Reverse Seared London Broil on the Kamado

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Ingredients

  • 2 lb London Broil (about 1½ inches thick)
  • Traeger Saskatchewan Rub
  • Extra Virgin Olive Oil
  • Avocado Oil

Equipment

Directions

Day Before (Optional but Highly Recommended)

  1. Pat the London Broil dry with paper towels.
  2. Lightly coat all sides with olive oil.
  3. Season generously with Traeger Saskatchewan Rub.
  4. Place the steak on a plate and refrigerate uncovered overnight.

Cooking Day

  1. Preheat your grill to 250°F for indirect cooking.
  2. Place the London Broil on the grill and cook until the internal temperature reaches 115-120°F.
  3. Remove the steak from the grill.
  4. Preheat a cast iron skillet over high heat on a Coleman propane camping stove outdoors. Using the skillet outside helps avoid filling the house with smoke.
  5. Once the skillet is very hot add 1-2 teaspoons of avocado oil then sear the steak for about 1 minute per side, flipping every 30 seconds, until the internal temperature reaches 125-130°F for medium-rare.
  6. Let the steak rest for 5-10 minutes.
  7. Slice thinly against the grain and enjoy!

Tips and Information

London Broil is one of the most underrated cuts of beef for grilling. While it isn't as naturally tender as a ribeye, reverse searing keeps it juicy while creating an incredible crust. The key is not overcooking it and always slicing it thinly against the grain.

Seasoning the steak the day before allows the salt and spices to penetrate the meat and helps develop an even better crust during the sear. I also prefer searing in a cast iron skillet on a Coleman camping stove outside. It gets extremely hot and keeps the house from getting smoky.

This steak pairs perfectly with Chimichurri Sauce, Easy Mashed Potatoes, or grilled vegetables.



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