Cooking London broil in a 350-degree oven requires a careful eye on the internal temperature to avoid a dry, chewy steak. If you’re wondering how to cook london broil in oven at 350, you’ve come to the right place. This guide walks you through every step, from picking the right cut to slicing it perfectly. London broil is a lean, flavorful cut that can be tough if mishandled, but with the right technique, you get a tender, juicy result every time. Let’s get started.
What Is London Broil?
London broil isn’t actually a specific cut of meat. It’s a cooking method that usually uses a flank steak or top round. These cuts come from the cow’s leg or belly area, making them lean and full of muscle fibers. That’s why they can turn out chewy if you don’t cook them right. The key is to cook it quickly to medium-rare and slice it thinly against the grain. This breaks up the long fibers and makes each bite tender.
When you buy London broil at the store, it’s often labeled as “London broil” and is typically a top round or flank steak. It’s usually about 1 to 1.5 inches thick. For oven cooking at 350°F, this thickness works well because it allows the heat to penetrate evenly without drying out the outside.
How To Cook London Broil In Oven At 350
This section covers the complete process. Follow these steps for a perfectly cooked London broil in a 350°F oven.
Ingredients You’ll Need
- 1 to 1.5 pounds London broil (flank or top round)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary or thyme (optional)
- 1 tablespoon balsamic vinegar or Worcestershire sauce (optional)
Step 1: Prep The Meat
Take the London broil out of the fridge about 30 minutes before cooking. Let it sit at room temperature. This helps it cook more evenly. Pat it dry with paper towels. Moisture on the surface can cause steaming instead of browning.
In a small bowl, mix the olive oil, garlic, salt, pepper, and any herbs or vinegar you like. Rub this mixture all over the steak. Make sure every side is coated. Let it sit for 10 minutes while you preheat the oven.
Step 2: Preheat The Oven
Set your oven to 350°F. Let it fully preheat. While it’s heating, place a cast-iron skillet or oven-safe pan on the stovetop over medium-high heat. You want the pan hot before you sear the meat. If you don’t have a cast-iron skillet, any heavy oven-safe pan works, like stainless steel or carbon steel.
Step 3: Sear The Steak
Once the pan is hot, add a little oil if needed. Place the London broil in the pan. You should hear a loud sizzle. Sear for 2 to 3 minutes on each side until a deep brown crust forms. Don’t move the steak around while it sears. Let it sit to develop that crust. The crust adds flavor and locks in juices.
After searing both sides, use tongs to sear the edges for about 30 seconds each. This step is optional but adds extra flavor.
Step 4: Transfer To The Oven
Carefully move the pan with the steak into the preheated oven. If your pan handle is plastic or not oven-safe, transfer the steak to a baking dish or sheet pan. Place it in the oven on the middle rack.
Roast for about 10 to 15 minutes, depending on thickness. For a 1-inch thick steak, start checking at 10 minutes. For 1.5 inches, check at 12 to 15 minutes. Use an instant-read thermometer inserted into the thickest part. You’re aiming for 130°F to 135°F for medium-rare. For medium, go to 140°F to 145°F. Remember, the temperature will rise about 5°F while resting.
Step 5: Rest The Steak
Remove the pan from the oven. Transfer the steak to a cutting board. Tent it loosely with aluminum foil. Let it rest for 10 minutes. This is crucial. Resting allows the juices to redistribute throughout the meat. If you cut it right away, all the juices run out, leaving you with a dry steak.
Step 6: Slice Against The Grain
After resting, find the direction of the grain. The grain is the lines of muscle fibers running along the steak. Use a sharp knife to slice perpendicular to those lines. Slice at a slight angle, about 1/4-inch thick. Cutting against the grain shortens the fibers, making each bite tender.
Serve immediately. You can drizzle any pan juices over the slices for extra flavor.
Tips For Perfect London Broil Every Time
Here are some practical tips to avoid common mistakes.
Don’t Overcook It
London broil is lean. Overcooking makes it tough and dry. Stick to medium-rare or medium at most. Use a meat thermometer for accuracy. Guessing by time alone often leads to overcooking.
Use A Meat Thermometer
This is non-negotiable. A digital instant-read thermometer gives you precise readings. Insert it into the thickest part of the steak, avoiding any bone or fat. Check early and often. Pull the steak out 5°F below your target temp, as it will rise during resting.
Let It Rest
We said it before, but it’s worth repeating. Resting for 10 minutes is essential. Don’t skip this step. The steak will stay warm and juicy.
Slice Thinly And Against The Grain
Thick slices or cutting with the grain will make the meat chewy. Always slice thinly and against the grain. If you’re not sure which way the grain runs, look for the lines on the surface. Slice across them.
Flavor Variations And Marinades
You can customize the flavor of your London broil with different marinades. Here are a few simple options.
Classic Garlic Herb Marinade
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
Mix ingredients in a bowl. Place the steak in a zip-top bag, pour in the marinade, and seal. Refrigerate for 2 to 4 hours. Don’t marinate longer than 6 hours, as the acid can break down the meat too much and make it mushy.
Asian-Inspired Marinade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
Combine ingredients. Marinate the steak for 2 to 3 hours. This gives a sweet and savory flavor that pairs well with steamed rice and vegetables.
Simple Balsamic Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Whisk together. Marinate for 1 to 2 hours. The balsamic adds a tangy depth that complements the beef.
What To Serve With London Broil
London broil pairs well with many sides. Here are some ideas.
- Roasted vegetables like asparagus, broccoli, or carrots
- Mashed potatoes or roasted potatoes
- A simple green salad with vinaigrette
- Steamed rice or quinoa
- Sauteed mushrooms and onions
You can also slice the leftover London broil and use it in sandwiches, salads, or stir-fries. It’s versatile and keeps well in the fridge for 3 to 4 days.
Common Mistakes And How To Avoid Them
Even experienced cooks make errors with London broil. Here are the most common ones and how to fix them.
Mistake 1: Not Letting The Meat Come To Room Temperature
If you cook a cold steak straight from the fridge, the outside will overcook before the inside reaches the right temp. Always let it sit out for 30 minutes before cooking.
Mistake 2: Skipping The Sear
Searing creates a flavorful crust. Without it, the steak lacks depth. Don’t skip this step, even if you’re in a hurry.
Mistake 3: Cutting Too Soon
Cutting into the steak right after cooking releases all the juices. Always rest it for 10 minutes. Your patience pays off.
Mistake 4: Slicing With The Grain
This is the biggest reason London broil ends up chewy. Always slice against the grain. Take a moment to identify the grain direction before cutting.
Frequently Asked Questions
Can I Cook London Broil Without Searing It First?
Yes, but you’ll miss out on the crust and flavor. Searing adds depth. If you’re short on time, you can skip it, but the result will be less flavorful. For best results, always sear.
How Do I Know When London Broil Is Done Without A Thermometer?
You can use the finger test. Press the center of the steak with your index finger. If it feels like the fleshy part of your palm below your thumb when your hand is relaxed, it’s rare. For medium-rare, it should feel like that same spot when you touch your thumb to your middle finger. But a thermometer is more reliable.
Can I Use A Different Oven Temperature?
Yes, you can cook London broil at 400°F or 425°F for a shorter time. But 350°F gives you a gentler cook, which helps prevent overcooking the outside. Stick with 350°F for consistent results.
What If My London Broil Is Thicker Than 1.5 Inches?
For thicker cuts, increase the oven time by 5 to 10 minutes. Check the internal temperature regularly. You may also want to sear it a bit longer on the stovetop to ensure a good crust.
Can I Marinate London Broil Overnight?
It’s best not to marinate longer than 6 hours. The acid in marinades can break down the meat fibers too much, making it mushy. Stick to 2 to 4 hours for best texture.
Final Thoughts On Cooking London Broil In The Oven
Cooking London broil in a 350°F oven is straightforward once you understand the key steps. Start with a good sear, roast to the right internal temperature, rest the meat, and slice against the grain. That’s all there is to it. With practice, you’ll get a tender, juicy steak every time.
Remember, the most important tool is a meat thermometer. Don’t rely on time alone. And don’t forget to let the steak rest. These two steps make the difference between a tough piece of meat and a delicious meal.
Now you know how to cook london broil in oven at 350. Give it a try tonight. Pair it with your favorite sides and enjoy a restaurant-quality dinner at home.