Ohhhhh this was wonderful!!! My husband raved about it with each bite!!! I gave it a high 7 or 8 on a scale 1-10. It was wonderful!!!!!! I might make it again next time we have company over, I was very impressed. Im not so great in the kitchen, so I impressed myself!!! Thanks for a great post!!!!!

    ~Angi in Cleveland OH

  11. Rita

    My sister showed me a good way and that is of course as all above on the temp. but also she added Italian dressing, WE LOVE IT, new favorite cut, vs/ ribeye still in running though…

  12. Dolly Lee

    This is a great site and the recipe is just what I was looking for- I have a flank steak and do not want to marinate it. I really appreciate the oven tip. Thanks!

  13. J-Luv

    IMHO, the London Broil preparation can (and almost always will) benefit from a marinade — even if one chooses to quickly pan-sear, as in your recipe. I prefer to make this over a smoky grill, but there’s also something magical about the wonderful sear you can get from good old cast iron.

    I’ve tried a ton of marinades and here’s the most crowd-pleasing one I’ve found. Try it – you won’t be disappointed:

    (You may wish to double the marinade ingredients for a cut of meat that is 1 1/2 inches or thicker):

    1/2 cup vegetable or canola oil
    1/3 cup regular soy sauce
    1/4 cup red wine vinegar
    1 tablespoon Worcestershire sauce
    2 tablespoons lemon juice (reconstituted ok)

    1 teaspoon dry ground mustard
    1 fresh garlic clove, minced or pushed through garlic press
    1/4 teaspoon freshly ground pepper

    [1] Combine ingredients in a shallow nonmetal container or ziploc 1-gallon storage bag. Place meat in bag, turning to coat completely. Marinate meat covered in the refrigerator for at least 4 hours (or preferably, overnight).

    [2] After marination time is complete, remove meat from fridge and discard marinade. Allow meat to “rest” until it reaches room temperature well before beginning chosen cooking method. (Note: If you choose not to follow this crucial step, after you cook the meat, you’ll probably find that the inside is somewhat of a mealy, undercooked ‘rare’ while the outer layers are overcooked and somewhat tough.)

    [3] After meat is properly cooked, a further tip is to always slice it at a 45-degree angle (to further reduce toughness by going against grain of muscle tissue). Serve with a good red wine. I like it with grilled red onions, ranch-style beans, and scalloped potatoes.

    Bon Appetit – a fellow gourmand

  14. Ronnie

    Slice diamond cuts about 1/8 inch into both sides of the london broil. Then whip up a mixture of extra light virgin olive oil, lemon juice, fresh crushed garlic, sea salt and crushed pepper – baste the london broil on both sides making sure to get in between the diamond cuts. Broil or grill 5-10 minutes per side (depending on thickness of meat) making sure to baste again when flipping. Slice about 1/2 inch thick diagonal slices. Serve with sauteed onions and/or green peppers.

  15. Meredith Miller

    I take a 1.5 lb. flank steak and marinate it over night. The marinade is (eyeball it) olive oil, tarragon vinegar, 2 cloves of minced garlic, lemon juice, parsley, black peppercorns, and kosher salt. I broil both sides about 3 minutes. This makes the steak Medium Rare. My husband and I love it!

  16. Debbie

    My favorite (and also my boys!!) is a marinade made with teriyaki sauce, garlic and ginger. Fresh garlic or garlic powder can be used. This marinade can also be used on chicken!

  17. Christina and John

    We gave the recipe a try tonight and it was GREAT! However, our apartment filled with smoke quickly – and our poor little dog is petrified, hiding in the corner shaking, after the smoke detectors went off! (He’s coming around though – now that he’s had a piece of London Broil!) Thanks for all the great tips, we ran with the recipe as posted, and it was DELISH!

  18. Tatwood

    London Broil: I prefer a chuck shoulder cut one and one-half inches thick. Bring meat to room temperature. Right before cooking stab all over with sharp fork. Sprinkle well with Adolph’s unseasoned meat tenderizer, covering both sides of meat. Using brush, cover well with soy sauce, then sesame oil. Grind on some fresh black pepper, throw on hot grill and cook, turning once, until done to your liking (most tender at rare to medium rare.)

  19. Penny F

    Making this today, a universally good marinade for any cut of beef: take equal parts olive oil, vinegar and soy sauce (using 1/4 cup of each today….and using balsamic vinegar, although red wine or white wine vinegar are also excellent), approx. 1 tablespoon of worcestershire sauce (if you love it, use more!), 2 cloves garlic, minced, 1 teaspoon dried minced onion, freshly cracked black pepper and one heaping tablespoon (or more) of horseradish (not creamy horseradish *sauce*, the shredded horseradish in a jar, it is usually listed as containing horseradish and vinegar). Marinade between 4 and 24 hours, turning occasionally and working into the beef when you turn. Throw on a grill or set under a broiler until desired doneness. You can also trade the vinegar for lemon or lime juice, use equal parts. Like an asian bent? Reduce the olive oil by 1 or 2 tablespoons and replace with sesame oil…..and throw in some ginger to replace the horseradish. For more italian style throw in some crumbled italian seasonings, increase the garlic and omit the horseradish.

  20. Jon

    Mom’s Pan-fried London Broil turned out delicious. I don’t even know how to cook! Nice instructions!



  21. Amanda

    I love this receipe for london broil and will use again in the future.

  22. Natalia

    Made it last night. Hubby and I really enjoyed it. Thank you!

  23. Mike

    Have made this twice now exactly as described. Comes out like a $15/lb. cut!!! Delicious.

  24. Alyssa

    I had never even heard of this cut before, but got it on sale. Googled “London Broil” and this site came up. VERY HELPFUL! The recipie turned out delicious, and my 2 year old even enjoyed it. Thanks for all the help!

  25. alexandra

    My whole family loves this recipe. The meat is tender and juicy when it’s done. I wouldn’t change a thing!

  26. Darby "The Dessert Diva"

    When I found this recipe about 2 yrs ago, I took Charlene’s oven tip and ran with it. I now criss cross score the meat and use a mixture of white wine, shallots, basil, dijon mustard and molasses to prepare meat before cooking. Moist and chewy and perfect each and everytime. I am going to pair this with my herb salad with a nice citrus based dressing I am playing with.

  27. Patty

    I always ruin london broil, but this time I had success! Thank you very much for your simple, straight-forward directions. I don’t have a cast iron skillet, but it came out fine in my cuisinart pan. Thank you. Thank you.

  28. Sugar

    Fab-u-lous, dahling!! The hubby and I enjoyed this so much we almost regretted spending 60$ at the Outback yesterday! This was to die for and cost us all of 5$!!!! (I love I when London broil goes on sale :) Minorly adjused to suit our spicy tastes, I added about 1/2 tablespoon of cayenne, and also went heavy with garlic salt & freshly ground pepper. Topped with a bit of herb- garlic butter & served with a baked tato & salad, this is an unbelievably easy & delicious dinner. Thanks for the recipe!

  29. Julie

    Thank you for the helpful information on how to check meats doness with the finger test. My Grandma (who was 90) just passed away this month. She loved to cook and feed us. I cooked as well. I was “in training” under her.While I learned lots, I still have learning to do on cuts of meat and how to cook them. I am going to try this recipe tonight.

  30. Annamarie

    This recipe was a hit. I did not have much time, but London broil was on sale and I knew that I needed to use it or freeze it. I added garlic powder to the mix and it definitely became the stronger seasoning, but otherwise I stuck to the recipe. Everyone at the table loved it and in this case, that is rare. :0) Thank you! I always trust your recipes to be worthy of the time and money and I have not been disappointed yet.

  31. Keith (female) Bayless

    Our family favorite is London Broil that is marinated with 1/2 cup soy, 1/2 cup white wine, 1 clove garlic minced, 1 Onion Sliced and 1/2 tsp crushed red pepper flakes and about 2 tblsp of chopped fresh rosemary. Marinate for a minimum of 6 hours but overnight is better. Bring meat out one hour before cooking to bring to room temp. Take meat out of marinade and pat dry. Heat Grill pan with small amount of Olive Oil until it is very hot, add meat and cook for approx 6 minutes. In the meantime, take Onions out of marinade and saute in another pan with a small amount of Olive Oil until caramelized. Turn LB and continue Grilling for another 6 minutes. Depending on size turn and make grill marks and cook until desired doneness. We like ours Med Rare or 125 degrees and then rest for 5 minutes minimum. Slice thinly against grain and serve with onions and our favorite Roasted Rosemary New Potatoes. Enjoy! Let me know if you’d like the potato recipe?

  32. Erin Farrelll

    Thank you SO MUCH for posting this recipe. I have been ruining perfectly good London Broil for YEARS. You have actually provided me with a recipe that even I am unable to ruin.
    Much to the surprise of me and my victims -er, I mean, family, this recipe is amazing and enables me to finally bring a delicious London Broil to the table. Now the side dishes are a completely different story – but we all have to start somewhere.

  33. Margaret

    This was so simple and satisfying. The seasoning and butter enhanced the flavor of the beef without over powering it. Thank you!

  34. Katrina

    Great recipe! My Nan used to make something like this when I was little. I looooved it!

  35. Caroline R. Altenor

    Just out of curiosity what is a ‘London broil’ – I am a born and bred Londoner and I have never heard of it! What is the ‘English’/British equivalent of ‘flank or top round of steak’?

    However it does look lovely I’ll just have to find an ‘English’ butcher that know the US and UK terms for cuts of beef – in my locality there are more ‘ethnic’ meat outlets – who don’t culturally use the same terms for cuts of beef as is ‘traditional’ in the UK butchering industry.

    Anyway I’ll muddle through and give it a try – and let you know how I got on. Thanks again for your inventive recipes, especially with vegetables, particularly greens – makes me want to eat them – as well as make ‘green smoothies’!

  36. Cheryl S.

    This is how my mother always made it:

    1 medium flank steak
    1 Tbsp. salad oil
    1 tsp. lemon juice
    1 tsp. salt
    1 clove garlic, crushed
    1/8 tsp. pepper
    2 tsp. minced fresh parsley

    Mix all ingredients except steak in a small bowl. Brush half the mixture over the top of the steak. Broil 4 inches from heat for 5 minutes. Turn, brush with rest of mixture. Broil 3-5 minutes longer. Slice thinly on the diagonal.

    She usually served it with a mushroom sauce.

  37. Lucy

    One of my worst cooking disasters involves London Broil…married at 18, young novice cook who moved from the country to the big city. Thought I should cook something fancy for my new husband.

    Put London Broil in my 13 x 9 glass baking dish and put it in the oven — on BROIL because that’s what you do with a London Broil, right?

    Cut to: sitting in living room watching tv, hear a loud boom from kitchen. The dish has exploded, with shards of glass all over the oven and the meat.

    The pizza was delicious that night!

  38. Nate

    My favorite way of grilling flank steak is to marinate it overnight in a Korean kalbi marinade. Grilling then slicing across the grain leaves every one smiling!

  39. rebecca h.

    I love a good steak but eat it so rarely that I really savor the natural flavor of a really top quality London Broil, so I prefer not to marinate it or introduce any other flavors. Just a really generous salt and peppering.

    I still cook it the way my grandfather taught me, cast iron pan preheated in the oven at the highest temp, a little high smoke point oil, 2 minutes on one side in the pan on the hob (again, highest temp), then flipped over and finished for another 2-3 minutes in the oven, rested and sliced.

    It’s not often I’d want anything with it but if I did it would have to be sauce Béarnaise to dip the slices into.

  40. David

    London Broil, now you’ve hit on one of my pet peeves.

    My peeve isn’t about the dish, it’s about the way butchers in my area are using the name to raise prices on round steak.
    When I was in cooking school I was taught that London Broil was a marinated flank steak which was either fried or broiled and then diagonally sliced against the grain.

    It’s a way of preparation!
    It is not a cut of meat!

    Now everywhere I go I see thick cut round steak labeled as ‘London Broil’ and priced like it was Rib-eye.

    It’s stupid but it make’s me mad.

    I’d also like to find inexpensive flank steak again. It’s one of the toughest cuts of meat, but around here they price it like it’s one of the most tender.
    I miss rolling bread stuffing up in flank steak and baking it in the oven. But it’s just too expensive now when I can buy t-bone for about the same price.

    sorry for the rant.

    • pineygrrl

      @David: I know this reply is 2 years later, but I couldn’t resist answering about your pet peeved:
      Although it is true that TECHNICALLY London Broil is a method, not a cut, I have to tell you that my mom has been making that double thick cut of Round Steak known as Top Round London Broil since the early 1970’s –at least 40 years ago. I myself became a meat wrapper for 5 years beginning in 1979, and of course not only was there the Top Round London Broil, but also Shoulder London Broil, Sirloin Tip London Broil, and even Bottom Round London Broil.
      As far as the pricing? Last month I bought the Top Round London’s for only $1.78 lb. at Shop Rite……but I promise you I have NEVER seen T-bone steak for less than $4.99 lb. on sale. So you just have to shop carefully and freeze if necessary!

  41. Odelle Smith

    I have never heard of ‘London Broil’ until now, however from the comments left above I must give it a try.
    What cut of beef would I ask my butcher for? Not sure if it’s a steak cut or more of a braising type of cut? The only thing that comes to mind is ‘skirt’ of beef? Or perhaps a slice from a piece of silverside, salmon cut, corner-cut of beef which I would usually slow roast & cut thin slices for roast beef dinners.
    Please could you enlighten me as I love the idea of the marinades which will tenderise & impart flavour to the beef. Much appreciated,
    Odelle. UK.

    The cut is either flank steak or top round. We usually use top round. See the Wikipedia on more info on London broil. ~Elise

  42. Judy

    My mom would make London Broil at least once a week. But it was the sauce that she served it with that made it great!
    1 cup ketsup, 1/2 cup mustard, garlic powder, handful of parsley flakes, 1/4 cup lemon juice and salt and pepper. If she didn’t have lemon juice, she would add apple cider vinegar. Mix it all together and put it over the steak during the last few minutes of cooking. The sauce would meld with the juices from the meat and create this fantastic taste.
    It is still a favorite in our family, all these 50 years later.

  43. Karita

    I made this last night and it was a great success! I was a little nervous since it was the first time I made LB, but I followed a marinade recipe in the comments section (Thanks Penny F from 2007!) and then Elise’s cooking instructions and it was fantastic! My husband was highly impressed and there was plenty left over for a snack later in the evening and for lunch today. I even brought in a sample for my co-workers and it was a major hit!

    Elise, every recipe I’ve made from your site has been a home run. I’ve started a Simply Recipes binder and it’s full of raved over recipes and things I can’t wait to try! Thank you so much for helping me love to cook!

    Hi Karita, so glad the recipe worked for you! ~Elise

  44. Erin

    I love this recipe. Thank you so much for posting it. Other comments have said it’s difficult to screw up London Broil – well, I’ve never made it right. I’m an excellent cook at everything except for beef. My London Broil never came out right until I tried your recipe. Now, I use it every time I make London Broil – and it’s always a hit. It’s FAILPROOF!!! Can’t thank you, enough.

    You are very welcome. So glad it works for you! ~Elise

  45. Howard

    Loved the suggestions. Hadn’t cooked one in a while so I googled and got several opinions. I liked your style the best as it incorporates all methods and allows you to choose what you like best. I combined all styles including a wet marinade I always use for “steak” quality meat.

    I saw a couple of marinades so thought I’d add mine in as well. This is also used for my Rib-Eyes, T-Bones, and Strip steaks (especially strips which cook a bit tougher if you don’t like Medium rare).

    Even tho’ I do like a good S/P rub on a steak from time to time too… my kids rave about the steaks and their tenderness when I use this marinade.

    Marinade for 3lb London Broil or 3lbs of steak
    (Serves 4-6 persons)

    1/2 cup Wishbone Italian dressing
    1/4 Worcestershire
    1TBSP Garlic Salt
    1TBSP Montreal Steak seasoning
    1TBSP Lawrys (or whatever seasoning salt you prefer)
    Put in ziploc bag and remove as much air as possible. Let set for minimum 4 hours and as long as you want. I’ve kept steaks like this for 2-3 days before cooking.

    Pan Fry at Medium High heat 7 minutes per side
    using 1TBSP of olive oil. I used a regular non-stick aluminum cookware.

    1TBSP Butter for both sides of steak. Wrap in aluminum foil and place in an 8×8 aluminum or corning baking pan (do not cover) in 325 degree oven for 15 minutes. This turned out perfect.
    My family is still raving about this!

  46. Jason

    This recipe is highly recommended. Turned out exactly as written up and even better than expected.

  47. Tonya

    I tried your recipe. I did one thing different. I didnt have a cast iron skillet, so used my non stick. It worked well. Also added to red pepper flake to the rub. I also made a brown gravy and onion for the top of the white rice london broil and brussel sprots. Will make it again and again, Ty. 5 STARS

  48. Kelly

    Wonderful recipe. I couldn’t for the life of me remember how my mother did it with using our stove and oven. As soon as I read this, it all came back. I made it tonight just as written. Absolutely delicious! TY for the great recipe 5 stars :).

  49. Stephanie in Davis, CA

    Googled “top round” and was delighted to be referred to one of my favorite sites! Also, learned about London Broil – thanks Elise! Anyway, followed the recipe exactly and it was great! Thanks again!

  50. Amywinehousefan.

    Used it & loved it. Simple as that!, deffinatley using again. Very delicious

  51. Jason

    I first had London Broil at my “rich friend’s house” at the age of 13. I never enjoyed that sort of meal at home. Ever since I’ve been trying to find a way to “re-taste” it, and this is it! I’ve gone through all the “name brands”…Deen, Stewart, Ray, Flay….but this is the technique that makes it work. Thank you so much….posting this after 6 successful completions of the recipe. =)

  52. Zok

    I used the method here to cook a steak I marinated in a citrus sauce. It was the best I’ve ever had. Definitely my go to method from now on.

  53. Jasi

    Good recipe. I saw it almost exactly the same at Hilltop Steakhouse website. Weird!

    • Elise

      Yep, that’s our recipe. Drives me nuts! Every day another “chef” or cafe or in this case a steak house takes a recipe from my site, copies it word for word, and puts it on their site, without even bothering to cite the source.

      I can assure you that that recipe was written by me, as I observed how my mother makes London broil.

    • jasi

      Made this steak tonight. Finished it in the oven and it was awesome. Thank you. Please give it to those folks. That’s just wrong.

  54. Rosie

    This is a great recipe for when you need a meal quick and don’t have time to marinade. My family loved it! Even asked for seconds!!