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.