Sous Vide London Broil: Best 7-Hour Steak for Juicy Results

If you’ve ever tried cooking London broil the old-fashioned way—under a broiler or out on the grill—you know how fast it can go from “medium-rare” to “tough as leather.” That’s exactly why discovering sous vide London broil changed everything for me. Growing up in sunny Florida, we used to eat a lot of lean, budget-friendly cuts like London broil, flank steak, and top round. They were flavorful, sure—but a little too unpredictable. Sometimes juicy, sometimes dry. Once I learned how to make sous vide London broil, it quickly became one of my go-to recipes. And honestly, it’s been a total game-changer.

The magic of sous vide London broil is all about low and slow precision. By sealing the steak in a bag and letting it bathe in a water bath set to the exact doneness temperature, you get perfect results every time. There’s no guesswork, no hovering over the grill, no slicing into the middle to check for pink. Just pure, predictable tenderness. With sous vide London broil, you can transform a humble, affordable cut into a steakhouse-worthy meal without needing any fancy techniques or high-end tools.

And the best part? You can easily customize the flavor. I’ll show you how to marinate sous vide London broil with a simple blend of Dijon mustard, soy sauce, Worcestershire, brown sugar, garlic, and vinegar. It’s balanced, bold, and absolutely delicious. Whether you’re planning a weekend dinner or doing some batch meal prep, sous vide London broil fits into your routine effortlessly.

In this complete guide to sous vide London broil, I’ll walk you through the best time and temperature settings, give you tips for sealing and seasoning, and show you how to finish it off with a sizzling cast iron sear. You’ll also learn how to reduce the bag juices into a glossy glaze and how to slice sous vide London broil for maximum tenderness.

Whether you’re new to sous vide cooking or you’re just looking for a better way to prepare this classic steak cut, this method delivers every time. Sous vide London broil isn’t just easy—it’s the most reliable and flavorful way to cook this lean beef cut. Get ready to level up your steak game and fall in love with sous vide London broil all over again.

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Why Sous Vide London Broil is a Game-Changer

Discovering the magic of sous vide beef

Many people think London broil is a cut of meat, but it’s actually a cooking method—traditionally used to prepare lean, tougher cuts like top round or flank steak. The challenge with these cuts is timing. Cook them even slightly too long and they turn dry or chewy. That’s exactly why sous vide London broil has become my secret weapon. It takes the guesswork out of the process and delivers steak that’s juicy, tender, and cooked edge to edge with precision.

With sous vide London broil, you get total control. I usually choose a 2–3 pound top round steak, season it generously, seal it with a bold marinade, and drop it into a water bath set to 132°F. Then I walk away. For the next seven hours, the meat slowly transforms—breaking down just enough to turn fork-tender while holding onto its natural juices. By the time it’s ready for a quick sear, the beef is evenly pink, flavorful, and impossible to mess up.

This method doesn’t just prevent overcooking—it makes sous vide London broil an ideal option for stress-free weeknight meals or entertaining. You can even prep it in advance and chill it in an ice bath if you’re not ready to serve. A quick reheat and sear, and it’s like it just came out of the water bath.

If you’re new to sous vide or just want a steak you can rely on every single time, sous vide London broil is the perfect place to start. Need more inspiration? Try this zero-stress sous vide steak that’s ideal for beginners—or explore our medium rare sous vide striploin for another precision-cooked classic.

What makes London broil tricky—and how sous vide fixes it

Lean cuts of beef like top round or flank steak don’t have much marbling. Without that fat, they tend to dry out quickly when exposed to high heat. In a skillet, you might get a beautifully seared crust, but the center often ends up uneven—or worse, tough and chewy. That’s exactly where sous vide London broil makes all the difference. Instead of blasting the meat with heat, sous vide gently brings it to the perfect internal temperature and holds it there. The result? Steak that’s evenly pink from edge to edge and incredibly juicy. Plus, the long cook time helps break down tough connective tissues, transforming a lean cut into something you’d expect from a high-end steakhouse.

What I love most about sous vide London broil is the flexibility. You can cook it in advance and chill the sealed bag in an ice bath once it’s done. Store it in the fridge for up to five days, and when you’re ready to serve, just reheat and sear. This makes sous vide London broil perfect for meal prepping or dinner parties when timing matters. It’s an easy way to have steak on hand without sacrificing quality.

If you’re looking for more weeknight wins, give our medium rare sous vide striploin a try—it’s just as foolproof and full of flavor. Or explore our full sous vide beef recipes collection for more ideas. Once you start mastering sous vide London broil, there’s no going back to dry steak again.

How to Cook the Perfect Sous Vide London Broil

Time, temp, and thickness: what you really need to know

Getting the best sous vide London broil results comes down to two key factors: temperature and time. If you’re aiming for medium-rare, your ideal target is 132°F (55.5°C) for 7 full hours. This timing creates a steak that’s perfectly pink in the center, tender throughout, and never overdone. One of the best parts about cooking sous vide London broil is how forgiving the process is—no more dry edges or uneven doneness like you’d get with high-heat cooking.

Starting from frozen? No problem. Just add an extra hour, and your sous vide London broil will still turn out juicy and evenly cooked. Want it medium or medium-well instead? Simply increase the water bath temperature by 3–5°F depending on how done you like it. This flexibility makes it easy to adjust based on personal preference or who you’re cooking for.

Thickness also plays a role. Most London broil cuts are about 1.5 to 2 inches thick, which is right in the sous vide sweet spot. Thinner steaks—say around 1 inch—may only need 4 to 6 hours to reach optimal tenderness, while a chunkier cut closer to 2.5 inches may benefit from up to 8 hours. As always, finish your sous vide London broil with a quick, high-heat sear for that crave-worthy crust.

For more temperature tips, check out our sous vide temperature guide or try this perfectly rare sous vide filet for contrast. Once you’ve mastered timing and temp, sous vide London broil becomes nearly foolproof.

Here’s a quick reference chart for doneness:

Doneness	Temp (°F)	Time (approx.)
Rare	128°F	6–7 hrs
Medium-Rare	132°F	7 hrs
Medium	136°F	7–8 hrs
Medium-Well	140°F	7–8 hrs

If you’re experimenting with other lean cuts, this guide to sous vide sirloin tip roast is packed with helpful timing tips.

Tips for marinating, bagging, and sealing like a pro

Flavor matters just as much as technique—and with sous vide, marinades really shine. For this recipe, we’re using a bold mix of soy sauce, brown sugar, Dijon mustard, garlic powder, and Worcestershire sauce, plus rice vinegar to balance it all. Salt your London broil on both sides and let it sit for 30–90 minutes first. This helps the salt penetrate before the bag is sealed.

When sealing, you’ve got two options:

• Vacuum sealing: If your machine has a “moist” setting, use it.
• Water displacement: Place the bag in the water slowly, letting the pressure push air out, then seal.

Want a twist on flavor? Try this garlic-herb butter sous vide steak for buttery richness, or explore a smoky variation with flat iron steak sous vide.

From Water Bath to Cast Iron—Finishing Strong

Why resting and searing matters more than you think

Once your sous vide London broil is done with its 7-hour warm water soak, you’re not quite finished—but you’re close. To get that irresistible crust, you’ll want to finish with a high-heat sear. But first, ice bath your steak for 10 minutes right in the bag. This cools the surface and keeps the inside from overcooking when it hits the hot pan.

Next, dry the steak completely. Moisture is the enemy of a good sear. A hot, dry cast iron skillet is your best friend here. One minute per side is all it takes for a golden crust and that signature steakhouse sizzle. Want to go bolder? Brush with a little oil or melted butter just before searing.

Don’t forget to rest again briefly after slicing. And always cut against the grain—this helps maximize tenderness, especially for cuts like top round or flank.

You can use this same finishing method for recipes like sous vide steak with cowboy butter, which relies on a perfect sear to bring out its richness.

How to make a quick sauce from the sous vide juices

Those juices left in the sous vide bag? Pure gold. Instead of tossing them, pour them into a small saucepan and bring them to a simmer. Reduce for 3–4 minutes to intensify the flavor. What you get is a Dijon soy glaze—savory, sweet, and just tangy enough.

If you’re craving something spicier, you can whisk in red pepper flakes, a dash of sesame oil, or even a splash of bourbon. The sauce thickens as it simmers, turning into a rich glaze perfect for drizzling over the sliced beef.

For a twist, use those juices to inspire a quick pan sauce—like we do with our sous vide roast beef. It’s the kind of bonus flavor that takes your meal from good to unforgettable.

Once your sauce is reduced, serve the steak sliced thin, topped with that glossy glaze. You’ve got an impressive, steakhouse-level meal—with hardly any stress.

Easy flavor twists: from Asian-style glaze to smoky barbecue rubs

Love to riff on the classics? You can take your sous vide London broil in any direction. Here are some quick marinade variations:

• Asian-style: Swap Dijon for gochujang, use mirin instead of brown sugar, and finish with scallions and sesame oil.
• Smoky BBQ: Add smoked paprika, liquid smoke, and molasses to your base.
• Chimichurri twist: Use oregano, parsley, garlic, and red wine vinegar as a marinade and drizzle on top after searing.

Experimenting is half the fun—just keep that 7-hour bath and final sear, and you’re golden. If you need more beef inspiration, this sous vide steak recipe is another crowd-pleaser.

Conclusion

Sous vide London broil transforms a lean, affordable cut into something unexpectedly tender and delicious. The long, slow bath at 132°F works magic, while a simple marinade infuses flavor all the way through. Add a quick sear, reduce the drippings into a savory glaze, and slice it thin for an easy weeknight dinner—or an impressive dinner party main.

With a little prep and a water bath, you’ll never go back to dry, chewy steak again. Whether you stick to the classic Dijon-soy marinade or try your own flavor twist, sous vide makes every bite consistent and packed with flavor.

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FAQs

Is 2 hours long enough for sous vide steak?
For tender cuts, yes. But London broil needs more time. It’s best cooked for 7 hours at 132°F to break down muscle fibers and bring out juicy texture.

Does London broil get tougher the longer you cook it?
Not in sous vide. In fact, longer cook time at low heat helps tenderize. That’s why this method works beautifully for top round and flank cuts.

What temperature is best for London broil?
For medium-rare, aim for 132°F. Want it slightly more done? Try 136°F for medium or 140°F for medium-well, though tenderness may slightly decrease.

Does longer sous vide make meat more tender?
Yes—up to a point. Around 7–8 hours is ideal for London broil. Beyond 10 hours, texture may become mushy or mealy, especially with lean cuts.

What happens if you sous vide meat too long?
Meat won’t dry out, but it can lose its structure. Past the 10–12 hour mark, London broil may become soft and stringy—not ideal for slicing.

Do you wash London broil before cooking?
No. Washing raw beef can spread bacteria. Just pat it dry before sealing, and cook it sous vide to pasteurize safely.

What to marinate a London broil with?
A balance of salt, acid, umami, and a hint of sweet works best. This recipe uses soy sauce, brown sugar, Worcestershire, mustard, and vinegar for bold flavor.