LarryWolfe
Chef Extraordinaire
I did a reverse sear Top Round Steak (commonly labeled as London Broil) last night, along with grilled red onion and baked potatoes.
Heavily seasoned with WRB and cooking indirect at 250º.
Added the onion and the steak is close to 105º, that's my preferred temp to pull it before searing.
Temps at 105º and it's resting while I crank up the heat on the grill.
Searing at 600º.
Internal temp is at 125º and I'm getting ready to pull.
Most important step, the rest. Rested for 15 minutes before slicing.
Sliced
Served with a heaping scoop of grated horseradish.
Heavily seasoned with WRB and cooking indirect at 250º.
Added the onion and the steak is close to 105º, that's my preferred temp to pull it before searing.
Temps at 105º and it's resting while I crank up the heat on the grill.
Searing at 600º.
Internal temp is at 125º and I'm getting ready to pull.
Most important step, the rest. Rested for 15 minutes before slicing.
Sliced
Served with a heaping scoop of grated horseradish.