No doubt!Originally Posted by tableplay
London Broil is a good choice for Sandwiches.
Since its such a tough cut you usually want it thinly sliced.
And the Au Jus can only help matters.
Like I say... London Broil is the same thing as saying Grilled or Broiled.
It's a cooking method/term that is completely invented by America.
You could use the term for any cheap cut of meat that is marinated and you could argue that you don't have to marinate it.
Like I say... the term sounds very cool to me but remember I'm big on the 80's, as you know.
Steak Tartare anyone??
Now another interesting topic is the T-Bone Steak.
You used to hear or find that everywhere.
I feel like the Porterhouse took over the cut but they are actually a bit different.
However, in my mind they are the same.
The main difference is that the Porterhouse has a bigger Tenderloin section so that's probably why it overtook the T-Bone.
People want that Filet!
Technically, they cut the T-Bone closer to the front of the rear end if that makes sense.
You all have Google so you can investigate on your own.
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