Consider the humble London broil: a tough but inexpensive cut from the top round, with a cooking suggestion built into its name. It ain’t no porterhouse or a ribeye, but throw it under a broiler and you’ve still got steak for dinner, right?

Wrong. Kevin Smith, master butcher of Beast and Cleaver, thinks it’s the most underrated cut on the animal, and he’s got issues with that name. First, it has nothing to do with London; second, you should never, ever broil it.

Butchered and cooked correctly—cut with the grain into filet mignon-looking steaks, seared so the interior is barely warmed, sliced thin against the grain like carpaccio, and doused with garlicky butter—and it’s every bit as delicious as big beefy cuts like chuck, as silky as filet, and as rich as the most well-marbled ribeye.

Say goodbye to “London broil” and say hello to your new favorite steak preparation: “London Royale!”

To find more steak recipes, butchering tips, and shopping guides, visit Chefsteps.com.

London Royale Seared Beef Carpaccio recipe: https://www.chefsteps.com/activities/london-royale-beef-carpaccio

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/