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London broil sear

Noah_weinstein_300466

over the weekend I made a London broil in a marinade that cooked at 132 for about 20 hours. It was delicious. The only improvement needed is the sear. I seated on a cast iron pan after the cook. It got good color but not the crisp I was shooting for. Any ideas how to get a better crisp?

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tshewman

depends. With the roast as is, it will be challenging simply bc of the shape of he roast. If you cook, chill in a flat tray with another flat tray on top, it will help shape it and make it easier for a pan sear. The other options that would help is pressure on the roast during the sear if using a pan and consider a torch for the hard to reach spots.

eathyssen

It is a bit more difficult because of the thickness but yours looks beautiful!
You might try a trick many restaurants use: just before searing dry the surface very thoroughly, rub with either (your choice, to taste) salt, or corn starch, or sugar (no it will not taste sweet). Each will draw moisture to the surface to sear hotter. They "caramelize" the surface in the same way as poultry skin or roasted veggies crisps. You might want to experiment with a smaller piece to see which method you prefer. And invite me for dinner !!! :-)

Noah_weinstein_300466

Thanks Liz,

I actually dried and then let rest on a rack tonfuether dry for 10 minutes and then dried again. I then salted a bit and seared so similar to your suggestion. I'm gonna try the pressure idea that Todd mentioned below.

Thanks for the ideas.