Create a gourmet Sous Vide London Broil effortlessly! With only 10 minutes of prep, elevate an affordable cut to restaurant perfection. Easy, flavorful, and budget-friendly.
Season the steak, vacuum seal the bag, and sous vide for a few hours. Sear the meat, and you’ll have a mouth-watering top round!
It took me a while to jump on the sous vide train, but wow, friends, this is my new favorite way to cook meat! And I’ll make it your new fave too!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love
- Tender Beef – This sous vide recipe makes a perfectly tender and juicy London broil, cooking evenly for tasty results!
- Easy Recipe – Minimal ingredients, quick prep and ta-da!! A beautiful steak on a platter!
- Fit for Company – This delicious recipe is easy enough to make for a quick weeknight dinner but also impressive enough for a classy dinner party with friends and family.
What is sous vide cooking?
Sous vide (SOO VEED) is a French term meaning ‘under vacuum.’ In this unique cooking method, the food is placed in a vacuum-sealed bag and cooked in a water bath at a precise temperature, ensuring even doneness, regardless of your cooking skill level.
The beauty of sous vide cooking is that you cannot overcook something; once it reaches the cooked temperature all the way through, it will hold until you are ready!
Simple Ingredients for Sous Vide London Broil
- London broil | You’ll need a 1.5 to 2-pound London Broil with the fat and silverskin trimmed. You can have your local butcher at the grocery store do the work or do it yourself as you prep for the recipe. I prefer this specific cut of beef, but you can use sirloin steak or tri-tip as long as they aren’t too thick.
- Seasoning | I like to use onion powder, garlic powder, freshly ground black pepper, and kosher salt to tenderize, all complimenting the juicy beef flavor.
- Oil | I used olive oil, but use your favorite high heat oil.
- Herbs | A few sprigs of fresh rosemary add an earthy taste and aroma to the meat.
Get the full recipe in the recipe card below.
Recommended Tools
- Sous vide cooker: You’ll need an immersion circulator that heats water precisely for the sous vide method.
- Vacuum sealer: Remove the air from your bag with a vacuum sealer. If you don’t have one, no problem! Use the water displacement method instead.
- Resealable bag: Use a freezer-safe bag or vacuum seal bag. As long as it seals, you’re good to go!
- Large pot: A large pot or container is needed for the sous vide bath. It must be large enough to hold the meat with water covering it completely.
- Binder clip or sous vide magnets.
How to Make Sous Vide Eye of Round Recipe
Step 1 | Season steak
If necessary, pat the London broil dry with paper towels and trim the extra fat and silverskin. Add the garlic powder, onion powder, salt, and pepper to a small bowl to mix evenly, then rub the seasoning on all sides of the beef. Be sure to coat it evenly.
Fresh Tip
- Bring the London broil to room temperature 30-60 minutes before adding to the water bath.
Step 1 | Prep and set the temperature
Start by filling a large pot or container with water and attaching the immersion circulator. Then, set the temperature to 130° F (54°C) for medium-rare or 135 ° F (57°C) for medium, for other temperature settings see the chart below.
Step 3 | Place in bag and remove the air
Slip the seasoned top round in a vacuum-sealed or ziplock bag with a fresh sprig of rosemary. Then, vacuum-seal the bag or use the water displacement method to remove the air from the bag.
Fresh Tips
- Use the water displacement method if you don’t have a vacuum sealer. Learn how to below.
- If your meat floats, place a heavy plate or a bowl on top of the vacuum bag so that it’s completely submerged in the sous vide water bath.
- Use a binder clip or sous vide magnets to keep the bag away from the circulator.
Step 4 | Sous vide
Carefully place the vacuum-sealed bag into the heated water to cook the London broil for about two to three hours. See the full cooking chart below.
Sous Vide London Broil Temp Chart
| Rare | 125° F / 52° C | 2-3 hours |
| Medium Rare | 130° F / 54.4° C | 2-3 hours |
| Medium | 135° F / 57.2° C | 2-3 hours |
| Well Done | 145° F / 62.78° C | 2-3 hours |
Step 5 | Remove and rest
When finished, use tongs to remove the London broil from the water bath and allow it to rest on the counter for 5-10 minutes before opening the bag. Remove the meat from the sous vide bag and pat it dry with paper towels.
Step 6 | Sear the steak
Time to get real! Add some color to the London Broil by lightly brushing the top round with olive oil and searing it in a cast-iron skillet or grill pan (if you want grill marks) over medium-high heat for a couple of minutes per side. You want that pan screaming hot as you are not cooking the steak, just adding a beautiful seer.
Step 7 | Rest, slice, and enjoy!
Allow the meat to rest on a cutting board for 5 minutes before slicing (tenting with foil if you might go longer than 5). Then, slice the London Broil against the grain into thin slices.
Serve this juicy steak with your favorite sauce and side, and dig in!
Fresh Tips
- If preferred, sear the meat on the grill at 500°F (260° C) on each side for a few minutes instead of using a cast iron pan.
The sous vide cooking method is a great way to cook to perfection without the hassle. If you love this recipe, try my Sous Vide Ribeye Steak, Sous Vide Salmon with lemon dill sauce and this the Sous Vide Chicken Breast!
What is the water displacement method?
The water displacement method is an excellent alternative to a vacuum-sealing machine. Add the meat to a resealable bag, seal it mostly, leaving a small gap, and slowly submerge it in a water bath as the pressure removes the air. Then, seal the bag just before the water reaches the top, and it should resemble a machine vacuum-sealed bag.
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Variations & Substitutions
Fresh Ingredients: If preferred, use fresh minced garlic and finely chopped onions instead of powdered seasonings, adjusting the measurements to your liking.
Different Cuts of Meat: Flank steak, flat iron steak, tri-tip, or sirloin can be used for this as long as they are about the same weight and thickness and use the same timing.
Salt and Pepper Alternatives: Substitute the kosher salt with table salt, sea salt, smoked salt or Himalayan salt, but be sure to adjust the quantity to avoid too much saltiness. Table salt tends to be saltier – who knew, right? Instead of freshly ground black pepper, you can use pre-ground black pepper or other peppers like white or red pepper flakes.
Oil: While olive oil is always my choice, a high-heat vegetable oil such as avocado or grapeseed oil can be used instead. Also try a little butter and oil!
Fresh Herbs: Replace the rosemary with thyme, oregano, or a combination.
Use a Seasoning Blend: Skip the onion and garlic powders and try my Carrabba’s Grill Seasoning copycat recipe– Yum!
Add Sauces: Add Worcestershire sauce or soy sauce to the bag for extra savory flavor.
Recommended Tools
- I love this Vacuum sealer; it’s lightweight and super easy to use!
Frequently Asked Questions
London broil refers to the cooking method more often than it applies to the actual cut of beef. Typically, it is a top-round, a lean and inexpensive steak. However, some stores and butchers sell it as London Broil.
The slow cooking, precise temperature, and even circulation make for the most tender and juicy results!
Absolutely! Sous vide cooking is great for prime rib, chicken breasts, chuck roast, wings, salmon, pork tenderloin, and more.
Like any cooking method, sous vide is safe when done correctly. Use a food-grade plastic bag and cook the food to the right internal temperature.
Storage Tips
Refrigerate – Once the top round steak cools completely, add it to an airtight container and store it in the refrigerator for three to five days.
How to Freeze London Broil – Meal prep by adding the seasoned beef and fresh herbs to the bag, vacuum-seal it, and freeze it until you’re ready to make the recipe. Then, let it thaw overnight in the fridge, bring it to room temperature before adding it to the heated water bath, and continue the recipe as instructed.
To freeze leftover sous vide London broil, seal it in an airtight container or a freezer-safe bag and store it until you thaw it overnight to be reheated the next day.
Reheating – Reheat the vacuum-sealed, already-cooked meat in a water bath set to the same temperature you initially used and heat for HALF the recommended minimum cooking time, then proceed according to instructions.
Can I sous vide London broil from frozen?
Yes, you sure can, and it won’t compromise the texture and flavor of the steak; just follow the easy temperature guide below for the best results.
Preheat a water bath to your desired temperature with an immersion circulator and cook for 3-4 hours. You add an hour to the minimum cooking time when cooking from frozen. If your steak is thick (over 2 inches), go for a minimum of 3.5 hours.
| Rare | 125° F / 52° C | 3-4 hours |
| Medium Rare | 130° F / 54.44° C | 3-4 hours |
| Medium | 135° F / 57.2° C | 3-4 hours |
| Well Done | 145° F / 62.78° C | 3-4 hours |
What sauce to serve with London Broil Sous Vide
- Homemade Honey Teriyaki Sauce Recipe
- Try an amazing compound butter
- Gorgonzola Cream Sauce Recipe
- Homemade Alfredo Sauce Recipe
- Drizzle a little homemade pesto for an Italian flare!
Make ahead sous vide London broil
If you want to make London broil sous vide style ahead of time, you can! Just follow these simple instructions:
Once it is cooked to your preferred doneness, remove the bag from the water bath and transfer it immediately to an ice water bath (fill a large bowl with water and a lot of ice; you want to STOP the cooking process) and chill until completely cold, about 15 minutes.
Once cooked and chilled, the steak can be refrigerated in the bag for up to 1 week. When ready to sear, allow to come to room temp for 30 minutes, then remove from bag, pat dry with paper towel.
In a cast iron skillet or saute pan, over high heat, add oil or butter until shimmering or bubbling; carefully add London broil and cook meat for 4-6 minutes (pressing down with a spatula for max contact), flipping every 1 minute, until the steaks are deeply golden brown.
Best Side Dishes for Sous Vide Top Round
Serve the juicy roast with Easy Yeast Rolls for Beginners, Crispy, Buttery Garlic Hasselback Potatoes made in an Air Fryer, and delicious veggies like Oven Roasted Sweet Potatoes and Broccoli.
Easy Sausage and Cream Cheese Stuffed Mushrooms
Got 30 minutes to make a WOW appetizer with simple ingredients? These Sausage and Cream Cheese Stuffed Mushrooms are low-carb, gluten-free, and taste amazing! We all need go-to appetizer recipes, especially when planning a holiday party, game day party or taking to a potluck!
Easy Yeast Rolls for Beginners (Bread Machine)
Light, fluffy, piping hot, no knead easy yeast rolls for beginners! Easily started in your bread machine, then finished in the oven, for perfect, hot, soft buttery yeast rolls.
These are the ideal rolls for beginner breadbakers!
Crispy Garlic Butter Hasselback Potatoes in Air Fryer
Today I’ll show you how to quickly make the perfect garlic butter Hasselback potatoes in the Air Fryer! Crisp and golden brown outside, soft and tender on the inside splashed with fresh herb butter and simple seasonings.
Crispy Oven Roasted Sweet Potatoes and Broccoli
Beautifully seasoned and oven-roasted to perfection, this healthy crispy Roasted Sweet Potatoes and Broccoli recipe is a game-changer for weeknight meals. The prep is quick, and it only takes about 30 minutes for the veggies to roast.
Best Desserts to Serve with Tender London Broil
Indulge guilt-free with a rich and chocolatey dessert on the healthier side, like Chocolate Fruit Dip Recipe or bake this spectacular Raspberry white chocolate bundt or this no-bake Tiramisu.
Best White Chocolate Raspberry Bundt Cake {Copycat}
An easy from-scratch Copycat Nothing Bundt Cake recipe, White Chocolate Raspberry Bundt Cake. Raspberries, white chocolate, and creamy cream cheese buttercream frosting makes a great spring dessert!
Classic Italian Tiramisu Recipe
Traditional Tiramisu is an Italian dessert recipe with layers of mascarpone custard, whipped cream, layered between rum and espresso soaked ladyfingers.
Best Chocolate Fruit Dip Recipe with Cream Cheese
This easy 4-ingredient chocolate fruit dip recipe is made without Cool Whip or marshmallow fluff, is lower in sugar and doesn’t compromise on flavor.
More Easy and Delicious Entrees
- This London Broil Crock Pot is one of my most popular recipes!
- French Onion Chicken Skillet Recipe
- Try my easy Air Fryer Halibut!
- Philly Cheesesteak Sandwiches with Shaved Beef – always a hit!
- You will also love this cube steak in crock pot without cream of mushroom soup
- Don’t forget my other sous vide recipes, like sous vide chicken breast, sous vide ribeye steak and this succulent sous vide salmon.
Removing as much air as possible so the bag is fully immersed on all sides is key to even circulation and the perfect tender London broil.
I hope you loved this sous vide eye of round — if you did, would you share your creation on Instagram, Facebook and Pinterest?
Your comments and 5-star ratings help other readers; comment below!
I have learned so much about Sous Vide from Sous Vide Made Simple by Lisa Fetterman, Meesha Halm & Scott Peabody; pick up a copy today!
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Best Sous Vide London Broil Recipe (Top Round)
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Print Pin Save RateIngredients
- 1.5 – 2 pounds London Broil fat and silverskin trimmed, also called top round – may also use sirloin or tri-tip, but make sure they aren't too thick.
- 2 teaspoons garlic powder
- 2 teaspoons onion powder to taste
- 1 teaspoon kosher salt to taste
- ¼ teaspoon black pepper fresh ground
- 1 tablespoon olive oil
- 2-3 sprigs fresh rosemary or substitute with dried rosemary (1 tsp)
Instructions
- Remove London Broil (1.5-2 pounds) from fridge 30-60 minutes before starting sous vide, pat dry with paper towels, trim off any excess fat or silverskin. Allow to come to room temperature.
- Fill a large pot with water and attach an immersion circulator inside it. Set the temperature to:130° F (54°C) for medium-rare, 135 ° F (57°C) for medium (see chart in notes for other donenesses)
- In a small bowl, combine garlic powder (2 tsp), onion powder (2 tsp), kosher salt (1 tsp), and pepper (¼ tsp). Rub the seasoning evenly on all sides of the top round (London Broil).
- Place the seasoned London Broil and a sprig of fresh rosemary (1-3 sprigs) in a vacuum-sealed bag or Ziploc bag. Vacuum-seal the bag or use the water displacement method to remove as much air from the plastic bag as you can.
- Place the vacuum-sealed bag in the heated water bath and cook the London Broil for 2-3 hours, or until it reaches your target internal temperature. If your meat is floating, place something heavy like a plate or a bowl on top of the vacuum bag so that it's completely submerged in the sous vide water bath. If it starts floating near the wand, use a binder clip to secure the bag to the side of the pot away from the circulator wand. Do not disturb whiel it does it thing.
- Once it reaches temperature, remove London broil from water bath with tongs, allow to sit on counter for 5-10 minutes before opening. Remove the piece of meat from the sous vide bag or Ziplock bag and pat it dry with paper towels.
- Brush the London Broil with a little olive oil (about 1 TBL) and then give it a quick sear on a cast-iron skillet over medium-high heat, in a or a grill at 500°F for 1-2 minutes
- Transfer the meat to a cutting board and let it rest for 5 minutes, and then slice the rested London Broil against the grain into thin slices. Serve this delicious inexpensive steak with your favorite sauce or side and enjoy!
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Notes
|
Rare
|
125° F / 52° C
|
2-3 hours
|
|
Medium Rare
|
130° F / 54.4° C
|
2-3 hours
|
|
Medium
|
135° F / 57.2° C
|
2-3 hours
|
|
Well Done
|
145° F / 62.78° C
|
2-3 hours
|
Storage Tips
Refrigerate – Once the top round steak cools completely, add it to an airtight container and store it in the refrigerator for three to five days. How to Freeze London Broil – Meal prep by adding the seasoned beef and fresh herbs to the bag, vacuum-seal it, and freeze it until you’re ready to make the recipe. Then, let it thaw overnight in the fridge, bring it to room temperature before adding it to the heated water bath, and continue the recipe as instructed. To freeze leftover sous vide London broil, seal it in an airtight container or a freezer-safe bag and store it until you thaw it overnight to be reheated the next day. Reheating – Reheat the vacuum-sealed, already-cooked meat in a water bath set to the same temperature you initially used and heat for HALF the recommended minimum cooking time, then proceed according to instructions.Can I sous vide London broil from frozen?
Yes, you sure can, and it won’t compromise the texture and flavor of the steak; just follow the easy temperature guide below for the best results. Preheat a water bath to your desired temperature with an immersion circulator and cook for 3-4 hours. You add an hour to the minimum cooking time when cooking from frozen. If your steak is thick (over 2 inches), go for a minimum of 3.5 hours. Water Displacement method The water displacement method is an excellent alternative to a vacuum-sealing machine. Add the meat to a resealable bag, seal it mainly, leaving a small gap, and slowly submerge it in a water bath as the pressure removes the air. Then, seal the bag just before the water reaches the top, and it should resemble a machine vacuum-sealed bag.Make ahead sous vide London Broil
Once it is cooked to your preferred doneness, remove the bag from the water bath and transfer it immediately to an ice water bath (fill a large bowl with water and a lot of ice; you want to STOP the cooking process) and chill until completely cold, about 15 minutes. Then steak can be refrigerated in the bag for up to 1 week. When ready to sear, allow to come to room temp for 30 minutes, then remove from bag, pat dry with paper towel. In a cast iron skillet or saute pan, over high heat, add oil and/or butter until shimmering or bubbling; carefully add London broil and cook meat for 4-6 minutes (pressing down with a spatula for max contact), flipping every 1 minute, until the steaks are deeply golden brown.Variations & Substitutions
- Fresh Ingredients: If preferred, use fresh minced garlic and finely chopped onions instead of powdered seasonings, adjusting the measurements to your liking.
- Different Cuts of Meat: Flank steak, flat iron steak, tri-tip, or sirloin can be used for this recipe if you adjust the cooking time accordingly.
- Salt and Pepper Alternatives: Substitute the kosher salt with table salt, sea salt, or Himalayan salt, but be sure to adjust the quantity to avoid too much saltiness. Table salt tends to be saltier – who knew, right? Instead of freshly ground black pepper, you can use pre-ground black pepper or other peppers like white or red pepper flakes.
- Oil: While olive oil is always my choice, vegetable oil, butter or grapeseed oil can be used instead.
- Fresh Herbs: Replace the rosemary with thyme, oregano, or a combination.
- Use a Seasoning Blend: Skip the onion and garlic powders and try my Carrabba’s Grill Seasoning copycat recipe– Yum!
- Add Sauces: Add Worcestershire sauce or soy sauce to the bag for extra savory flavor.
Nutrition
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out tender, juicy and delicious; easily, a new favorite recipe!
So happy to hear that, Sara – thank you for the kind comment.
Krissy
I typically don’t buy this cut of meat because I hadn’t found a good way to cook it. The recipe turned out perfectly moist and flavorful. YUM!
So glad you liked them!
Beth
This is such an amazing recipe. I have never had London broil this tender and juicy before, and I’ve made it in all kinds of ways. Love it.
Right!?! A new favorite!
Justine
This was delicious! Perfectly cooked and so tender and juicy – sous vide is the way to go!
So glad you loved it!
Shadi Hasanzade
This looks perfect! Juicy with a nice sear, makes a great dinner with some potatoes on the side, yum!
Sure does!!