Reverse sear London broil

Master_of_meat

I have never cooked a London broil but after seeing some posted on here I figured i would give it a try. My plan is to cook indirect @250 until 135-140 IT. Remove plate setter and  sear about one min per side at 600 degree. I want it a good medium, my wife won't eat anything below medium,which is crazy!  I'm thinking total cook time will be 2 hours but I could be way off. If anyone has some tips I would appreciate it!

Florida Grillin Girl

135-140 is already medium, the sear is going to take it way past medium. Why not just cook it direct and pull it at 135 and let rest? You can always put a piece for your wife back on the egg and let her portion go as far past medium as she likes.

Master_of_meat

I've cooked hundreds of steak over direct heat. I really want to try the reverse sear method. I could always cut it into half before I sear the. And sear her side longer until it reaches 150 

Acn

150 is pretty solidly Medium-well, medium is generally 135-145.

I think your plan is OK,  decide exactly where you want the final temp and pull 10 degrees shy of that.

Theophan

If you and your wife like them cooked differently, why not cut it in half and cook one half a little more and the other half a little less?  My wife isn't eating any red meat these days, but when she did, she always wanted it well done.  Her perfect steak is a well-done filet.  So I'd put hers on first, cook it longer, grill myself a strip steak or ribeye medium-rare.

Master_of_meat

How long will it take to get the IT to 135 @250 degree. The piece of meat is a little over 2 pounds 

GoooDawgs

Master_of_meat said:

How long will it take to get the IT to 135 @250 degree. The piece of meat is a little over 2 pounds 

I guess around 30-40 minutes.

tarheelmatt

I'd pull it sooner and slice hers from the smaller end.  

drgordon

I did the reverse sear on a 3 inch thick porterhouse bone in last week.  130 took it to a nice medium/medium rare.  I would go with 135 and then sear for less than 2 minutes on each side.  

I really cranked up the egg for the sear.  Way past the 800 degree point.  Flames shooting out the top.  Glad I had some good gloves.  

Came out amazing!

4Runner

@Master_of_meat - we do "London Broil" all the time.  For clarity, what cut of meat are you using?  We use flank steak which is thin so I just do hot and fast and it comes out great every time.  For reverse sear, my preference is at least 1.5" or more.  Also, I let the meat rest between indirect and direct at least 20 minutes so the IT begins to decline.   

NonaScott

4Runner said:

@Master_of_meat - we do "London Broil" all the time.  For clarity, what cut of meat are you using?  We use flank steak which is thin so I just do hot and fast and it comes out great every time.  For reverse sear, my preference is at least 1.5" or more.  Also, I let the meat rest between indirect and direct at least 20 minutes so the IT begins to decline.   

That is most likely top round London broil cut usually 2 to 2.5 inches thick. Flank steak is never called London broil in my neck of the woods. It's always top round.

NonaScott

NonaScott said:

4Runner said:

@Master_of_meat - we do "London Broil" all the time.  For clarity, what cut of meat are you using?  We use flank steak which is thin so I just do hot and fast and it comes out great every time.  For reverse sear, my preference is at least 1.5" or more.  Also, I let the meat rest between indirect and direct at least 20 minutes so the IT begins to decline.   

That is most likely top round London broil cut usually 2 to 2.5 inches thick. Flank steak is never called London broil in my neck of the woods. It's always top round.

Sorry, thought this was the thread with the pics.

4Runner

NonaScott said:

4Runner said:

@Master_of_meat - we do "London Broil" all the time.  For clarity, what cut of meat are you using?  We use flank steak which is thin so I just do hot and fast and it comes out great every time.  For reverse sear, my preference is at least 1.5" or more.  Also, I let the meat rest between indirect and direct at least 20 minutes so the IT begins to decline.   

That is most likely top round London broil cut usually 2 to 2.5 inches thick. Flank steak is never called London broil in my neck of the woods. It's always top round.

I get that but London broil is a cooking method and not a cut of meat.  We prefer our LB with flank versus the top round.