What To Know
- If you’re searing the London broil in a pan, covering it can help create a more even cook.
- This involves covering the London broil for part of the cooking time, allowing the meat to retain moisture while still achieving a good sear.
- You can start by covering the meat for the first few minutes of cooking, then remove the cover to allow the steak to brown.
The question of whether or not to cover London broil while cooking has been a source of culinary contention for years. It’s a simple enough question, but the answer, surprisingly, isn’t so straightforward. So, do you cover London broil? Let’s dive into the depths of this culinary conundrum and discover the best approach for achieving a perfectly cooked London broil.
Understanding London Broil
Before we delve into the covering debate, let’s first understand what London broil actually is. London broil isn’t a specific cut of meat; it’s a cooking method. Typically, it involves marinating a tough cut of beef, like flank steak or top round, and then searing it quickly over high heat. This creates a flavorful crust while leaving the interior tender and juicy.
The Covering Argument: Pro
The primary argument for covering London broil during cooking is moisture retention. By covering the meat, you create a steamy environment that helps trap moisture and prevents the steak from drying out. This is especially important for tougher cuts of meat that can become tough and chewy if overcooked.
The Covering Argument: Con
The opposing side argues that covering London broil can lead to soggy results. The trapped steam can create a “steamed” texture that detracts from the desired sear and crispness. Additionally, covering the meat can hinder the browning process, resulting in a less flavorful, less appealing final product.
Finding the Right Balance
So, which side is right? The truth is, there is no one-size-fits-all answer. The best approach depends on several factors, including:
- The cut of meat: Tougher cuts, like flank steak, benefit from the moisture retention provided by covering. However, more tender cuts, like top sirloin, may not require it.
- The cooking method: If you’re searing the London broil in a pan, covering it can help create a more even cook. However, if you’re grilling it, covering may not be necessary.
- Your personal preference: Ultimately, the best way to decide is to experiment and see what you prefer.
Tips for Cooking London Broil
Whether you choose to cover or not, here are some tips for achieving a perfectly cooked London broil:
- Marinate: Marinating the meat for at least 2 hours, or even overnight, will help tenderize it and infuse it with flavor.
- Sear: Always sear the London broil over high heat to create a flavorful crust. This will help lock in the juices and enhance the flavor.
- Rest: After cooking, let the London broil rest for 10-15 minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
A Compromise: The Partial Cover
For those who are still unsure about covering or not, there’s a compromise: the partial cover. This involves covering the London broil for part of the cooking time, allowing the meat to retain moisture while still achieving a good sear. You can start by covering the meat for the first few minutes of cooking, then remove the cover to allow the steak to brown.
Beyond the Covering Debate: Mastering London Broil
The covering debate is just one aspect of mastering London broil. There are other techniques and considerations that can elevate your London broil game:
- The Right Cut: Choosing the right cut of meat is crucial. Flank steak and top round are popular choices, but other cuts, like skirt steak, can also be used.
- The Perfect Marinade: A good marinade should be both flavorful and tenderizing. Experiment with different ingredients and find a marinade that you love.
- Slicing Techniques: Slicing the London broil against the grain will help make it more tender.
The Final Verdict: It’s Up to You!
The question of whether or not to cover London broil is ultimately a matter of personal preference. There is no right or wrong answer. Experiment with different techniques and find what works best for you. Remember, the goal is to achieve a delicious, tender, and flavorful London broil.
Basics You Wanted To Know
Q: What are some good marinades for London broil?
A: Classic marinades include soy sauce, Worcestershire sauce, garlic, and onion. You can also experiment with citrus juices, herbs, and spices.
Q: What temperature should I cook London broil to?
A: For medium-rare, cook to 130-135 degrees Fahrenheit. For medium, cook to 140-145 degrees Fahrenheit.
Q: Can I cover London broil in the oven?
A: Yes, you can cover London broil in the oven. This will help it cook evenly and retain moisture.
Q: What are some good side dishes for London broil?
A: London broil pairs well with roasted vegetables, mashed potatoes, and salads. You can also serve it with a side of rice or pasta.
Q: What are some alternative cooking methods for London broil?
A: Besides grilling and pan-searing, you can also cook London broil in the oven, slow cooker, or pressure cooker.
