I have a plata type blech (I think Israheat, if I’m remembering the name correctly).
The London broil is going to be broiled in the oven. How thoroughly should I cook it before I slice it and place it on the blech?
Is there a way to keep it warm without drying it out? (It would end up being on the blech for about 1.5 hours, maybe 2 hours). Is it better to just serve it room temperature?