No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these steaks toughen and dry up. Warning to well-done steak lovers: You might want to buy a different hunk of beef.

Another rule of London broil success is to always season it ahead. The thicker your steak, the longer you should marinate it to let it really absorb all the flavors. The last thing you want is a steak that’s tasty on the exterior and bland within. My mother used to plop her steak in a marinade in the morning, stick it in the refrigerator, then cook it at night. It’s a good practice. But even as little as an hour will do if that’s all the time you have.

Since London broils are so beefy and rich, you can heap on the seasonings without worrying about overdoing it. I like my steaks spicy and smoky with chipotle chile and glazed with honey for a caramelized and barely sweet edge. But soy sauce, mustard, balsamic and brown sugar are other classic flavors you could use if you like. Then grill the meat over the hottest flame you can manage. Eat some now, eat the rest later. You won’t regret that leftover meat in the fridge.