Well done London broil how can I make it moist?
London Broil is best served rare to medium rare. If you want a moist, well done roast, this isn’t the correct cut. Suggestion...ask a butcher for recommendations they have helped me many times. Good luck!
If it has to be well-done... I would suggest slicing the London broil against the grain thinly before cooking These cuts of meat are usually sliced in a way so that the fibers are cut through, making the meat more tender and easier to chew. Also, cooking it in a it a sauce, ragu or gravy while cooking may increase the chances of it being well-done and tender as possible.
I would suggest you try this - I was told this by a professional chef years ago and the London Broil was so amazingly juicy that I never cook it another way now. Take a dry cast iron pan and put the London Broil it and sear both sides until a nice crust forms. Then put the London Broil in a 250 degree oven and cook until the doneness you want. I hesitate to give an amount of time, because I don't know the weight of the cut you are using, but you'll be amazed how the searing keeps the juices in. Best of luck!