Searing a London broil on the stovetop before finishing in the oven locks in juices for a tender result. If you have been wondering how to cook a London broil in the oven, you are in the right place. This cut of beef, often from the flank or top round, can be tough if handled wrong. But with the right technique, you get a flavorful, juicy steak that slices beautifully. Let’s break it down step by step.
London broil is not actually a cut of meat. It is a cooking method. But most stores label a large, flat steak as London broil. It is lean and can dry out fast. The key is high heat and careful timing. You want a nice crust on the outside and a pink center. Overcooking turns it into shoe leather. So pay attention to the internal temperature.
This guide will show you exactly what to do. From picking the right meat to resting and slicing. You will learn the oven method that works every time. No fancy equipment needed. Just a skillet and an oven.
What Is A London Broil Exactly
Many people get confused about this. A London broil is not a specific cut. It is a dish. Originally, it was made with flank steak. But today, butchers often use top round or sirloin. These cuts are lean and muscular. They have great beef flavor but can be chewy.
The secret to tenderness is two-fold. First, you need to cook it to medium-rare or medium. Second, you must slice it thinly against the grain. This shortens the muscle fibers. So each bite is easy to chew. If you slice with the grain, it will be tough no matter how you cook it.
When you buy a London broil, look for one that is about 1 to 1.5 inches thick. Thicker pieces are easier to cook without drying out. Also check for even thickness. This helps it cook uniformly. If one end is thin, it will overcook before the thick part is done.
How To Cook A London Broil In The Oven
Now we get to the main event. This method combines stovetop searing with oven finishing. It gives you a beautiful crust and a perfectly cooked interior. Follow these steps closely for the best results.
Ingredients You Will Need
- 1 London broil (about 1.5 to 2 pounds)
- 2 tablespoons olive oil or vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Optional: garlic powder, onion powder, dried rosemary
- Optional: 2 tablespoons butter for basting
Keep the seasoning simple. Salt and pepper are enough. But you can add other spices if you like. Just do not go overboard. The beef flavor should shine.
Step 1: Preheat And Prep
Take the London broil out of the fridge 30 minutes before cooking. This lets it come to room temperature. Cold meat cooks unevenly. Pat it dry with paper towels. Moisture is the enemy of a good sear. Dry surface means better browning.
Season both sides generously with salt and pepper. If using other spices, add them now. Let the meat sit for 10 minutes after seasoning. This gives the salt time to penetrate.
Preheat your oven to 400°F (200°C). Place a rack in the middle position. You want the oven hot and ready when the searing is done.
Step 2: Sear The Meat
Place a heavy oven-safe skillet over medium-high heat. Cast iron is ideal. Add the oil and let it shimmer. It should be hot but not smoking. Carefully lay the London broil in the pan. You should hear a loud sizzle. That is a good sign.
Sear for 3 to 4 minutes without moving it. Use tongs to check the bottom. It should be deep golden brown. Flip the steak and sear the other side for another 3 minutes. If the meat sticks, it is not ready to flip. Let it release naturally.
For extra flavor, sear the edges too. Hold the steak with tongs and press the fat side against the pan for 1 minute. This renders some fat and adds taste.
Step 3: Finish In The Oven
If you want, add a tablespoon of butter to the pan. Tilt the pan and spoon the melted butter over the steak. This adds richness. But it is optional. Place the skillet directly into the preheated oven.
Roast for about 8 to 12 minutes, depending on thickness. For a 1.5-inch steak, 10 minutes usually gives medium-rare. Use an instant-read thermometer to check. Insert it into the thickest part. For medium-rare, aim for 130°F to 135°F. For medium, go to 140°F. Remember the temperature will rise a few degrees while resting.
Do not rely on time alone. Every oven is different. The thermometer is your best friend. Pull the steak out when it is 5°F below your target. Carryover cooking will take it the rest of the way.
Step 4: Rest The Meat
This step is critical. Transfer the London broil to a cutting board. Tent it loosely with aluminum foil. Let it rest for 10 to 15 minutes. Do not skip this. Resting allows the juices to redistribute. If you cut too soon, all the juice will run out onto the board. Your steak will be dry.
While it rests, the internal temperature will rise a bit. That is why you pulled it early. After resting, the steak will be perfectly cooked and juicy.
Step 5: Slice Against The Grain
Now the most important part. Look at the meat fibers. They run in long lines. You need to cut perpendicular to those lines. This shortens the fibers and makes each bite tender. Slice thinly, about 1/4 inch thick. Use a sharp knife for clean cuts.
If you are unsure which direction the grain runs, check both sides. Sometimes the grain changes direction. Slice each section accordingly. Angle the knife slightly for wider slices if you prefer.
Serve immediately. Drizzle any juices from the cutting board over the slices. This adds moisture and flavor.
Tips For Perfect London Broil Every Time
Here are some extra pointers to help you succeed. Small details make a big difference.
Use A Meat Thermometer
Guessing doneness by touch is risky. A thermometer takes the guesswork out. It costs little and saves many meals. Insert it sideways into the center for the most accurate reading.
Do Not Overcrowd The Pan
If your London broil is very large, it might not fit in one pan. Use two skillets or sear one piece at a time. Overcrowding lowers the pan temperature. The meat will steam instead of sear. No crust means less flavor.
Let The Meat Rest
We said it before, but it bears repeating. Resting is not optional. It is part of the cooking process. Set a timer if you need to. Your patience will be rewarded.
Season Well In Advance
If you have time, season the steak a few hours before cooking. Place it on a wire rack in the fridge. This dry brines the meat. The salt penetrates deeper. The surface dries out, which helps with searing. Just pat it dry again before cooking.
Common Mistakes To Avoid
Even experienced cooks make errors. Here are the most common ones and how to avoid them.
Overcooking
London broil is lean. It goes from perfect to dry very quickly. Watch the temperature closely. Pull it out at 130°F for medium-rare. If you like it more done, be careful. Well-done London broil is often tough and dry.
Slicing With The Grain
This is the biggest mistake. No matter how well you cook it, slicing with the grain makes it chewy. Always slice against the grain. Take a moment to identify the direction before you cut.
Skipping The Sear
Some recipes say you can cook it entirely in the oven. Do not do that. The stovetop sear creates a crust that adds flavor and texture. It also helps lock in juices. The oven finish ensures even cooking without burning the outside.
Using A Cold Pan
If the pan is not hot enough, the meat will stick and not brown. Heat the pan for a few minutes before adding oil. The oil should ripple and shimmer. Then add the steak.
Flavor Variations To Try
Once you master the basic method, you can experiment. Here are a few ideas to change the flavor profile.
Garlic And Herb Crust
Mix minced garlic, chopped rosemary, and thyme with olive oil. Rub this paste over the steak before searing. The herbs will crisp up in the pan. The garlic adds aroma. Just watch that the garlic does not burn. Add it after the first flip if needed.
Asian Inspired Marinade
Combine soy sauce, ginger, garlic, and a little honey. Marinate the London broil for 2 to 4 hours. Pat dry before searing. The marinade adds umami and a slight sweetness. Reduce the salt in the seasoning since soy sauce is salty.
Spicy Pepper Crust
Coat the steak with coarsely ground black pepper and cayenne. Sear as usual. The pepper creates a spicy crust. Serve with a cooling sauce like sour cream or yogurt.
What To Serve With London Broil
This steak pairs well with many sides. Here are some simple options.
- Roasted potatoes or mashed potatoes
- Steamed green beans or asparagus
- A simple green salad with vinaigrette
- Sauteed mushrooms and onions
- Crusty bread to soak up the juices
Keep the sides simple so the beef stays the star. A light sauce like chimichurri or horseradish cream also works well.
Storing And Reheating Leftovers
If you have leftover London broil, store it properly. Wrap the slices tightly in foil or plastic wrap. Place in an airtight container. Refrigerate for up to 3 days.
To reheat, use a low oven or a skillet. Do not microwave. It will toughen the meat. Place slices in a pan with a little beef broth. Cover and warm over low heat. This adds moisture back. Alternatively, eat the leftovers cold on a salad or sandwich.
Frequently Asked Questions
Can I cook London broil without searing first?
You can, but it is not recommended. Searing adds flavor and color. Without it, the meat will look pale and taste less rich. The oven alone will not create the same crust.
How long does it take to cook a London broil in the oven at 350°F?
At 350°F, it will take longer. Expect about 15 to 20 minutes for medium-rare, depending on thickness. But the sear-first method at 400°F is better for texture and flavor.
What is the best internal temperature for London broil?
Medium-rare at 130°F to 135°F is ideal. Medium at 140°F works too. Anything above 145°F will start to dry out. Use a thermometer for accuracy.
Do I need to marinate London broil?
Marinating is optional. It can add flavor but is not necessary for tenderness if you cook and slice correctly. A dry brine with salt works just as well.
Can I use a different cut for this method?
Yes. Flank steak, skirt steak, or top round all work. Adjust cooking time based on thickness. The sear and oven method is versatile.
Final Thoughts On Oven Cooked London Broil
Now you know how to cook a London broil in the oven. It is simpler than it seems. Sear it hot, finish in the oven, rest it well, and slice against the grain. That is the whole secret. With practice, you will get consistent results every time.
This method gives you a restaurant-quality steak at home. No grill needed. Just a skillet and an oven. Serve it for a weeknight dinner or a special occasion. It always impresses.
Remember the key points. Use a thermometer. Do not skip the rest. Slice thinly against the grain. Follow these rules and your London broil will be tender and juicy. Enjoy your meal.