How Do You Cook A London Broil In The Oven

ByLily

If you want to know how do you cook a london broil in the oven, the answer is simpler than most people think. Oven-cooking London broil works best with a two-stage approach: a hard sear followed by gentle finishing heat.

This method gives you a browned crust outside and juicy, tender slices inside. It also keeps the meat from drying out, which is the main risk with this lean cut.

Below is a clear outline, then the full step-by-step guide.

Quick Outline: How Do You Cook A London Broil In The Oven

  • Pick the right cut and thickness
  • Season and bring meat to room temperature
  • Sear hard in a hot skillet or broiler
  • Finish in a moderate oven
  • Rest, slice against the grain, and serve

That’s the whole process. Now let’s go through each part in detail.

What Is London Broil And Why The Oven Works

London broil is not a specific cut of meat. It usually refers to a thick top round steak or flank steak. These cuts are lean and can get tough if you cook them wrong.

The oven helps because you control the heat. A hot sear builds flavor. A lower oven temperature then cooks the inside evenly without overcooking the edges.

Best Cuts To Use

  • Top round steak, about 1.5 to 2 inches thick
  • Flank steak, if you prefer a chewier texture
  • Sirloin tip, as a slightly tender option

Look for a piece with some marbling but not too much fat. A thick cut works better than a thin one because it survives the sear.

Ingredients And Tools You Will Need

  • 1 London broil steak, 1.5 to 2 pounds
  • 1 tablespoon oil with a high smoke point
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: soy sauce, Worcestershire sauce, or balsamic vinegar for a marinade
  • Cast iron skillet or oven-safe pan
  • Meat thermometer
  • Aluminum foil

You don’t need fancy equipment. A heavy pan and a thermometer are the two things that matter most.

Step-By-Step: How To Cook London Broil In The Oven

Step 1: Prep And Season The Meat

Take the steak out of the fridge 30 minutes before cooking. This helps it cook evenly.

Pat it dry with paper towels. Dry meat sears better than wet meat.

Mix your salt, pepper, garlic powder, and onion powder. Rub it all over both sides. If you want more flavor, marinate it for 2 to 24 hours in the fridge first.

Step 2: Preheat The Oven And Pan

Set your oven to 350°F (175°C).

Place a cast iron skillet or oven-safe pan on the stove over high heat. Let it get very hot, about 5 minutes.

You want the pan almost smoking. This is the key to a good crust.

Step 3: Sear The Steak Hard

Add a tablespoon of oil to the hot pan. It should shimmer right away.

Place the steak in the pan. Do not move it for 2 to 3 minutes.

Flip it once and sear the other side for another 2 to 3 minutes.

You are not cooking it through here. You are just building color and flavor.

Step 4: Move The Pan To The Oven

Transfer the whole pan into the preheated oven.

Cook for 8 to 12 minutes, depending on thickness and how done you want it.

Use a meat thermometer to check. Here are the target temps:

  • Rare: 125°F
  • Medium rare: 135°F
  • Medium: 145°F
  • Well done: 160°F

Pull the steak out when it is 5 degrees below your target. It will rise while resting.

Step 5: Rest The Meat

Put the steak on a cutting board. Cover it loosely with foil.

Let it rest for 10 minutes. This lets the juices settle back into the meat.

If you cut it too early, the juices run out and the meat gets dry.

Step 6: 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 makes even a tough cut taste tender.

Serve right away with potatoes, rice, or a simple salad.

Common Mistakes To Avoid

  • Skipping the sear and going straight to the oven
  • Using a thin cut that overcooks fast
  • Not resting the meat before slicing
  • Slicing with the grain instead of against it
  • Setting the oven too high, which dries out the edges

Each of these can turn a good steak into a chewy one. Watch them closely.

Tips For Better Results Every Time

  • Use a thermometer instead of guessing by time
  • Let the pan get truly hot before adding the meat
  • Marinate for at least 2 hours if you have the time
  • Slice only what you plan to eat, and keep the rest whole
  • Store leftovers in the fridge for up to 3 days

These small habits make a big difference. The oven does the work, but your prep sets it up.

Final Thoughts

Cooking London broil in the oven comes down to heat control and patience. Sear it hard, finish it gently, and let it rest.

Follow the steps above and you will get a tender, flavorful steak without much fuss. It is a reliable method for a lean cut that many people find tricky.

Once you try it this way, you will likely keep using it. It is simple, repeatable, and works with basic kitchen tools.

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