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Caveman London Broil

1voyager
1voyager Posts: 1,157
edited August 2022 in EggHead Forum
This is a 2.9 pound London Broil.

Heavy on the SPG and fresh thyme. Sous vide for 12 hours @ 131 degrees. (Yes, 12 hours. For those of you who aren't familiar with London Broil, it's a very tough cut of beef.)

Patted dry with paper towel, placed it on a rack, uncovered, then into the refrigerator for 6 minutes.

After 6 minutes, I threw it on the fire and seared it for 1 1/2 minutes per side. 

Mighty fine!






Large Egg, PGS A40 gasser.
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