How Long To Cook London Broil Oven

ByLily

Oven-roasted London broil benefits from precise timing and a good sear before it finishes cooking. If you want to know how long to cook London broil oven style, the short answer is 12 to 18 minutes at 450°F for a 1.5 to 2 pound cut, depending on thickness and your target doneness. This guide breaks down the timing, temps, and steps so you get a tender, juicy result every time.

London broil is actually a cooking method, not a cut. Most grocery stores label top round or flank steak as London broil. These cuts are lean and can get tough if you overcook them. The oven gives you steady heat and a nice crust if you sear first.

How Long To Cook London Broil Oven

Timing depends on thickness more than weight. A thin 1-inch steak cooks much faster than a thick 2-inch piece. Always use a meat thermometer for the best results.

  • 1 inch thick: 10 to 12 minutes at 450°F for medium-rare
  • 1.5 inches thick: 14 to 16 minutes at 450°F for medium-rare
  • 2 inches thick: 18 to 22 minutes at 450°F for medium-rare

Add 2 to 4 minutes for medium doneness. Add 5 to 7 minutes for well done, but keep in mind that well done London broil gets chewy fast.

Internal Temperature Targets

Pull the meat when it hits 5°F below your target. Carryover cooking will raise the temp while it rests.

  • Rare: 120°F to 125°F
  • Medium-rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Medium-well: 150°F to 155°F

Why A Good Sear Matters Before The Oven

A hot skillet creates a brown crust that adds flavor and locks in juices. If you skip the sear, the outside stays pale and the texture feels flat. Sear for 2 to 3 minutes per side in a cast iron pan over high heat.

Use a little oil with a high smoke point, like canola or avocado. Don’t move the meat while it sears. Let it sit until it releases easily from the pan.

Step-By-Step Oven Method

  1. Take the London broil out of the fridge 30 minutes before cooking. This helps it cook evenly.
  2. Pat the meat dry with paper towels. Moisture blocks browning.
  3. Season both sides with salt, pepper, and any dry rub you like.
  4. Preheat your oven to 450°F. Place a cast iron skillet inside while it heats.
  5. Add a tablespoon of oil to the hot skillet. Sear the meat 2 to 3 minutes per side.
  6. Transfer the skillet to the oven. Roast for the time listed above based on thickness.
  7. Check the internal temp with a thermometer at the earliest time mark.
  8. Move the meat to a cutting board and tent it with foil. Rest for 10 minutes.
  9. Slice against the grain into thin strips. This is the key to tenderness.

Common Mistakes That Ruin London Broil

Overcooking The Meat

London broil has very little fat. Once it passes medium, it turns dry and tough. Stick to medium-rare or medium for the best bite.

Slicing With The Grain

You can cook it perfectly and still ruin it with a bad slice. Look for the lines running through the meat. Cut across them, not along them. Short fibers equal tender bites.

Skipping The Rest

Resting lets the juices redistribute. If you cut right away, the juice runs out onto the board and the meat tastes dry. Ten minutes is the sweet spot.

Oven Temperature And Pan Choice

High heat works best for this lean cut. A 450°F oven gives a fast cook with a nice crust. Lower temps like 350°F take longer and can dry the meat out before it browns.

A cast iron skillet is ideal because it holds heat well and can go from stovetop to oven. If you don’t have one, use an oven-safe stainless steel pan. Avoid nonstick pans at this temperature.

Should You Broil Or Roast?

Some recipes use the broiler setting for the whole cook. That works, but it can burn the outside before the inside cooks through. A better plan is to sear on the stove, then roast at 450°F. You get browning and even cooking.

If you do use the broiler, set the rack 4 to 6 inches from the heat. Flip once halfway through. Watch it closely because broilers vary a lot.

Marinade And Flavor Tips

A marinade helps this lean cut stay moist. Acid, oil, and salt are the base. Try soy sauce, olive oil, garlic, and lemon juice. Marinate for 4 to 24 hours in the fridge.

Don’t marinate too long in strong acid like vinegar or citrus. After 24 hours, the texture gets mushy. Pat the meat dry before searing so it browns properly.

Letting It Come To Room Temperature

Cold meat cooks unevenly. The center stays raw while the edges overcook. Thirty minutes on the counter is enough for a 1.5 to 2 pound piece.

Resting And Serving

After the oven, tent the meat loosely with foil. Don’t wrap it tight or the crust gets soggy. Let it rest 10 minutes for a 1-inch cut and up to 15 minutes for a thicker one.

Slice thin strips against the grain. Serve with roasted potatoes, grilled vegetables, or a simple green salad. Leftovers work great in sandwiches or over rice.

Storing Leftovers

Keep leftover London broil in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat. High heat in the microwave makes it tough.

You can also eat it cold. Slice it thin and add it to salads or wraps for a quick meal.

Quick Timing Recap

For a 1.5 inch thick London broil at 450°F, plan on 14 to 16 minutes for medium-rare. Sear it first for 2 to 3 minutes per side. Rest 10 minutes. Slice against the grain. That’s the whole formula.

Use a thermometer every time. It takes the guesswork out and guarantees the doneness you want. Once you nail the timing, this becomes one of the easiest weeknight dinners you can make.

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