London Broil?

BlkJeep · 03-21-2010, 12:33 PM

Picked up 4# London Broil today. I did a mini search only to find out that most treat it like steak. I really just wanted to throw in in the oven since the kettle is iced over. Any ideas?

I was thinking about celery salt and black pepper, foil it and toss it in the oven. Kinda like a brisket? (Night train mod)

Ron_L · 03-21-2010, 12:37 PM

It is probably too lean to treat like a brisket. Why not in the oven at 350 and cook until medium rare to medium?

BlkJeep · 03-21-2010, 01:17 PM

Well that will be what we're going to try! Just checking with the masses first. Thanks Ron L

Chef Jim · 03-21-2010, 02:05 PM

If you can't grill it, I'd broil it, then slice across the grain very thin. Temp should be about 135

RobKC · 03-21-2010, 02:29 PM

I like to marinate overnight before cooking. Reverse sear on the kettle is my preferred method, but I agree with Chef Jim's suggestion to broil it.

JiveTurkey · 03-21-2010, 04:40 PM

LB is a tough cut of meat but doesn't do well when cooked past medium rare therefore high heat until MR is the best method. Then cut real thin across the grain, make some mashed taters and gravy and a veggie to please the arteries. Good luck.

landarc · 03-21-2010, 06:00 PM

I think across the grain is incredibly important here. Cut with the grain and you will be chewing a lot.

bassbuster33 · 03-21-2010, 06:15 PM

If it is small enough to get in an oven safe pan, I would get the pan smoking hot with a little oil in it. Make sure the oven is pre-heated to 425 or so.

Make sure the LB is as dry as you can get it and season with salt and pepper. Sear one side in the pan for 2 or 3 minutes to create a nice crust, flip and sear one minute or so and then place the pan and LB in the oven for a few minutes until it hits your desired temp.

For this method to be most effective the LB needs to be pretty thick, otherwise it will be real easy to overcook.

This way you now have a nice base in the pan to deglaze for a sauce

BBQ Grail · 03-21-2010, 06:16 PM

Buy a BGE and cook it on that.

03-21-2010, 12:33 PM	#1
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	London Broil? Picked up 4# London Broil today. I did a mini search only to find out that most treat it like steak. I really just wanted to throw in in the oven since the kettle is iced over. Any ideas? I was thinking about celery salt and black pepper, foil it and toss it in the oven. Kinda like a brisket? (Night train mod) __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

03-21-2010, 12:37 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	It is probably too lean to treat like a brisket. Why not in the oven at 350 and cook until medium rare to medium? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-21-2010, 01:17 PM	#3
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	Well that will be what we're going to try! Just checking with the masses first. Thanks Ron L __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

03-21-2010, 02:05 PM	#4
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	If you can't grill it, I'd broil it, then slice across the grain very thin. Temp should be about 135 __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

03-21-2010, 02:29 PM	#5
RobKC is one Smokin' Farker Join Date: 07-10-07 Location: Summerville, SC	I like to marinate overnight before cooking. Reverse sear on the kettle is my preferred method, but I agree with Chef Jim's suggestion to broil it. __________________ Go For Smoke BBQ - Summerville SC

03-21-2010, 04:40 PM	#6
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: San Jose, Ca Name/Nickname : JT	LB is a tough cut of meat but doesn't do well when cooked past medium rare therefore high heat until MR is the best method. Then cut real thin across the grain, make some mashed taters and gravy and a veggie to please the arteries. Good luck. __________________ Rec Tec RT700 Klose 20x30 Weber Performer

03-21-2010, 06:00 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I think across the grain is incredibly important here. Cut with the grain and you will be chewing a lot. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-21-2010, 06:15 PM	#8
bassbuster33 On the road to being a farker Join Date: 02-27-09 Location: Portland, OR	If it is small enough to get in an oven safe pan, I would get the pan smoking hot with a little oil in it. Make sure the oven is pre-heated to 425 or so. Make sure the LB is as dry as you can get it and season with salt and pepper. Sear one side in the pan for 2 or 3 minutes to create a nice crust, flip and sear one minute or so and then place the pan and LB in the oven for a few minutes until it hits your desired temp. For this method to be most effective the LB needs to be pretty thick, otherwise it will be real easy to overcook. This way you now have a nice base in the pan to deglaze for a sauce

03-21-2010, 06:16 PM	#9
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Buy a BGE and cook it on that. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.