7-hour London Broil

Definitive London Broil Sous Vide Guide

London broil (wiki) is a lean cut of beef that is traditionally known to be very tough. That is why it is typically cut in very thin slices against the grain to make chewing easier. Some people claim that London Broil is more a technique than a cut of meat, but here in the United States, grocery stores typically sell the lean top round cut as London Broil, so we’re going to keep it simple and keep calling it London Broil.


Enough inane meat knowledge.

Why do I want to follow this recipe and whats the benefit of the top round/london broil cut?

For starters, London Broil is a very lean cut of meet with little to no marbling. Typically, this isn’t a great thing because fat = flavor, but if you want to be healthy and you love the taste of lean meat, this is the cut for you. Because it is tough, low and slow cooking can soften this cut up and impart flavor during the long cooking process. Accordingly, London Broil lends itself quite well to the sous vide technique.


Prep work

  • Cover the meat with Worcestershire and liberally season one side of the meat with your chosen rub/steak seasoning
  • Vacuum seal the bag using a vacuum sealer/chamber of your choice, and let it sit for a day in the fridge




  • In your chosen sous vide water basin, set your water temp to 133 F
  • Submerge your vacuum sealed London Broil and cook for 6-8 hours
  • Remove, drain excess fluid, pat dry
  • Place in red hot cast-iron pan and sear in butter or oil on each side for 1 minute max
  • Slice and serve

Cooking @ 133


Right After Searing:


First cuts:


For a rarer cook, go 129 or 131

20160116_182411 20160116_182607


  • After cooking for 6-8 hours you should end up with some extremely tender and perfectly cooked London Broil
  • Using sous vide here allows you to cook the meat at the perfect temperature for an extended period of time which helps impart flavor and tenderize this tough cut of meat
  • The great thing about this recipe is that its easy, with a few minutes of prep time, you can have a meal ready to go. Also, you can set it to cook while you’re at work. When you get home you just sear off the meat, cut and serve.
  • Enjoy!


If you enjoyed this article please check out some of our other recipes. We also have guides on building the best sous vide starter kitsvacuum sealers, and hot new sous vide machines.



Pin It on Pinterest

Share This