Replying to Avatar awayslice

it depends entirely on the cut.
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freeborn | ἐλεύθερος | 8r0gwg 1y ago

File under TIL...

I guess I don't know the cut, then, because it just says "London Broil" (LOL).

[What is London Broil?](https://www.thespruceeats.com/select-and-cook-london-broil-336355)

"...it is a method of cooking, NOT a cut of meat..."

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freeborn | ἐλεύθερος | 8r0gwg 1y ago

No pic available rn but thank you

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awayslice 1y ago

i think 9 times out of 10 i’d sear hard in cast iron until medium rare (125-130*F)

If it’s super lean (probably top round) i might make a stew.

either way, you could probably chop it up and make tartare if you’re into that.