Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

London Broil - Got any tips?

AnsonWilsonAnsonWilson Posts: 33
edited 11:56PM in EggHead Forum
Trying a London Broil this evening. I mixed up a marinade last night from the 2009 Eggfest Recipe book, basically worstershire, dijon mustard, some canola, and some vinegar.

So that's marinating in the fridge, but after I did all that, I realized it didn't give specific instructions on how to cook. I'm sure I can wing it, but I have guest coming over and I always hate for them to be guinea pigs, although so far it usually turns out great.

So what would you guys recommend for temperature? Also, I know a london broil is often prepared medium to medium rare. My wife is currently 8 months pregnant, and is trying to stay away from raw foods. Is there a way I can prepare a portion for her that is well done that will still have some flavor?

Thanks in advance!


  • fishlessmanfishlessman Posts: 17,990
    maybe cube it and back into the marinade, then kabobs, thinking they maybe more tender that way overcooked
  • ViennaJackViennaJack Posts: 357
    You're probably already finished with whatever you decided to do, but for what it's worth, I cook them like a giant steak, direct at around 400 degrees dome temp, and I pull them at 130 internal or so to rest for 5 or 10 minutes, then slice 1/8" thick and serve. That gets it to a nice med rare.

    If you need to have some done a little more than the rest, just cut off a normal steak-sized section and start it earlier than the rest.
Sign In or Register to comment.