Steak Results

The marinade worked out exceptionally well. The steak came out drenched with whiskey fumes, while the honey and pepper mingled nicely on the tongue and the spices added a subtle note. On the other hand, we might do better not to handle London Broil in the actual broiler, and instead sear it in the cast iron pan on both side, and then let it finish at a lower temperature in the oven. Even though the steak started out evenly thick all over, the fattier parts shrank so that some bits ended up a little overdone. The grass-fed beef we got at a local farmer’s market can be a little tougher than corn-finished beef, though the flavor is much better. We might also try a thinner instance of the same cut of beef. Of course, we’re too lazy to slice our steak on the bias before we serve it.