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Home » Recipes » Dry Rubbed Pan-Fried London Broil

Dry Rubbed Pan-Fried London Broil

Published: Mar 19, 2023 by Veronica Noone · This post may contain affiliate links · 23 Comments

dry rubbed pan-fried london broil pin

There are a few meals that I forget about which make wonderfully easy, delicious family-pleasing dinners. London Broil is one of them.

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  • Ingredients:
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  • Dry Rubbed Pan-Rubbed London Broil

London Broil is actually not a cut of meat although I always see packages of beef listed as such. I believe it's a cooking process. Generally, I buy choice cuts that are labeled "London Broil" which are about 1 inch thick and a pound. It's more than enough for us and allows me to cook dinner up quickly having just enough leftovers to make a cheesesteak or two the next day.:) (I may do that for lunch tomorrow 🙂

I made this one tonight and it was devoured by both the husband and child. I LOVE it when that happens! Here's what I did...

Ingredients:

  • About a pound of choice London Broil cut beef
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp ground cumin

Instructions:

Pull the defrosted London Broil out of the fridge an hour or two before dinner. A room temperature steak cooks better. Honestly, I pull mine out of the freezer in the morning and defrost it all day on the counter. By dinner time it's perfect. (Note: I realize some may disagree with this method for food safety reasons but it works for me.)

Make the dry rub by mixing all the dry spices together. Sprinkle the rub on both sides of the London broil using all of it.

Sprinkling the spices on both sides.

Heat a skillet over medium-high heat. Make sure it nice and hot and then add the steak.

Heating the skillet and frying the first side.

Cook it for 4 minutes then flip.

Heating the skillet and frying the second side.

Cook for an additional 4 minutes. If your London broil is thicker than an inch you may want to transfer the meat to a preheated 350-degree oven to finish cooking. For my cut the 4 minutes per side was perfect.
Remove from the skillet and let rest for at least 10 minutes! This is the hardest part, I know but think of it as part of the cooking process. The meat is still actually cooking during this time.

Finished fried London broil.

After 10 minutes cut the beef against the grain so that you can see lines up and down the cuts.

Sliced fried London broil.

I served mine with the corn of the cob and sugar snap peas. It was a perfect summer meal!

dry rubbed pan-fried london broil featured

Dry Rubbed Pan-Rubbed London Broil

Veronica Noone
Dry Rubbed Pan-Rubbed London Broil is a simple crowd-pleaser. Serve with a baked potato or corn on the cob plus your favorite veggies! 
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Inactive Time 10 mins
Total Time 23 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 160 kcal

Ingredients
  

  • About a pound of choice London Broil cut beef
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp ground cumin

Instructions
 

  • Pull the defrosted London Broil out of the fridge at least an hour or two before dinner. A room temperature steak cooks better.
    About a pound of choice London Broil cut beef
  • Make the dry rub by mixing all the dry spices together.
    ½ tsp kosher salt, ½ tsp fresh ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chili powder, ½ tsp ground cumin
  • Sprinkle the rub on both sides of the London broil using all of it.
  • Heat a skillet over medium-high heat. Make sure it nice and hot and then add the steak.
  • Cook for 4 minutes then flip.
  • Cook for an additional 4 minutes. If your London broil is thicker then an inch you may want to transfer the meat to a preheated 350-degree oven to finish cooking. For my cut the 4 minutes per side was perfect.
  • Remove from the skillet and let rest for at least 10 minutes! This is the hardest part, I know but think of it as part of the cooking process. The meat is still actually cooking during this time.
  • After 10 minutes cut the beef against the grain so that you can see lines up and down the cuts.

Notes

  • You can grill this using the same technique. 
  • I usually defrost my steak the day-of on the counter. I know many will gawk at this but it works for and I've been doing it my entire adult-life as did my Mom. We haven't died yet. 
  • If you are worried about doneness use a thermometer. DO NOT CUT BEFORE 10-minute rest time!
  • Servings will vary based on weight!  
  • If you are more interested in marinating a steak, check out my Smoked Citrus Skirt Steak.

Nutrition

Serving: 3oz cookedCalories: 160kcalProtein: 23gFat: 7g
Keyword dry rubbed, London broil recipe, pan rubbed
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Rene says

    March 01, 2015 at 9:59 am

    Looks great! I think I have made London Broil once. I will have to pick up some and make again. Thanks for the easy recipe.

    Reply
  2. Meghan says

    January 13, 2015 at 1:18 pm

    I made this the other night and it was INCREDIBLE! Definitely a new menu item in our household. Thank you! I also wrote about it on my blog and linked to you.

    Reply
  3. V says

    November 04, 2014 at 11:02 am

    I made this last night on a whim. I never prepared London broil like this and it turned out great!! My family loved it and it was soooo easy. A keeper for sure!

    Reply
  4. Natasha says

    January 29, 2014 at 1:18 pm

    I tried it this past weekend, and it turned out perfect! Thank you!!

    Reply
  5. Donna says

    September 17, 2013 at 6:49 pm

    My mother always thawed on the counter and all us 8 kids never got sick. I do as mom did 🙂

    Reply
  6. Brenda says

    April 15, 2013 at 9:41 am

    Thanks for responding Roni. I cooked it just like you said and it looked delicious just like yours. I also cut it against the grain. Must have been my meat. I will try this again. Thanks!

    Reply
  7. roni says

    April 15, 2013 at 9:30 am

    Hi Brenda! A few things on toughness: The cut of meat can play a big role as well as cooking time and the way you slice it.

    Make sure you cut against the grain. See in the photos above how you can see the lines in the slices, that's against the grain. Make a HUGE difference. Also try not to cook it past medium rare.

    Hope that helps!

    Reply
  8. Brenda says

    April 14, 2013 at 5:20 pm

    I made this today but my meat was tough 🙁 The flavor was good though.

    Reply
  9. Joline says

    March 09, 2011 at 10:19 pm

    Roni, thank you for dinner tonight! we were scrounging around for dinner because neither of us wanted to go to the store and we didn't really want to cook either. This was perfect because we had tenderloin in the freezer! I served it with https://greenlitebites.com/2011/02/17/warm-cabbage-salad-with-carrots-and-thyme/ because I had the ingredients for it in the house as well. At least, I had thought I did. When it came time to add the thyme I found out we didn't have any 🙁 but my husband, being like you and very creative and knowing the types of things that go well together, added caraway seed and rosemary to it. I accidentally used twice as much of the apple cider vinegar as was called for, but it turned out okay. I also made my own bacon bits again out of maple bacon I had in the freezer. I also might have gone a litte overboard with the pepper as well since there wasn't a measurement for it. /shrug oh well tasted good anyway.
    All in all, dinner was WONDERFUL! and my husband wants me to definitely put the cabbage in the "make again" pile! Thank you so much!

    Reply
  10. roni says

    September 04, 2010 at 3:08 pm

    I do do it when I'm home but the water is a great idea! For me nothing ever really defrosted in 2-3 hours.. More like 4-5.

    As for ground meat in the microwave.. I haven't found that perfect setting that doesn't start cooking the edges but I do use it in a pinch.

    I'm not recommending anyone follow my lead. Only sharing what I do and what works for me and my family.

    Reply
  11. RG says

    September 04, 2010 at 2:57 pm

    Well, you wouldn't do that now that you're at home, right? 2-3 hours, sure, but all day? What about thawing it in water instead? I think what's scary is that the surface of the meat will warm up to room temp while the inner portion is still frozen. Thawing in water would slow down that issue.

    As far as frozen ground beef, isn't it fast enough to do a quick microwave defrost?

    Reply
  12. roni says

    August 25, 2010 at 6:50 am

    LOL I've down that too (frozen ground beef) hey.. you do what works... right? 🙂

    Reply
  13. Jessica says

    August 24, 2010 at 2:40 pm

    Member of the Countertop Thawing Club! Especially if it is to be used the same day! And I brown my ground beef from frozen!! (gasp!! NO!!)
    I have some round steak, lurking...I'm gonna give this a shot. I'm feeling some "Cantina Tacos" with the leftovers! (thanks Taco Bell commercials!;p )

    Reply
  14. Michelle @ Turning Over a New Leaf says

    August 24, 2010 at 8:17 am

    Very nice! I plan on making something similar to this tonight! (porcini mushroom encrusted pan-seared ribeye!)

    Reply
  15. Nikki says

    August 24, 2010 at 12:24 am

    Just to let you know, my hubby, who works in the food industry (he now works in can goods, but used to work in fresh meat) thaws meat on the counter and always laughs at me when I insist on thawing in the microwave or fridge.

    Reply
  16. Krista S. says

    August 23, 2010 at 10:31 pm

    I love this cut of meat and make it about twice a month on the grill in the summer time and I've even cubed it up and used a meat marinade/tenderizer and then shishkabobbed it with veg.

    Reply
  17. Rhea (Greek Feaster) says

    August 23, 2010 at 8:31 pm

    Whoa, this one will be a winner with ALL of my boyfriends!
    Who am I kidding. I will eat a pound of this alone, in bed. Love the dry rub recipe!

    Reply
  18. roni says

    August 23, 2010 at 8:20 pm

    I rarely cook it too. Maybe 2-3 times a months. I think it makes it that much better. 🙂

    Reply
  19. shandy (@webgals) says

    August 23, 2010 at 8:19 pm

    That looks sooo darn tasty. I never cook beef, but when I see meals like that I really want it.

    Reply
  20. roni says

    August 23, 2010 at 8:11 pm

    Don't worry.. I'll make one tomorrow and post it. 🙂 I'm thinking.. Cheese steak wraps with pepper and onions!! 🙂

    Reply
  21. Paula says

    August 23, 2010 at 8:10 pm

    Looks awesome! Although I'd also like to know about that cheese steak! What do you make it with?

    Reply
  22. roni says

    August 23, 2010 at 8:06 pm

    I know.. it's weird. I'm not sure how "london Broil" came about but here's some info.... http://bbq.about.com/od/steaks/a/aa101604a.htm

    Reply
  23. Laura says

    August 23, 2010 at 7:59 pm

    Wow, does that ever look delicious! I've never heard of a "London Broil" cut here in Canada. I think they call it a flank steak up here, but I could be wrong. Regardless, yummy!

    Reply

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