London Broil Steak on the Weber Kettle
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- Опубликовано: 4 окт 2024
- In this easy cooking video, I cook a London broil steak on my Weber kettle charcoal grill. I seasoned the steak with kosher salt and Johnny's Seasoned Pepper, and cooked it indirectly until the internal temperature reached about 120 degrees F. Then I seared it for a minute or 2 on each side. Total cooking time was about 45 minutes and the grill temperature was about 350 degrees F.
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always have fun! Love that! TTM fan for life!
i love this channel always helpful and informative :)
Such quality content with an easy going delivery!
As a relative noob to the charcoal world, these types of videos are indispensable for me. No condescension from the content creator. Easy to find ingredients. Step by step instructions both written and in the video.
My wife frequently brings home London Broil (we live in SoCal). It can be tough. I typically use my Jaccard the night before and put it in a Ziplock bag with a marinade. I tried your reverse sear method (which I use for tri tip) on the last London Broil and it turned out pretty darn good! I preferred the taste to the marinaded versions I’ve done in the past.
Thank you for your efforts sir. Greatly appreciated.
Looked great! I always love coming back to your channel, nothing too hard to do and it's always good!
Thank you!
A Weber Kettle and a bag of charcoal.
Add a 2 lb flank marinated in fajitas dry seasoning with a couple of tablespoons of Lea and Perrens for eight and up to 24 hours in a plastic bag in the fridge.
Hot fire sear both sides covered directly over the coals to get a severe bark.
Move off direct heat and finish covered until 135 f.
Rest at least 10 minutes and slice cross grain.
Bless the Weber.🙏
Great job on the cook, Chef.
I like how you cut right on the plate. Easier to clean. They say it's hard on the knife edge... but ease is the word of the day!!
YUM! Hope your new home is working out for you. Have a great week ahead!👍👍
Thanks! Things are going pretty good!
@@TosTinManEasyCooking it's a gorgeous place, are you far from the grocery store? I remember you could walk to that produce store from your old place.
Good to see you, Jim! I hope you are enjoying your new place.
Thanks Tom! It's going good!
Another great video 👍🏻 Keep them coming please 🙂
One thumb down..... come on .... y?
Great Video!
Greetings from Bremen, Germany
Greetings! Thanks for watching!
Looked like a professional cooked that!
Thank you!
Great crust and looks delicious! Nice cook and of course Annie approved!
Thanks!
I'm liking the lighter fluid. Brings me back to being a kid and people who say it flavors the meat can keep using those charcoal cubes.
After rewatching the last 3 vids, I think you've pretty much got everything nailed down for your channel 👍 sound and lighting are both good, the angles for the grilling, toaster oven, and where you stand while taste testing are all perfect. There's nothing that needs improvement IMO.
Thanks! I appreciate it!
Charcoal grills build anticipation
Reverse sear is a great method for amazing steak crust… and it’s Annie approved! 😂
I agree!
Little over but I'd still eat it. Looks like it is still moist.
That looked tasty
Cooked very nice Jim. Plenty of juice. By the way started using Johnny's over a year ago per your recommendation and I use it every day on many things. Really tasty.
Thanks! I'm glad you like it!
Looks good thank you!
Looks great!
Thanks!
That's JACKPOT on the cook TTM! :)~~~
That looks great. I will not eat steak at the current prices…Normally I use my chimney starter, but I used some lighter fluid this weekend on my WSM for some chicken thighs and drumsticks. They were very good.
Great video!
Thank you!
Would love all that NEW space? looks great? must be quiet at night?
Yeah, it's nice!
Great video tos but for me that cow was still running around in the field I hate blood on the plate and red in the meat but that's my thing and I know that it is the way steak should be but not for me PS not been to the USA on holiday/vacation for a few years now but I see the prices of steak has really gone up we were doing steak on the BBQ most nights and could not believe how cheap it was compared to the price in the UK 👍👍🥩🥩🇺🇸🇺🇸🏴🏴
He hee They should call it a FLAT IRON STEAK
MAKE AMERICA GREAT GREAT AGAIN!🇺🇸, God Bless you from Germany Brother!!!🇩🇪❤️❤️❤️
Thank you!
Yes Sir. Hard to tell the final outcome but it's going pretty good. The war of the centuries is on.
Yes, thank goodness Joe is here to stop Trump's carnage!
@@kathym6603 Yes, thank goodness Joe is here to stop Trump's carnage!
For a tough cut like that, sous vide at 134F for 2.5 hours, then torch, pan sear in a screaming hot cast iron skillet, or sear over hot coals for 2 minutes each side. The reason why your temperature is fluctuating on the instant read is because the battery probably needs changing. You might want to consider cleaning out that drip pan before the next cook; looks like it’s been a while. I won’t comment on the lighter fluid.
That thermopen is about 10 years old. I changed the battery not long ago but it might be time for a new one.
I don't have any either but you sound like you need to be making videos with all your knowledge. Thanks for your input but let this man cook. I like his videos.
What is the reason people think it acceptable to add so much sugar to savory foods?
Very 1st thing you must do to it IS? Get that sucker tender or you be using it for boot sole leather! ITS 1 OF THE TOUGHTEST CUT OF MEAT THERE IS.. The way i get it tender IS? Cut it into 2 halves, Take a fork! and fork that mother all over! On both sides on each halves. Make it about melt in your mouth 👉👉MAKE A GREAT FLAT IRON STEAKS🥩🥩
Please don't let this go cook London broil again no skill
Royal Oak thumbs up!
BUT lighter fluid?
Come on dude, bust out your chimney and eliminate that gas taste we ALL know you got one