First time making a top round roast (London broil). Got mixed opinions searching on here, some say 24+ hours, others say since it’s a lean cut it doesn’t benefit from time. Threw it in frozen 131.5F for 8 hours. Then put it in an ice bath for 5 minutes before searing. Seared on a stainless steel pan, roughly 30-45 seconds for each of the 3 sides (weird cut) and the last side threw in a bit of butter and spooned it over.
Only seasoned with salt and pepper before searing with some salt after searing as well. Comes out to a solid steak especially at the $5.5/lb mark
by StoneMenace
1 Comment
I just did one of those recently. Salt pepper garlic for seasoning, 30 hours at 137. I did it the same as a sir Charles and it turned out perfectly tender and would also make good meat for a sandwich