Getting a perfectly cooked London broil can feel tricky. The secret to a juicy, tender result with a great crust starts with knowing the best oven temperature to cook London broil. This guide will walk you through everything from choosing the right cut to slicing it correctly, ensuring you get a fantastic meal every time.
London broil isn’t actually a specific cut of meat; it’s a cooking method. It traditionally refers to a lean, tougher cut like top round or flank steak that’s marinated, broiled or grilled, and sliced thinly against the grain. Using your oven is a reliable way to achieve excellent results, especially with a good sear and controlled heat.
Temperature To Cook London Broil In Oven
The best oven temperature for cooking London broil involves two stages: high heat and lower heat. Start with a very hot oven, around 450°F to 500°F, to sear the meat. Then, reduce the temperature to 325°F to finish cooking it gently to your desired doneness. This method creates a flavorful crust while keeping the interior juicy.
Why This Two-Temperature Method Works
Searing at a high temperature causes the Maillard reaction. This is a chemical process that creates hundreds of new flavor compounds and that beautiful, browned crust we love. It also locks in some juices, though its main job is flavor and texture. After the sear, the lower temperature allows the heat to penetrate the thick cut evenly without overcooking the outside. This gentle cooking helps break down the tough connective tissues in the lean meat, leading to a more tender result.
Choosing Your London Broil Cut
Since “London broil” is a method, you have options at the grocery store. The most common cuts used are:
* Top Round Steak: This is probably the most common cut labeled “London Broil.” It’s lean, affordable, and benefits greatly from marinating.
* Flank Steak: Very flavorful but also quite lean and fibrous. It’s a bit thinner than top round, so it cooks faster.
* Shoulder Steak (Chuck): Has a bit more marbling (fat) than top round, which can mean more flavor and tenderness.
No matter which you choose, look for a steak that’s about 1.5 to 2 inches thick for the best results. A uniform thickness helps it cook evenly.
The Essential Marinade
Marinating is non-negotiable for a good London broil. The acidic components and salt help tenderize the meat and infuse it with flavor. A basic, effective marinade includes:
* Acid: Like balsamic vinegar, red wine vinegar, or lemon juice.
* Oil: Olive oil or avocado oil.
* Flavorings: Soy sauce, Worcestershire sauce, minced garlic, herbs (rosemary, thyme), black pepper.
* Sweetener (optional): A little honey or brown sugar can promote browning.
Combine your ingredients in a zip-top bag or shallow dish. Add the steak, ensuring it’s fully coated, and refrigerate. Marinate for at least 4 hours, but ideally overnight for maximum flavor and tenderness. Don’t marinate for more than 24 hours, as the acid can start to make the meat mushy.
Preparing the Steak for the Oven
When you’re ready to cook, take the steak out of the refrigerator. Let it sit on the counter for about 30-45 minutes. This allows it to come closer to room temperature, which promotes even cooking. Pat it completely dry with paper towels. This is a crucial step! A dry surface is needed for a proper sear. If the steak is wet, it will steam instead of sear. Lightly coat the steak with a high-smoke-point oil like avocado or canola oil, and season generously with salt and pepper.
Step-by-Step Oven Cooking Instructions
Follow these steps for a perfectly cooked London broil.
1. Preheat Your Oven & Pan: Place a heavy oven-safe skillet (cast iron is perfect) or a baking sheet with a wire rack on the middle rack of your oven. Preheat everything to 450°F. Starting with a hot pan is key for the sear.
2. Sear the Steak: Carefully remove the hot pan from the oven using oven mitts. Place it on the stovetop over medium-high heat. Add your oiled and seasoned steak to the hot pan. Sear for 2-3 minutes per side until a deep brown crust forms. You can also sear the edges for a minute each if you like.
3. Finish in the Oven: After searing, if using a skillet, you can just put the whole pan back in the oven. If using a rack on a sheet pan, transfer the seared steak to the rack. Immediately reduce the oven temperature to 325°F.
4. Cook to Temperature: Let the steak cook in the 325°F oven until it reaches your desired internal temperature. This is where a good instant-read meat thermometer is your best friend. Do not guess.
* For Rare: 125°F (will rise to 130-135°F after resting)
* For Medium-Rare: 135°F (will rise to 140-145°F after resting)
* For Medium: 145°F (will rise to 150-155°F after resting)
We do not recommend cooking London broil past medium, as it can become very tough.
5. The Critical Rest: Once the steak hits temperature, take it out of the oven and transfer it to a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices, which have been driven to the center, to redistribute throughout the meat. If you skip this, the juices will run out on the board when you slice.
6. Slice Against the Grain: Look at the meat. You’ll see long lines running in one direction—this is the “grain.” Using a very sharp knife, slice the steak thinly (about ¼-inch slices) perpendicular (across) these lines. Slicing against the grain shortens the tough muscle fibers, making each bite much more tender.
Internal Temperature Guide and Doneness
Because London broil is a lean cut, doneness is especially important. Use this visual and temperature guide:
* Rare (125°F): Bright red center, soft to the touch. Very juicy but may be chewy for this cut.
* Medium-Rare (135°F): Warm red center, firmer touch. This is the ideal doneness for most people, balancing tenderness and flavor.
* Medium (145°F): Warm pink center. Still acceptable, but starting to lose some juiciness.
* Medium-Well and Well-Done: Not recommended for London broil, as it will likely be dry and tough.
Remember, the temperature will continue to rise by 5-10 degrees after you remove it from the oven (this is called “carryover cooking”). Always remove the steak from the oven when it’s 5-10 degrees below your final target.
Alternative Method: The Low and Slow Approach
Some cooks prefer a reverse method, especially for very thick cuts. You cook the steak at a low temperature (225°F to 250°F) in the oven first until it’s about 10-15 degrees below your target temperature. Then, you sear it in a screaming hot pan or under the broiler for 1-2 minutes per side to develop the crust. This method can yield incredibly even doneness from edge to edge, but it requires careful temperature monitoring.
Common Mistakes to Avoid
* Skipping the Marinade: The meat needs this step for flavor and tenderness.
* Not Drying the Steak: A wet steak won’t sear; it will steam.
* Skipping the Sear: The crust adds essential texture and flavor.
* Not Using a Thermometer: Overcooking is the easiest way to ruin a London broil. Guesswork leads to dry meat.
* Slicing Too Thick or With the Grain: This makes the meat seem much tougher than it is.
* Not Letting it Rest: You’ll lose all those precious juices.
Serving Suggestions for Your London Broil
Thinly sliced London broil is incredibly versatile. Here are some ideas:
* Serve it as the main protein with sides like roasted potatoes, garlic mashed potatoes, or a crisp green salad.
* Use the slices in sandwiches or wraps. A crusty roll with horseradish sauce is classic.
* Top a salad with warm slices for a hearty meal.
* Serve with a compound butter or a simple pan sauce made from the drippings in your skillet.
Leftovers, if you have any, make great steak tacos or can be added to stir-fries the next day. Just be sure to store them in an airtight container in the fridge.
Frequently Asked Questions (FAQ)
What temperature do you cook London broil in the oven?
The best method uses two temperatures: start with a high heat sear at 450°F-500°F, then finish cooking at 325°F until it reaches your desired internal doneness.
How long does it take to cook a London broil at 350 degrees?
If you cook it entirely at 350°F (after searing), a 1.5 to 2-pound steak will take roughly 20-30 minutes to reach medium-rare, but time can vary. Always use a meat thermometer for accuracy instead of relying on time alone.
Should I cover London broil when baking in the oven?
No, you should not cover it. Covering it will create steam and prevent the formation of a good, flavorful crust on the outside of the meat. The only covering should be the loose foil tent during the resting period after cooking.
Is it better to cook London broil fast or slow?
A combination is best. Cooking it fast with a high-heat sear develops flavor and texture. Then, cooking it slow at a lower temperature ensures the inside is done evenly without overcooking the outside. A purely fast, high-heat method can leave the inside undercooked or the outside burnt.
Can I cook London broil from frozen?
It’s not recommended. For the best results, you need to thaw the steak completely in the refrigerator so it can marinate properly and cook evenly. A frozen steak will not sear well and will cook very unevenly, leading to an overdone exterior and cold interior.
Mastering the oven temperature for London broil is simple once you understand the process. Remember the key steps: choose a good cut, marinate it well, pat it dry, sear it hot, finish it low, check the temperature, let it rest, and always slice against the grain. With this reliable method, you can turn an economical cut of beef into a tender, flavorful centerpiece for any dinner.