Sous Vide London Broil: Turning Chuck Norris into a Tender Chuck
Let's face it, London Broil. You can be a bit of a gamble. Sometimes you end up with a juicy masterpiece, other times...well, let's just say it could double as a hockey puck. But fear not, my fellow carnivores, for I bring you the glorious technique of sous vide! Sous vide, for those unfamiliar with this fancy French term (it basically means "under vacuum"), is like having your own personal steak nanny. It cooks your meat to a perfect, even temperature, guaranteeing melt-in-your-mouth deliciousness every single time.
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| How To Sous Vide London Broil |
Sous Vide 101: The London Broil Edition
Here's the skinny on sous vide-ing your London Broil to tender perfection:
The Pre-Sous Vide Prep Party:
- Befriend your London Broil: Pat that bad boy dry with a paper towel. Moisture is the enemy of a good sear (which we'll get to later).
- Spice things Up: Salt and pepper are your sous vide BFFs. Season generously on both sides. Want to get fancy? Add a garlic rub, a sprinkle of your favorite herbs, or go wild with a coffee rub (trust me, it's amazing).
Bagging for Perfection:
- Ziploc or Vacuum Sealer? Both work! If you're a sous vide newbie, a Ziploc bag is perfectly fine. Use the water displacement method to remove as much air as possible (think pushing the bag down in a pot of water). For frequent sous vide-ers, a vacuum sealer is a lifesaver.
The Big Sous Vide Bath:
- Fill 'er Up: Get your sous vide water bath preheated to around 130-135°F (54-57°C). This is the magic temperature zone for London Broil tenderness.
- In it Goes: Gently lower your seasoned and bagged London Broil into the warm bath. Let it know it can relax for a while – we're talking about a spa day, not a marathon (cooking time will vary depending on thickness, but think 2-4 hours).
The Grand Finale: The Sear
- Searing Secrets: This is where the magic happens. While your London Broil has been luxuriating in its sous vide cocoon, heat up a cast iron skillet over high heat. You want that pan screaming hot! Once the pan is screaming mad, remove the London Broil from the bag and pat it dry again. Sear the steak for about a minute per side for a beautiful crust.
Sous Vide London Broil: Success!
And there you have it! A perfectly cooked, tender, and juicy London Broil that would make even Gordon Ramsay shed a tear (of joy, of course). Slice it thin against the grain and prepare to be amazed.
QuickTip: Pay attention to first and last sentences.
Sous Vide Bonus Tip: Let your cooked London Broil rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in even more deliciousness.
Sous Vide London Broil FAQs:
How to know when my London Broil is done sous vide?
Tip: Let the key ideas stand out.
A good rule of thumb is 2-4 hours, depending on the thickness of your cut. The internal temperature should reach 130-135°F (54-57°C) for medium-rare.
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How can I add flavor to my London Broil?
Tip: Remember, the small details add value.
Marinades are your friend! Marinate your London Broil for a few hours before sous vide-ing for extra flavor.
Can I cook my London Broil frozen in the sous vide?
QuickTip: Slow scrolling helps comprehension.
Absolutely! Just add an extra hour or so to the cooking time.
What other cuts can I sous vide?
Pretty much anything! Sous vide is great for tougher cuts of meat like flank steak, skirt steak, and even tri-tip.
Do I need a fancy sous vide machine?
Not necessarily! You can achieve similar results with a large pot of water and a thermometer. Just be sure to keep the water temperature very consistent.
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