Portasaurus I need your help.

[Tiggles]

Second on what bard said.

That's why I asked. "London Broil" is a fancy name butchers give to tough flank steak they are trying to unload.

A London broil is a cooking technique where you marinade the roast then cook it under high heat in a broiler.

The acids in the marinade break down the normally tough meat making it more palatable. If you are just putting rub on it(hearesy BTW) you are not going to get the tenderness that London broil is known for.

Sounds like you are using the wrong cut of meat for what you want to do.

Here's what you do. Get a nice rib eye steak let it sit to room temp then salt and pepper it and put a bit of extra virgin olive oil on it. Then take a cast iron skillet and put it in your oven at 500degrees until that sucker is red hot. Turn on your top burner and when your ready take the skillet out of the oven and place it on the burner put the steak on for 2 minutes each side.

This will pop and smoke but DO NOT TOUCH IT its making an awesome crust. After the flip and final two minutes put a tbls of butter on top and put it back in the 500 degree oven until its internal temp hits 125 for medium rare.

Let sit for 15 minutes and your good to go.

This is how 90% of your "higher" end steaks are cooked in restraunts unless you are a sou vide baller.

Fuck grilling, fuck marinating, and fuck London broil

Source: Father was a butcher Mother is a chef.