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London broil: how low and how slow?

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
Following a variety of great tips, I cooked a London broil at 300 for one hour last night, to an internal temperature of 130. I let it rest 10 minutes before slicing it thinly. This was the juiciest and tenderest medium-rare London broil I ever ate, but that doesn't mean that it was as tender as filet mignon. Let's be honest: I eat London broil because it is so lean, but that means that it is not as tender as steak.[p]Here's my question: if 300 for one hour produces a much better London broil than 350 for 10 minutes a side, then what about 275 for 90 minutes? 250 for two hours? 200 for four hours??[p]


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