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Best way to do a london broil

Maceman44
Maceman44 Posts: 5
edited November -0001 in EggHead Forum
Trying my first London Broil tonight. Just under 2 lbs, about 1-1/2 thick. Is this something I should cook slowly or do I treat it like a steak and do a 2/2/4 at around 650?? Any suggestions?
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Treat it like a steak. I pull it at 125 tops and slice thin against the grain. Great cut for the price. I'm doing a tri tip the same way today.
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  • JalopyBob
    JalopyBob Posts: 175
    When I do a London Broil, I marinate it with Lawry's beef marinade. I cook it like a steak, but my temps stay at around 400F, which seems to cook evenly for me. It comes off of the Egg at 125, and is sliced to about 1/8" thick slices.
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    I'd say the others are right about temp times, pull at 125.

    I did mine as a reverse sear this weekend. I smoked it at 250f dome temp until the top round roast hit 105f. Pull the plate setter out, cranked up the heat and then seared it.
    DSC_01661024x768.jpg

    DSC_01801024x768.jpg

    I ended up taking it too hot (138) but it was still tasty. Full details are on my blog (see below).
    Knoxville, TN
    Nibble Me This
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