# London Broil Food Po\_n the Anova Way

**URL:** https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336
**Category:** Anova Precision® Cooker
**Created:** [November 13, 2017, 9:50pm UTC](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336 "2017-11-13T21:50:00Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![DrJLKramer](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/drjlkramer/32/2322_2.png) [@DrJLKramer](https://community.anovaculinary.com/u/DrJLKramer)
#### Post date: [November 13, 2017, 9:50pm UTC](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336/1 "2017-11-13T21:50:00Z")

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Extra thick London Broil. Kosher salt, fresh ground pepper, Rosemary sprigs, a dash of liquid smoke (I prefer hickory). Into the deep end of the pool for 3 hours at 131 degrees. Keep in bag, put in the cooler overnight. In the morning cut into blocks, reserve the juice, pat dry and sear on each of the six sides for about 90-120 seconds each side. I have no idea how long this will keep. It doesn’t last long.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/5290b0d07fdbeebd47d7a95910a29de55399f7ef.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/4/40307caf9eb30783f92386a92cc53fd98e05f090.jpg)

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [November 13, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/london-broil-food-po-n-the-anova-way/10336/2 "2017-11-13T22:22:17Z")

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Wow! That looks great.