London broil how to cook is a question that trips up many home cooks, but the answer is simpler than you think. London broil demands a hot, fast sear followed by thin slicing against the grain for tenderness. This cut, usually top round or flank steak, can be tough if handled wrong, but with the right technique, you get a juicy, flavorful meal every time.
Think of it as a steak that needs a little extra care. You are not slow-cooking this one. You are using high heat to create a crust, then resting and slicing it paper-thin. That is the whole secret.
What Is London Broil Exactly?
First, let’s clear up a common confusion. London broil is not a cut of meat. It is a cooking method. Butchers often label a thick, lean cut like top round or flank steak as “London broil.” The name comes from the way you cook it: broiled or grilled fast, then sliced thin.
Because the meat comes from a well-worked muscle, it has little fat. That means it can get chewy fast. But with the right heat and slicing, it becomes tender and beefy.
London Broil How To Cook
Here is the step-by-step process to get it right. Follow these steps, and you will never end up with a tough, dry piece of meat again.
Step 1: Choose The Right Cut
Look for a piece that is about 1 to 1.5 inches thick. Top round is common, but flank steak works too. The meat should be uniform in thickness so it cooks evenly. If one end is much thinner, it will overcook before the middle is done.
Ask your butcher for a London broil cut. They will know what you mean. If the package says “London broil,” it is usually top round.
Step 2: Tenderize And Marinate
This step is optional but highly recommended. Because the meat is lean, a marinade adds flavor and helps break down tough fibers. Use an acidic base like vinegar, citrus juice, or wine. Add oil, garlic, herbs, and salt.
- Mix 1/4 cup soy sauce, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 cloves minced garlic, and 1 teaspoon black pepper.
- Place the steak in a zip-top bag and pour the marinade over it.
- Refrigerate for at least 2 hours, but 4 to 6 hours is better. Do not go over 12 hours or the meat can get mushy.
If you are short on time, just season generously with salt and pepper. That works too.
Step 3: Bring To Room Temperature
Take the meat out of the fridge 30 to 40 minutes before cooking. A cold steak will cook unevenly. Let it sit on the counter while you preheat your pan or grill.
Pat it dry with paper towels. Moisture is the enemy of a good sear. Dry meat browns better.
Step 4: Preheat Your Cooking Surface
You want high heat. Whether you use a cast-iron skillet, a grill, or the broiler, get it screaming hot. For a skillet, heat it over medium-high for 5 minutes. For the broiler, let it preheat for 10 minutes with the rack 4 to 6 inches from the heat source.
Add a high-smoke-point oil like avocado or canola. Do not use butter yet—it will burn.
Step 5: Sear The Meat
Place the steak in the hot pan or on the grill. You should hear a loud sizzle. If not, it is not hot enough. Cook for 4 to 5 minutes per side for medium-rare. Flip only once. Do not poke or press it.
Use an instant-read thermometer to check doneness:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
For London broil, medium-rare is ideal. Anything past medium will be tough.
Step 6: Rest The Meat
This is not optional. Transfer the steak to a cutting board and let it rest for 10 minutes. Cover loosely with foil. During resting, the juices redistribute. If you cut too soon, they run out and the meat dries out.
Set a timer. Do not skip this.
Step 7: Slice Against The Grain
This is the most important step. Look at the meat and find the direction of the muscle fibers. They look like long lines running through the steak. Slice perpendicular to those lines. That shortens the fibers and makes each bite tender.
Cut the slices as thin as you can—about 1/4 inch thick. A sharp knife helps. If you slice with the grain, you get long, chewy strips.
Alternative Cooking Methods
Not everyone wants to pan-sear. Here are two other ways to cook London broil.
How To Cook London Broil In The Oven
Preheat your oven to 400°F (200°C). Sear the steak in a hot oven-safe skillet for 2 minutes per side on the stove. Then transfer the skillet to the oven. Roast for 6 to 8 minutes for medium-rare. Check with a thermometer.
This method gives you a good crust and even cooking. It is great for thicker cuts.
How To Cook London Broil On The Grill
Preheat your grill to high heat, about 450°F to 500°F (230°C to 260°C). Oil the grates. Grill the steak for 4 to 5 minutes per side, with the lid closed. Use a thermometer to check doneness.
Let it rest and slice as usual. The smoky flavor is a bonus.
Common Mistakes To Avoid
Even experienced cooks mess up London broil. Here is what to watch for.
- Overcooking: This is the number one mistake. Lean meat dries out fast. Cook to medium-rare at most.
- Skipping the rest: Cutting too early ruins the texture. Wait the full 10 minutes.
- Slicing with the grain: You will end up with tough, stringy meat. Always slice across the fibers.
- Not patting dry: Wet meat steams instead of searing. You lose the crust.
- Using low heat: London broil needs high heat to brown quickly. Low heat makes it gray and tough.
What To Serve With London Broil
This dish pairs well with simple sides. Because the meat is lean and beefy, you want something that complements it without overpowering.
- Roasted vegetables: Asparagus, broccoli, or Brussels sprouts work well.
- Mashed potatoes: Creamy potatoes balance the lean meat.
- Simple salad: A green salad with a vinaigrette cuts through the richness.
- Bread: Crusty bread soaks up any juices on the plate.
You can also make a quick pan sauce. After removing the steak, deglaze the pan with a splash of beef broth or red wine. Scrape up the browned bits and simmer for a minute. Pour over the sliced meat.
Storing And Reheating Leftovers
Leftover London broil is great for sandwiches or salads. Store sliced meat in an airtight container in the fridge for up to 3 days. Do not reheat it in the microwave—that makes it tough. Instead, warm it gently in a skillet with a little broth or butter over low heat.
You can also eat it cold. Thin slices on a sandwich with horseradish sauce are fantastic.
Frequently Asked Questions
What is the best way to cook London broil?
The best way is to sear it over high heat to medium-rare, then slice it thin against the grain. This gives you a tender, flavorful result every time.
Do I have to marinate London broil?
No, but it helps. A marinade adds flavor and tenderizes the meat. If you are short on time, just season with salt and pepper. The high heat and thin slicing do most of the work.
Can I cook London broil in a slow cooker?
You can, but it changes the texture. Slow cooking makes it fall-apart tender, like pot roast. That is not the traditional London broil method, but it works if you want a different dish. Cook on low for 6 to 8 hours with broth and vegetables.
How do I know when London broil is done?
Use an instant-read thermometer. For medium-rare, aim for 130°F (54°C). Remember, the temperature will rise a few degrees while resting.
Why is my London broil tough?
Two reasons: you overcooked it, or you sliced it wrong. Cook to medium-rare and always slice against the grain. If you did both, the meat might have been cut too thick. Slice it thinner next time.
Final Tips For Perfect London Broil
You now know the basics. Here are a few extra pointers to nail it every time.
Use a sharp knife for slicing. A dull knife will tear the meat, not cut it cleanly. Invest in a good chef’s knife or a slicing knife.
Let the meat rest uncovered for the last few minutes. This keeps the crust crisp. If you wrap it too tight, the steam softens the sear.
Season generously. Lean meat needs salt to bring out its flavor. Do not be shy. Use kosher salt or sea salt.
If you are using a marinade, do not reuse it. Discard any leftover marinade that touched raw meat. If you want to use it as a sauce, boil it first for at least 1 minute.
Practice makes perfect. The first time might not be perfect, but you will learn. Pay attention to the heat, the timing, and the slicing. Soon, you will be able to cook London broil without even thinking about it.
Remember, the key is hot and fast, then thin slices. That is all there is to it. Now go ahead and try it. Your dinner tonight is going to be great.