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!

4.50 from 6 votes

Prep Time 5

Cook Time 8

Inactive Time 10

Total Time 23

Course Dinner

Cuisine American

Servings servings

Calories 160 kcal

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 teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon chili powder, ½ teaspoon 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.

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.

Serving: 3oz cookedCalories: 160kcalProtein: 23gFat: 7g

Keyword dry rubbed, London broil recipe, pan rubbed

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