Top Round Broil

a.k.a : London Broil, Inside Round Cut

cooking methods:

cut description:

The top round broil, also known as the London broil, is a large flat steak taken from the round primal cut. It is the most flavorful of all the “round” steaks and is extremely lean. It is best cooked medium-rare to avoid drying out. It can be grilled or roasted whole and then sliced thin against the grain, or cut up into slices or cubes and seared for stir-fry, stew or soup. For a whole cut preparation, try soaking the steak in soy sauce overnight before grilling or searing and serve it sliced thin over a bed of greens.

the difference

The ButcherBox grass-fed top round broil arrives as a single 32oz steak. Lean, flavorful and versatile, this steak tastes best when well marinated, grilled and sliced thin.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure the grill surface is extremely hot and wipe the grill surface down with vegetable oil or nonstick cooking spray immediately before grilling
  • To get nice crosshatch marks, place top round broil at 45 degree angle across the hottest part of grill grates,
  • Sear 3 minutes per side, with a quarter turn every 1.5 minutes.
  • Move steak to cooler part of grill, cooking for about 4 more minutes per side.
  • For medium rare, remove from grill when internal temperature reaches 115°F.
  • Slice this steak thinly and against the grain.

Roasting Recipe

  • Preheat oven to 425°F.
  • Place top round broil in pan brushed with small amount of oil.
  • Roast in oven for 6 to 8 minutes.
  • Reduce heat to 350°F and continue to roast for 8 to 10 minutes or until the internal temperature reaches 115°F degrees for medium rare.
  • Slice slice this steak thinly against the grain.

Searing Recipe

  • Cut top round broil into thin slices or one inch cubes
  • Preheat pan – preferably non-stick, or seasoned cast iron.
  • Add small amount of oil. When oil begins to ripple pan is ready.
  • Cook on one side for 3 to 4 minutes or until browned. Flip or stir and repeat.



  • Add steak to a hot pan, brown quickly and then add sauce or liquid and cook on low heat. This will keep the meat moist and tender.
  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak from heat when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !