Like a master artist wielding a brush, Gordon Ramsay’s London broil technique transforms an ordinary cut of beef into a masterpiece of flavors. You’ll uncover how this celebrated chef enhances the classic American dish through his signature blend of seasonings and precise cooking methods. While the origins trace back to 1930s diners, Ramsay’s modern interpretation brings new life to this beloved recipe through steps you won’t find in traditional preparations.
Origins in 1930s America
While many assume London Broil originated in England, this popular cooking method actually emerged in Philadelphia during the 1930s. Local butchers started using this technique to transform tougher cuts of beef into tender, flavorful meals that working families could afford.
You’ll find that london broil isn’t actually a cut of meat – it’s a method of marinating and cooking beef under high heat. Proper searing technique is essential for developing a flavorful crust on the meat’s surface. Like seasoned breadcrumbs in Italian dishes, the right marinade adds depth and enhances flavor. The technique quickly gained popularity as home cooks realized how marinated steak recipes could turn affordable cuts into delicious dinners.
As beef recipes evolved through the decades, the term “London Broil” became associated with different cuts, particularly top round steak. The key to success has always been the marinade’s ability to tenderize the meat while adding incredible flavor.
Unlike Gordon Ramsay’s signature Beef Wellington recipe, which uses tender beef fillets, London Broil traditionally utilizes less expensive cuts of meat.
Original London Broil
London Broil is a classic dish that transforms a tough cut of meat into a tender, flavorful masterpiece through proper marination and cooking techniques. The success of this dish lies in the perfect balance of soy sauce, lemon juice, and Worcestershire sauce, which work together to break down the meat’s fibers while infusing it with rich, savory flavors.
While traditionally cooked under a broiler, this versatile dish can also be prepared on a grill or in a cast-iron skillet. Just like butter basting technique, the key is achieving a nicely charred exterior while maintaining a juicy, medium-rare interior. The key is achieving a nicely charred exterior while maintaining a juicy, medium-rare interior. This recipe serves 4-6 people and takes approximately 20 minutes to cook, not including marination time.
- 2 pounds London Broil Round Steak
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Combine all marinade ingredients in a large zip-top bag and add the meat, making certain it’s well-coated. Refrigerate for 4-24 hours, turning occasionally.
Remove the meat from refrigeration 30 minutes before cooking. Preheat the broiler and position the rack 4 inches from the heat source. Place the meat on a broiler pan and cook for 8-10 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest for 10 minutes before slicing against the grain.
For best results, choose a cut that’s at least 1.5 inches thick and uniform in size. The meat should be at room temperature before cooking to guarantee even heating. If using a meat thermometer, insert it horizontally into the thickest part of the meat.
Always slice the meat thinly and at a 45-degree angle against the grain to enhance tenderness. Any leftover meat can be stored in an airtight container in the refrigerator for up to 3 days. For an extra touch of flavor, garnish with fresh chives as Chef Ramsay often recommends for his signature dishes.
Regional Seasoning Adaptations
The classic London Broil recipe takes on unique flavors as you travel across different regions of the world.
In Asia, you’ll find flavorful marinated beef recipes featuring ginger, garlic, and soy-based marinades that transform the traditional flank cut. The Southwest adds heat with chipotle peppers and lime, while Mediterranean versions incorporate olive oil, oregano, and fresh herbs.
You can adapt your marinade to reflect local tastes while maintaining the dish’s integrity.
In coastal areas, you’ll often see additions of citrus and seafood seasonings, while inland regions might favor heartier, earthier spices. For example, in the Pacific Northwest, you’ll find marinades incorporating local ingredients like craft beer and fresh rosemary, while Southern versions might include bourbon and brown sugar.
Meat Selection Guidelines
Selecting quality meat stands as one of the most crucial steps for a perfect London Broil. When you’re shopping for Gordon Ramsay’s London broil recipe, look for cuts that are deep red in color with minimal marbling.
You’ll want to choose either flank steak or top round, with a thickness between 1 to 1.5 inches. For marinated dishes like this, you’ll get the best results using lean cuts of beef like sirloin or flank, which absorb flavors well while remaining tender.
Make certain your chosen cut has a uniform thickness throughout to guarantee even cooking. Check that the meat feels firm to the touch and doesn’t have any strong odors.
If you’re uncertain, don’t hesitate to ask your butcher for recommendations specific to London broil preparation.
Quick Vacuum-Seal Storage Method
When preparing to store your marinated London broil, vacuum-sealing offers an excellent way to lock in flavors while maximizing freezer shelf life.
You’ll want to place your London Broil Round Steak in a vacuum-seal bag, making sure there’s enough room for the marinade to fully surround the meat.
Pour your prepared marinade over the steak, then carefully remove all air from the bag using your vacuum sealer. This method helps the marinade penetrate deeply into these flavorful beef dishes, while also preventing freezer burn.
You can safely store your vacuum-sealed London broil for up to six months in the freezer, or keep it in the refrigerator for up to five days.
When you’re ready to cook, simply remove the bag and let it thaw completely.
Serving Temperature Safety Tips
Safe handling of your London broil starts with proper temperature monitoring, since serving meat at the right temperature prevents foodborne illness while ensuring ideal taste and texture.
Whether you’re using soy-based or wine-based marinades, you’ll want to serve your meat at 145°F (medium-rare) to 160°F (medium).
Keep your meat thermometer handy and insert it into the thickest part of the steak, away from bone or fat. If you’ve seasoned with garlic and chili flakes, they won’t affect the internal temperature reading.
After cooking, let your London broil rest for 5-10 minutes while loosely tented with foil – the temperature will rise another 5-10 degrees during this time.
Don’t leave cooked meat at room temperature for more than two hours.
