Reverse Seared London Broil

[LarryWolfe]

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.

 

[Gary in VA]

and I suppose my invitation was lost in the mail.... AGAIN! :?

 

[LarryWolfe]

and I suppose my invitation was lost in the mail.... AGAIN! :?

You should have seen the smoke from the other side of the mountain!

 

[Bruce B]

He can't see the smoke when his back is turned on the "other side" of the mountain.

 

[Puff1]

Looks great Larry.
How long did it take to cook?

 

[Rag1]

It's amazing what can be done on a Weber.

 

[LarryWolfe]

Looks great Larry.
How long did it take to cook?

Shut up Puff!

 

[Unity]

Great lookin' plate of food, Larry.

--John

 

[Puff1]

Looks great Larry.
How long did it take to cook?

Shut up Puff!

:P

 

[Nick Prochilo]

Great job Larry!

 

[Tannehill Kid]

Larry that does look mighty tasty.

 

[surfinsapo]

That's awesome Larry... You make it look so easy!!! Good Job!!!

 

[Cliff H.]

Reverse sear and I have not had good results as of yet. I am going to try again real soon.

That looks very good Larry.

 

[Captain Morgan]

it takes a little while to get used to it,, and most importantly,
a thermometer!

 

[007bond-jb]

My truck has reverse gear :roll: Looks great Larry