How to Upgrade a London Broil to an Amazing Steak Dinner

[@kple12]

Tried this last night and HIGHLY recommend. It's affordable, healthy (if you don't use too much butter, and a great source of lean protein. Some tips: (1) Cook it as little as possible and would encourage to take it out earlier than you think. If you want more of a "brown crust", the butter will help there. (2) You MUST cut it both against the grain AND as thin as possible to help make it more tender (use a sharp knife). It is a tough cut of meat so the small details here make a difference. (3) Play around with the sauces/marinades. The butter/garlic/herb combo is classic but you can try pesto, chimichurri, or even soy sauce.

[@Klisstoriss]

I'm honestly glad that man spent so much time butchering this piece of meat instead of just cooking the London royal. I could listen and watch him do pretty much anything, very nice cadence and accent, and loved the explanations. Sucks I'm not in Seattle though. And yeah, the merlan fish is the origin for the name of the cut, as it's a long and rather flat fish. Most merlan cuts in France look thinner than this, maybe due to the cow breeds we favour.

[@kingoffongpei]

I saw this comment before the video loaded and I thought this guy was about to just absolutely ruin the steak.

[@ThoughtFission]

You know what would be great on these kind of videos? A graphic that shows where these cuts are coming from. Not being a butcher, it's hard for me to imagine what you're talking about.

[@coolbeans99]

I hear ya, he said that this is taken from the top round. Just pulled up this link as a guide. stirlingbutchery.com/wp-content/uploads/2020/04/Cuts-of-Beef-Infographic.jpg

[@satanismybrother]

So they do have a really detailed guide to cuts of meat on their website. It’s behind a paywall but personally I think their content is worth it.

[@TimHubbardlegionfilms]

There are a ton of primal breakdown videos on KZbin

[@nutritionalyeast704]

An intern wearing a cow costume would be a helpful visual aid. He could be on his hands and knees while the chef points to where the cut would be on his body.

[@RonsarLo]

​@@TimHubbardlegionfilmsyou're correct. That makes KZbin a good platform. But OP was recommending how this could be a better stand-alone video.

[@uptons351]

Excellent explanation and butchery Kevin 10/10 sir, I've never tried it this way, but I will now.

[@markchristopher4165]

This guy is so great. Love the content

[@d1943i]

ive found that many of the "bad" steak cuts like london broil or eye round are fantastic for smoking large pieces as meal prep, and eating them throughout the week cold and sliced super thin, either on a plate with some kind of sauce for dipping or as a sandwich. a lot of the aspects of steak people shoot for, like tenderness and juiciness/marbling, become far, far less important when the beef is served cold. itsa great summer meal with some fruit and aveg heavy pasta salad. its been a great way for me to reduce the amount of $ i spend on food, reduce the time i spend cooking each day, while still maintaining beef as a significant part of my diet and getting to eat very tasty beef thats cooked very well. obviously what im talking about isnt a restaraunt quality meal like whats being made in the video, but over the past few years, these "bad" steak cuts that i previously ignored have become an important and very tasty part of my diet. i like to marinade them with bromelian added as a tenderizer, then set the meat on a baking rack in the fridge for 24hr to allow the marinade to dry, as if i was doing a dry brine, then smoke at a VERY low temp with a strongly flavored wood like oak for a couple hours till the meat reaches 125F, let it rest to 130F, then youve got a ton of tasty meals throughout the week.

[@satanismybrother]

I think this is what he’s getting at- no such thing as a bad cut just bad preparation. My grandparents used to absolutely cook the s*** out of the round of beef (uk) as part of their weekly catastrophe of a Sunday roast but this recipe looks mint.

[@joshbooth9772]

I bought a meat slicer (12" Globe) a few weeks ago, and I have smoked a few Eye of Rounds. I slice it super thin on the slicer, heat it up just enough to make it "warm" and toss it on a Toasted roll with some provolone then drizzle it with BBQ sauce. It's the best sandwich I've ever made at home. Pro tip - Amoroso's Italian rolls are the key, 2-3min in the airfryer at 350.

[@cameronbatko]

This was a very interesting video. Changing the butchering to get a better staring point. I never buy the London broil cut. Going to have to try this.

[@acamilop]

Love this guy

[@supernoobsmith5718]

Nice job. Really great idea.

[@jimysk8er]

I like the way he breaks thing up into way smaller chunks. I wonder if there are ways to trim up a brisket in a similar way since it can be difficult to have the equipment to cook it whole.

[@hellocanyouhearmeyesican335]

Beautiful!

[@Secretlovechild]

I wonder what all the trimmings are going to

[@VYinLA]

He said sausage and ground beef

[@pjarnfelt]

​@@VYinLA are you sure? I'm not sure I caught it!

[@JL10007406]

~1:30 he mentions it

[@pjarnfelt]

@@Secretlovechild whoosh

[@kay_knox]

I believe he just throws them away in the trash.

[@reececrump8483]

London broil is the steak i most often feed to my family and he said it was the worst on the cow 💀 this presentation is very fancy, i like it. When i make it at home i cut them into personal sized steaks and fry them with garlic and ginger

[@firstlast446]

It is one of the cheapest cuts for a reason

[@gaoyunsong]

So it would be helpful to see how he would treat a London Broil that most of us find in our markets. The butchering is interesting, but not really useful.

[@bostonbesteats364]

I think you could just lay the the usual grocery store "London Broil" flat and cut into medallions and then cook as in the video. They won't be the beautiful round filet mignon-like medallions as in the video, but should be fine as long as the starting cut was thick enough.

[@D-Z321]

Would this cooking method work with eye of round?

[@D-Z321]

Checking back in to report this is doable with eye of round. Kinda crazy tbh

[@VYinLA]

@chefsteps Since he cut the initial steaks opposite to the traditional LB way (with-rather than against-the grain): What cut do I ask for ?

[@Zachary_Sweis]

I have always known London Broil to be a cooking method rather than a specific cut.

[@bloodgain]

Unless my mental geometry is off, if you can only get this as a traditional London Broil cut, couldn't you cut that into smaller steaks and do this with them? Granted, you'll want one on the thicker side, but that shouldn't be too hard to find or request.

[@bostonbesteats364]

I think so too

[@firstlast446]

12.99 a pound for london broil is insane even if you have to have grass fed it's normally 8 at most even in the US

[@Dubsadub]

Not trimmed the way he did!

[@Confoundedjoe]

He trimmed off all the bad part and put extra time into shaping. You pay extra for quality butchery. Also buying a standing rib roast VS well trimmed ribeye will also be cheaper. Same principle.

[@bostonbesteats364]

They start with much more expensive, locally sourced beef than what we get in grocery stores.

[@firstlast446]

@@Confoundedjoe he trimmed it haphazardly to get extra trim for sausage like he said about 12 times. 'quality butchery'

[@firstlast446]

@@bostonbesteats364 that's what they tell you at least

[@chaipani7189]

can I do this with a tenderloin ?

[@neoalex]

yes

[@zdwhite7]

Been a long-time watcher and support of CS through all the video style changes and am so grateful y'all provide great content no matter the focus or style. Yet I have to mention this past year of videos have had consistently TERRIBLE audio quality that has really started to turn me off of watching. There was a noticeable shift in this most recent style post Grant's Road to Cooking series. Wether y'all got rid of some audio equipment or had to cut a dedicated audio engineer PLEASE reasses your approach as it sounds like you're using an onboard camera mic with an audio gate cranked and compressed to smitherings. I get that kitchens are loud and it is a hard balance to capture, but you had it down pat for years and it's not THAT expensive to correct the noticeable mistakes. I'd even be glad to offer a free consult if that was helpful. Just really want the pleasant audio back into these amazing videos. THANKS!

[@markchristopher4165]

Pretty sure he had a lapel mic on here, but it was underneath his apron. So their audio guy was likely just salvaging what he could. I still find it listenable, though.

[@williamcoolidge9884]

Unless you're a butcher, start at 10:00

[@emmereffing]

wait, so this is cow booty?

[@pristinemirage]

All I heard was "We changed the name so that we could charge a lot more for it".

[@robertcurran4030]

It looks pretty different from a london broil... think you're just being rude for internet points

[@pristinemirage]

@@robertcurran4030 London broil is a cooking technique, hence the "broil" part of the name. Whereas the "royale" in the name is due to what, making it look like a flower?

[@johnmaciver]

Charles Macleod Butchers are going to have their work cut out for them when I add this cut to my order on top of their World Class Stornoway Black Pudding.

[@sabersight908]

If it looks like a tenderloin and eats like a tenderloin why is it not just a tenderloin then? thats what im interested in

[@benjaminnicholas5759]

The tenderloin is a different muscle.

[@satanismybrother]

They talk about how it’s got a beefier flavour and is cheaper.

[@williamcoolidge9884]

That's just raw steak with a seared edge. No thanks.

[@sergeantseven4240]

That's raw. That's unsafe to eat. Why bother eating it if its only good raw?

[@YaNKeeR_]

First!

[@kpnitrl38]

I'm not convinced that this will taste that good at all. PLUS, eating that much raw beef can't be good. It's like putting lipstick on a pig.

[@AliciaBarajas-r7k]

*¡Aleluya! El devocional diario de Jesús ha sido una parte importante de mi transformación. Hace poco gané $10,000 cada doce días y ahora estoy libre de deudas después de invertir $2,000 y recibir mi pago de $10,000 cada doce días. Dios bendiga a la Sra. Regina Maria Howard.*

[@BarrónManuel]

Wow, conoces también a Regina Maria Howard

[@reececrump8483]

Dios no quiere que te empobrezcas al comprar esquemas como este. Las personas que usan el nombre de Dios para realizar estafas como esta son viles. No conozco a Regina María Howard, pero debe ser retorcida para poner su nombre en esto. God doesn't want you to pauperize yourself by buying into schemes like this. People who use gods name to run cons like this are vile. I do not know Regina Maria Howard, but she must be twisted to put her name to this.