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Slow and Low Steak? Have you ever done it?

BBQFanBBQFan Posts: 15
edited 12:00PM in EggHead Forum
We thought we would try to cook our steaks today at a slow and low temp. The steaks are called Top Round about 2 pounds each, but its not a roast.. they are actually cut into about 2 inch thick steak cut pieces of meat.

I was wondering if anyone has any ideas of what temp we should cook them at? Sear them before hand? Any other suggestions?


  • WHen I've got a thick steak, I go 250 indirect with wood smoke until it's a few degrees shy of my desired final temp, then do a high-temp sear on a CI great in the spider, right down over the coals.
  • that will work nicely .. assuming it is what is called "london broil' here.. i have done them direct but at low temp [300] took off at 110 and wrapped and rested ,, was just past rare and slice nicely for sandwhiches ,, that is generally not well marbled meat and anything past medium will be dry and tough,,
  • BacchusBacchus Posts: 6,019
    Another method would be to sear it over high heat then braise for a while in a DO with onions & garlic.
  • LoveHandlesLoveHandles Posts: 156
    I've done 2" rib eyes low and slow, kinda like prime rib, but it still doesn't take long to cook.
  • fishlessmanfishlessman Posts: 22,993
    low and slow top round tastes like deli beef when low and slowed, to taste like steak you need to sear it, either before hand or afterward. its a litle tough too, i would cook it, foil it, refridge it, and slice thin for sandwiches, its pretty good for that
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