Creating Sous Vide London Broil involves several simple steps. Follow this guide for success:

1. Prepare the Meat: Trim any excess fat from the London broil and pat it dry with paper towels.
2. Season: Rub both sides of the beef with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Bag the Meat: Place the seasoned meat into vacuum sealer bags. Remove excess air to ensure even cooking, or use the water displacement method with resealable bags.
4. Set Up Sous Vide: Fill a large pot with water and attach your sous vide immersion circulator. Set the temperature to your desired doneness:
– 130°F (54°C) for rare
– 135°F (57°C) for medium-rare
– 145°F (63°C) for medium
– 150°F (66°C) for medium-well
5. Cook: Once the water reaches the set temperature, submerge the bags carefully and cook for 2 to 4 hours.
6. Remove the Meat: After the cooking time is complete, carefully remove the bags from the water bath. Take the meat out and let it rest for about 10 minutes.
7. Sear the Meat: Preheat a cast-iron skillet or grill over high heat. Add a little oil and sear the meat on both sides for about 2-3 minutes until a nice crust forms.
8. Slice: Allow the meat to rest again for a few minutes before slicing against the grain for optimal tenderness.