How To Cook London Broil In The Oven

ByLily

Learning how to cook london broil in the oven is one of the most reliable ways to get a tender, juicy steak every single time. Oven-roasting london broil delivers consistent results when you broil first, then roast low and slow.

This method works because London broil is a tough, lean cut. It needs high heat to build a crust and gentle heat to cook through without drying out.

Below you will find a simple, step-by-step plan that anyone can follow at home.

What Cut Of Meat Is London Broil?

London broil is not actually a cut of beef. It is a cooking method, but most grocery stores label certain cuts with that name.

You will usually see top round, bottom round, or flank steak sold as London broil. These cuts are lean, affordable, and full of beef flavor.

They also tend to be chewy if you cook them wrong. That is why the oven method in this guide matters so much.

  • Top round: mild flavor, firm texture, great for roasting
  • Bottom round: slightly tougher, best with a marinade
  • Flank steak: thinner, cooks faster, slices beautifully

How To Cook London Broil In The Oven

This is the core method. Read it once before you start so you know the flow.

Step 1: Gather Your Ingredients And Tools

You do not need much. Keep it simple and focus on technique.

  • 1 London broil steak, about 1.5 to 2 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or thyme (optional)
  • Oven-safe skillet or broiler pan
  • Instant-read meat thermometer
  • Aluminum foil for resting

Step 2: Bring The Meat To Room Temperature

Take the steak out of the fridge 30 to 40 minutes before cooking. Cold meat cooks unevenly.

Pat it dry with paper towels. A dry surface gives you a better sear.

Step 3: Season The Steak Well

Rub the olive oil over both sides of the meat. Then mix your salt, pepper, garlic powder, and herbs in a small bowl.

Press the seasoning into the surface. Do not be shy here. A big cut needs a good amount of salt.

Step 4: Preheat The Oven And The Pan

Set your oven rack about 6 inches from the top heating element. Turn the broiler to high.

Place your cast iron skillet or broiler pan in the oven while it heats. Give it 10 minutes. A hot pan is key.

Step 5: Broil First For A Crust

Carefully put the steak in the hot pan. Slide it under the broiler.

Broil for 3 to 4 minutes per side. You want a brown, slightly charred surface.

Watch it closely. Broilers can burn food fast, and every oven runs a little different.

Step 6: Switch To Low Roasting

After broiling both sides, lower the oven temperature to 325°F (165°C). Move the pan to the middle rack.

Roast until the internal temperature hits your target. This usually takes 15 to 25 minutes depending on thickness.

Target Internal Temperatures

  • Rare: 120°F to 125°F
  • Medium rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Well done: 155°F and above

For London broil, medium rare is the sweet spot. Going past medium makes it tough.

Step 7: Rest The Meat Before Slicing

Move the steak to a cutting board. Tent it loosely with foil.

Let it rest for 10 minutes. This lets the juices settle back into the meat instead of running out onto the board.

Step 8: Slice Against The Grain

Find the direction of the muscle fibers. Cut across them, not along them.

Slice thin, about 1/4 inch thick. This single step makes even a chewy cut feel tender.

Tips For A Tender London Broil

Small choices make a big difference with this cut. Here are the ones that matter most.

  • Marinate for at least 4 hours if you have time. Acid and oil help break down tough fibers.
  • Do not skip the rest time. Cutting early loses juice and gives you dry meat.
  • Use a thermometer. Guessing leads to overcooked beef.
  • Slice thin. Thick slices of round steak are hard to chew.
  • Let leftovers cool fully before storing them.

Should You Marinate London Broil?

Yes, if you can plan ahead. A simple mix of soy sauce, olive oil, garlic, and lemon juice works great.

Even 2 hours helps. Overnight is even better for bottom round.

Common Mistakes To Avoid

  1. Cooking it straight from the fridge
  2. Skipping the broil step and roasting the whole time
  3. Leaving it under the broiler too long
  4. Slicing with the grain instead of against it
  5. Not letting the meat rest

Serving Ideas And Leftovers

Slice the steak and serve it with roasted potatoes, green beans, or a simple salad.

Leftovers keep in the fridge for 3 to 4 days in a sealed container. They taste great cold in sandwiches or warmed in a skillet.

You can also toss thin slices into a stir fry or a bowl of noodles. Just avoid reheating them in the microwave too long, or they will toughen up.

Final Thoughts

Oven cooking gives you control that a grill or stovetop alone cannot match. The broil-then-roast combo builds flavor on the outside and keeps the inside juicy.

Follow the steps, use your thermometer, and always slice against the grain. Do that, and a cheap cut of beef turns into a meal worth repeating.

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