If you're a steak lover, you know that a perfectly cooked London broil is a desirable meal. It's tender, juicy, and packed with flavor. However, achieving that perfect meal can be tricky. In this recipe, we'll guide you through reverse searing a London broil.
What is Reverse Searing?
Before we get started, let's quickly go over what reverse searing is. For most of us, the regular method of cooking steak is searing it over high heat and perhaps even finishing it in the oven.
However, this technique can lead to uneven cooking. The outer layer may end up overcooked while the inside remains raw. Conversely, reverse searing involves cooking the steak low and slow in the oven before finishing it off with a quick sear on a hot skillet.
Choosing the Right Cut of Meat
Before we get to the reverse London Broil recipe, you must understand how to choose the right cut. The success of the meal relies heavily on the steak you choose.
You may be thinking that London Broil is the best cut. In fact, in most places, it's not exactly labeled as 'London Broil' at the store. Instead, you will find the actual names of the different cuts such as flank steak.
If you want to check out the different beef cuts you can choose from, check out this guide on the most popular beef cuts.
Now, for our recipe, go for London Broil that is about 1-2 inches thick. Ensure that it is well-marbled with fat. This will help it retain its juiciness and tenderness as you cook.
Reverse Sear London Broil Recipe
- 2 lbs London broil
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp of Garlic Truffle Steak Rub by Gustus Vitae
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Preheat oven to 250°F.
- With a sharp knife, make shallow scores (cuts) in a crosshatch pattern on the steak.
- Season both sides of the steak with sea salt, olive oil, onion powder, black pepper, rosemary, thyme, and Garlic Truffle Steak Rub By Gustus Vitae.
- Rub the seasoning into the steak. Leave it to rest for an hour or two at room temperature.
- Place in the oven and cook until the internal temperature meets 125°F for medium rare steak. For medium, roast for about 30 minutes until 135°F.
- Remove the steak from the oven. Leave it to rest for 10 minutes.
- Preheat your cast iron griddle on high heat.
- Sear the London broil on both sides until it has a nice crust, about 2-3 minutes per side.
- Let the London broil rest for 5 minutes before you slice and serve it.
Tips for Making the Perfect Reverse Sear London Broil
Don't skip resting the steak for some time before cooking. This step is critical as it ensures that the steak cooks evenly.
For perfect results, we recommend using a meat thermometer. The device is inexpensive and will take your cooking skills a notch higher. Remember to stop baking about 5°F below your desired finished temperature. The steak will be more done after searing on the stove top.
After it is cooked, let the meat rest before you slice and serve. This step is crucial if you want a tender and juicy steak. As such, always resist the urge to cut into the meat immediately, as it will let the juices escape.
If possible, we recommend a high-heat oil for searing the meat. Always opt for oils such as avocado oil or grapeseed oil.
Frequently Asked Questions
1. Can I use a gas grill instead of a cast-iron skillet to sear my London broil?
Yes, you can. However, ensure the grill is heated to high heat and properly oiled before searing.
2. Does London broil get tougher the longer you cook it?
To some extent, yes. First, it is important to understand that tough meat results from different things. First is the steak you used. The preparation process also contributes to the tenderness or toughness of the end product. One critical step that makes the meat tender is marinating. However, remember that even a carefully marinated steak may also get tougher as you cook longer.
3. Can I use a different type of seasoning?
Yes, you can. Although we absolutely love the garlic truffle steak rub, London Broil tastes great with a variety of seasonings. We advise that you give a try to the different rubs and seasonings that we offer.
4. How is reverse searing different from regular searing?
Reverse searing is different from regular searing in the cooking process. For regular searing, the steak is cooked over high heat first. It is then finished in the oven. As the name suggests, reverse searing is the reverse of regular searing. The meat is first cooked in the oven. It is then finished off with a quick sear on a hot skillet.
This recipe introduces a new way of cooking the London broil that most people are not accustomed to. The reverse sear technique requires that we first pop the steak into the oven before finishing by searing it on a hot griddle.
You will achieve a tender, juicy, and tasty meal if you follow this recipe and accompanying tips. The key is choosing the right steak, so pay keen attention to the section on choosing the right cut. Lastly, don't forget to try out the different seasonings that we offer!
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