If you’re wondering how long to cook london broil in oven at 250, you’ve chosen a fantastic method for a tender result. At 250 degrees, a London broil cooks gently to a tender, medium-rare finish over hours. This low and slow approach is the secret to turning a lean, often tough cut into a perfectly juicy meal.
This guide will walk you through every step. You’ll learn the precise timing, how to prepare the meat, and crucial tips for success.
Let’s get started.
How Long To Cook London Broil In Oven At 250
The total cooking time for a London broil at 250°F is approximately 25 to 35 minutes per pound. For a typical 2-pound steak, this means about 50 to 70 minutes in the oven. However, time is just one factor; the internal temperature is what truly matters for doneness.
You should always use a meat thermometer. Aim for an internal temperature of 130-135°F for medium-rare, which is ideal for this cut. The meat will continue to cook slightly after you remove it from the oven, a process called carryover cooking.
Why Cook London Broil At 250 Degrees
Cooking at such a low temperature might seem unusual, but it has major advantages. The gentle heat allows the tough connective tissues in the lean beef to break down slowly without overcooking the outer layers.
This method prevents the steak from becoming dry and chewy. Instead, it emerges tender and evenly cooked from edge to center. It’s a forgiving technique that reduces the risk of overcooking.
Selecting The Right Cut Of Meat
“London broil” actually refers to a cooking method, not a specific cut. This can lead to confusion at the grocery store. For best results in the oven, you need to choose the right type of steak.
The most common and suitable cuts for this recipe are:
- Top Round Steak: Lean and affordable, it benefits greatly from slow cooking.
- Flank Steak: Known for its bold beef flavor, though it can be a bit tougher.
- Shoulder Steak (Chuck): Very flavorful and becomes wonderfully tender when cooked slow.
Look for a piece that is evenly thick, about 1.5 to 2 inches. This ensures it cooks uniformly. A thinner steak will cook to fast at this low temperature.
Essential Ingredients And Tools
You don’t need much to make a fantastic London broil. A simple preparation often yields the best results, allowing the beef’s flavor to shine.
Gather these ingredients:
- 1 London broil steak (1.5 to 2.5 pounds)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Optional: garlic powder, onion powder, smoked paprika, or dried herbs like rosemary
The right tools are just as important:
- A reliable meat thermometer (this is non-negotiable)
- A heavy oven-safe skillet or roasting pan
- Aluminum foil for tenting the meat
- A sharp knife for slicing
Step-By-Step Cooking Instructions
Follow these steps carefully for a perfectly cooked London broil every single time. The process is straightforward but requires a little patience.
Step 1: Preparing The Steak
Start by patting the steak completely dry with paper towels. Moisture on the surface will prevent a good sear. Drizzle the olive oil over both sides and rub it in.
Generously season all sides with salt, pepper, and any other dry spices you prefer. For the best flavor, you can season the steak and let it sit in the refrigerator for 1-2 hours, or even overnight.
Step 2: Searing For Flavor (Optional But Recommended)
While you can simply place the seasoned steak in the oven, searing first adds a deep, flavorful crust. Heat your oven-safe skillet over high heat on the stovetop until very hot.
Sear the steak for 2-3 minutes per side until a brown crust forms. This step locks in juices and creates complex flavor through the Maillard reaction. Then, the skillet goes directly into the oven.
Step 3: Slow Roasting In The Oven
Preheat your oven to 250°F. If you seared the steak, transfer the whole skillet to the oven. If not, place the steak on a rack set inside a roasting pan.
Insert your meat thermometer into the thickest part of the steak. Roast until the internal temperature reaches 125-130°F for medium-rare. Remember, this will take about 25-35 minutes per pound, so plan accordingly.
Step 4: Resting The Meat
This is a critical step you should not skip. Once the steak hits temperature, remove it from the oven and transfer it to a cutting board. Loosely tent it with a piece of aluminum foil.
Let the London broil rest for at least 10 minutes, or up to 15 for a larger piece. Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. This ensures every slice is moist.
Step 5: Slicing Against The Grain
Look closely at the meat; you will see long muscle fibers running in one direction. This is the “grain.” Using a very sharp knife, slice the steak thinly, perpendicular to (across) these fibers.
Slicing against the grain shortens the tough muscle fibers, making each piece much more tender and easy to chew. This simple technique makes a huge difference in the final texture.
Internal Temperature Guide For Doneness
Because ovens can vary and steak thickness differs, cooking by time alone is unreliable. Always trust your meat thermometer. Here is a quick guide for doneness at 250°F:
- Rare: Remove at 120-125°F (final temp 125-130°F)
- Medium-Rare: Remove at 130-135°F (final temp 135-140°F)
- Medium: Remove at 140-145°F (final temp 145-150°F)
We do not recommend cooking London broil beyond medium. At higher temperatures, this lean cut can quickly become dry and tough, defeating the purpose of the slow roast.
Common Mistakes To Avoid
Even with a simple method, small errors can affect your outcome. Be mindful of these common pitfalls.
First, do not skip the resting period. Slicing immediately will cause all the flavorful juices to run out onto the cutting board, leaving the meat dry.
Second, avoid overcooking. The low temperature provides a buffer, but it’s still possible to overcook the steak if you leave it in too long. That’s why the thermometer is your best friend.
Finally, always slice against the grain. Slicing with the grain will result in a chewy, stringy texture no matter how perfectly you cooked it.
Tips For The Best Results
A few extra tips can elevate your London broil from good to exceptional. Consider marinating the steak for 4-12 hours before cooking. An acidic marinade with ingredients like vinegar, wine, or citrus juice can help tenderize the meat further.
If you have time, salt the steak heavily and leave it uncovered on a rack in the fridge for 24 hours. This “dry brining” process seasons the meat deeply and helps it retain moisture during cooking.
Let the steak come to room temperature for about 30 minutes before you sear or put it in the oven. This promotes more even cooking from the start.
Serving Suggestions And Side Dishes
A perfectly cooked London broil is a versatile centerpiece. The thin slices are great on their own or in sandwiches.
For a complete meal, pair it with hearty side dishes that complement its rich flavor. Consider these options:
- Creamy mashed potatoes or roasted garlic potatoes
- Sautéed green beans or asparagus
- A crisp garden salad with a tangy vinaigrette
- Buttered corn or a wild rice pilaf
Leftovers make excellent steak salads or sandwiches the next day. Just be sure to store them in an airtight container in the refrigerator.
Frequently Asked Questions
Can I Cook A Frozen London Broil At 250 Degrees?
It is not recommended to cook a frozen London broil at this low temperature. The steak would spend too much time in the “danger zone” between 40°F and 140°F where bacteria can multiply. Always thaw your steak completely in the refrigerator before cooking for safety and even results.
What If My London Broil Is Still Tough After Cooking?
If the meat is tough, it likely was not cooked long enough for the connective tissue to break down, or it was not sliced correctly. Ensure you cooked it to the proper internal temperature and always, always slice thinly against the grain. A tougher cut may also need a longer marinade time before cooking.
How Do I Reheat London Broil Without Drying It Out?
The best way to reheat leftover London broil is gently. Place the slices in a baking dish with a splash of beef broth or water, cover tightly with foil, and warm in a 250°F oven until just heated through. You can also reheat slices quickly in a skillet with a bit of butter over low heat.
Is It Better To Cook London Broil At 250 Or 350?
Cooking at 250°F is better for achieving a tender, evenly cooked result from edge to center. Cooking at 350°F will be much faster but carries a higher risk of a dry, overcooked exterior and a tough interior. The low and slow method is more forgiving and reliable for this particular cut.
Can I Use A Different Oven Temperature For London Broil?
Yes, you can. A more common method is to cook at 400°F for about 15-20 minutes total for a 2-pound steak. However, this high-heat method requires very precise timing to avoid overcooking. The 250°F method is slower but provides a larger window for a perfect medium-rare finish and superior tenderness.