Pan-fried London Broil Steak

"“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round. My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick. Her secret? Butter. I know. I don’t usually recommend searing anything with butter. If you’re not careful, butter will burn. But if you rub softened butter into well seasoned steaks, and sear the steakson a cast iron pan heated on medium high heat, just until you get a good sear and no longer, the flavor really is amazing. Do you have a favorite way to prepare London Broil? Tell us about it in the comments. Updated, from the recipe archive. Originally posted in 2006...."