What Temp To Cook London Broil In The Oven

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London broil is a lean, tough cut that responds well to high oven heat, but the exact temperature you choose shapes how tender the final slices turn out. If you are wondering what temp to cook london broil in the oven, the short answer is 450°F for a quick sear or 325°F for a slower, gentler roast. Both work, but they give you different textures and timelines.

This guide breaks down the numbers, the methods, and the little details that make a big difference. You will also get a simple step-by-step plan you can follow tonight.

What Temp To Cook London Broil In The Oven

The oven temperature is the single biggest decision you make with this cut. London broil is usually top round or flank steak, and its very lean. That means it dries out fast if you cook it wrong. High heat gives you a browned crust and a juicy inside, but only if you pull it at the right time.

Here are the two temperatures that actually work:

  • 450°F — best for a fast sear and a rosy center. Total cook time is short, often 10 to 15 minutes depending on thickness.
  • 325°F — best for a more even, forgiving roast. Cook time runs longer, usually 25 to 35 minutes, but the margin for error is bigger.

Most home cooks get the best results with 450°F. It mimics the high heat of a steakhouse broiler without needing a special pan.

Why 450°F Works So Well

At 450°F, the outside of the meat browns quickly. That crust adds flavor and locks in some moisture. The inside stays tender because the meat spends less total time in the heat.

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You do need to watch it closely. A thin London broil can go from perfect to overcooked in three minutes at this temp.

When To Choose 325°F Instead

If your cut is thick, uneven, or you just want a wider window, go with 325°F. The lower heat cooks the center more evenly. It also gives you more time to check the internal temperature.

The tradeoff is a less dramatic crust. You can fix that by finishing the meat under the broiler for one or two minutes at the end.

Internal Temperature Is The Real Target

Oven temp guides you, but the meat thermometer tells the truth. For London broil, pull it at these internal numbers:

  • 125°F to 130°F for rare
  • 135°F to 140°F for medium rare
  • 145°F to 150°F for medium

Anything past 155°F gets chewy and dry. Since this cut is so lean, medium rare is the sweet spot for most people.

Remember that the temperature rises 5 to 10 degrees while the meat rests. So pull it a little early.

Step-By-Step Oven Method At 450°F

  1. Take the London broil out of the fridge 30 minutes before cooking. A room-temp piece of meat cooks more evenly.
  2. Pat it dry with paper towels. Moisture on the surface steams the meat instead of searing it.
  3. Season both sides well with salt, pepper, and any rub you like. Garlic powder and smoked paprika work great.
  4. Place a cast iron skillet or heavy oven-safe pan in the oven and preheat to 450°F.
  5. Carefully put the meat in the hot pan. It should sizzle right away.
  6. Roast for 10 minutes, then check the internal temp with a thermometer.
  7. Continue cooking in 2 to 3 minute bursts until you hit your target temp.
  8. Move the meat to a cutting board and let it rest for 10 minutes.
  9. Slice thin against the grain. This step matters more then anything else for tenderness.
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If you skip the resting step, the juices run out onto the board and the meat turns dry. Ten minutes makes a real difference.

Step-By-Step Oven Method At 325°F

  1. Preheat the oven to 325°F and set a rack in the middle position.
  2. Season the meat and place it on a wire rack inside a rimmed baking sheet.
  3. Roast for 25 minutes, then start checking the internal temperature.
  4. Keep cooking until the center reads 130°F for medium rare.
  5. Optional: broil on high for 1 to 2 minutes per side for a crust.
  6. Rest for 10 minutes, then slice thin against the grain.

This slower method is more forgiving if you get distracted. It is a good choice for beginners or for a thicker cut.

Common Mistakes That Ruin London Broil

  • Cooking it past medium. The lean meat has almost no fat to keep it moist.
  • Slicing with the grain. This makes every bite tough, no matter how well you cooked it.
  • Skipping the rest. Give the juices time to settle back into the meat.
  • Using a cold pan. A hot pan gives you the crust that makes this cut taste great.
  • Not drying the surface. Wet meat will not brown properly.

How Long To Cook London Broil By Thickness

Time depends on thickness, not just weight. Use this as a rough guide at 450°F:

  • 1 inch thick — 10 to 12 minutes
  • 1.5 inches thick — 14 to 18 minutes
  • 2 inches thick — 20 to 25 minutes

At 325°F, add roughly 10 to 15 minutes to each of those ranges. Always verify with a thermometer instead of trusting the clock alone.

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Resting, Slicing, And Serving Tips

Let the meat rest on a cutting board for at least 10 minutes. Cover it loosely with foil if you want, but do not wrap it tight or the crust goes soft.

Find the direction of the muscle fibers and cut across them at a slight angle. Thin slices, about a quarter inch, chew much easier than thick ones.

Leftovers keep in the fridge for three to four days. Slice them cold and add to salads or sandwiches. Reheat gently so you do not dry them out further.

Final Word On Oven Temperature

So what temp to cook london broil in the oven? Go with 450°F for a fast, flavorful roast, or 325°F if you want a slower, safer cook. Either way, pull the meat at 130°F for medium rare, rest it, and slice against the grain.

Get those three things right and a cheap, tough cut turns into a tender, tasty dinner. The thermometer is your best friend here, so use it every time.