How Long To Broil London Broil In Oven

You want a tender, flavorful London broil without firing up the grill. The key is knowing exactly how long to broil London broil in oven. Getting that timing right is what stands between a tough chew and a perfect steak.

Broiling is a fantastic method for this cut. It gives you a beautiful, caramelized crust while keeping the inside juicy. But because London broil is a lean cut from the round, it can become tough if overcooked. This guide will walk you through every step to guarantee success.

The direct answer is 6 to 10 minutes per side under a high broiler. But that’s just the centerpiece. The total time depends on three things: the thickness of your steak, how close it is to the broiler element, and your desired doneness. A 1-inch thick steak will take about 6-7 minutes per side for medium-rare. A 1.5-inch steak might need 8-10 minutes per side.

Always use a meat thermometer for accuracy. Aim for 130-135°F (54-57°C) for medium-rare, which is ideal for tenderness. Remember, the steak will continue to cook a bit after you take it out.

What Exactly is London Broil?

First, let’s clear up a common confusion. London broil isn’t actually a specific cut of meat. It’s a cooking method. Traditionally, it refers to marinating a lean, tougher cut of beef and then broiling or grilling it, finally slicing it thinly against the grain.

Today, butchers often label certain cuts as “London Broil.” These are usually:

Top Round Steak: The most common and lean option.
Flank Steak: A bit more flavorful and tender.
Shoulder Steak: Also known as a chuck steak.

For broiling, top round or flank steak work best. They are relatively thin and wide, perfect for quick, high-heat cooking.

Why Broiling Works for This Cut

Broiling is like upside-down grilling. The intense, direct heat from above sears the surface quickly. This creates a flavorful Maillard reaction (that tasty browning) while sealing in juices. For a lean cut like top round, this fast-cook method prevents it from drying out, which can happen in a longer oven roast.

The high heat also helps tenderize the exterior. Combined with a good marinade and proper slicing, broiling turns an economical cut into a fantastic meal.

Essential Tools You’ll Need

A broiler-safe pan (like a heavy-duty rimmed baking sheet or cast-iron skillet).
An oven rack positioned correctly.
A reliable instant-read meat thermometer.
Tongs for flipping.
A sharp carving knife.
Aluminum foil for resting.

Step 1: The Mandatory Marinade

Do not skip marinating. This is non-negotiable for a tender London broil. The marinade adds flavor and, with the help of acidic ingredients, starts to break down tough muscle fibers.

A basic, effective marinade includes:

Acid: Balsamic vinegar, red wine vinegar, or lemon juice.
Oil: Olive oil to carry flavors and add moisture.
Aromatics: Minced garlic, shallots, or herbs.
Flavor: Soy sauce, Worcestershire sauce, mustard, or spices.

Combine your ingredients in a zip-top bag or shallow dish. Add the steak, ensure it’s coated, and marinate in the refrigerator for at least 4 hours, but ideally overnight. Even 30 minutes is better than nothing if your in a pinch.

Step 2: Prepping Your Oven and Pan

Proper setup is crucial for even cooking.

Take the steak out of the fridge 30 minutes before cooking. This allows it to come closer to room temperature, so it cooks more evenly.
Turn on your broiler to HIGH. Let it preheat for at least 5-10 minutes. The element should be glowing red-hot.
Position your oven rack. For most ovens, place the rack so the top of the steak will be 3 to 4 inches from the broiler element. This is the “sweet spot” for a good sear without excessive charring.
Place your broiler-safe pan on the rack to preheat as well. A hot pan helps start the searing process immediately.

To Pat Dry or Not?

Yes, pat the steak dry with paper towels before broiling. Removing excess marinade prevents steaming and promotes that perfect, crispy crust. Don’t worry, you’ll still have plenty of flavor from the marinating time.

Step 3: The Broiling Process & Timing

Now for the main event. Here is your step-by-step broiling guide.

Carefully remove the hot pan from the oven using oven mitts. Place the dried steak on the hot pan. You should hear an immediate sizzle.
Immediately return the pan to the oven, under the broiler.
Set your timer for 6 minutes for a 1-inch steak. For medium-rare, you’ll likely need 6-10 minutes per side. This is where your thermometer becomes your best friend.
After the first side is nicely charred and browned, use tongs to flip the steak. Broil the second side for an equal amount of time.

Critical Tip: Leave the oven door slightly ajar if you have an electric broiler. This prevents the oven from cycling off and maintains a consistent high temperature. For gas broilers, follow your oven’s manual, but usually the door stays shut.

Checking for Doneness

Never guess. Use your instant-read thermometer. Insert it horizontally into the thickest part of the steak.

Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C) – Recommended
Medium: 140-145°F (60-63°C)

Pull the steak out about 5 degrees before it hits your target temp, as carryover cooking will add a few more degrees.

Step 4: The Most Important Step – Resting

As soon as the steak reaches temperature, take it out. Transfer it to a clean cutting board or plate and tent it loosely with aluminum foil. Let it rest for a full 10 minutes.

Why? The juices inside the steak are super hot and distributed throughout. If you cut immediately, all those juices will run out onto the board, leaving the meat dry. Resting allows the juices to redistribute and be reabsorbed, ensuring every bite is moist.

Step 5: Slicing Against the Grain

This is the final secret to tenderness. Look at the steak. You’ll see long, parallel muscle fibers running in one direction—this is the “grain.”

Identify the direction of the grain.
Using a very sharp knife, slice the steak perpendicular (across) these fibers. Cut thin slices, about ¼-inch thick.

Slicing against the grain shortens those long, tough muscle fibers, making the steak much easier to chew. It makes a massive difference.

Common Broiling Mistakes to Avoid

Mistake 1: Not preheating the pan. A cold pan starts the cooking process with steam, not sear.
Mistake 2: Putting the steak too close to the broiler. It will char on the outside before the inside cooks.
Mistake 3: Skipping the marinade or resting time. Both are essential for tenderness.
Mistake 4: Slicing with the grain. This results in a chewy, stringy texture no matter how well you cooked it.
Mistake 5: Using a glass or ceramic dish not rated for broiling. It can shatter from the intense heat.

Flavorful Marinade Recipe Ideas

Here are two simple, reliable marinades to try.

Classic Garlic & Herb Marinade

½ cup olive oil
¼ cup balsamic vinegar
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp Dijon mustard
1 tsp salt, ½ tsp black pepper

Savory Soy & Ginger Marinade

⅓ cup soy sauce
2 tbsp sesame oil
2 tbsp honey or brown sugar
1 tbsp fresh grated ginger
2 green onions, chopped
2 cloves garlic, minced

Whisk all ingredients for your chosen recipe and marinate the steak as directed.

What to Serve With Broiled London Broil

This hearty steak pairs well with simple sides that balance the rich flavor.

Starchy Sides: Garlic mashed potatoes, roasted potato wedges, or a wild rice pilaf.
Vegetables: A crisp green salad, roasted asparagus, sautéed mushrooms, or steamed green beans.
Sauces: A dollop of compound butter melting over the hot slices, or a simple horseradish sauce.

Leftovers and Reheating Tips

Leftover London broil is fantastic! Store sliced meat in an airtight container in the fridge for up to 3 days.

To reheat without toughening it:

Best Method (Skillet): Quickly warm slices in a non-stick skillet over medium-low heat with a splash of broth or water. Just heat through, don’t overcook.
For Salads & Sandwiches: Use it cold! It’s excellent in a steak salad or on a crusty roll with horseradish mayo.

Avoid the microwave if you can, as it will make the meat rubbery.

FAQ Section

Can I bake a London broil instead of broiling it?

Yes, but the result is different. Baking uses indirect, surrounding heat. For a tender result when baking, you need a lower temperature (like 275°F) and a meat thermometer to cook it slowly to medium-rare. It won’t have the same charred crust as broiling.

How do I broil a London broil without a marinade?

You can use a dry rub generously applied to the steak before cooking. However, a marinade is generally recommended for better tenderness and flavor penetration in this particular cut. A dry rub will give you a nice crust but might not tenderize as much.

Why is my broiled London broil tough?

There are a few likely reasons: it was overcooked past medium doneness, it wasn’t marinated, it wasn’t rested before slicing, or it was sliced with the grain instead of against it. Check each of these steps next time.

Can I use frozen London broil?

It’s best to thaw it completely first. Broiling a frozen steak will give you an overcooked exterior and a cold, undercooked interior. Thaw it in the refrigerator overnight, then marinate as usual.

What’s the best temperature for London broil?

For tenderness, the best final internal temperature is 130-135°F (medium-rare). At this temp, the meat is still juicy and at its most tender for a lean cut. Well-done London broil will be very tough and dry.

How thick should a London broil steak be for broiling?

Ideal thickness is between 1 and 1.5 inches. This allows for a good sear on the outside while the inside reaches the perfect doneness without overcooking the exterior. If its thicker, you may need to adjust the rack position to be a bit farther from the heat.

Broiling London broil is a simple, efficient way to get a steakhouse-quality meal at home. The process is straightforward: marinate for hours, preheat thoroughly, broil for minutes based on thickness, rest patiently, and slice correctly. By following these steps and using a thermometer, you’ll consistently achieve a tender, flavorful result. Remember, the investment in marinating and resting time pays off with every juicy bite.