Gordon Ramsay’s London Broil Grounded Me More Than I Expected

not flashy. not complicated. just me, a slab of steak, and the kind of quiet confidence that comes from making something solid.

some recipes feel like jazz hands. this was a firm handshake.
a “you got this” kind of meal.

I Needed Something Solid (So I Made Gordon Ramsay’s London Broil)

i’d had a weird week.
like, not bad—not dramatic. just… foggy. my brain felt like a browser with 49 tabs open and one playing music i couldn’t find.

so i went back to basics.
no truffle oil, no fancy gadgets. just steak. marinade. heat.
a little smoke, a lot of flavor, and one hell of a reset.

What Gordon Ramsay Would Do

gordon’s take on london broil is direct. no fluff, no messing about.
he throws together a deeply savory marinade—soy sauce, worcestershire, lemon, garlic, italian seasoning—and lets the meat soak it all up.
then broils it hot and fast, slices it thin, and probably drops a “beautiful” with that look he gives perfectly cooked beef.

he’s not reinventing steak here—he’s letting it be steak.

What I Changed (And Why)

i mostly followed the script, but with a couple little life edits:

• marinated mine overnight. i needed it to soak while i also soaked in a very long bath.
• added a splash of balsamic vinegar to the marinade because i was feeling dramatic.
• used my broiler but moved it a little lower in the oven—i was scared to burn it and ruin my emotional support dinner.
• finished it with a drizzle of resting juices and a sprinkle of flake salt. YES.

no fancy side dish. just grilled sourdough and a glass of wine i found behind a can of chickpeas.

How It Turned Out

the smell hit first—garlicky, tangy, rich.
it reminded me of summer cookouts, but also sunday dinner at someone’s dad’s house who knows how to grill.

the meat? JUICY. the edges got that little caramelized char, and the center stayed pink, soft, and full of flavor.
it sliced like butter. no lie.
even cold, the leftovers were dreamy on a sandwich the next day.

this wasn’t just food—it was something sturdy to hold onto.

So, Was It Worth It?

absolutely. it felt good to cook something simple and nail it.
to not overthink, over-season, or overdo it.
just meat, heat, and a moment of peace.

if you need a reset? this one’s it.

How to Make Gordon Ramsay’s London Broil (Ava’s Reset Version)

no fluff. just flavor. the kind of steak that reminds you you’re allowed to pause and feed yourself well.

Smart Tips

• Marinate overnight if you can. more time = more flavor.
• Let the steak rest. seriously. don’t cut too soon. keep the juices in.
• Watch your broiler. every oven’s different—don’t walk away.
• Slice it against the grain. trust me. tender matters.
• Add flake salt at the end. it’s a small flex. and worth it.

FAQs

Can I grill it instead of broiling?
YES. Fire + steak = yes please.

What cut is London Broil, actually?
Usually top round or flank—lean, flavorful, and loves a marinade.

Does it freeze well?
Totally. Slice it first, freeze flat in a bag. Future you will thank you.