Escoffier Online's Chef Mark Dowling walks through the step by step process of how to make london broil. To try it yourself check out the london broil recipe! www.escoffieron...
It's my first time making London Broil, and I can't thank you enough for helping me understand not only how to prepare it, but also why, I need to cook it the way you explained it. Wonderful information. Bless you, Sheila
Great video Chef. Enjoyed watching the entire show and listening to the questions. I loved your home made steak sauce, butter, Worcestershire, and dripping from the meat. Awesome advice and I leaned quite a bit from your video.
Thank you so much Chef. You have explained everything very well and I completely enjoyed your lesson. I will be viewing your other tutorials as well. Thank you again!!!
I always use butter, honey mustard and granulated or fresh garlic. Mix it up and put on each side as the broiling is in section. thanks nice tutorial . What do you think of the mustard part, it really takes magnificent to me
I decided to teach my hubby a lesson and was watching your video on London Broil. I learned so much from this video. I'm hoping that he will realize you can get flavor and tenderness in some of more economical cuts of meat. Thank you so much!
Thank you so much! 1st time with London broil and I feel more confident after your video. Also, thanks for the Dr. Pepper accompaniment to replace red wine. 🥂
My marinade is : olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme. The lemon juice helps to tenderize it I learned (from my mom).
How I’d do it but I’d broil it a bit more. I don’t think it needs to be dry. High heat dries surface fast. I watch for liquids coming through top to judge when to flip. Same as with any steak. Nice cut and method. Not $$$ and no waste. Easy to make.
When you said the blood runs to the middle, isn't that just raw meat? I don't understand how anyone can eat raw meat. And it seems unsafe to eat raw meat like this. Can you explain my questions please? Thank you Chef
+GVanet -- I hope you don't actually mean "eternal temp." Meat won't last forever. ;-) If you mean the internal temperature, the "ideal" is 135 F. If you remove the meat from the heat at 130 it will reach 135 during the rest period due to carryover.
That's a sick looking cut of meat.... I'd leave that for the turkey vultures that live in the trees near my house. UPDATE:.... it was marinated.... ok then, I wouldn't give it to the vultures.
Watch all the 10 minute videos. They generally suck and explain nothing (or explain it incorrectly). This is by far the best explanation of London Broil I have found. Great work.
You lost at the half way mark. I wish you could have explained it more quickly...40 minutes to instruct on grilling london broil is about 35 minutes too long
+Steven Moran I know your comment is old, but the purpose of the video is to explain the theory behind why it is cooked this way. I'm not sure about you, but I walked away from this video knowing a lot more about London Broils than I did before. Obviously if you're looking for a quick recipe, there are plenty of other videos to choose from. Selecting a 40 minute video then complaining about the length is a bit counterproductive if you ask me.
Iv heard from Many great chefs say to salt beef ( steak, ect ) heavley and set it in the fridge overnight... you say just the opposite. I don't know about your way, but I have tried theirs and it comes out fantastic.....just saying.
Salting make meat tough does it not. Every recipe that I have read says that salt make meat tough and people actually can put on their own, the amount they want.
