Beautiful presentation! Always, so meticulously prepared! I like the way you cut the sweet potatoes. And the london broil looks melt in your mouth tender! Thank you. I don't cook much anymore but enjoy watching your show because it relaxes me. Good day to you and your family!
Good recipe for an excellent cut of beef! Thank you. You are right about the broilers these days. We had a countertop one called “Fleck” that was great, but dangerously hot and it needed new power cords every year or so. We were lucky it didn’t burn our house down. I’m glad I found your channel. Your presentation are very clearly done and you have a wonderful voice.
Owe wow I would love to see that unit lol. Welcome to the show, thank you and we have lots more on the way. Happy Holidays and great to have you with us Essiebessie.
how long in the 350° oven for exactly? in what internal temperature recommend if using a probe thermometer when going to pull it out? thank you sir you're a pleasure to watch ..a fountain of knowledge!
Wow! Thanks 👍🏼 I remember having London broil just one time when were kids in the 70s. I always wished we could have it again, but nope. Only once😂. I have an ever sharp knife, ( Idk where I got it) but it's got a finely serrated edge and cuts everything as fine as I want it! BTW new sub❤
My Mom used to make this all the time, just like you said in the Broiler Drawer. Man, I miss it. I tried searching the Video several times, but what did you use for shortening? Was that Coconut Oil ? New Subscriber
Around 10 years ago I would grab these marked down and make into jerky (half Worcestershire, half Dale's seasoning), or just cook the steak and slice thin on the board with garlic and parsley.
I'm 3 minutes in.. I only came to this video because i didn't know how to cook this steak, and I am a sucker for a good sale on meats.. This was an offer I couldn't pass up. >$5 just because of the sell by date. Gotta love it.. so I'm here.. but .. MAN! your VOICE is dreamy!! I appreciated hearing the history of London Broil too becauseI would have googled it had you not shared it! Thanks 😊 Now back to the video.😅 Edit: ok I'm back, What makes gas better for cooking? I have a propane grill that I never use because I am so used to cooking in the house on the stove top.. I'd love to change that with the right understanding. Edit2: you just taught me about the cast iron.. how to properly cook with for meats only. See Ive mostly pulled mine out for cornbread.. but I'm changing my ways now. Wow 😮
Thank you so much. Cook that steak in the house in the pan for best results. Stick to what you know and you will be fine. Hope this helps and welcome! glad to have you with us.
Hi, Chef I just started watching your RUclips videos. About 2 or 3 weeks ago. Question about the Wagyu Beef Tallow. What is the best way to store it. To keep it from spoiling? Thanks in advance.
Have you finished your outdoor "bistro?" I call it that because all I saw was a ton of ideas! This meal could be thoroughly enjoyed in that atmosphere.
Yes its all done for now. I just have to finish cleaning up I have bricks all over and the hot weather is back along with yard/ land work. You never get a break with fence lines and ditch banks but getting there thank you.
There's a couple things here that I disagree with (the biggest one being pull-through knife sharpeners, since they're really bad for the knife blade) but I can't argue with those end results. Looks great
Your correct. But what abought the people like my sister that would cut her hand off with most sharpener's lol Thank you for sharing and watching. Very much appreciate you.
@bbqsouthernstyle it might be a little off the beaten path, but for people like that, and really just for most people in general, you're going to get the best results from something like a Lansky guided sharpener.
I just got one for the 1st time if it goes good this and chuck steak will be my favorite steaks because they r cheap and juicy. I get them in roast form then cut into steaks my self. Cheapest way.
Very 1st thing to do is? Get that sucker tender. If you don't? You be wearing for boot sole leather I smoke and flame broil one this morning. and it was so tender it about melted in my mouth! ITS EXCELLENT 👌👌
When I was a youngster, my grandpa would take us to a local restaurant for London broil. It was the most tender pieces of meat. I will be making this for sure. That sauce is good on that crusty bread as well. Thank you!
I have been using cast iron for 40 or more years, but constantly for 30, while we raised our children. But that much build up on the inside bottom can cause the pan to have off set heat issues, or hot spots and cool spots, I will every 5-7 years start new. Just a thought.
I never let that much build up on the pan. Never had issues with that. You may need to clean them a bit better and get all the food out. The pan should be smooth every clean. My pans look like new just very seasoned.
“Don’t go anywhere “ 1100 times .. aye man we ain’t going nowhere I promise.
Thank ya
Thanks for sharing how to cook steak and London broil without over cooking it. Especially how to keep it juicy and tender. Have a great day 😊.
Our pleasure! Thank you for watching and sharing with us.
Tried half of a London boil last night using your recipe. Husband LOVED IT! Cooking the other half right now. ❤ You have a new follower sir! 🙏🏼
A seriously underrated cut.
Very true!
Beautiful presentation! Always, so meticulously prepared! I like the way you cut the sweet potatoes. And the london broil looks melt in your mouth tender! Thank you. I don't cook much anymore but enjoy watching your show because it relaxes me. Good day to you and your family!
Lol wow thank you. Glad I can do that that for you.
London broil is one of my favorite cuts. Never had a problem cooking this. Outstanding as usual chef.❤
Thank you glad, to hear that my friend.
Good recipe for an excellent cut of beef! Thank you. You are right about the broilers these days. We had a countertop one called “Fleck” that was great, but dangerously hot and it needed new power cords every year or so. We were lucky it didn’t burn our house down.
I’m glad I found your channel. Your presentation are very clearly done and you have a wonderful voice.
Owe wow I would love to see that unit lol. Welcome to the show, thank you and we have lots more on the way. Happy Holidays and great to have you with us Essiebessie.
That caramelization is beautiful. I love the presentation.
I'm glad you like it thank you .
Hi! The Classic Pan Fried Broil looks so, so delicious to eat! Thanks for sharing! Great video!
Any time thank you and thanks for watching.
Thanks for visiting
Thank you very much!
@@bbqsouthernstyle You're welcome!
Great Video!! That London
Broil looks amazing! Gonna try this, this weekend!! Thanks for sharing!
Thank you have a great cook.
Beautiful, thanks. Muchas gracias, Feliz Navidad🎉
Anytime thank you.
Looks delicious. Thanks for sharing!
LOl welcome and thank you.
That looks amazing! Thanks for the upload. Thumbs-up 👍
Thank you 👍
Good history lesson and story telling!
Glad you enjoyed it! Thank you.
You are quickly becoming one of my favorite RUclipsrs.. I absolutely love the details in your presentations. Great job sir!!
Wow thank you. And thank you for the great feedback. Very much appreciated.
Yum Yum......Beautiful demo!👍🏼👍🏼
I'm so glad you loved it! Hope you give this recipe a try.
Great recipe I tried it and it came out awesome. I sliced it thin and made some very delicious cheesesteaks 👍
Glad to hear it! Sounds like you made a great meal
You're putting out some amazing content. I'm learning so much.
Thank you, glad you like it.
Love your videos. Another great one. 👍🏻
Thanks so much!
how long in the 350° oven for exactly? in what internal temperature recommend if using a probe thermometer when going to pull it out? thank you sir you're a pleasure to watch ..a fountain of knowledge!
10-15 min Mine was 132Deg ball park figure
How tender was it? compared to say a rib roast? that looks so good. I cook for my mother and she cant chew too tough of meat.
Dang that looks good.
Maybe a dumb question. After you put the salt in the pan, then what? Thanks for any info. Have a great day.
You clean the pan with it and take out the salt.
Very nice review! That steak looks marvelous 😋
Thank you 😋
Nice cook l love London Broil
Thank you.
Congratulations on 56k !!
Thank you so much 😀
Wow! Thanks 👍🏼 I remember having London broil just one time when were kids in the 70s. I always wished we could have it again, but nope. Only once😂. I have an ever sharp knife, ( Idk where I got it) but it's got a finely serrated edge and cuts everything as fine as I want it! BTW new sub❤
I'm glad you got to enjoy London Broil as a kid. It's a classic for a reason!
My Mom used to make this all the time, just like you said in the Broiler Drawer. Man, I miss it. I tried searching the Video several times, but what did you use for shortening? Was that Coconut Oil ? New Subscriber
Beef tallow or lard I use. Welcome my friend.
You're the best teacher on the web! Thanks! Are you formally trained? If yes, what school?
Thank you I try. I went to the school of hard knocks lol
Good morning from Dallas Tx enjoy your day.
Good morning! Dallas! have a great one.
That looks so so good. I'll bring the fixings for loaded baked potatoes and desert of course. What do you recommend in case I can't find tallow?
Thank you! lard works too.
♥️ Beautiful Blessings
Thank you! Blessing your way.
Around 10 years ago I would grab these marked down and make into jerky (half Worcestershire, half Dale's seasoning), or just cook the steak and slice thin on the board with garlic and parsley.
Nice!
I'm 3 minutes in.. I only came to this video because i didn't know how to cook this steak, and I am a sucker for a good sale on meats.. This was an offer I couldn't pass up. >$5 just because of the sell by date. Gotta love it.. so I'm here.. but ..
MAN! your VOICE is dreamy!!
I appreciated hearing the history of London Broil too becauseI would have googled it had you not shared it!
Thanks 😊
Now back to the video.😅
Edit: ok I'm back, What makes gas better for cooking? I have a propane grill that I never use because I am so used to cooking in the house on the stove top..
I'd love to change that with the right understanding.
Edit2: you just taught me about the cast iron.. how to properly cook with for meats only. See Ive mostly pulled mine out for cornbread.. but I'm changing my ways now. Wow 😮
Thank you so much. Cook that steak in the house in the pan for best results. Stick to what you know and you will be fine. Hope this helps and welcome! glad to have you with us.
What name brand is the white knife you are using? Broil looks wonderful.
Thank you, not sure of the name.
Did you prepare the meat beforehand?
No the prep time is quick.
Are beef tallow and pork lard interchangeable, and equally as healthy?
Yes. Just make sure you get non hydrogenated.
Hi, Chef I just started watching your RUclips videos. About 2 or 3 weeks ago. Question about the Wagyu Beef Tallow. What is the best way to store it. To keep it from spoiling? Thanks in advance.
Thank you just keep it in the fridge
Thank you. Just keep it in the fridge.
How do you cook it well done with no pink?
Just keep it in the oven till you hit 160deg. You better have some razor sharp teeth after to eat it and lots of water lol
😆 these beaver teeth I have will get down threw there
LOL All jokes aside that meat is extremely hard to eat well done. Go for a nice chuck burger well done.
I’m intrigued
Thank you!
Thank you.
Definitely an underrated way to prepare steak
Right!
They make a Excellent FLAT IRON STEAK
Have you finished your outdoor "bistro?" I call it that because all I saw was a ton of ideas! This meal could be thoroughly enjoyed in that atmosphere.
Yes its all done for now. I just have to finish cleaning up I have bricks all over and the hot weather is back along with yard/ land work. You never get a break with fence lines and ditch banks but getting there thank you.
Thanks for the Info Bro 🔥🤙
No problem 👍
bravo 👏
Thank you!
There's a couple things here that I disagree with (the biggest one being pull-through knife sharpeners, since they're really bad for the knife blade) but I can't argue with those end results. Looks great
Your correct. But what abought the people like my sister that would cut her hand off with most sharpener's lol Thank you for sharing and watching. Very much appreciate you.
@bbqsouthernstyle it might be a little off the beaten path, but for people like that, and really just for most people in general, you're going to get the best results from something like a Lansky guided sharpener.
Good to know thank you for sharing. Blessings.
🔥🔥🔥 let the whole neighborhood know something going on
LOl right!
Thanks can you cook it on a gas Grill
Yes you can!
Thank you!!
I'm glad you enjoyed it.
I haven't had that for a long time
Its time too lol
I just got one for the 1st time if it goes good this and chuck steak will be my favorite steaks because they r cheap and juicy. I get them in roast form then cut into steaks my self. Cheapest way.
Nice! let me know how it was.
My mouth was warming while watching your video😅
Thank you!
Very 1st thing to do is? Get that sucker tender. If you don't? You be wearing for boot sole leather I smoke and flame broil one this morning. and it was so tender it about melted in my mouth! ITS EXCELLENT 👌👌
Amen to that!
@@bbqsouthernstyle I love them for steaks 🥩🥩 Yum
I see London broil in the stores here in pa but it’s never as thick as the piece your cooking
I got 7 pounds and cut it down.
I cut my own but ask you meat man to cut it for you.
When I was a youngster, my grandpa would take us to a local restaurant for London broil. It was the most tender pieces of meat. I will be making this for sure. That sauce is good on that crusty bread as well. Thank you!
Thank you and yes the sauce is great on that bread lol. Good catch.
I just bought one
Nice! hope you enjoy.
I was always told to only flip once
Flip as much as you need. Old stuff they said back in the day lol. If you remember the world was flat at one time.
I have been using cast iron for 40 or more years, but constantly for 30, while we raised our children. But that much build up on the inside bottom can cause the pan to have off set heat issues, or hot spots and cool spots, I will every 5-7 years start new. Just a thought.
I never let that much build up on the pan. Never had issues with that. You may need to clean them a bit better and get all the food out. The pan should be smooth every clean. My pans look like new just very seasoned.
Going to have to try this. Looks good sir!!
Thank you please do.