London Broil Sous Vide: Time, Temperature, and Slicing Guide
What’s in This Article
- What London Broil Means
- Quick Answer
- The Sous Vide Method
- Selecting the Right Cut of Meat
- Seasoning and Flavoring
- Vacuum Sealing for Sous Vide Cooking
- Setting the Sous Vide Temperature and Time
- Preparing the London Broil for Cooking
- Cooking the London Broil in the Sous Vide
- Searing the London Broil
- Resting and Slicing the London Broil
- Serving and Enjoying the Perfectly Cooked London Broil
- Frequently Asked Questions
What London Broil Means
London broil can turn a lean, tough cut of beef into a tender meal when you cook it the right way. The name usually points to a cooking style, not one exact cut of meat.
You often start with flank steak or top round. You season or marinate the beef, cook it with steady heat, then slice it thinly against the grain.
Sous vide makes this process easier because it controls the temperature from edge to edge. This guide shows you how to choose the meat, season it, cook it, sear it, and slice it for the best texture.
Quick Answer
For London broil sous vide, cook flank steak or top round at 130°F to 135°F for medium-rare. Use 4 to 6 hours for better tenderness, then sear it quickly over high heat. Slice the meat thinly against the grain so each bite feels tender.
Key Takeaways
- London broil usually means a cooking method for lean cuts like flank steak or top round.
- Sous vide helps you cook the beef evenly without drying out the center.
- A simple marinade adds flavor, but salt, pepper, garlic, and oil also work well.
- Cook the meat at 130°F to 135°F for medium-rare, then sear it fast.
- Slice the finished beef thinly against the grain for the best texture.
The Sous Vide Method
Sous vide means “under vacuum” in French. You seal food in a bag and cook it in a water bath held at a set temperature.
This method helps you cook beef evenly from edge to edge. You don’t have to guess whether the center has reached the right doneness.
For London broil, sous vide works well because flank steak and top round can turn dry with high heat alone. The steady water temperature keeps the meat juicy while it slowly tenderizes.
Note: Sous vide does not brown meat, so you still need a quick sear after the water bath.
Selecting the Right Cut of Meat
When you prepare London broil, the cut matters. Flank steak and top round remain the most common choices because they have strong beef flavor and lean texture.
Flank steak has a rich taste and visible grain. Top round tastes beefy too, but it can be slightly less coarse when you slice it well.
Both cuts work well with marinade and sous vide because the steady heat helps protect them from drying out.
You can also use sirloin or skirt steak. Skirt steak has bold flavor, but it can feel chewy if you cut it the wrong way.
Choose a piece with even thickness when possible. An even cut cooks more evenly and sears more cleanly at the end.
Seasoning and Flavoring
| Seasoning and Flavoring | Usage | Benefits |
|---|---|---|
| Salt | Enhances beef flavor | Helps season the meat deeply when you give it time |
| Pepper | Adds mild heat and aroma | Gives the crust a stronger savory taste |
| Garlic Powder | Adds savory flavor | Works well in dry rubs and marinades |
| Onion Powder | Adds sweet and savory notes | Pairs well with garlic, pepper, and smoked paprika |
Seasoning gives London broil its best flavor. You can use a simple dry rub, but a marinade works especially well with lean cuts.
A classic marinade may include soy sauce, garlic, olive oil, vinegar, black pepper, and a small amount of brown sugar. The salt seasons the beef, while the acid adds brightness.
This mixture also helps create a better crust when you sear the meat after sous vide cooking.
You can change the flavor with Worcestershire sauce, smoked paprika, rosemary, thyme, or lemon juice. Let the beef marinate for at least 2 hours, or overnight for a stronger taste.
Vacuum Sealing for Sous Vide Cooking
Vacuum sealing helps the meat stay in close contact with the warm water. This gives you better heat transfer and more even cooking.
A vacuum sealer works best, but you can also use a zip-top freezer bag. The water displacement method removes most of the air without special tools.
Place the meat in the bag, lower it slowly into water, and let the water push the air out. Seal the bag before water reaches the opening.
Warning: Use food-safe bags made for heat, and keep the sealed opening above water if using a zip-top bag.
Setting the Sous Vide Temperature and Time
The right temperature depends on how you like your beef. London broil tastes best when you keep it from going too far past medium.
| Doneness | Sous Vide Temperature | Suggested Time |
|---|---|---|
| Rare | 125°F to 129°F | 3 to 5 hours |
| Medium-rare | 130°F to 135°F | 4 to 6 hours |
| Medium | 136°F to 145°F | 4 to 6 hours |
For a 1-inch flank steak, 130°F for 4 hours gives you a tender medium-rare result. A thicker top round cut may need closer to 6 hours.
Sous vide gives you some flexibility, but don’t hold the meat for too long. Very long cooking can make lean beef feel soft instead of meaty.
Preparing the London Broil for Cooking
Before cooking, make sure the beef has enough seasoning. If you used a marinade with sugar, wipe off extra marinade before searing later.
Too much sugar on the surface can burn fast in a hot pan. You want a brown crust, not a bitter one.
Pat the meat dry before it goes into the bag if you used a light seasoning. If you marinated it, seal it with a small amount of marinade for more flavor.
Cooking the London Broil in the Sous Vide
Preheat the water bath before adding the sealed beef. Clip the bag to the side of the container so it stays under water.
Once the bag sits fully submerged, let the meat cook without opening the bag. The steady heat will bring the whole cut to the same doneness.
If the bag floats, add a clean spoon or sous vide weight inside the bag before sealing. You can also clip a butter knife outside the bag to weigh it down.
Pro tip: Start the searing pan before you remove the beef, so the meat spends less time cooling.
Searing the London Broil
After sous vide cooking, remove the beef from the bag and pat it very dry. A dry surface browns faster and gives you a better crust.
Heat a cast-iron skillet or grill until very hot. Add a small amount of high-smoke-point oil, such as avocado oil or grapeseed oil.
Place the London broil in the pan and sear each side for 1 to 2 minutes. Keep the sear quick so the inside stays at your chosen doneness.
You can add butter, garlic, and herbs during the last few seconds. Spoon the butter over the meat for more flavor before resting.
Resting and Slicing the London Broil
Let the London broil rest for 5 to 10 minutes after searing. Resting helps the juices settle before you cut the meat.
If you slice right away, more juice can run onto the board and leave the beef drier.
Use a sharp knife and slice against the grain. This step matters because it shortens the long muscle fibers and makes each bite easier to chew.
For flank steak or top round, cut thin slices at a slight angle. Thin slices give London broil its best texture.
Serving and Enjoying the Perfectly Cooked London Broil
Serve sliced London broil with simple sides that balance its rich beef flavor. Roasted asparagus, mashed potatoes, rice, grilled onions, or a crisp salad all work well.
You can also use the slices in sandwiches, wraps, tacos, or steak salads. A bright sauce, such as chimichurri or a light balsamic glaze, adds freshness.
The main secret is not the seasoning or the sear alone. You get the best London broil when you control the temperature and slice the beef the right way.
Start with medium-rare if you’re unsure. Once you learn your preferred texture, you can adjust the time and temperature for your next cook.
Frequently Asked Questions
What is London broil?
London broil is a beef dish often made with flank steak or top round. The name usually refers to a cooking method where you season, cook, and slice lean beef thinly against the grain.
What does sous vide mean?
Sous vide is a cooking method that uses a sealed bag and a controlled water bath. It helps you cook food to a precise temperature with less risk of overcooking.
How do you cook London broil sous vide?
Season or marinate the beef, seal it in a food-safe bag, and cook it in a water bath. For medium-rare, use 130°F to 135°F for about 4 to 6 hours, then sear it quickly.
What are the benefits of cooking London broil sous vide?
Sous vide gives you even doneness and helps keep lean beef juicy. It also gives tougher cuts more time to become tender without drying out.
What temperature and time work best for London broil sous vide?
For medium-rare London broil, cook it at 130°F to 135°F for 4 to 6 hours. Use the shorter time for thinner flank steak and the longer time for thicker top round.
Should you sear London broil after sous vide?
Yes, a quick sear gives the beef a browned crust and deeper flavor. Pat the meat dry first, then sear each side for 1 to 2 minutes over high heat.
How do you slice London broil so it stays tender?
Slice London broil thinly against the grain. This cuts through the long muscle fibers and makes each bite feel softer.
References
- Beef From Farm to Table — USDA Food Safety and Inspection Service
- Safe Minimum Internal Temperature Chart — USDA Food Safety and Inspection Service
- The Complete Guide to Sous Vide Steak — Serious Eats
