Sous Vide London Broil

The finished London Broil on a platter ready to serve.
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  • 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


  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.

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