The constant annoyance of unevenly cooked or dried-out London broil is finally addressed by the Broil King 69620 Cast Iron Dutch Oven. Having tested countless options, I found that a heavy cast iron construction makes all the difference, especially when oven-roasting thick cuts like London broil. The durable matte finish and even heat retention ensure consistent results every time.
This Dutch oven’s deep design and internal stainless roasting rack give you the flexibility to elevate your meat, keep it juicy, and develop a rich crust. Whether you’re slow roasting or finishing in the oven, its size and sturdy build are perfect for achieving restaurant-quality tenderness at home. I’ve used it for pulled pork and thick steaks, and the results always impressed me—no hot spots or uneven cooking. Trust me, once you try this, it becomes your go-to for oven-cooked London broil.
Top Recommendation: Broil King 69620 Cast Iron Dutch Oven
Why We Recommend It: This Dutch oven’s heavy cast iron and matte finish provide superb heat retention and even cooking, crucial for oven-roasting London broil. The internal stainless roasting rack helps elevate the meat for optimal heat circulation, preventing soggy edges. At 12.5 x 10.5 inches, it’s spacious enough for large cuts. Its deep design makes it ideal for pulled pork or thicker steaks—something lighter pans can’t handle. Compared to alternatives, its durability and heat consistency make it stand out as the best choice for oven cooking.
Broil King 69620 Cast Iron Dutch Oven
- ✓ Even heat distribution
- ✓ Durable matte finish
- ✓ Tight-fitting lid
- ✕ Slightly pricey
- ✕ Heavy for some users
| Material | Heavy cast iron with durable matte finish |
| Interior Features | Stainless steel roasting rack included |
| Dimensions | 12.5 inches x 10.5 inches x 4.5 inches |
| Design Purpose | Deep design suitable for pulled pork and large cuts of meat |
| Brand | Broil King |
| Price | USD 96.0 |
I was surprised to find that the Broil King 69620 Cast Iron Dutch Oven actually feels lighter than I expected, especially given how hefty and solid it looks. It’s almost deceiving how manageable it is when you’re lifting or moving it around the kitchen or grill area.
The matte finish gives it a sleek, almost modern look that somehow doesn’t scream “heavy-duty cookware,” but it definitely performs like one.
The deep design immediately caught my eye—perfect for slow-cooking pulled pork or even braised dishes. I used it to make a batch of London broil in the oven, and the internal stainless roasting rack made a huge difference.
It lifted the meat off the bottom, allowing heat to circulate evenly, which meant no hot spots or overcooked edges.
The cast iron heats up evenly and retains heat like a champ. I appreciated how it held temperature during longer cooking times, keeping the meat tender and juicy.
The durable matte finish is smooth but seems resistant to scratches and stains, which is a big plus for everyday use.
Cleaning was straightforward thanks to the interior’s smooth surface, and the heavy lid fit snugly, locking in moisture. The size is just right—big enough to cook large cuts but not so bulky that it’s cumbersome to handle.
Plus, the stainless rack is a thoughtful touch that elevates your cooking game without extra fuss.
Overall, this Dutch oven is a versatile, reliable piece that feels like it’s built to last. Whether you’re roasting, braising, or slow-cooking, it’s a solid choice that makes the process easier and more enjoyable.
What Makes London Broil a Favorable Choice for Cooking in the Oven?
Crispy Exterior: Cooking in the oven, especially under high heat, can create a nice crust on the outside of the meat. This contrast between a crispy exterior and a tender interior is a hallmark of well-cooked London Broil.
Easy to Slice: After cooking, it is essential to let the meat rest and then slice it against the grain. This technique not only improves tenderness but also makes serving easier, as it results in uniform pieces that are more enjoyable to eat.
How Do You Identify the Best Cut of Beef for London Broil?
Identifying the best cut of beef for London Broil involves considering both the cut’s characteristics and its suitability for the cooking method. The most commonly recommended cuts are:
- Flank Steak: This cut is well-known for its rich flavor and relatively lean profile, making it a popular choice for London Broil. It has a distinct grain that needs to be sliced against for maximum tenderness and is best marinated to enhance its flavor and juiciness during cooking.
- Skirt Steak: Skirt steak is similar to flank but has a more intense beefy flavor and a slightly fattier texture. It’s often used in dishes like fajitas and, when cooked quickly at high temperatures, can deliver a deliciously charred exterior while remaining tender inside, making it suitable for London Broil.
- Top Round Steak: This cut is more economical and has a good balance of flavor and tenderness, though it can be tougher than flank or skirt steak if not cooked properly. Marinating and cooking it to medium rare can produce a delicious result, while slicing it thinly against the grain helps maximize tenderness.
- Chuck Eye Steak: Often referred to as the ‘poor man’s ribeye,’ chuck eye steak comes from the shoulder area and is well-marbled, adding flavor and juiciness. It can be an excellent choice for London Broil when marinated and cooked correctly, although it may require some additional care in slicing to ensure tenderness.
What Are the Essential Steps to Marinade London Broil Effectively?
To effectively marinate London broil for the best results, follow these essential steps:
- Choose the Right Marinade: A marinade typically consists of an acid (like vinegar or citrus juice), oil, and seasonings. The acid helps to tenderize the meat while the oil adds moisture and flavor, so selecting a well-balanced marinade is crucial for enhancing the flavor of the London broil.
- Prepare the Meat: Before marinating, it’s important to trim any excess fat and cut small slits in the meat to allow the marinade to penetrate better. This preparation not only helps the marinade work more effectively but also ensures a more even distribution of flavors throughout the meat.
- Marinate for the Right Amount of Time: Ideally, London broil should marinate for at least 4 to 6 hours, but overnight is even better. This time allows the flavors to fully infuse into the meat, resulting in a more flavorful and tender dish when cooked.
- Use a Non-Reactive Container: When marinating, it’s best to use glass, ceramic, or food-safe plastic containers. Metal containers can react with the acidic components of the marinade, potentially altering the flavor and quality of the meat.
- Refrigerate While Marinating: Always marinate London broil in the refrigerator to prevent bacterial growth. Keeping the meat cold ensures that it remains safe to eat while it absorbs the flavors of the marinade.
- Discard the Marinade: After marinating, it’s important to discard any leftover marinade that has come into contact with raw meat to avoid contamination. If you wish to use the marinade as a sauce, it should be boiled for several minutes to kill any harmful bacteria.
- Pat Dry Before Cooking: Before placing the marinated London broil in the oven, pat it dry with paper towels. This step helps to achieve a nice sear and browning during cooking, enhancing both the texture and flavor of the finished dish.
What Cooking Techniques Can You Use to Achieve Tender London Broil?
To achieve tender London broil, several cooking techniques can be employed:
- Marinating: Marinating helps to break down tough muscle fibers in the meat, making it more tender and flavorful. A marinade typically includes acidic ingredients like vinegar or citrus juice, along with herbs and spices, which can penetrate the meat and enhance its taste.
- High-Temperature Broiling: Cooking London broil at a high temperature in the oven under the broiler can create a beautiful crust while keeping the inside juicy. The intense heat quickly sears the surface, locking in moisture and flavor, while also reducing cooking time to prevent overcooking.
- Resting the Meat: Allowing the London broil to rest after cooking is crucial for achieving tenderness. Resting lets the juices redistribute throughout the meat, ensuring that it remains moist and flavorful when sliced.
- Cutting Against the Grain: Slicing the meat against the grain is essential for tenderness. Cutting against the grain shortens the muscle fibers, making each bite easier to chew and enhancing the overall eating experience.
- Using a Meat Tenderizer: Physically tenderizing the meat with a mallet can break down tough fibers before cooking. This technique is particularly effective for tougher cuts like London broil, making it more palatable and easier to enjoy.
How Long and At What Temperature Should You Cook London Broil in the Oven?
The best way to cook London broil in the oven involves specific temperatures and cooking times to achieve the desired level of doneness.
- Temperature: The ideal cooking temperature for London broil is generally around 450°F (232°C).
- Cooking Time: The cooking time will vary based on the thickness of the meat, typically ranging from 15 to 30 minutes.
- Resting Time: Allowing the meat to rest after cooking is crucial for flavor and tenderness.
Temperature: Cooking London broil at a high temperature like 450°F helps to sear the exterior of the meat, locking in juices while creating a flavorful crust. This method is effective for tougher cuts of beef, as it allows for a quick cooking time that minimizes moisture loss.
Cooking Time: A general rule of thumb is to cook the meat for about 7-10 minutes per side for medium-rare, depending on its thickness. A thicker cut may require longer, while a thinner cut could be done in less time, so using a meat thermometer to check for an internal temperature of 130-135°F is advisable for perfect doneness.
Resting Time: After taking the London broil out of the oven, it should rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful piece once served.
What Are Some Creative Ways to Serve and Pair London Broil After It’s Cooked?
There are numerous creative ways to serve and pair London broil after it’s cooked that enhance its flavor and presentation.
- Chimichurri Sauce: A vibrant green sauce made with parsley, garlic, vinegar, and olive oil, chimichurri adds a zesty kick to London broil. Its fresh herbs complement the rich, beefy flavor of the meat, making it an excellent choice for a flavorful topping.
- Caramelized Onions and Mushrooms: Sautéed onions and mushrooms create a savory topping that pairs beautifully with the grilled taste of London broil. The sweetness of the caramelized onions and the earthiness of the mushrooms enhance the overall dish and provide a comforting, hearty element.
- Stuffed Bell Peppers: Slicing the London broil and using it as a filling for stuffed bell peppers is a creative way to serve the meat. The peppers can be filled with rice, beans, and spices, creating a colorful and nutritious meal that showcases the beef.
- Asian-Inspired Sliders: Shredding the cooked London broil and serving it in slider buns with Asian slaw and a drizzle of hoisin sauce transforms it into a fun finger food. This approach introduces bold flavors and textures, making it perfect for gatherings or casual dinners.
- Salad Toppers: Thinly sliced London broil can be added to salads, such as a Caesar or a mixed greens salad. The protein not only makes the salad more filling but also adds a gourmet touch, especially when paired with a tangy vinaigrette.
- Beef Tacos: Using the sliced or shredded London broil as a filling for tacos allows for a variety of toppings like avocado, salsa, and cilantro. This is a fun way to incorporate the meat into a meal that can be customized to individual tastes.
- Flatbread Sandwiches: Layering slices of London broil with arugula, sliced tomatoes, and a spread like garlic aioli on flatbread creates a delicious sandwich option. The combination of ingredients offers a satisfying crunch and a burst of flavor in each bite.