Cheap steak done right - Nothing is cheap anymore

[Big Tim]

2 for 1 on the top round, but this is kind of tuff steak for anything other than rare fast high heat cooking then thinly sliced IMO, unless you make it tender


To tenderize I put a layer of Kosher or Sea salt in a dish (Table salt doesn't do the job) set the Top round on the salt and cover with more salt. Tenderize 1 hour per 1" of thickness. This guy get's 90 minutes.



wash and dry





you can see the salting starts a separation in the meat



This guy get's overnight marinade




7 minutes per side on high in my raised ridge cast iron skillet (very lightly oiled)



Let rest for 10 minutes


Enjoy  

[Reel 224]

BT: that looks gorgeous, but I'm off of red meet,doctors orders. There was a day when I would eat that myself.

Joe

[thorhammer]

Tim, looks great! That with horseradish has my name on it

[theswimmer]

Tim that looks fantastic!
I still love a good London Broil over Oak as hot as you can get it without flames.....
Let the Red oak burn down to a nice coal base.
+ 1 on the Horseradish !

[Big Tim]

Thanks guys. The real trick is the quick salt curing/tenderizing. I don't know all the chemistry of it but within hours you can break down a tuff to cook piece of beef to when cooked it's as tender as a filet mignon. After the salt cure and marinade I washed and dried this beef and with light oiling an into the pan and no further seasonings it came out as tender of a cut of beef I've had in some time. No over salt taste at all. I left a London Broil past the 1 hour per 1" timing by about 1 hour on 1 1/2" steak and it came out salty as hell  Don't mess with success.

BT

[ChileRelleno]

Looks great! 

This is the way we used to prep/cook huge slabs of London Broil.

[DaBigOno]

I'm going to have to try this!

I never heard about salad dressing as a marinate.....  Learn some thing new everyday