Sous Vide London Broil

If you have ever struggled with tough or chewy London broil, this sous vide London broil recipe is about to change everything. London broil is known for being lean, flavorful, and affordable, but it has a reputation for drying out when cooked the traditional way. That is exactly why I love cooking it sous vide. Sous vide allows me to control the temperature precisely, ensuring the meat cooks evenly from edge to edge while staying incredibly juicy.

When I prepare sous vide London broil, I get a steak that is tender, beefy, and perfectly cooked every single time. Instead of guessing doneness or worrying about overcooking, I let time and temperature do all the work. This method transforms a tougher cut into something that feels restaurant-quality, yet it is simple enough for a weeknight dinner or special enough for entertaining guests.

In this recipe, I will walk you through my exact process, from seasoning and bagging to sous vide cooking and finishing with a beautiful sear. I will also share tips, variations, and answers to common questions so you can confidently cook the best sous vide London broil at home.

Sous Vide London Broil Cooking Overview

Yields: 6 servings

Ingredients

• 1 large London broil (about 2.5 to 3 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• 2 tablespoons butter (for searing)

Instructions

1. Season the London broil: I start by patting the meat dry with paper towels. Then I season it generously on all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika. This simple seasoning blend enhances the natural beef flavor without overpowering it.
2. Bag the meat: Place the seasoned London broil into a vacuum-seal bag or a high-quality zip-top bag. Add the olive oil, smashed garlic cloves, and fresh herbs. If using a zip-top bag, use the water displacement method to remove as much air as possible before sealing.
3. Preheat the sous vide bath: Set your sous vide cooker to 131°F (55°C) for medium-rare. For medium, you can go up to 135°F (57°C). This temperature range is ideal for sous vide London broil because it keeps the meat tender and juicy.
4. Cook sous vide: Submerge the sealed bag into the preheated water bath and cook for 8 to 10 hours. The extended cooking time breaks down tough fibers while maintaining moisture, which is the key advantage of cooking London broil sous vide.
5. Remove and dry: Once cooking is complete, remove the bag from the water bath. Take the London broil out and pat it very dry with paper towels. This step is crucial for achieving a good sear.
6. Sear for flavor: Heat a heavy skillet or cast-iron pan over high heat. Add butter and let it melt and foam. Sear the London broil for about 45 to 60 seconds per side until a rich brown crust forms.
7. Rest and slice: Let the meat rest for 5 minutes, then slice thinly against the grain. Cutting against the grain is essential for tenderness, especially with London broil.
8. Serve: Serve immediately and enjoy your perfectly cooked sous vide London broil.

Tips or Variations

One of my favorite things about sous vide London broil is how flexible it is. You can easily customize the flavors and cooking style to suit your taste.

Marinade option: If you want deeper flavor, marinate the London broil for 4 to 12 hours before sous vide cooking. Soy sauce, Worcestershire sauce, balsamic vinegar, and honey all work beautifully.

Different doneness: While I prefer medium-rare, you can adjust the temperature slightly depending on your preference. Just remember that higher temperatures will reduce tenderness.

Herb variations: Swap rosemary for thyme, oregano, or even bay leaves. Fresh herbs infuse subtle aroma during the long sous vide cook.

Serving ideas: I often serve this sous vide London broil with roasted potatoes, garlic butter vegetables, or sliced thin for sandwiches and salads.

Frequently Asked Questions (FAQs)

What cut of meat is London broil?

London broil is usually made from top round or flank steak. It is lean and flavorful but can be tough if not cooked properly, which is why sous vide is such a great method.

How long should I sous vide London broil?

I recommend cooking sous vide London broil for at least 8 hours and up to 10 hours. This time range allows the meat to become tender without losing its structure.

Do I need to marinate London broil before sous vide?

No, marinating is optional. The sous vide process already enhances tenderness, but a marinade can add extra flavor if you have the time.

Can I sous vide London broil ahead of time?

Yes, you can cook it sous vide, chill it in the bag, and store it in the refrigerator for up to 3 days. When ready to serve, reheat in the sous vide bath and sear.

Why is slicing against the grain important?

Slicing against the grain shortens the muscle fibers, making each bite more tender. This step is especially important for London broil.

Conclusion

This sous vide London broil recipe proves that even tougher cuts of beef can be transformed into something truly special. With precise temperature control and a little patience, you get tender, juicy, and flavorful meat every single time. I love how reliable this method is, whether I am cooking for family, friends, or just myself.

If you have been hesitant to try London broil in the past, I encourage you to give this sous vide version a chance. Once you experience how easy and delicious it is, this sous vide London broil may become one of your favorite go-to beef recipes. Happy cooking, and enjoy every bite.