Sous vide top round

Discussion in 'Food & Cooking' started by jimyra, Jul 14, 2017.

  1. jimyra

    jimyra

    Messages:
    742
    Likes Received:
    86
    Exp:
    Professional Chef
    I have searched for a time and temp for a London Broil and find a great range. I have a five pound 3 inch thick London broil. I would cook this to about 120 using a conventional oven or grill. We like rare and slice on a deli slicer. I am thinking 124 for 12 hours then sear on grill. What do some more experienced sous vide people think? Time and Temp? Thanks.
     
  2. chefbillyb

    chefbillyb

    Messages:
    1,863
    Likes Received:
    213
    Exp:
    Professional Chef
    Not sure how we get from top round to London broil. I do all my steaks at 128, but I also don't let them go for 12 hours. When I do a tenderloin I roast up to 120 and serve it at about 126 to 128 degrees. The London broil could go for the 12 hrs at around 126 with out any problem. If it was thinner I wouldn't, but 3 inches and 5 lbs s/b ok..........
     
  3. phatch

    phatch Moderator Staff Member

    Messages:
    9,877
    Likes Received:
    257
    Exp:
    I Just Like Food
    From my reading, there's a food safety concern below 130 for more than an hour. You're right there in the danger zone.

    In low temp sous vide you're not sterilizing the exterior from the start as a sear or higher temp oven achieves.
     
    flipflopgirl likes this.
  4. chefbillyb

    chefbillyb

    Messages:
    1,863
    Likes Received:
    213
    Exp:
    Professional Chef

    Patch is right !!!! The Temp needs to be at 130 degrees because of the long cooking. Steaks at a lower temp for a short period of time are OK. @ 126 the bacteria dies to slowly.
     
  5. jimyra

    jimyra

    Messages:
    742
    Likes Received:
    86
    Exp:
    Professional Chef
  6. chefross

    chefross

    Messages:
    2,425
    Likes Received:
    189
    Exp:
    Former Chef
    London broil to me is flank. Others use sirloin. Top round for LB?
     
  7. chefbillyb

    chefbillyb

    Messages:
    1,863
    Likes Received:
    213
    Exp:
    Professional Chef
    I used Flank for years for London Broil. I have also marinated Top Round and Top Sirloin and sliced London Broil style. I think back in the day the butchers always marked the Flank as London broil. The Flank used to be a cheaper cut of meat until the Mexican restaurants started using it for Fajitas.
     
    flipflopgirl likes this.
  8. french fries

    french fries

    Messages:
    5,039
    Likes Received:
    232
    Exp:
    At home cook
    In Los Angeles I've never seen flank or sirloin labeled as London Broil. Much too expensive!! Top round was used instead. A large top round steak would indeed be labeled as "London Broil."
    [​IMG]
    [​IMG]
     
  9. someday

    someday

    Messages:
    1,177
    Likes Received:
    109
    Exp:
    Professional Chef
    You can also sear the outside of the meat before you bag and sous vide in order to help with food safety during extending cook times. If you cook the top round at 130 for about 12 hours (as I have done in the past for roast beef) the results are fantastic. I like to season the meat with lots of salt, pepper, thyme and garlic and let marinate for a day or two before cooking. Really helps the flavor for sliced roast beef.
     
  10. teamfat

    teamfat

    Messages:
    3,785
    Likes Received:
    225
    Exp:
    I Just Like Food
    An excerpt from a Wikipedia entry:

    Although butchers may label top round steak or roast "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery.
     

Share This Page