Let’s Create! I will show you how to pan-sear a 25 oz London broil. For where to find the Icelandic seaweed salt see saltverk.com/collections/salts-1 Enjoy!
only one thing I would do different is no Vegetable oil.. it's highly processed and causes inflammation in your body.. otherwise I love what you did~ :)
You sir... know how to cook a piece of beef! When I see anyone pan-searing in anything other than cast-iron... It makes me sad for them) Some ppl believe that cast-iron is either 'dirty' or 'too complicated'... but they just don't understand...
You will NEVER find a London Broil with all that lovely fat unless you go to a butcher and ask for it specifically.. at least not where I live... it is my favorite cut of beef, and tends to be the least expensive in a supermarket.. win/win for me) Just bought a 2-pack in my local Shop-Rite for $1.99/lb... 4 lbs of beef for 8 bucks is crazy good these days... but not a trace of fat on it.
Good question. But let me start by saying that butter is not healthier than extra virgin olive oil. And not healthier than vegetable oil. I didn’t use butter because this particular piece of meat had lot of fat already in it. However, I have used it for other steaks… especially when I add garlic on top of the steak.
@@CookingwiththeSenses butter is better by far! Fat is a nutrient and butter is a natural fat. Vegetable oil/canola/corn oils are all very highly processed products. Margarine is even more frightening. Olive oil is excellent, yes! Butter is too! Happy cooking.
No way you cooked a London broil for 12 min total and it was good. Those things are so tough you have to either marinate them something vinegar based and then broil the hell out of it or sear it and then crock pot recipes or roasters.
You should always marinate London broil (correct). BUT this is a 25-ounces London broil and I am sharing my MASTER technique. I understand no everyone can execute what I just did (which I SHOWED in the vid) and that is why I have ANOTHER video where I share 4 steps to cooking London broil and where I invest some time on marinating process. That video is here: ruclips.net/video/EaU9oN7g-O0/видео.html “London Broil: Reverse Seared [4 Easy Steps]”
Heavy salt it for an hour and I use a apple pear vin. Time it. I use a iron skillet, add butter & a bit of Lard on high...4 min on ea side. Cover and rest in pan (I do 15 rest in pan). I use an electric knife against grain in slithers. Blackened steak on outside is known as Pittsburgh ...melting 🎀
That's not true it's meant to be cooked rear London broil is the technique not the meat it becomes touch once over coked n then yes u have to cook it for a while to get in tender again
Thank you. Ironically this is potentially the only video where I use vegetable oil for any red meat. I traditionally use olive oil, sunflower oil, and even duck fat if I go “game” meat. Good observation from your part!
@jaygrayson6230 Thank you for watching. Although I disagree (as well as the 200+ likes) with you, I do respect your opinion. This video was designed for more experienced cooks as I showed how this can be done without marinating. Yet I explained things to the point that I provided the meat dimensions and cooking time. However I have another video (a 4 step process) where I marinated and reversed sear a London broil and I explain things at the novice and advance level alike. See ruclips.net/video/EaU9oN7g-O0/видео.html London Broil: Reverse Seared [4 Easy Steps].
Хобби
Your London Broil looks amazing !!!
I'm making it right now, Puerto Rican style 😎 😋 ❤️
Thank you. Enjoy!
Looks amazing. I'm making it today.
Thank you! Enjoy!
Beautiful!
Thanks 🙏🏼
This looks amazing! 👍
Thank you!
only one thing I would do different is no Vegetable oil.. it's highly processed and causes inflammation in your body.. otherwise I love what you did~ :)
I RARELY cook with vegetable oil. For some reason did it here. But I prefer extra virgin olive oil
Guys just use grass fed butter, or just butter
I use an All Clad pan. This way I can finish it in the oven at 450 for a couple of minutes. I look for an internal temperature of 130.
You sir... know how to cook a piece of beef! When I see anyone pan-searing in anything other than cast-iron... It makes me sad for them) Some ppl believe that cast-iron is either 'dirty' or 'too complicated'... but they just don't understand...
Thank you! Cast iron is the way to go.
This looks delicious! 🔥
Thank you 🙏🏼
Celtic French Salt is my new go to...heavier on the minerals
LOVE U❤
Thank you for sharing this information!!!
It’s so hard to find a London broil with that much fat on it….too bad…it’s the best part.
I totally agree!
You will NEVER find a London Broil with all that lovely fat unless you go to a butcher and ask for it specifically.. at least not where I live... it is my favorite cut of beef, and tends to be the least expensive in a supermarket.. win/win for me) Just bought a 2-pack in my local Shop-Rite for $1.99/lb... 4 lbs of beef for 8 bucks is crazy good these days... but not a trace of fat on it.
Great video. Thank you. Worked perfectly.
Thank you 🙏🏼
Nice, only recommendation would be less oil and fat side down first, the fat will render and do what the oil did for the sear
Thank you for commenting and sharing with us.
👍
Why not Butter 🐄 in the skillet? It’s beef! 🤷🏻♀️
Moooooo.🐮
Also …. Healthier 😉
Good question. But let me start by saying that butter is not healthier than extra virgin olive oil. And not healthier than vegetable oil. I didn’t use butter because this particular piece of meat had lot of fat already in it. However, I have used it for other steaks… especially when I add garlic on top of the steak.
@@CookingwiththeSenses butter is better by far! Fat is a nutrient and butter is a natural fat. Vegetable oil/canola/corn oils are all very highly processed products. Margarine is even more frightening.
Olive oil is excellent, yes! Butter is too!
Happy cooking.
No way you cooked a London broil for 12 min total and it was good. Those things are so tough you have to either marinate them something vinegar based and then broil the hell out of it or sear it and then crock pot recipes or roasters.
You should always marinate London broil (correct). BUT this is a 25-ounces London broil and I am sharing my MASTER technique. I understand no everyone can execute what I just did (which I SHOWED in the vid) and that is why I have ANOTHER video where I share 4 steps to cooking London broil and where I invest some time on marinating process. That video is here: ruclips.net/video/EaU9oN7g-O0/видео.html “London Broil: Reverse Seared [4 Easy Steps]”
Heavy salt it for an hour and I use a apple pear vin.
Time it. I use a iron skillet, add butter & a bit of Lard on high...4 min on ea side. Cover and rest in pan (I do 15 rest in pan). I use an electric knife against grain in slithers. Blackened steak on outside is known as Pittsburgh ...melting 🎀
That's not true it's meant to be cooked rear London broil is the technique not the meat it becomes touch once over coked n then yes u have to cook it for a while to get in tender again
Veggie oil 🤢. Looks bomb though.
Thank you. Ironically this is potentially the only video where I use vegetable oil for any red meat. I traditionally use olive oil, sunflower oil, and even duck fat if I go “game” meat. Good observation from your part!
not mad at it but literally not a london broil
I will blame it on the butcher. 😉
It is a London Broil, clean your glasses.
he pan cooked it. no broil was involved here.@@internationalplayboy8685
Wish he spoke English
There are “cc” and translator in YT. I mean… people are rarely speaking English in most places where the best food is served in America 😎
horrible video, lack of explanation
@jaygrayson6230 You tripping. He explained things well.
@jaygrayson6230 BS. This is a great vid and well-explained. 🤡
@jaygrayson6230 Thank you for watching. Although I disagree (as well as the 200+ likes) with you, I do respect your opinion. This video was designed for more experienced cooks as I showed how this can be done without marinating. Yet I explained things to the point that I provided the meat dimensions and cooking time. However I have another video (a 4 step process) where I marinated and reversed sear a London broil and I explain things at the novice and advance level alike. See ruclips.net/video/EaU9oN7g-O0/видео.html London Broil: Reverse Seared [4 Easy Steps].
Gotta say as a rookie griller i thought this was as clear as day cooking process
Thank you!