London Broil! First time!

cdees_1993 · January 2014

I am marinating two london broils right now! They will go on sometime around lunch time tomorrow! Can't wait to see how they turn out.

Planning on searing each side then cooking to about 140 IT direct. What you think?

Chris_Wang · January 2014

How do you like your steaks? If you pull at 140, the temp will keep going up for another 10-15 minutes. If you want the final temp to be 140, you may want to pull at 133-135... Other than that, looks great...

RRP · January 2014

+1 what Chris Wang just said. BTW I hope yours turn out as GREAT as mine did last Saturday night!

Chris_Wang · January 2014

That looks delicious Ron!

billyray · January 2014

London Broil in usually the first cut off of the top round, cut 2 to 3 inches thick, you should tenderize first or it can be tough. Use a jaccard of some type.

cdees_1993 · January 2014

Although that one above looks amazing for me, the wife likes her meat a little more done. That is why I was going with the 140 number. You think that will make it get too tough?

cdees_1993 · January 2014

@Chris_Wang I like mine Medium, but wife likes medium well.

RRP · January 2014

sorry, but even medium means a good chance it will be tough - it doesn't take much to ruin that cut of meat. If you have a Jaccard then work it over real good and you might be able to satisfy SWMBO's tastes. Good luck!

jaydub58 · January 2014

Try hot-tubbing it; that's a great cut to cook that way.

onedbguru · January 2014

we have LB with a chimichurri sauce (basically a pesto made with parsley/lemon juice instead of basil)

My Goodness!!! good stuff!!

as RRP said, it doesn't take much to over-cook and make it like shoe leather.

Cookinbob · January 2014

Whatever temp you cook it to, it you slice it nice and thin, it shouldn't be too tough. Consider a reverse sear. You could also cook to a lower temp and give hers a bath in warm beef broth to get rid of the pink. Everybody wins!

London Broil! First time!

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