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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1651.0. "LONDON BROIL: How To Cook It?" by WAV14::ROMAN (LINDA) Fri Feb 24 1989 09:58

    How do you properly cook a London Broil cut of meat that is about
    3 inches thick? We like it medium well done. 
    
    The way we usually do it, is to broil it on the center rack of the oven
    for about 1 1/2 hours, but it gets dark and crispy on the outside and
    stays almost raw in the middle. We carve it and then put it back under
    the broiler for a few minutes, but that dries up alot of the juices.
    Isn't there a better way? 
    
    Thanks for any suggestions,
    
    Linda

T.R	Title	User	Personal Name	Date	Lines
1651.1	thats not a steak!!	SALEM::MEDVECKY		`Fri Feb 24 1989 12:23`	9
	WOW....1 1/2 hours under a broiler.....!!!! What your really trying to cook is a roast....not a steak... Try cooking it like a roast beef....350 degrees for 15 min per lb think youll have better luck than trying to broil something thats so thick.. Rick
1651.2	Try the directions in 929.2	CSSE32::BELLETETE	Something Clever Goes Here	`Fri Feb 24 1989 14:18`	9
	For roast beef cooking ideas see note #16. I would cook it the same way that is described in note 929.2. I made this (Beef Wellington) for christmas eve dinner and my husband said it was the BEST mealI have ever made....you don't need to make it Wellington but the directions for perparing the meat are very good and the sauce is very good with beef. Rachelle
1651.3		USMFG::PJEFFRIES	the best is better	`Fri Feb 24 1989 16:52`	11
	I wouldn't recomend using london broil for Beef Wellington, london broil usually is not a tender cut. Cooking london broil on the grill has been very succesful for me, I usually cook it to medium not medium well, and using moderatly hot coals, a 2 inch thick peice takes about 20 to 25 min per side. I prefer to have it about 2 inches thick and find that it stays more moist all the way through. Usually I treat a piece 3 inches thick like a roast and not a steak, therefore I would roast it not broil it.