London broil steak turns out tender and flavorful in the oven when you broil it hot and fast, then let it rest before slicing. If you want to know how to cook london broil steak in the oven, the method is simpler than most people think.
This cut is lean and thick. It needs high heat, a short cooking time, and a good rest. Get those three things right and you will get juicy slices every time.
Below is a full walkthrough, from picking the steak to slicing it against the grain.
What Exactly Is London Broil?
London broil is not a cut of beef. Its a cooking method and a label. Most grocery stores sell top round, bottom round, or flank steak under this name.
These cuts are lean and somewhat tough. They come from the shoulder or hindquarters of the cow. That means they need fast, high heat and thin slicing.
Do not treat this like a ribeye. It will not get tender from fat. It gets tender from proper cooking and slicing.
How To Cook London Broil Steak In The Oven
Here is the core method. Total time is about 25 to 30 minutes, including a 10 minute rest.
What You Will Need
- 1 London broil steak, about 1.5 to 2 pounds and 1 to 1.5 inches thick
- Kosher salt and black pepper
- Olive oil
- A broiler pan or a wire rack set inside a sheet pan
- An instant-read thermometer
- Aluminum foil
- A sharp carving knife
Step 1: Bring The Steak To Room Temperature
Take the steak out of the fridge 30 to 40 minutes before cooking. Cold meat cooks unevenly. The outside burns while the inside stays raw.
Pat it dry with paper towels. Dry meat browns better under the broiler.
Step 2: Season It Well
Rub the steak with a little olive oil. Then season both sides with salt and pepper. Use more salt than you think you need. This is a thick, lean cut.
If you have time, let it sit with the salt for 20 minutes. This helps the seasoning soak in.
Step 3: Set Up Your Oven And Rack
Move an oven rack to the top position, about 4 to 5 inches from the heating element. Turn the broiler to high.
Place the steak on a broiler pan or a wire rack over a sheet pan. The rack keeps the meat out of the drippings, so the bottom sears instead of steams.
Step 4: Broil The First Side
Slide the pan under the broiler. Cook for 5 to 7 minutes on the first side.
Keep the oven door cracked open an inch or two. This stops the broiler from cycling off and keeps the heat steady.
Watch it closely. Every oven runs different, and lean beef can go from browned to burnt fast.
Step 5: Flip And Broil The Second Side
Use tongs to flip the steak. Cook another 4 to 6 minutes.
Start checking the temperature at the 4 minute mark on the second side.
Step 6: Check The Internal Temperature
Push an instant-read thermometer into the thickest part, away from any bone or fat.
- Rare: 120 to 125 degrees F
- Medium rare: 130 to 135 degrees F
- Medium: 140 to 145 degrees F
- Well done: 155 degrees F and up
Pull the steak 5 degrees below your target. It will keep cooking while it rests.
Medium rare is the sweet spot for London broil. Going past medium makes this cut dry and chewy.
Step 7: Rest The Steak
Move the steak to a cutting board. Tent it loosely with foil.
Let it rest for 10 minutes. No shortcuts here. Resting lets the juices settle back into the meat instead of running out onto the board.
Step 8: Slice Against The Grain
This is the most important step. Look at the surface of the steak. You will see lines running through the meat. Those are the muscle fibers.
Hold your knife perpendicular to those lines and cut thin slices, about 1/4 inch thick. Cutting against the grain shortens the fibers. That is what makes each bite tender.
Cutting with the grain gives you long, tough strands. It ruins an otherwise good steak.
Tips For Better Results
Use A Marinade If You Have Time
A marinade is not required, but it helps. Acid, oil, and salt break down the surface of lean meat.
Try a mix of soy sauce, olive oil, garlic, and lemon juice. Marinate for 4 to 24 hours in the fridge.
Just remember to pat the steak dry before it goes in the oven. Wet meat will not brown well.
Do Not Overcrowd The Pan
If your steak is very large, cut it into two pieces. Two smaller pieces cook faster and more evenly than one giant slab.
Let The Broiler Preheat Fully
Give the broiler 5 to 10 minutes to get fully hot before the steak goes in. A cold broiler steams the meat instead of searing it.
Rest Before You Slice, Every Single Time
Skipping the rest is the number one mistake with this cut. Cut too early and the juice ends up on the board, not in the meat.
Common Mistakes To Avoid
- Cooking it past medium. This cut dries out fast.
- Slicing with the grain instead of against it.
- Skipping the rest period.
- Using a low oven temperature. High heat is the whole point.
- Not patting the meat dry before cooking.
What To Serve With London Broil
These slices pair well with almost any side. Keep it simple.
- Roasted potatoes or a baked potato
- Grilled or roasted vegetables
- A crisp green salad
- Rice pilaf or crusty bread
- Chimichurri or a simple pan sauce
Storing And Reheating Leftovers
Keep leftover slices in an airtight container in the fridge for up to 3 days.
Reheat gently. A hot skillet for 30 seconds per side works well. Avoid the microwave, it makes the meat tough and rubbery.
Cold slices also work great on sandwiches and salads the next day.
Final Thoughts
Cooking London broil in the oven comes down to three things: high heat, a quick cook, and a proper rest. Season it well, broil it 5 to 7 minutes per side, and pull it at medium rare.
Then slice it thin against the grain. Do that and a cheap, lean cut turns into a tender, flavor packed dinner.