Joe Raiola’s London broil is a cut above

Joe Raiola’s London broil is a cut above
Photo by Stefano Giovannini

My mom did make London broil, but not quite like this.

Although her and my cooking techniques are the same, my flavors are a bit different.

London broil can be a great cut of meat if you follow a few guidelines. First, you want your pan or grill very hot to give the meat a nice sear.

Second, you want to cook this particular cut medium rare to medium (120-130 degrees internal temperature), I feel anything less or more and the meat will not be as tender.

After it comes off the fire, it’s important to let it rest for five to eight minutes; if not, all of the juice will drain out when you cut it and the meat will become tough.

Always cut it against the grain on an angle, as thin as you can. This will make the cut tender.

Brown Sugar and Coffee Spiced London Broil

(serves two to three)


2 cups of quality beef stock

1/4 cup of sherry wine

1-1/2 lbs. top round London broil, 3/4 to one-inch thick

2 tsp. cracked black pepper

1-1/2 tsp. Kosher salt

2 tbs. dark ground coffee

4 tbs. light brown sugar

1 tbs. vegetable oil or peanut oil

In a small sauce pot, incorporate the stock and the sherry, simmer for five minutes and set aside. Dry the London broil with paper towels.

Mix all the dry ingredients together, making sure the sugar breaks up. Press the spice mix evenly into the meat on both sides. Meanwhile get your grandmother’s old cast iron skillet hot on the stove (I prefer this cooking method) or get your grill as hot as you can. Add the oil to the skillet or drizzle it on the meat if you are going to grill.

Open all the windows in the house and have your kid or spouse start fanning air past the smoke detector technique.

With a pair of tongs — not a fork! — lay the London broil in the skillet and cook for about four minutes on each side. After the first flip, tell the fanner to stop complaining that his arms hurt.

Continue cooking for another four minutes or so. Take the meat out of the pan and let it rest for at least five minutes before slicing against the grain.

Serve with whatever you like.

Joe Raiola is the executive chef at Morton’s The Steakhouse [339 Adams St. between Willoughby and Tillary streets in Downtown, (718) 596-2700].