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Cast Iron Cowboy London Broil Skillet

Updated on April 18, 2015

Tender Juicy London Broil

Cowboys Know How to Get the Job Done

Cowboys have known all along that cast iron cookware is simply unbeatable for searing a steak or braising a roast. Maybe they learned it from their grandmothers. The hot surface of a cast iron pan maintains its heat so well that once the meat is added to that sizzling hot skillet it’s virtually impossible to get it wrong. And,there's no better way to impart flavor into your roast than making sure to get the meat properly browned. Once that meat has been nicely caramelized it's a waltz to the finish line my friends.

The hub itself contains the complete recipe but I've also included a video tutorial at the bottom.

London Broil Halved for a Quicker Cook Time
London Broil Halved for a Quicker Cook Time
Potatoes, Onions, Carrots and Garlic
Potatoes, Onions, Carrots and Garlic
Roast Ready to be Braised for Two Hours
Roast Ready to be Braised for Two Hours

Cowboy Cooking in My City Kitchen


  • 2 ½ - 3 lb London broil
  • 3-4 potatoes, cut into large pieces
  • 2-3 carrots, peeled and cut into large pieces
  • 1 medium onion, peeled and cut into wedges
  • 3 cloves of garlic, halved
  • about 3 tbsp olive oil
  • 2 ½ - 3 cups of water
  • salt and pepper to taste


  1. Preheat the oven to 350°F (or 175 °C) and place a dry 12 inch cast iron skillet over a high heat to get it hot before adding the meat.
  2. Add salt and pepper to the vegetables then toss them with a tablespoon of olive oil to get them coated and set them aside.
  3. Slice the London broil in half for easier maneuverability and quicker cooking then rub it with a tablespoon of olive oil and season liberally with salt and pepper.
  4. Add a tablespoon of oil to the pan once it’s hot then add the meat and let it brown for five minutes on the first side and five minutes on the second side.
  5. Turn off the heat then add the water and all of the chopped vegetables to the pan wherever they fit and add additional salt and pepper.
  6. To tent the roast, cut a piece of heavy duty foil slightly larger than the pan itself and tuck the edges into to pan to cut down on anything dripping into the oven. This will also help the juices drip back into the skillet.
  7. Bake it for an hour then baste the roast and check to see if any additional water needs to be added then cover it with the foil and bake it for an additional hour.
  8. Remove the meat from the pan to rest it for ten minutes then slice the roast and return it to the skillet with its juices and veggies then serve.

Notes: If you’d prefer to leave the London broil whole, you’ll need to tack on an additional half hour to an hour of baking time to get the same level of tenderness.

The Video - For Those That Prefer Visual Learning

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    • profile image

      IntegrityYes 5 years ago

      You are very welcome,Anne.

    • EZ Gluten Free profile image

      EZ Gluten Free 5 years ago

      Thanks Orion, I appreciate the kind words.

    • profile image

      IntegrityYes 5 years ago

      I am glad that you created that one,Anne. WHOA! That recipe is terrific.

    • EZ Gluten Free profile image

      EZ Gluten Free 5 years ago

      @Dave Mathews Thanks for your kind words. Cast iron is an awesome tool in the kitchen indeed.

    • Dave Mathews profile image

      Dave Mathews 5 years ago from NORTH YORK,ONTARIO,CANADA

      I fully agree with you about cast iron cookware. I have a full set and as an amateur chef, I'm using it all the time.

      I love the recipe, but I haven't cooked it fir a while.

      Thank you