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Easy And Delicious Sous Vide London Broil Recipe

Easy Cast Iron Dutch Oven London Br...
Easy Cast Iron Dutch Oven London Broil Recipe

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This Sous Vide London Broil recipe turned out tender and once the sauce was added, very juicy.

 

Cook This Sous Vide London Broil The Day Before

While it did take 24 hours to cook in the sous vide machine, the finishing steps of browning the meat and boiling down the sauce took under 15 minutes.

This is a great meal to plan the day before, so all you have to do is come home, finish the meat and the sides then sit down to eat.

Here is how to make this Sous Vide London Broil recipe.

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Sous Vide London Broil

The finished London Broil on a platter ready to serve.
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  • Author: Sheri Ann Richerson
  • Prep Time: 20 minutes
  • Cook Time: 24 hours 15 minutes
  • Total Time: 24 hours 35 minutes
  • Category: Beef
  • Method: Sous Vide, Stovetop

Ingredients

Scale
  • 3 to 4 pound London Broil
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup water

Instructions

  1. Fill the sous vide machine with water almost up to the fill line, but be sure to leave some room for the meat.
  2. Set the temperature to 140 degrees Fahrenheit.  The meat being patted dry with paper towels.
  3. Pat the piece of meat dry with paper towels.
  4. Place the piece of meat in a sous vide bag.  The seasonings being added to the piece of meat inside the Sous Vide Bag.
  5. Add the other ingredients except for the butter and water to the sous vide bag by placing the dry ingredients on top of the meat and the wet ingredients to the side of the meat.
  6. Seal the bag.
  7. Remove the excess air from the bag.  The sous vide bag containing the meat being secured to the rack.
  8. If you are using a sous vide divider rack go ahead and secure the bag with the meat in it, if not, just let it sit.  The Anova Sous Vide Machine has reached the ideal temperature.
  9. Leave the bag with the meat in it sit at room temperature until the sous vide machine reaches 140 degrees Fahrenheit.   The rack with the bag containing the meat in the water bath.
  10. Place the meat – on the rack or just in the bag – into the water bath. Be sure the meat remains below the water level.
  11. Add enough warm water to bring the water level up to the max line.
  12. Set the timer for 24 hours. Be sure to check the sous vide machine occasionally to make sure the water level is maintained.
  13. Once the 24 hours is up, remove the sous vide bag from the sous vide machine and pat it dry with paper towels.
  14. Set the bag aside.  The butter melting in the cast iron skillet.
  15. Melt the butter in a cast iron skillet over a medium heat and brown the butter just slightly.
  16. Carefully remove the meat from the sous vide bag making sure to reserve the liquid.  The meat in the cast iron skillet being seared.
  17. Place the meat in the cast iron skillet and brown on both sides for 3 to 5 minutes.
  18. If you like your meat more a medium rare, go ahead and remove the meat from the cast iron pan, set it on a platter and cover it with a foil tent.
  19. If you prefer your meat to be well done, leave it in the skillet and add the liquid from the sous vide bag to the skillet.  The liquid contents of the bag being boiled down to make an au jus sauce.
  20. Boil the liquid down slightly, then add the cup of water. The liquid is very salty on its own.
  21. Continue to boil the liquid down until it is a thicker sauce.
  22. Remove the meat from the pan if you already haven’t.
  23. Slice the meat, drizzle with the sauce and serve immediately.

Keywords: sous vide London broil, London broil recipes, London broil, sous vide recipes, sous vide london broil recipes

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Final Thoughts About This Sous Vide London Broil Recipe

My husband who loves Prime Rib, compared this piece of meat to it saying it almost tasted the same.

He actually like the few slices of meat I cut for the photos and then put back in the sauce in the skillet so they would stay warm while I was finishing up the side dishes.

I served it with au gratin potatoes and green beans.

Without the sauce, he said the meat was drier, which is no surprise to me since I cooked it until it was well done, which can dry the meat some.

Fresh out of the sous vide cooker it was more of a medium to medium-well.

Have you tried this recipe?

I’d love to hear your thoughts in the comments below!

Other Sous Vide Recipes

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