Birthday London Broil - Reverse Sear


 
John Sp

John Sp

TVWBB All-Star
Hello All,

We celebrated Kari's birthday on Sunday. She said she wanted another London Broil and some Grilled Zucchini (her favorite grilled veggie). I decided to try my first try at the reverse sear technique. I marinated the steaks in a mixture of red wine, Worcestershire Sauce, Soy Sauce, garlic, and Montreal Steak Seasoning for several hours. I marinated the zukes in a mixture of lemon juice, EVOO, oregano, garlic, and kosher salt. Here are some pics and a sizzle vid of what happened.

Streaks on the Grill Indirect While the Zukes Get the Direct Side


Streaks Going Direct After Reaching 110F Internal on the Indirect Side


Zukes Direct


Plated Smothered Sauteed Mushrooms along side of a Loaded Baker and my Daughter's Bread Machine Bread


Sizzle Vid​

Well the steaks turned out pretty good. We like our beef pretty rare (especially Kari) and I wound up going a bit past her preferred doneness. I think my fire may not have been hot enough to achieve the external sear and texture I was going for. My steaks were pretty thin too which may have also contributed to this issue. All in all though it worked pretty well and I have some ideas to improve my next try. Thanks for looking.

Regards,

John
 
John, your marinade sounds like a great match for a lean steak. Glad to hear your daughter enjoys her steaks on the rare side…you raised her right :cool:.
 
The family loves the London Broil I have never done the reverse sear for a steak that thick I usually do 5 minutes a side on direct and 5 minutes indirect and marinade in Paul Newman's Balsamic Vinegar dressing. Sometimes I add red wine, mustard and/or hot sauce depending on my mood :)

Yours look great.
 
Been a long time since I've done a LB , but seeing that one I'll be getting one soon. Happy birthday Kari!
 
You must log in or register to reply here.

 

Back
Top