Dry-Rubbed London Broil Recipe (2024)

I would appreciate directions for those of us who don't or can't grill outside.

At the last minute, found our grill tank was out of gas, so I turned on the broiler in my electric oven. Preheated the broiler pan with the oven. Set pan on top rack & broiled meat 6 minutes on one side. Tested before flipping, and it was almost medium rare already! Broiled 2.5 minutes on the flip side; it was medium rare in the middle, but medium on the edges. Next time (great rub!), I'll cook it less. Were we doing it on a grill, I'd reduce the recommended cooking time, too.

Read step 2.

Buy the whole bone-in round steak, remove the top
Yourself and save at least two dollars a pound.
There are many things you can use the remaining meat such as making your own ground round for burgers.

I would think that baking at around 325 to 350 would do it -it's not quite direct heat, after all.

Use any left over steak to make a salad. Cut the steak into small cubes, mix with assorted, home-grown grape and cherry tomatoes (halved), cucumber, and peppers. Also added crumbled feta cheese. Dressing of red wine vinegar, olive oil, mustard, and a little yogurt. Served on a bed of fresh lettuce. Perfect summer evening meal or for lunch.

What about with a gas grill?

The dry rub gives the steak a Mexican flavor. The leftovers will be great for Beef Tacos. The cooking method worked great and I will use it again with varying rubs!

Read the introduction. It states that if you cook this with direct heat it will burn the dry rub crust.

OMG...THIS WAS THE GROSSEST RUB EVER! i followed the recip= ..both the rub and cooking to T......thank god for my greatnpotatoes and roasred brussel sprouts. Bobby Flays dry rub 100% better. Thank god the london broil was on sale!

I made a half-recipe of the rub and there is plenty for 1 or 2 more top rounds. I lit half of the charcoal on my Big Green Egg and heated the grill to 350 F. I browned the meat for 4 minutes a side over the hot coals then moved it to the other side and cooked to 130 F. Removed then let rest under foil for 10 minutes. Delicious! Love the rub!

This really gave the meat a zing on the edges after slicing. I preheated my gas grill with all burners on high for a full 20 min. The meat was room temp and only about 1&1/4 in thick. I cooked it over lit burners: 3 min per side, took it off and tented for 20 min. This came out rare, the way I like it. Next time I will use 1/2 the ingredients because I had a lot left over.

I just did. Broiled it for much less than recommended time.

For those without a grill, roast uncovered for 2.5 hours at 275F for medium rare.

This is a great rub, but its for something more like 20 2lb steaks. This rub recipe is just a cut and paste from a dry rub recipe on the NYTimes Cooking site that did not adjust for this particular recipe. Could the editors please edit so that this makes sense - or at least clarify that this rub recipe is for now and future steaks? Thank you.

LONDON BROIL MARINADE4garlic cloves, thinly sliced¼cup extra-virgin olive oil2Tbsp. good-quality balsamic vinegar2Tbsp. soy sauce1Tbsp. Worcestershire sauceFreshly ground black pepper¾tsp. baking soda11½–2 lb. London broil

I couldn't get my grill to work and used the broiler on high, flipping the meat and it worked great. Tender and juicy and the rub was flavorful.

As others have mentioned, this makes a LOT of dry rub. If you want to try it out before committing to having that much on hand, use 1/3 of the volumes called for and it should be plenty for one London broil.

A bit heavy on the rub, overall the recipe was solid and tasted good, I just don't care for this cut of meat, the cook time instructions area spot on, first slice, the beef was cooked to perfection.

Great recipe. Used London broil. Did for one hour grilled 10 min. Was fairly tender . And tasty. Did not scrape. Just easily brushed off garlic chunks. Would use again.

I don't have a grill, please provide oven instructions.

This is one of the most dreadful recipes I've ever cooked. The amount and intensity of the rub overpowers the meat completely. The cooking time is off by half--bloody raw as listed. Did anyone cook this as written and enjoy it? I've been cooking for over 50 years and this is the first time I've written a negative review of a NYT recipe.

This seems like an insane amount of rub. I threw at least 1/3 out.

Be sure to slice it on the thinner side. Family loved it.

Whoever suggested 275 for 90 minutes, we need to talk lol. I’m not sure what the target internal temp was, this thing was at 165 after only 30 minutes. Way too much heat for way too long.

Sunday night

Very good. Make 1/2 recipe of rub unless I want extra

8 mins a side is max cooking time.

Don't be afraid of the ingredients, it was a subtle flavor that created a nice crust. We gently sauteed some minced garlic and butter and drizzled it on the meat at the table. Lovely, will do again.

Will take longer on the grill