Pan-Fried London Broil Steak

Ingredients

• 2 pounds top round cut of steak
• Kosher salt
• Dry mustard
• Pepper
• Butter, softened to room temperature

Directions

1. Take the steak out of the refrigerator 2 hours before you plan to cook so it can lose its chill. Do this only with whole cuts of meat, not ground meat.
2. Trim off any tough connective tissue from the outside of the steak. If the thickness is uneven, use a meat pounder to level it out. Season both sides lightly with kosher salt.
3. Set a large cast iron skillet over medium-high heat. Blot the steak well with paper towels, then massage a little dry mustard onto both sides. Add another sprinkle of salt, season with a little black pepper, and rub softened butter over each side.
4. Lay the steak in the hot skillet and leave it alone while it sears. Cook for 2-3 minutes per side, checking before you turn it to be sure the surface has browned nicely.
5. If the steak is only an inch thick or thinner, remove the skillet from the heat after browning and let the steak rest in the pan for several minutes, covered loosely with aluminum foil. The stored heat in the cast iron will carry it to medium rare.
6. To check doneness, use the finger-pressure method, make a small cut in the center with a sharp knife to look at the color, or watch for red juices once both sides are browned.
7. For a steak thicker than an inch, transfer it to a 350 degrees F oven and cook for 10 to 15 minutes or so to finish.
8. Check the steak’s internal temperature with a meat thermometer. For medium rare, take it out when it reaches 130 degrees F, since the temperature will keep climbing for a few minutes after it leaves the heat.
9. If you finish the steak in the oven, take it out when done and rest it for 5 minutes before slicing.
10. Cook the steak no further than medium rare, since going past that point will make it tougher. Slice the steak thinly, cutting across the grain.