London Broil Tips?

mattvandyk · October 2015

Top Round steaks (London Broil) were on sale yesterday, so I grabbed a couple. Marinated them overnight (one in a rub and one in a marinade I've historically used for flank steak).

Anyone have any suggested methods for the cook?

My inclination is to smoke indirect on mesquite at 250* to IT of 115*, then reverse sear direct at 650* to IT of 130*, but I've never done this cut on the egg before, so am soliciting suggestions from the pros!

jaydub58 · October 2015

I do them every now and then. Hot tubbing is great for a juicy, done beautifully steak!

fishlessman · October 2015

did them 2 weeks ago, they were a thin cut so hot tubbed and a hard sear at 750/800. not the most tender but plenty of flavor. if thick cut your plan sounds good but a hotter sear for a better crust

Moleman · October 2015

https://biggreenegglawyer.wordpress.com/2011/04/29/london-broil-on-the-big-green-egg/
cooked two of these Sunday. Always a hit. Too late because you have already marinated but can still use the cooking method

mattvandyk · October 2015

Thanks all! I went with my plan and they turned out great except I pulled them off at 135* when I should've pulled at 130* (as originally planned). Turned out a little closer to medium than I had wanted.

Newbie question. What is hot tubbing? I'm definitely going to do this again and would love to try a different cook. The smoking thing turned out fine, but truthfully, there wasn't enough smoke in the final result to really make that worthwhile.

mattvandyk · October 2015

Moleman said:

https://biggreenegglawyer.wordpress.com/2011/04/29/london-broil-on-the-big-green-egg/
cooked two of these Sunday. Always a hit. Too late because you have already marinated but can still use the cooking method

When he says to sear at 600* on each side for 2 min, then cook until 130*, does he mean to cook them to 130* at 600*, or does he mean to sear first at 600*, then bump down to something reasonable (400ish?) to finish the cook

fishlessman · October 2015

salt it, ziplock with air removed, in the sink with hot water, change water a couple times to maintain hot tap water, about 2 hours with a london broil, remove and PAT DRY for a better sear, sear it hot. mostl hot tub for 1 hour but with this cut longer would be better

chef_jeff · October 2015

When I am cooking beef either tenderloin or London Broil I will sear it at 600 degrees a couple of minutes per side. Then I will cut all the air supply off from the green egg letting the cut of meat to continue cook until it reaches about 130 degrees internal.

London Broil Tips?

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