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Char Crusted London Broil

bdavidsonbdavidson Posts: 411
edited November -1 in EggHead Forum
Made a nice london broil last evening. My wife soaked it for the better part of the afternoon in some Coors (sorry, was the cheapest available at the time), and then I coated both sides with liberal amounts of Garlic Peppercorn CC. Fired up the Egg. Temp only reached about 475 max (must be time to clean out the grate again!), but no matter. Threw the meat on the egg and pseudoseared at 2.5 minutes per side and then closed it up and left it dwell for another 8-9 minutes. So juicy and tender! The serving plate could not contain the juices! It had a perfect hint of malt with the complimenting Char Crust. Love that stuff! Friday night: Steak Au Poivre with shitake mushrooms!


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