Portasaurus I need your help.

[portbitch69]

wtf is this food network?

[radditsu]

since they are so thick they may not be completely Room temp. Ill drop a thermometer in it next time.


All these autists think i am throwing frozen meat on a grill. Give me some damn credit. I have been cooking for years. but a colder temp in the center explains a ton.

[Utmost]

SOFA

[captnamazing]

ya tiggles dropping the bombs, second what he said

[baakss]

The only real way to cook cow is to flash fry that motha.

http://www.youtube.com/watch?v=Vz_zRuTX4Rc&t=0m30s

[radditsu]

Originally Posted by RIP The Jacka [You must be logged in to view images. Log in or Register.]

a1 sauce

You ruin life sir.

[Bardalicious]

First off, if you're rubbing and grilling, it's not a "London Broil". Perhaps you bought it from the butcher or store labeled as such, perhaps not. If you have, they've likely just sold you a plain old flank steak.

Typically the name refers to a flank steak that has been marinated and grilled or broiled. The act of marination is key as it tenderizes this otherwise rather tough cut of meat.

Google is your friend for finding specific recipes. Good luck!

[radditsu]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

First off, if you're rubbing and grilling, it's not a "London Broil". Perhaps you bought it from the butcher or store labeled as such, perhaps not. If you have, they've likely just sold you a plain old flank steak.

Typically the name refers to a flank steak that has been marinated and grilled or broiled. The act of marination is key as it tenderizes this otherwise rather tough cut of meat.

Google is your friend for finding specific recipes. Good luck!

Flank Steak is a tad thinner cut at the market I shop. I Realize its just what they labeled the cut. I was using thicker steak techniques i use for others. And fuck your google comment. Its called embracing tbe community you retard. Port is the foremost steak expert in norrath. I just wanted to pic his brain.


Please continue to ruin fun.

[Tiggles]

Second on what bard said.

That's why I asked. "London Broil" is a fancy name butchers give to tough flank steak they are trying to unload.

A London broil is a cooking technique where you marinade the roast then cook it under high heat in a broiler.

The acids in the marinade break down the normally tough meat making it more palatable. If you are just putting rub on it(hearesy BTW) you are not going to get the tenderness that London broil is known for.

Sounds like you are using the wrong cut of meat for what you want to do.

Here's what you do. Get a nice rib eye steak let it sit to room temp then salt and pepper it and put a bit of extra virgin olive oil on it. Then take a cast iron skillet and put it in your oven at 500degrees until that sucker is red hot. Turn on your top burner and when your ready take the skillet out of the oven and place it on the burner put the steak on for 2 minutes each side.

This will pop and smoke but DO NOT TOUCH IT its making an awesome crust. After the flip and final two minutes put a tbls of butter on top and put it back in the 500 degree oven until its internal temp hits 125 for medium rare.

Let sit for 15 minutes and your good to go.

This is how 90% of your "higher" end steaks are cooked in restraunts unless you are a sou vide baller.

Fuck grilling, fuck marinating, and fuck London broil

Source: Father was a butcher Mother is a chef.

[arsenalpow]

Originally Posted by Tiggles [You must be logged in to view images. Log in or Register.]

... let it sit to room temp ...

This is where most people fuck up when it comes to preparing meat. It might be the most important step. Probably the smartest thing Tiggles has ever posted.