London broil benefits from high-heat broiling that seals in juices while creating a flavorful browned surface. If you want to know exactly how long to broil a london broil in the oven, the short answer is 5 to 7 minutes per side for a 1-inch thick cut. That gives you a nice medium-rare result.
But timing depends on thickness, your oven, and how you like your meat. This guide breaks it all down so you get tender slices every time.
What Is A London Broil Anyway
London broil is not a specific cut of meat. Its a cooking method and a label you’ll see on packages of top round, flank steak, or sirloin tip. These cuts are lean and somewhat tough, which is why high heat and quick cooking work so well.
The key is not to overcook it. Lean beef dries out fast. Broiling gives you a browned crust while keeping the inside juicy, as long as you pull it at the right moment.
Why Broiling Works So Well
Broiling uses direct, intense heat from the top of your oven. This mimics a grill. The high heat creates a Maillard reaction on the surface, which builds flavor and texture.
It also cooks fast. A thin London broil can go from raw to done in under 15 minutes. That speed helps you avoid the grey, dry result you get from slow roasting these lean cuts.
How Long To Broil A London Broil In The Oven
Here is the core timing you need. These numbers assume your oven is set to broil and the rack is about 4 to 6 inches from the heating element.
- 1 inch thick: 5 to 6 minutes per side for medium-rare
- 1.5 inches thick: 7 to 8 minutes per side for medium-rare
- 2 inches thick: 9 to 10 minutes per side for medium-rare
For medium, add about 2 minutes per side. For well done, add 4 to 5 minutes per side, but expect a drier result.
Always use a meat thermometer. That is the only way to be sure. Insert it into the thickest part, away from fat and bone.
Internal Temperature Targets
- Rare: 120 to 125°F
- Medium-rare: 130 to 135°F
- Medium: 140 to 145°F
- Medium-well: 150 to 155°F
- Well done: 160°F and above
Remember that carryover cooking will raise the temp another 5 to 10 degrees while the meat rests. So pull it 5 degrees before your target.
Step By Step Broiling Instructions
Follow these steps for a reliable result every time.
- Take the London broil out of the fridge 30 minutes before cooking. Room temp meat cooks more evenly.
- Pat the surface dry with paper towels. Moisture steams the meat and stops browning.
- Season generously with salt, pepper, and any dry rub you like. Garlic powder and onion powder work great.
- Preheat your oven broiler for 10 minutes. Make sure the rack is 4 to 6 inches from the top element.
- Place the meat on a broiler pan or a wire rack set over a baking sheet. This lets fat drip away.
- Broil for the time listed above, flipping once halfway through.
- Check the internal temp with a thermometer before you pull it.
- Rest the meat on a cutting board for 10 minutes. Do not skip this.
- Slice against the grain into thin strips. This is critical for tenderness.
Why Slicing Against The Grain Matters
London broil cuts have long muscle fibers. If you slice with the grain, you get chewy, stringy pieces. If you slice against the grain, you shorten those fibers and every bite feels tender.
Look at the surface of the meat. You’ll see lines running in one direction. Cut perpendicular to those lines.
Tips For Better Results
These small adjustments make a big difference.
- Use a dry rub or marinade for at least 2 hours. Acidic marinades help tenderize lean cuts.
- Do not overcrowd the pan. One piece at a time gives better browning.
- Keep the oven door cracked slightly if your broiler runs very hot. This stops the top from burning before the inside cooks.
- Let the meat rest before slicing. Juices redistribute and stay in the meat instead of running onto the board.
- Slice thin. Thinner slices feel more tender even on lean cuts.
Common Mistakes To Avoid
One big mistake is walking away. Broilers can burn meat in under a minute. Stay near the oven and check often.
Another mistake is skipping the rest. If you cut too soon, the juices spill out and the meat turns dry. Ten minutes makes a real difference.
Also, dont rely on time alone. Ovens vary. A thermometer is your best friend here.
How To Tell When Its Done Without A Thermometer
If you dont have a thermometer, use the finger test. Press the center of the meat with your finger.
- Rare feels soft and squishy, like your cheek
- Medium feels springy, like your chin
- Well done feels firm, like your forehead
This method is not exact, but it helps in a pinch. Still, a cheap digital thermometer costs less than one ruined steak.
Serving And Leftovers
Let the meat rest, then slice it thin. Serve with roasted potatoes, grilled vegetables, or a simple salad.
Leftover London broil keeps in the fridge for 3 to 4 days. Slice it cold and use it in sandwiches, wraps, or stir fries. Reheat gently so it doesnt dry out.
You can also freeze cooked slices for up to 2 months. Wrap them tight and thaw in the fridge overnight.
Final Timing Recap
For a 1-inch London broil, broil 5 to 6 minutes per side for medium-rare. For 1.5 inches, go 7 to 8 minutes per side. For 2 inches, use 9 to 10 minutes per side.
Always preheat the broiler, pat the meat dry, and rest it before slicing. Slice against the grain for the most tender bites.
With these steps, you can broil a London broil in the oven with confidence. The high heat gives you a browned outside and a juicy inside, as long as you watch the clock and the thermometer.