Escoffier Online's Chef Mark Dowling walks through the step by step process of how to make london broil. To try it yourself check out the london broil recipe! www.escoffieronline.com/london...
Great video Chef. Enjoyed watching the entire show and listening to the questions. I loved your home made steak sauce, butter, Worcestershire, and dripping from the meat. Awesome advice and I leaned quite a bit from your video.
It's my first time making London Broil, and I can't thank you enough for helping me understand not only how to prepare it, but also why, I need to cook it the way you explained it. Wonderful information. Bless you, Sheila
Thank you so much Chef. You have explained everything very well and I completely enjoyed your lesson. I will be viewing your other tutorials as well. Thank you again!!!
Thank you so much! 1st time with London broil and I feel more confident after your video. Also, thanks for the Dr. Pepper accompaniment to replace red wine. 🥂
I always use butter, honey mustard and granulated or fresh garlic. Mix it up and put on each side as the broiling is in section. thanks nice tutorial . What do you think of the mustard part, it really takes magnificent to me
I decided to teach my hubby a lesson and was watching your video on London Broil. I learned so much from this video. I'm hoping that he will realize you can get flavor and tenderness in some of more economical cuts of meat. Thank you so much!
My marinade is : olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme. The lemon juice helps to tenderize it I learned (from my mom).
How I’d do it but I’d broil it a bit more. I don’t think it needs to be dry. High heat dries surface fast. I watch for liquids coming through top to judge when to flip. Same as with any steak. Nice cut and method. Not $$$ and no waste. Easy to make.
+GVanet -- I hope you don't actually mean "eternal temp." Meat won't last forever. ;-) If you mean the internal temperature, the "ideal" is 135 F. If you remove the meat from the heat at 130 it will reach 135 during the rest period due to carryover.
When you said the blood runs to the middle, isn't that just raw meat? I don't understand how anyone can eat raw meat. And it seems unsafe to eat raw meat like this. Can you explain my questions please? Thank you Chef
You lost at the half way mark. I wish you could have explained it more quickly...40 minutes to instruct on grilling london broil is about 35 minutes too long
+Steven Moran I know your comment is old, but the purpose of the video is to explain the theory behind why it is cooked this way. I'm not sure about you, but I walked away from this video knowing a lot more about London Broils than I did before. Obviously if you're looking for a quick recipe, there are plenty of other videos to choose from. Selecting a 40 minute video then complaining about the length is a bit counterproductive if you ask me.
Iv heard from Many great chefs say to salt beef ( steak, ect ) heavley and set it in the fridge overnight... you say just the opposite. I don't know about your way, but I have tried theirs and it comes out fantastic.....just saying.
That's a sick looking cut of meat.... I'd leave that for the turkey vultures that live in the trees near my house. UPDATE:.... it was marinated.... ok then, I wouldn't give it to the vultures.
Watch all the 10 minute videos. They generally suck and explain nothing (or explain it incorrectly). This is by far the best explanation of London Broil I have found. Great work.
Salting make meat tough does it not. Every recipe that I have read says that salt make meat tough and people actually can put on their own, the amount they want.
that was about the best explanation of the"style of the cook" for London Broil I have seen....Top marks my friend
Great video Chef. Enjoyed watching the entire show and listening to the questions. I loved your home made steak sauce, butter, Worcestershire, and dripping from the meat. Awesome advice and I leaned quite a bit from your video.
It's my first time making London Broil, and I can't thank you enough for helping me understand not only how to prepare it, but also why, I need to cook it the way you explained it. Wonderful information. Bless you, Sheila
+Sheila6325 Happy to help!
Thank you so much Chef. You have explained everything very well and I completely enjoyed your lesson. I will be viewing your other tutorials as well. Thank you again!!!
Great lesson, thanks Chef!
It was time consuming but it was very informational. I love learning how to finesse beef lol thank you for your knowledge!!
Thank you so much! 1st time with London broil and I feel more confident after your video. Also, thanks for the Dr. Pepper accompaniment to replace red wine. 🥂
I always use butter, honey mustard and granulated or fresh garlic. Mix it up and put on each side as the broiling is in section. thanks nice tutorial . What do you think of the mustard part, it really takes magnificent to me
Thanks Chef Mark!
Glad you enjoyed Chef Mark's London Broil! Hope your London Broil out delicious.
I decided to teach my hubby a lesson and was watching your video on London Broil. I learned so much from this video. I'm hoping that he will realize you can get flavor and tenderness in some of more economical cuts of meat. Thank you so much!
+Marti Albers Thank you for watching! Please let us know if you have any questions.
Amazing Video! Thank you ! I'm a new follower!
Hello Mark...Thanx for a very descriptive video....Nice to know all the steps in preparing that London Broil steak.....Luv my steaks...
Great video, Thank you
I am about to start school here and an super excited. Just bought 2 Angus London broil steaks and am anxious to learn!
Nice video! I used Certified Angus Beef Top Round...its 7.49/lb in Missouri.. Came out great, thanks
You're great, Chef Mark. You need your own channel, or a centralized repository of videos done by you. Thanks.
Mad props
Such a nice person.
My marinade is : olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme. The lemon juice helps to tenderize it I learned (from my mom).
Watching this right now in 2022, he paid $5 mine was $15. ahhh life in the future...
Thanks Chef Mark
Thank you for watching! - Chef Mark
Should you keep the over open when broiling
we love London Broil !!!
You don't need to sear the meat? Thank you for the helpful video.
How long do u leave in the oven?
How long do you grill it for
I am cooking for my family of 23. They requested beef ribs. I will do this on my weber. What is your professional opinion
If your listening he says a lot! Great video
1 to 2 inches, what degree & for how long on BBQ
Are you cutting with the grain or against the grain
Great education on these two steaks
How I’d do it but I’d broil it a bit more. I don’t think it needs to be dry. High heat dries surface fast. I watch for liquids coming through top to judge when to flip. Same as with any steak.
Nice cut and method. Not $$$ and no waste. Easy to make.
what is a shoulder roast?
When the guy asked what year was the wine, the chef had this look on his face like damnit shut and let me drink!!!
I feel like there is a gangsta ass brother asking questions
he doesnt seem nervous at all
What is the eternal temp of medium rare steak.?
+GVanet -- I hope you don't actually mean "eternal temp." Meat won't last forever. ;-)
If you mean the internal temperature, the "ideal" is 135 F. If you remove the meat from the heat at 130 it will reach 135 during the rest period due to carryover.
GVanet 130' perfect.
And BBQ?
I have tried and tried and tried to make London broil tender. It just seems impossible. Such a shame it has such great flavor.
OMG THAT ROTTEN MEAT ITS GREEN black
When you said the blood runs to the middle, isn't that just raw meat? I don't understand how anyone can eat raw meat. And it seems unsafe to eat raw meat like this. Can you explain my questions please? Thank you Chef
This guy is a straight up goof! Lol
awesome chef, but where are the utters on that diagram?? jk thankyou
Perfect. Except I think you cut "with" the grain. I would have gone against.
You lost at the half way mark. I wish you could have explained it more quickly...40 minutes to instruct on grilling london broil is about 35 minutes too long
+Steven Moran I know your comment is old, but the purpose of the video is to explain the theory behind why it is cooked this way. I'm not sure about you, but I walked away from this video knowing a lot more about London Broils than I did before. Obviously if you're looking for a quick recipe, there are plenty of other videos to choose from. Selecting a 40 minute video then complaining about the length is a bit counterproductive if you ask me.
Exactly correct laboye
Iv heard from Many great chefs say to salt beef ( steak, ect ) heavley and set it in the fridge overnight... you say just the opposite. I don't know about your way, but I have tried theirs and it comes out fantastic.....just saying.
It depends how you cook it! In the oven in a pot you sear first. The Chef BROILED IT! You can marinate it if you want to broil it.
I can't watch a cooking show that long
That's a sick looking cut of meat.... I'd leave that for the turkey vultures that live in the trees near my house.
UPDATE:.... it was marinated.... ok then, I wouldn't give it to the vultures.
Too long. Learning how to make a London Broil should take no longer than 10 min. Sorry.
I agree...could have cooked and ate it by now
Watch all the 10 minute videos. They generally suck and explain nothing (or explain it incorrectly). This is by far the best explanation of London Broil I have found. Great work.
You are missing an awful lot then... Chef Dowling has been pretty gracious to share his knowledge.. But I hear you... am hungry too..
You talk too much and say nothing...
You apparently have no ability to judge something from nothing. Bet you love the Kardashians???
Was he being held hostage?
Salting make meat tough does it not. Every recipe that I have read says that salt make meat tough and people actually can put on their own, the amount they want.
Falling asleep, yawn..🛌
no... not good for the grill...and do know why pork shoulder is called butt rst? and I can cut a top round much more profitable than that...
boring
I've made a lot of london broil over my lifetime. That dude made one of the best-looking I've seen yet. Boring doesn't bother me.
So boring presentation.
I'm falling asleep. Dude...please quit repeating yourself. If you were my instructor, I'd ask for a refund.
Evo Charbonneau I'd ask for a vacation.
OMG 40 minutes to broil a steak just cook the thing already🙄