London Broil has a special place in my heart. It was the first cut of meat I learned to cook “slow and low” on my Weber Kettle almost 20 years ago. Back then, I would have never thought about a marinade. I wish your videos were available back then 👍💪 😉
This is similar to a marinade I use on cheap cut steaks. It really helps with the tenderness and gives it some great flavor. Perfectly cooked for my taste.
i marinated my filet steak in this recipe for 6 hours, boy it was the best steak i've ever had! 1 tsp Dijon mustard 1/2 tsp minced garlic (1 large garlic clove) 1/2 tsp onion powder (or sub with garlic powder) 1 tbsp soy sauce (Note 2) 1 tbsp oil (I use olive oil, but any oil is fine) 1 tbsp Worcestershire sauce 1 tbsp balsamic vinegar Black pepper
Looked great. I marinated one with soy sauce and Stubbs soy, garlic and red peppers marinate about 50-50 over nite. It was great on the Smoker. I thin sliced it also. You could eat right out of the fridg and it was so tender and juicey.
To add some smoke flavor when using a gas grill I have put some wood chips or pellets in foil and puncture it once with a skewer or a very small hold from a knife. Tossed the foil pouch over or very close to the burner and it will give you smoke. You can presoak the wood if you want a longer smoke but when doing a 40 minute grill time you may not want to. Awesome video by the way.
Mine will marinate 2 -3 days due to snow and wind gusts to 40 mph! I am using smoke and your brown sugar pepper rub. I hope this works. I just found this video. I'll use the Weber with low heat/indirect and a sear. I also have a water pan for some moisture. I hope it turns out like yours.
Good cook, Ry. I use the top round a lot. I need to get one those jacquards. I use the point of a filet knife. Poor people, poor ways. Lol. Can't wait for your future cooks for the new year.
What did you say at 2:31? I played it a few times! It sounded like you said "Im going to put the lid on this pirate ship" I was looking away and when I heard this I was rolling.
Hi Ry Here in the UK we often abbreviate it to Worcester (pronounced Wooster) Sauce, you’ll probably find that easier to get your mouth round. Really like your videos, keep ‘em coming.
absolutely beautiful piece of meat looks delicious nice thin slices I bet that would make a killer sandwich you know with lettuce tomato and some kind of mayo-based sauce I need to buy one
Ry great video once again! Also gotta say I like the plaid shirt, have an array of shirts like that myself! Hey quick idea for a video, caveman style steak straight to the coals. I would love to see a video in your perspective on how you do it and what the outcome may be. Cheers!
Tonight, I had limited time to cook three top round steaks for guests. Thoroughly jacquard + 1 hour marinade + loads of applewood and a reverse sear. It was delicious. Asparagus + mushrooms and some petite sweet potatoes finished out the dinner. Total time was about an hour of cooking and everybody was very happy.
Is there really much worry when it comes to puncturing the meat like this for bacteria to get inside, when you're cooking steaks to only medium rare? I heard that's why some people shy away from steaks at Costco because they mechanically tenderize them.
London Broil is too a cut of beef. The butcher puts a sticker on it that says London Broil. You don’t see them putting a sticker on there that says Beef Wellington or Steak Diane do ya? That would be silly. There are no such cuts. 😂 The ole London Broil brings back memories of dad at the grill. When mom did a London Broil in the oven it was just okay. But when dad did it on the grill it was a special occasion. Had to be because he would show off his advanced knife skills by cutting the meat on the bias nice and thin.😄
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Oo my lord the best way to make the steak. Is just amazing, I did exactly the same marinade and it is very very delicious, try them on your grill.
I bought that carving knife upon your recommendation. Love it!
London Broil has a special place in my heart. It was the first cut of meat I learned to cook “slow and low” on my Weber Kettle almost 20 years ago. Back then, I would have never thought about a marinade. I wish your videos were available back then 👍💪 😉
I wish A LOT of videos were available back then. Do you know how much time and money RUclips could have saved us? :)
Cooking With Ry SO TRUE!
This is similar to a marinade I use on cheap cut steaks. It really helps with the tenderness and gives it some great flavor. Perfectly cooked for my taste.
That red wine does some magic :)
Pounding it out with that tool he has is really the secret ! Pound the !@#$ out of it !!! Lol,,, 😁✌
@@CookingWithRy and lime juice ! 😁✌
i marinated my filet steak in this recipe for 6 hours, boy it was the best steak i've ever had!
1 tsp Dijon mustard
1/2 tsp minced garlic (1 large garlic clove)
1/2 tsp onion powder (or sub with garlic powder)
1 tbsp soy sauce (Note 2)
1 tbsp oil (I use olive oil, but any oil is fine)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Black pepper
That's a good marinade :)
Cooking With Ry it was incredible RY
This is no joke folks ! I do mine just like this and OMG !!! You will be amazed of how tender and delicious it is !!!! 😁✌🕇💕
That London broil definitely could use that marinade. Looked great Ry! Cheers
Thanks! It loved those three days swimming in it :)
Looked great. I marinated one with soy sauce and Stubbs soy, garlic and red peppers marinate about 50-50 over nite. It was great on the Smoker. I thin sliced it also. You could eat right out of the fridg and it was so tender and juicey.
Yeah something about a good marinade on it does wonders :)
To add some smoke flavor when using a gas grill I have put some wood chips or pellets in foil and puncture it once with a skewer or a very small hold from a knife. Tossed the foil pouch over or very close to the burner and it will give you smoke. You can presoak the wood if you want a longer smoke but when doing a 40 minute grill time you may not want to.
Awesome video by the way.
Thanks! Yeah, it's tough with these shorter cooks. Even with Tri Tip I'm always hoping enough smoke flavor comes through :)
Nice cook Ry. I always enjoyed doing marinated London Broil. You can take it in many directions. I like where you took it!
Thanks!
Love it. Gonna try it. Thanks Ry!
Thanks!
Great cook Ry! I really like London broil and it does take to marinade well. Your marinade looks spot on!
That unplanned 3 days really worked out :)
I really enjoy your videos! Very down to earth and useful, thank you!
Thank you very much!
Great,thanks
Good job!! Looks good.
Thanks!
Mine will marinate 2 -3 days due to snow and wind gusts to 40 mph! I am using smoke and your brown sugar pepper rub. I hope this works. I just found this video. I'll use the Weber with low heat/indirect and a sear. I also have a water pan for some moisture. I hope it turns out like yours.
Great video, thanks!
Thank you!
Great video! Would you mind sharing what the background music is called?
It's from a commercial music licensing service. I don't really keep track once I use it.
Looks really good. And flavourpacked!
It definitely was. Thanks!
Good cook, Ry. I use the top round a lot. I need to get one those jacquards. I use the point of a filet knife. Poor people, poor ways. Lol. Can't wait for your future cooks for the new year.
Thanks so much! Lots on tap to cook in 2019 :)
That extra marinade time must have really infused it with flavor. Also may have helped with tenderizing. Very nice and tender result 👍🏼. Cheers, Ry 🍻
Sometimes the unplanned things work out :)
It looked very good! 🍻
Been wanting to try that on the smoker. Looks good off the grill to!
Yeah I smoked on on the kettle a while back. Turned out really good :)
What did you say at 2:31? I played it a few times! It sounded like you said "Im going to put the lid on this pirate ship" I was looking away and when I heard this I was rolling.
Pyrex Dish. Pirate Ship. Same thing :)
Hi Ry
Here in the UK we often abbreviate it to Worcester (pronounced Wooster) Sauce, you’ll probably find that easier to get your mouth round.
Really like your videos, keep ‘em coming.
I may just have to go for that to keep my tongue from tripping :)
I made a London broil today and totally botched it. Can’t wait to try it again!
absolutely beautiful piece of meat looks delicious nice thin slices I bet that would make a killer sandwich you know with lettuce tomato and some kind of mayo-based sauce I need to buy one
That's exactly what we did with the leftovers the next day :)
Everything of yours that I try comes out fantastic! You are a great resource! Just call it "What'sThisHereSauce"
That certainly is easier to pronounce :)
what knife is that?
It's probably listed in the video description :)
Ry great video once again! Also gotta say I like the plaid shirt, have an array of shirts like that myself! Hey quick idea for a video, caveman style steak straight to the coals. I would love to see a video in your perspective on how you do it and what the outcome may be. Cheers!
I actually did a Caveman Tri Tip video a while back on mesquite coals. Was terrific :)
Smoky ribs sent me I subscribed
Thanks so much!
London Broil sure has evolved. Three days soak. Hmmm? Looked as good as it sounds.
A very happy accident those three days were :)
Tonight, I had limited time to cook three top round steaks for guests. Thoroughly jacquard + 1 hour marinade + loads of applewood and a reverse sear. It was delicious. Asparagus + mushrooms and some petite sweet potatoes finished out the dinner. Total time was about an hour of cooking and everybody was very happy.
Is there really much worry when it comes to puncturing the meat like this for bacteria to get inside, when you're cooking steaks to only medium rare? I heard that's why some people shy away from steaks at Costco because they mechanically tenderize them.
I've never had any issue with that happening to me.
Doesn’t look like the original picture that caught my attention. I like my steak more rare but thanks for sharing.
No balsamic, everyone’s doing it. A Cabernet, garlic, oil, Herbes de Provance.
London Broil is too a cut of beef. The butcher puts a sticker on it that says London Broil. You don’t see them putting a sticker on there that says Beef Wellington or Steak Diane do ya? That would be silly. There are no such cuts. 😂 The ole London Broil brings back memories of dad at the grill. When mom did a London Broil in the oven it was just okay. But when dad did it on the grill it was a special occasion. Had to be because he would show off his advanced knife skills by cutting the meat on the bias nice and thin.😄