If you’re looking for a straightforward method, learning how to cook london broil in oven at 400 easy is a great skill to have. A 400-degree oven provides a high-heat environment for cooking London broil, creating a caramelized crust on this lean cut. This approach is simple, reliable, and delivers a flavorful result without needing a grill.
London broil is not actually a specific cut of meat, but a cooking method. It typically refers to a large, flat, lean cut like top round or flank steak. Because it’s lean, it can be tough if not handled correctly. The high heat of a 400-degree oven, combined with proper preparation and resting, turns it into a tender, juicy centerpiece for any meal.
This guide will walk you through every step, from selecting the right cut to carving it perfectly. You’ll find that this oven method is incredibly accessible, even for beginner cooks.
how to cook london broil in oven at 400 easy
This section provides the complete, step-by-step process. The key to success lies in the preparation before the meat even touches the oven rack. Following these steps ensures a flavorful and tender London broil every single time.
Essential Ingredients and Tools
You don’t need much to get started. Here is what you’ll need to gather before you begin.
- The Meat: One London broil, typically 1.5 to 2.5 pounds. Look for top round, flank steak, or a cut specifically labeled “London broil.”
- Oil: A high-smoke-point oil like avocado, canola, or vegetable oil. Olive oil can work, but may smoke at 400 degrees.
- Seasonings: Kosher salt, freshly ground black pepper, and any other dried herbs or spices you enjoy. Garlic powder, onion powder, and smoked paprika are excellent choices.
- Tools: A rimmed baking sheet or roasting pan, an oven-safe wire rack that fits inside the pan, instant-read thermometer, sharp knife for carving, and aluminum foil.
Step 1: Preparing the London Broil
Preparation is the most important phase. Rushing this step can lead to a less flavorful and less tender result.
First, take the steak out of the refrigerator. Let it sit on the counter for about 30 to 45 minutes. This allows it to come closer to room temperature. A cold steak placed in a hot oven will cook unevenly, leaving the center underdone while the outside overcooks.
While the steak rests, pat it completely dry with paper towels. Moisture on the surface is the enemy of a good sear; it creates steam and prevents browning. A dry surface is crucial for that caramelized crust.
Seasoning for Maximum Flavor
Generously season all sides of the steak with kosher salt and black pepper. Don’t be shy with the salt—it helps to season the meat deeply and aids in crust formation. If using other dry rubs or spices, apply them now. Drizzle a small amount of oil over the steak and rub the seasonings in to create a paste-like coating. This step can be done right before cooking or up to an hour in advance for more flavor penetration.
Step 2: Preheating and Setup
Preheat your oven to 400 degrees Fahrenheit. Make sure the oven is fully preheated before you put the meat in. An accurate oven temperature is non-negotiable for this method.
While the oven heats, place the wire rack inside your rimmed baking sheet. This setup is vital. The rack elevates the steak, allowing hot air to circulate all around it. This promotes even cooking and prevents the bottom from steaming in its own juices. For easy cleanup, you can line the bottom of the pan with foil.
Step 3: Cooking the London Broil
Once the oven is ready, place the seasoned steak directly onto the wire rack in the prepared pan. Put the pan in the center of the preheated oven.
Cooking time will vary based on the thickness of your cut and your desired doneness. As a general guide:
- For a 1.5-inch thick steak: Cook for about 15-20 minutes for medium-rare.
- For a 2-inch thick steak: Cook for about 20-25 minutes for medium-rare.
However, you should never rely solely on time. Oven temperatures can vary, and meat thickness is rarely uniform. The only reliable way to know when your London broil is done is by using a meat thermometer.
Using a Meat Thermometer Correctly
About 5 minutes before the estimated cook time is up, insert an instant-read thermometer into the thickest part of the steak. Avoid touching the bone if there is one, or the wire rack. The internal temperature will continue to rise slightly after you remove it from the oven (this is called carryover cooking).
Here are the target temperatures for doneness:
- Rare: 120-125°F (remove at 120°F)
- Medium Rare: 130-135°F (remove at 130°F)
- Medium: 140-145°F (remove at 140°F)
- Medium Well: 150-155°F (remove at 150°F)
For London broil, medium-rare to medium is generally recommended. Cooking it beyond medium can make this lean cut quite tough and chewy. The high heat helps, but it’s still a lean muscle.
Step 4: The Critical Resting Period
This might be the hardest step, but it’s essential. As soon as the steak reaches your target temperature, carefully remove the pan from the oven. Transfer the steak to a clean cutting board or plate. Loosely tent it with a piece of aluminum foil.
Let the steak rest for a full 10 minutes. Do not skip this. During cooking, the juices are forced toward the center of the meat. Resting allows those juices to redistribute throughout the entire steak. If you cut into it immediately, all those flavorful juices will simply run out onto the cutting board, leaving the meat dry.
Step 5: Slicing Against the Grain
After the steak has rested, it’s time to carve. Look closely at the meat; you will see long lines of muscle fibers running in one direction. This is the “grain.”
Using a sharp slicing knife, cut the London broil into thin slices, about 1/4 to 1/2 inch thick. The most important part is to cut perpendicular to the grain, or “against the grain.” This means your knife should be cutting across those long muscle fibers, not parallel to them.
Cutting against the grain shortens the muscle fibers, making each bite much more tender and easier to chew. It’s a simple technique that makes a dramatic difference in the final texture of your meal.
Marinades and Rubs for Extra Flavor
While a simple salt and pepper seasoning is classic, marinating or using a dry rub can add wonderful depth. Since London broil is lean, it benefits greatly from these flavor boosters.
Simple Marinade Option
A basic marinade can be made with ingredients you likely have on hand. Combine 1/3 cup soy sauce, 1/4 cup olive oil, 2 tablespoons of vinegar (red wine or balsamic), a tablespoon of Worcestershire sauce, and minced garlic. Place the steak and marinade in a sealed bag for at least 4 hours, or preferably overnight in the refrigerator. Remember to pat the steak dry before seasoning and cooking.
Easy Dry Rub Combination
For a dry rub, mix two tablespoons kosher salt, one tablespoon black pepper, one tablespoon garlic powder, one teaspoon onion powder, and one teaspoon smoked paprika. Apply it generously to the dry steak before cooking. The sugar in the paprika will also aid in browning.
Common Mistakes to Avoid
Even with an easy method, a few pitfalls can compromise your results. Here’s what to watch out for.
- Skipping the Rest: We mentioned it, but it’s worth repeating. Not resting the meat is the number one reason for a dry London broil.
- Not Using a Thermometer: Guessing doneness often leads to overcooked, tough meat. A good thermometer is a small investment for perfect results.
- Cutting With the Grain: Slicing along the grain makes the meat stringy and difficult to chew, undoing all your careful cooking.
- Using a Dull Knife: A dull knife will tear the meat rather than slice it cleanly, affecting texture and presentation.
- Overcrowding the Pan: If cooking more than one steak, ensure they are not touching on the wire rack. They need space for air to flow.
Serving Suggestions and Side Dishes
A perfectly cooked London broil pairs well with a variety of sides. The rich, beefy flavor complements both hearty and light accompaniments.
Consider serving it with roasted vegetables like potatoes, carrots, or asparagus—they can even cook in the same oven. A fresh green salad, creamy mashed potatoes, or a simple rice pilaf are all excellent choices. For a sauce, a quick pan sauce made from the drippings in the baking sheet, or a dollop of horseradish cream, can be a nice addition.
Leftovers are fantastic. Thinly sliced London broil makes excellent sandwiches, salads, or steak tacos the next day. Store it in an airtight container in the refrigerator for up to three days.
Frequently Asked Questions
What is the best cut of meat for London broil in the oven?
The best cuts are top round steak and flank steak. Both are lean, large, and flat, making them ideal for the high-heat oven method. Sometimes you will find a cut at the store already labeled “London Broil,” which is usually a top round.
Can I cook a frozen London broil at 400 degrees?
It is not recommended. Cooking a frozen steak at high heat will result in an overcooked exterior and a cold, undercooked center. For best results, always thaw the steak completely in the refrigerator first and then bring it to room temperature before cooking.
How long do you cook a 2 pound London broil at 400?
For a 2-pound London broil that is about 1.5 inches thick, start checking the temperature at around 18 minutes for medium-rare. A 2-inch thick steak may need 22-25 minutes. Always use a meat thermometer to check for doneness, as oven performance and steak shape vary.
Why is my London broil tough after cooking?
Toughness usually comes from three main issues: overcooking the lean meat beyond medium doneness, not slicing it against the grain, or not allowing it to rest after cooking. Addressing these three areas will almost always lead to a more tender result.
Do you cover London broil when baking it?
No, you should not cover it during baking. Covering it would create steam and prevent the formation of the desirable caramelized, browned crust that the 400-degree oven temperature is meant to achieve. The only covering should be the loose foil tent during the resting period after it comes out of the oven.