London broil in the oven at 400 degrees needs a quick sear first, then a short roast to medium-rare. This guide will show you exactly how to cook London broil in oven at 400, step by step. You will get a tender, juicy result every time, no matter your skill level.
London broil is not a specific cut of beef. It is usually top round or flank steak. These cuts are lean and can be tough if overcooked. Cooking at 400°F gives you a nice crust while keeping the inside pink and tender.
Let’s get started. You will need a meat thermometer. This is the most important tool for success. Without it, you are guessing.
Why 400°F Works Best For London Broil
High heat is key for this lean cut. At 400°F, the outside browns quickly. This creates flavor. The inside stays medium-rare, which is the ideal doneness for London broil.
Cooking at lower temperatures can dry out the meat. Higher temperatures risk burning the outside before the inside is done. 400°F is the sweet spot.
You also get a faster cook time. This makes it perfect for a weeknight dinner. No long marinating or slow cooking needed.
What You Will Need
- 1.5 to 2 pounds London broil (top round or flank steak)
- 2 tablespoons olive oil
- Salt and black pepper
- Optional: garlic powder, onion powder, dried rosemary
- Cast iron skillet or oven-safe pan
- Meat thermometer
- Aluminum foil
How To Cook London Broil In Oven At 400
Follow these steps for a perfect London broil. The process is simple. Pay attention to the internal temperature.
Step 1: Preheat And Prep
Preheat your oven to 400°F. Place a cast iron skillet or heavy oven-safe pan inside while it heats. This step is important for a good sear.
Take the London broil out of the fridge 30 minutes before cooking. Let it come to room temperature. This helps it cook evenly.
Pat the meat dry with paper towels. Moisture is the enemy of a good sear. Dry meat browns better.
Step 2: Season The Meat
Rub the London broil with olive oil on all sides. Season generously with salt and black pepper. Add garlic powder or rosemary if you like.
Do not be shy with salt. It helps form a crust. Use about 1 teaspoon of salt per pound of meat.
Let the seasoned meat sit for 10 minutes. This allows the salt to start working into the meat.
Step 3: Sear The London Broil
Carefully remove the hot skillet from the oven. Place it on the stove over medium-high heat. The pan should be smoking hot.
Lay the London broil in the skillet. Let it sear without moving for 3 minutes. You want a deep brown crust.
Flip the meat with tongs. Sear the other side for another 3 minutes. Also sear the edges briefly, about 30 seconds each.
Step 4: Roast In The Oven
Transfer the skillet back to the preheated oven. Roast the London broil for 8 to 12 minutes. The exact time depends on thickness.
For a 1-inch thick cut, roast for 8 minutes. For 1.5 inches, roast for 10 to 12 minutes. Use a meat thermometer to check doneness.
Insert the thermometer into the thickest part. Remove the meat at 130°F for medium-rare. The temperature will rise about 5°F while resting.
Step 5: Rest And Slice
Take the skillet out of the oven. Transfer the London broil to a cutting board. Tent loosely with aluminum foil.
Let the meat rest for 10 minutes. This is non-negotiable. Resting allows juices to redistribute. Cutting too early will make the meat dry.
Slice the London broil against the grain. This is the most important step for tenderness. Cutting with the grain will make it chewy.
Find the direction of the muscle fibers. Slice perpendicular to them. Aim for thin slices, about 1/4 inch thick.
Temperature Guide For London Broil
Use this guide for perfect doneness. Remember, the meat continues to cook after you remove it from the oven.
- Rare: 120°F to 125°F (remove at 115°F to 120°F)
- Medium-Rare: 130°F to 135°F (remove at 125°F to 130°F)
- Medium: 140°F to 145°F (remove at 135°F to 140°F)
- Medium-Well: 150°F to 155°F (remove at 145°F to 150°F)
- Well Done: 160°F+ (not recommended for London broil)
Medium-rare is the standard for London broil. It stays juicy and tender. Cooking beyond medium will make it tough.
Tips For Tender London Broil
London broil is naturally lean. A few tricks will ensure it is not tough.
Marinate For Extra Flavor
A marinade can add flavor and tenderize the meat. Use an acidic base like red wine vinegar, lemon juice, or balsamic vinegar. Add oil, garlic, and herbs.
Marinate for 2 to 4 hours. Do not go longer than 8 hours. The acid can break down the meat too much, making it mushy.
Pat the meat dry before searing. Wet meat will not brown properly.
Use A Meat Thermometer
This is the only way to guarantee doneness. Guessing leads to overcooked meat. A simple instant-read thermometer costs very little.
Insert the probe into the thickest part. Avoid hitting bone or fat. Check the temperature a few minutes before the recommended time.
Slice Against The Grain
This cannot be overstated. London broil has long muscle fibers. Slicing against the grain shortens those fibers. This makes each bite tender.
Look for the lines running along the meat. Slice perpendicular to them. If the slices look like long strands, you are cutting with the grain. Turn the meat 90 degrees.
What To Serve With London Broil
London broil pairs well with simple sides. The meat is the star. Keep sides light and fresh.
- Roasted vegetables: asparagus, broccoli, or Brussels sprouts
- Mashed potatoes or roasted potatoes
- Simple green salad with vinaigrette
- Steamed rice or quinoa
- Sauteed mushrooms and onions
A pan sauce is also easy. After removing the meat, add a splash of beef broth or red wine to the skillet. Scrape up the browned bits. Simmer for 2 minutes. Pour over the sliced meat.
Common Mistakes To Avoid
Even experienced cooks make these errors. Avoid them for the best results.
Skipping The Resting Step
Cutting into the meat right away releases all the juices. The meat will be dry. Always rest for at least 10 minutes.
Overcooking The Meat
London broil is not forgiving. Once it passes medium, it becomes tough and chewy. Use a thermometer and remove it at the right temperature.
Not Searing Properly
A weak sear means less flavor. Make sure the pan is smoking hot. Do not move the meat while it sears. Let it develop a crust.
Cutting With The Grain
This is the most common mistake. Slicing with the grain makes the meat stringy and hard to chew. Always cut against the grain.
Frequently Asked Questions
Can I Cook London Broil Without Searing?
You can, but you will lose flavor. Searing creates a brown crust that adds depth. If you skip it, the meat will be pale and less tasty.
How Long To Cook London Broil At 400 Degrees?
After searing, roast for 8 to 12 minutes for a 1 to 1.5 inch thick cut. Always use a meat thermometer for accuracy.
Is London Broil The Same As Flank Steak?
Not exactly. London broil is a cooking method, but stores often label top round or flank steak as London broil. Both work well with this recipe.
Can I Cook London Broil From Frozen?
It is not recommended. Frozen meat will cook unevenly. Thaw in the refrigerator overnight before cooking.
What Is The Best Temperature For London Broil?
Medium-rare at 130°F to 135°F is ideal. It stays juicy and tender. Avoid cooking beyond medium.
Storage And Reheating
Leftover London broil can be stored. Wrap it tightly in foil or place in an airtight container. Refrigerate for up to 4 days.
To reheat, slice the meat first. Place slices in a skillet with a splash of beef broth. Warm over medium heat for 2 to 3 minutes. Do not microwave, as it will toughen the meat.
You can also use leftovers cold. Slice thin and add to salads or sandwiches. The flavor is great even cold.
Variations To Try
Once you master the basic method, try these variations.
Herb Crust London Broil
Mix 2 tablespoons of chopped fresh rosemary, thyme, and parsley with 1 tablespoon of olive oil. Rub over the meat before searing. The herbs will form a fragrant crust.
Spicy London Broil
Add 1 teaspoon of cayenne pepper or red pepper flakes to the seasoning. Serve with a cooling yogurt sauce made from plain yogurt, lemon juice, and mint.
Asian-Inspired London Broil
Marinate the meat in soy sauce, ginger, garlic, and a splash of sesame oil for 2 hours. Sear and roast as directed. Slice and serve over rice with steamed bok choy.
Final Thoughts
Cooking London broil in the oven at 400°F is straightforward. The key steps are a hot sear, a short roast, and proper resting. Always slice against the grain.
Use a meat thermometer to avoid overcooking. This lean cut rewards precision. With practice, you will get perfect results every time.
Remember, the meat continues to cook after you remove it from the oven. Pull it out a few degrees before your target temperature. Resting will bring it to the perfect doneness.
London broil is a budget-friendly cut that can be very tender. Follow this guide and you will impress your family or guests. Enjoy your meal.