Hey , guys .
Thanks for stopping in tomorrow .
I want to cook a top brown steak or London broil as they're labeled around here .
And I want to try doing it on my stovetop , cast iron grill .
I haven't tried that before .
I've cooked a lot of these steaks but never on my cast iron grill .
So I pulled out of the freezer last night and put it in the fridge and it thawed out .
So tonight I just want to get into a marinade .
So let's get started .
Ok , I have my round steak here and this was buy one , get one free .
So half a 6 99 a pound is like 3 50 a pound .
So as far as steaks go , these are about the most steak you're gonna get for your money .
Now , they don't have much fat in them .
There's no bones in them .
They're kind of a bottom of the barrel steak .
But if you marinate them and you don't overcook them , they're actually pretty good steaks .
I've cooked many of these .
So what I usually do is just take it and I take my knife and just poke a bunch of holes in it .
And , uh , I do both sides and that's just so the marinade can get into it .
So , uh , let me finish doing this and then I'll show you the marinade I'm gonna use , I got this pretty well poked full of holes and , uh , I use the knife but you can use a fork or one of those meat tenderizer tools , whatever .
Um , I'm gonna use some zesty Italian dressing for my marinade .
This is pretty good .
It's got the vinegar that helps tenderize the meat and there's usually garlic and onion and herbs and a bunch of stuff in it .
And with beef , I also like to add in a little bit of Worcestershire sauce .
So I just Sprinkle some in , I don't really measure it just a little bit of that .
That looks good .
And I happen to have some garlic here .
So I cut up a coup couple of cloves of garlic and uh put the garlic in there as well .
Now , if you have any kind of a marinade that you like , just , you know , feel free to use your own marinade .
But almost every time I do a marinade , it's a little bit different .
I just kind of experiment and use what I happen to have on hand .
So now I'll just kind of massage this and try to get the marinade into it the best that I can .
And , you know , a lot of guys use Ziploc bags and that's fine .
But , you know , for me , it's just kind of a habit .
I just use a dish like this and that way I'll pull it out of the fridge periodically and just kind of flip it over and massage it a little bit .
So it's just the way I like to do it .
So , um , I'm just gonna get this into the fridge overnight and , uh , we'll be back tomorrow and cook this baby .
That looks pretty good and I usually cover it with plastic wrap before I put it into the fridge .
So I will see you guys tomorrow .
It is the next day and it's time to cook our steak .
I'm gonna get my cast iron grill warming up here .
I'm gonna put the heat about three quarters of the way up .
A lot of times I'll turn it all the way up , but this marinade has sugar in it .
Italian dressing has sugar in it and that might start to burn .
So I go about with the heat about three quarters of the way up and start it out that way and see how it goes .
Now , I pulled the , um , steak out .
It's been sitting on the counter for about an hour .
It's good to let your meat kind of come up the room temperature before you cook .
It , it tends to be a little more tender that way .
I think .
Now it's been in the marinade about 15 hours .
Um , I would probably go at least five or six hours .
I've gone probably up to 24 hours .
Um , also , I'm gonna make sure all this garlic is off of the meat because that will burn as well .
Um , all right , as soon as the grill gets warmed up , we'll get it on there .
I think my grill is getting pretty warm here .
So I'm gonna go ahead and get this steak on there .
Make sure there's no chunks of garlic like that on there .
All right , here we go .
This has been cooking for about four minutes or so and I think I'm just gonna turn it just for more even cooking .
And also to see if I can get those cool cross grill marks on it .
Been about four minutes in this position .
Now , let's flip it over .
Looks pretty good .
This has been on there about 13 or 14 minutes total and I want my internal temperature to be about 1 30 .
So it's gonna kind of vary , I guess .
1 28 right there .
1 24 2017 , 1 22 .
These quick reed thermometers are great for this .
That looks good to me .
I'm gonna pull it off because sometimes they keep cooking a bit once you pull them off .
Well , this meat definitely doesn't look dry .
I'll let it rest for a few minutes and then I'll slice it up .
I sliced part of this up and you can see how juicy it is .
It looks really juicy .
So let me try a piece and , uh , see how I've turned out here .
This turned out really good .
It's juicy has really good flavor from that marinade .
It seems like everything I cook on that cast iron grill comes out really good .
It comes out juicy .
It has a lot of flavor .
Sometimes I like cooking on that better than my outdoor grill .
And , um , you can actually feed quite a few people with one of these London broils .
I've , I've cooked these , like , when the kids come over and stuff , like , get togethers and if you have like side dishes and stuff , you slice one of these up .
Everybody will just take , you know , two or three slices and it , it goes pretty long ways .
It's a really economical way to serve beef .
So , um , hope you guys will give that a try .
Thanks for watching and I'll talk to you next time .