Michael Love sends in his debut Recipe’s for Love episode to talk about how to do a reverse sear technique using his Recteq 590 and his Sous-vide to make a London Broil that is tender and juicy and full of flavor!


Reverse Sear London Broil in the Sous Vide


  • London Broil Steak – approx 4-6lb thick cut (at least 1 1/2 inches but 2 inches or more is better)
  • 8Tbs Salted Butter (1stick) melted
  • Heath Riles Garlic Jalapeno Rub
  • Heath Riles Pecan Rub
  • more butter…


  1. Preheat pellet grill or oven to 180 degrees.
  2. One side at a time, apply binder to steak (I use melted butter) apply rub seasonings liberally. Repeat for both sides.
  3. Place steak into the pellet grill (or oven) and insert temperature probe into middle of steak ensuring that the probe tip is in the center of depth and then monitor and cook for up to 2 hours ensuring that internal temperature of the steak does not go over 120 degrees.
  4. When steak is ready, transfer steak along with 2 Tbs of butter into a food safe bag. Vacuum seal is preferred, but Zip seal bags work as long as you get all of the air out.
  5. Fill a container large enough to immerse the steak and set Sous-vide temperature to 130-131 degrees (depending on desired donenness) DO NOT SET TEMP BELOW 130 DEGREES.
  6. Place bag into water bath and allow to cook for at least 18 hours (required for proper pasteurization at 130 degrees) Can be cooked for as long as 48 hours. The longer you cook the more soft and tender the meat will be. (I recommend experimenting… longer cooks can yield pretty undesirably spongy meat.)
  7. At any point after 18 hours meat can be removed from bag, and sear finished in a hot cast iron skillet, or an a very hot BBQ grill.
  8. Allow to rest for at least 10 minutes, and then slice against the grain of the meat and serve.

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