You want to know how to broil London broil in oven. This quick and easy method delivers a perfectly cooked, flavorful steak with minimal fuss and maximum results.
London broil is a fantastic cut for a hearty meal. It’s lean, affordable, and packed with beefy flavor when cooked right. Broiling is one of the best ways to prepare it, giving you a beautiful, caramelized crust and a juicy interior. Forget complicated techniques; this guide will walk you through the simple steps.
How To Broil London Broil In Oven
This section covers the core method from start to finish. Broiling is essentially upside-down grilling, using your oven’s top heating element to cook with high, direct heat. It’s fast and efficient, making it ideal for a weeknight dinner.
What You’ll Need
Gathering your tools and ingredients first makes the process smooth. Here’s your checklist:
- London Broil Steak: Typically 1.5 to 2 inches thick and 1.5 to 2.5 pounds.
- A Broiler-Safe Pan: A rimmed baking sheet or a cast-iron skillet works perfectly. Avoid glass or ceramic dishes unless they are rated for broiler use.
- An Oven with a Broil Setting: Most ovens have this. Know if yours requires the door to be slightly ajar.
- Internal Meat Thermometer: This is non-negotiable for perfect doneness.
- Tongs: For handling the hot steak.
- Aluminum Foil: For resting the meat after cooking.
- Basic Ingredients: Olive oil, salt, pepper, and your favorite steak seasoning or marinade ingredients.
Step-by-Step Broiling Instructions
Follow these numbered steps for a foolproof result every single time.
1. Prepare the Steak
Start by patting the London broil completely dry with paper towels. Moisture on the surface will steam the meat instead of letting it sear. Then, rub a light coat of olive oil all over the steak. This helps the seasoning stick and promotes browning.
Generously season all sides with kosher salt and freshly ground black pepper. You can also use a dry rub or your favorite steak blend. Don’t be shy with the seasoning—it’s a big piece of meat.
2. Preheat the Broiler and Pan
This is a crucial step for a good sear. Place your empty broiler-safe pan on a rack positioned about 4-6 inches from the broiler element. Turn your broiler to HIGH and let it preheat for at least 5-10 minutes. You want the pan to be screaming hot when the steak hits it.
3. Broil the First Side
Carefully remove the hot pan from the oven using oven mitts. Place the seasoned London broil onto the hot pan. It should sizzle immediately. Return the pan to the oven.
Broil for 5-7 minutes. The exact time depends on your broiler’s power and the steak’s thickness. You’re looking for a deeply browned, slightly charred crust on top.
4. Flip and Broil the Second Side
Using tongs, flip the steak over. Broil for another 5-7 minutes on the second side. This side usually cooks a bit faster, so keep a close eye on it. The goal is the same beautiful crust.
5. Check the Temperature
This is where your thermometer is essential. Insert it horizontally into the thickest part of the steak. For medium-rare, aim for 130-135°F. For medium, aim for 140-145°F. Remember, the temperature will rise about 5-10 degrees while resting.
If it’s not yet at your desired temperature, you can continue broiling in 1-2 minute increments, checking frequently. Avoid overcooking, as London broil can become tough.
6. Rest the Meat
Once done, transfer the steak to a clean cutting board or plate. Loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. Skipping this step means losing those juices onto your cutting board.
7. Slice Against the Grain
This is the final, critical step. Look at the steak and identify the direction of the muscle fibers (the “grain”). Using a sharp knife, slice the steak thinly, perpendicular (across) those fibers. Slicing against the grain shortens the muscle fibers, making each bite much more tender and easy to chew.
Choosing the Right London Broil
London broil refers more to a cooking method than a specific cut. At the store, you’ll usually find it labeled as top round steak or sometimes flank steak. For broiling, top round is the most common and reliable choice.
- Look for a steak with good color, ranging from bright to deep red.
- Choose a thickness of 1.5 to 2 inches for best results. Thinner steaks will cook too fast.
- Some marbling (thin white streaks of fat) is good, but it is a generally lean cut.
Marinating for Extra Flavor and Tenderness
While a simple salt and pepper crust is delicious, a marinade can add another dimension. Since London broil is lean, an acidic marinade can help tenderize it slightly.
A basic marinade formula includes an acid (like vinegar, citrus juice, or wine), oil, and herbs/spices. Combine your marinade ingredients in a zip-top bag or shallow dish, add the steak, and refrigerate. Marinate for at least 2 hours, or up to 12 hours for deeper flavor. Always pat the steak dry before broiling, or it won’t brown properly.
Broiler Settings and Oven Rack Position
Not all broilers are the same. Many modern ovens have a dedicated broiler drawer or compartment at the bottom. Others have the broiler element at the top of the main oven.
- If your broiler is in the main oven: Position the rack so the top of the steak is 4-6 inches from the heating element. You may need to leave the oven door slightly ajar to prevent it from cycling off.
- If you have a separate broiler drawer: Follow the manufacturer’s instructions, but the same distance rule applies. The drawer is usually designed to be closed during broiling.
- If you find the top is browning too quickly, you can move the rack down one notch.
Common Mistakes to Avoid
Steering clear of these errors will ensure your steak turns out great.
- Not Preheating the Pan: A cold pan won’t give you that instant sear.
- Skipping the Rest: This leads to a dry steak. Always rest.
- Slicing With the Grain: This makes the steak seem tough and stringy.
- Using a Dull Knife: A sharp knife is needed for clean, thin slices.
- Overcooking: Use a thermometer! Lean cuts become chewy past medium doneness.
- Not Drying the Surface: Wet meat steams instead of searing.
Serving Suggestions
Your perfectly broiled London broil is the star. Here are some classic sides that complement it well:
- Mashed potatoes or a baked potato.
- Roasted vegetables like asparagus, broccoli, or carrots.
- A simple green salad with a vinaigrette.
- Sauteed mushrooms or onions.
- Crusty bread to soak up any juices.
Leftovers are fantastic. They make excellent sandwiches or salads for the next day. Just be sure to slice it before storing for easy use.
FAQ Section
How long do you broil a London broil?
For a 1.5-inch thick steak, broil for about 5-7 minutes per side. Total time is usually 10-14 minutes for medium-rare. Always use a meat thermometer for accuracy, as broiler intensities vary widely.
What temperature should London broil be cooked to?
For medium-rare, cook to an internal temperature of 130-135°F. For medium, aim for 140-145°F. The temperature will continue to climb while the steak rests, so remove it from the oven just before it hits your target.
Do you broil London broil with the oven door open?
It depends on your oven. Many electric ovens require the door to be slightly ajar during broiling to prevent the thermostat from cycling the broiler element off. Gas broilers are usually fine with the door closed. Check your oven’s manual to be sure.
Can you use a different cut for this broiling method?
Yes, this method works well for other similar cuts like flank steak or skirt steak. Adjust the cooking time based on thickness. Thinner steaks will cook much faster, so watch them closely.
Why is my London broil tough?
The main reasons are overcooking and slicing incorrectly. Cooking it past medium doneness will make it chewy. Also, you must slice it thinly and against the grain. Even a perfectly cooked steak will seem tough if sliced with the grain.
Should you marinate London broil before broiling?
It’s not required, but it’s highly recommended for added flavor and a bit more tenderness. A simple marinade of oil, acid, and herbs for a few hours makes a noticeable difference.
Final Tips for Success
Broiling London broil is a straightforward technique that yields impressive results. The keys are high heat, proper preparation, and using a thermometer. Don’t be intimidated by the broiler—it’s a powerful tool for creating a restaurant-quality sear at home.
Experiment with different dry rubs or marinades to find your favorite flavor profile. Once you master this basic method, you’ll have a reliable, quick dinner option that feels special. Remember to let the steak rest and slice it correctly, as those are the steps that truly ensure a tender, juicy result everytime you cook it.