hey everybody and welcome to the Wolfe pit hey tonight we're going to cook about a two and a half pound top round steak hey you will see these steaks most commonly mislabeled in the store as London broil which they're not their top round steak or roast whatever you want to call it but it is not at London broil London boroughs a technique of cooking a method of marinating and cooking I found this in the store the other day Tunney cashiers spices in our herb seasoning and I tasted it it's it's really really good it's spicy it's very um herbal so I'm going to try it on this tonight we're going to give it a medium to light coat all right so we're going to rub this in here Pat it in pilot season the other side all right and this race has been sitting out for about 30 minutes now we're going to sit down for about another 20 minutes come up to room temperature all right on top around if it's sitting out for about an hour now and it's close to room temperature and we're going to cook this like you would a pit beef we're going to cook it indirect we're going to go ahead lighter coals same method as you see me do for our coals are half way lit so we're going to go ahead and put the lid on put the vent over top of the meat leave the bottom vent wide open top vent light open the meat is good warm right now we're going to go ahead and remove the heat but all these coals catch real quick and then we're going to finish it with a sear all right we got our coals all smoking hot now so we're going to go ahead and finish this off with a really quick sear probably 1 minute on each side you all right steak is done with the sear we're going to go ahead and take it off and let it rest for my 10-15 minutes okay our top round steak is done and it's rested for about through our minutes so we can we go ahead and rinse Isis as thin as we can hold you'll be like you you get our pit beef sandwiched up here whatever you want to call it let me put some horseradish on here like lots of horseradish on mine we're going to add a little bit of mayonnaise of this that's ten sliced red onion to the top of that all right so we're gonna go ahead and dig into this you want to press down on it and give it a taste let's see how it turned out here ma'am oh I mean is tender the Tony cashiers season that we use is really good I can't say enough about that it's it's spicy it's not too spicy it's very herbal very aromatic it has a really really good taste of the beef the beef is tender its moist we're going to take one more bite out of here it's hard to believe something so simple a lean can be that delicious hmm this is one besides pork loin this is one of my favorite sandwiches to make thank you guys very much for watching and we'll see you next time