How Long to Cook London Broil in Oven: Perfect Times & Temperatures Explained
Cooking London broil in the oven can be a bit tricky if you’re aiming for that perfect balance of tender and juicy. I’ve spent plenty of time experimenting to find the ideal cooking time that brings out the best flavor without drying it out. Whether you like it rare or well-done, knowing how long to cook it is key.
In this article, I’ll break down the essential cooking times and temperatures to help you nail your London broil every time. With the right timing, you can enjoy a delicious, restaurant-quality meal right from your oven without any guesswork.
Understanding London Broil
London broil refers to a cooking method rather than a specific cut of meat. Knowing its characteristics helps unlock the best cooking results.
What Is London Broil?
London broil typically involves marinating and broiling or roasting a lean, tougher cut of beef. The method relies on high heat and short cooking times to sear the outside while keeping the inside tender yet juicy. After cooking, slicing the meat thinly against the grain reduces chewiness and enhances tenderness.
Best Cuts of Meat for London Broil
Selecting the right cuts improves flavor and texture. Common choices include:
- Top round steak
- Flank steak
- Eye of round
These cuts feature a firm texture and lean profile suitable for marinating to break down muscle fibers. Using these meats delivers better tenderness when cooked properly, helping avoid the dryness that often plagues London broil recipes.
Preparing London Broil for the Oven
Preparing London broil correctly sets the foundation for a tender and flavorful roast. I focus on marinating and seasoning to enhance the natural qualities of the meat before it hits the oven.
Marinating Tips
Marinating tenderizes the tough cuts used for London broil, like top round steak and flank steak. I use marinades with acidic components such as lemon juice, vinegar, or wine to break down muscle fibers. I marinate the meat for at least 4 hours, but no longer than 24 hours to avoid compromising texture. Keeping the meat refrigerated during marination controls bacterial growth. For balanced flavor, I combine acid with oil, garlic, and herbs like rosemary or thyme.
Seasoning and Prepping the Meat
Seasoning adds depth without overpowering the meat’s natural taste. I pat the London broil dry with paper towels before seasoning to promote better browning. I apply salt and freshly ground black pepper liberally on all sides. For added flavor, I sometimes use garlic powder, onion powder, or smoked paprika. Letting the meat rest at room temperature for 30 minutes before cooking ensures even heat distribution. Trimming excess fat reduces flare-ups and prevents uneven cooking in the oven.
How Long to Cook London Broil in Oven
Cooking times for London broil depend mainly on the thickness of the meat and the oven temperature. I tailor the duration carefully to keep the steak tender and juicy while avoiding overcooking.
Cooking Times by Thickness
I adjust cooking times based on the steak’s thickness as follows:
- 1 inch thick: 5 to 7 minutes per side
- 1.5 inches thick: 7 to 9 minutes per side
- 2 inches thick: 10 to 12 minutes per side
These times suit medium-rare to medium doneness. I flip the meat once halfway through for even cooking.
Oven Temperature Guidelines
High heat shortens cooking time and helps develop a flavorful crust. I use these oven temperatures:
| Oven Temperature | Cooking Approach |
|---|---|
| 425°F (218°C) | Broiling or roasting |
| 400°F (204°C) | Roasting for even cooking |
| 350°F (177°C) | Low and slow for tenderness |
I preheat the oven fully before placing the steak inside, to ensure consistent temperature.
How to Check for Doneness
I rely on an instant-read meat thermometer to check doneness precisely:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120°F to 125°F (49°C-52°C) |
| Medium-Rare | 130°F to 135°F (54°C-57°C) |
| Medium | 140°F to 145°F (60°C-63°C) |
| Medium-Well | 150°F to 155°F (66°C-68°C) |
| Well Done | 160°F+ (71°C+) |
I pull the steak from the oven 5 degrees below the target temperature, as it continues cooking while resting. Letting it rest for 5 to 10 minutes redistributes juices and improves tenderness.
Resting and Serving London Broil
Resting London broil after cooking lets the juices redistribute for improved tenderness and flavor. Proper slicing further enhances the eating experience by maximizing tenderness.
Why Resting Is Important
Resting keeps the meat juicy by allowing internal juices to settle instead of escaping when cut. I let my London broil rest for 5 to 10 minutes after cooking, loosely covered with foil. This period also lets the temperature equilibrate, reaching its final doneness for a perfect bite. Skipping rest causes juice loss on the plate and results in a drier steak.
Slicing Techniques for Tenderness
Slicing London broil thinly across the grain breaks up muscle fibers, making each bite easier to chew. I always identify the grain’s direction before cutting and slice perpendicular to it. Cutting too thick or with the grain leads to tougher pieces, defeating the purpose of marinating and careful cooking. A knife with a sharp blade also helps maintain clean cuts and presentation.
Conclusion
Mastering the perfect London broil in the oven comes down to timing, temperature, and technique. With the right approach, you can turn a tough cut into a tender, flavorful meal that rivals any steakhouse.
Remember to use a meat thermometer and let the steak rest before slicing. Cutting against the grain ensures every bite is as enjoyable as the last. With these tips, you’ll consistently serve a juicy London broil that’s full of flavor and texture.
