Sous vide cooking is a culinary technique that has become increasingly popular in recent years. It involves cooking food in a sealed bag submerged in water at a constant temperature for an extended period of time.
This method of cooking is known for producing tender, juicy, and perfectly cooked meats every time. One popular cut of meat to cook sous vide is the London broil, but how long does it take to sous vide a London broil? Let’s find out.
The London Broil Cut
Before we dive into the cook times, let’s first talk about the London broil cut. Contrary to popular belief, London broil is not actually a cut of meat.
It’s a cooking method that involves marinating and broiling a flank steak or top round roast. However, many butchers label a specific cut of beef as “London broil” because it’s become so commonly associated with the dish.
Sous Vide Cooking Time for London Broil
When it comes to cooking London broil sous vide style, the ideal temperature range is between 130°F (54°C) and 135°F (57°C). This will result in medium-rare to medium doneness depending on the thickness of the meat.
For a 1-inch thick London broil, you’ll want to cook it for about 2-3 hours at 130°F (54°C). If your London broil is thicker than 1 inch, add an extra 30 minutes of cook time for every half-inch increase in thickness.
Preparing Your Sous Vide Cooked London Broil
Once your London broil has finished cooking sous vide style, remove it from the bag and pat it dry with paper towels. Preheat your oven or grill to high heat.
Season your cooked meat with salt and pepper or any other desired seasonings. Sear the meat on both sides until a nice crust forms, about 1-2 minutes per side.
Let the meat rest for a few minutes before slicing it against the grain. This will help keep the meat juicy and tender.
Conclusion
In conclusion, cooking London broil sous vide style is a great way to achieve perfectly cooked meat every time. The ideal temperature range for medium-rare to medium doneness is between 130°F (54°C) and 135°F (57°C).
Remember, thicker cuts will require longer cook times. After cooking sous vide style, finish off your London broil with a quick sear on high heat to give it that perfect crust. Enjoy!
9 Related Question Answers Found
Sous vide is a cooking technique that has become increasingly popular in recent years. It involves placing food in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. One of the most popular cuts of meat to cook sous vide is London broil.
Sous vide is a French technique that has become increasingly popular for cooking meat. It involves cooking food in a vacuum-sealed bag in a water bath at a precise temperature for an extended period of time. The result is perfectly cooked meat with a tender and juicy texture.
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