How long should I cook a London broil to achieve that perfect balance of tenderness and flavor? Is there a specific cooking time that will ensure the meat remains juicy and succulent rather than turning tough and chewy? What factors should I take into consideration, such as the thickness of the cut or the desired level of doneness? Should I be using a meat thermometer to gauge the internal temperature accurately, or is there an art to judging it by touch? And what about the cooking method? Does grilling yield different results compared to broiling or slow cooking? I find myself pondering over the ideal marination time as well; could the choice of seasoning and marinade significantly affect the necessary cooking duration? Every cooking method seems to provide its own nuances. How can I navigate these variables to master the art of preparing the quintessential London broil?