pan-fried London broil


Pan-frying steak in duck fat gives the meat a wonderful brown crust and a richer flavor.

Just like with searing & baking, pan-frying has to use two very different temperatures for cooking thick steaks. This steak was double-seared: both before and after the lower-temp cooking.



This is what you need for 6-8 servings:

  • 2 lb. London Broil
  • 2 tbsp. duck fat
  • S&P, spices
Pic1: pan-fried London broil
        sliced and seared again, but still weeping