Last time I posted and got ripped apart saying my steak looked like an eraser and super dry. That steak was a 137F, so this time I bumped it down to 134F and got similar results. They both taste similar and have pretty decent texture for this cut, but the fat is not as rendered on this one.
How do I improve
London broil
Sous vide 134F roughly 4-8 hours
Ice Bath 15 min
Drying rack in fridge 5 min
Stainless steel pan until ripping hot
45 seconds on both the big sides
20 seconds on the small sides
by StoneMenace
20 Comments
how does it taste?
London broil does not have much fat. It actually looks decent so about the only thing you can do is add fat. And that also will get some down votes. You don’t say what other herbs, spices, or garlic you added in the bag.
Looks good to me! Did the color darken after it had been cut for a bit? That’s usually what I see.
I could be wrong but I think you cut with the grain.
The fat renders a little better at 137, IMO.
To be honest, who cares what random people on the internet say about your food? If you like it, then that’s all that matters!
Edit: punctuation
What cut is this? London broil is a preparation method and not a cut if I’m not mistaken.
Try a ribeye, this cut looks super lean.
That looks really pretty good for London broil
London Broil is a tough cut and challenging to perfect. The biggest thing is not overcooking. It’s for sure better at a lower temp. I personally would do around 131. Honestly one of the most important things is slicing thin and against the grain. It appears in your photo it’s with the grain. Slicing with the grain makes it like a jerky and extra chewy.
Drop the temp to 130 and salt it beforehand, it doesn’t have the fat content to beef the higher temp to render fat that isn’t there
If you want to try something. 131 for 7-8 hours. Then cool and baiste for 2 minutes a side. It’s going to be a different experience
You’re doing it right, bottom round is a great cut for sous vide. Ignore the twats who only use SV to cook ribeyes, there’s so much more to this technique than that.
Personally I would drop it down to 129 and double the time. You can even go as long as 30 hours if you want it to be even more tender. 137 is for fatty cuts, where you need to soften and render large amounts of fat. Lean cuts like round benefit from longer cooks at lower temperatures; you don’t want the fat rendered, you want it all to stay in place.
Pro tip, you can cook the whole round in one large piece, ice it to cool completely, and then portion it. It’s much easier to cut into nice even steaks that way, then reseal and freeze. Throw back in at 129 for an hour to warm up and sear as needed. Chop up any ends to make tacos.
Who cares what everyone thinks? If you enjoy it, enjoy it!
Cut against the grain not with it.
137 is too high.
For me far content determines temperature. That cut looks pretty lean. For lean cuts I go for a lower temp since there isn’t as much fat to render. Usually 130.
For fatty cuts like ribeye I’ll do 137 (if it’s a lean ribeye I do 133).
That’s not a sous vide friendly cut, really
And I’d cook it for less time
1. I think that looks good 2. I would do as low as 128 since it doesn’t have any fat. The reason people like higher temps is that it renders the fat
Do this with a ribeye. Season with salt, pepper and garlic powder, immerse at 131 for a few hours. Pat dry then flame sear on both sides.
I think you’re doing it right!! Maybe is the cut…
Cutting it across the grain will yield slightly better results. Looks good though. Nice sear.
1. If it tastes good, you did your job. Unless people have constructive feedback don’t let the trolls get you down.
2, London broil is a lean cut so it’s going to look a little dry.
3. It’s also a tough cut. I usually don’t use this cut but play around with the time in the bath. So 12, 24 maybe even 48 hours and see what you get. It’s a big cheap cut so you can even experiment by dividing it into 3 and cooking it at different times, then do a side by side
4. I can’t be 100% sure based on the picture but it doesn’t look like you’re cutting it perpendicular to the grain. Make sure that’s what you’re doing.
5. In my opinion , a chuck roast is the best cheap cut option for sous vide. 48hrs
Good luck on your next attempt and have fun.