MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan-Fried London Broil Steak
 Categories: Five, Beef
      Yield: 4 servings

      2 lb Top round steak
           Kosher salt
           Dry mustard
           Pepper
           Butter; softened to room
           - temp

  Prep and salt the steak: Remove steak from refrigerator
  2 hours before cooking to bring to room temperature.

  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. Lightly sprinkle with kosher
  salt on both sides.

  Rub steak with dry mustard, salt, pepper, butter: Heat a
  large, cast iron skillet to medium high heat. Pat the
  steaks dry with paper towels. Rub a little dry mustard
  into both sides of the steak.

  Sprinkle both sides again with salt, and with a little
  black pepper. Rub butter over both sides of the steak.

  Brown steak on both sides on stovetop: Place the steak
  in the hot pan. Let cook for 2-3 minutes on each side
  (without moving), check before flipping to make sure it
  has nicely browned.

  Finish steak on stovetop or in oven, depending on
  thickness: 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.

  You can use 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 350┬░F/175┬░C for 10 to 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.

  Slice the steak thinly, across the grain.

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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