How Long To Cook London Broil
London broil is a lean, thick cut that responds best to quick cooking and proper resting before slicing. If you are wondering how long to cook london broil, the short answer is 12 to 18 minutes under a hot broiler or on a grill, depending on thickness and doneness.
This guide gives you exact times, temps, and a simple method that works every time.
What London Broil Actually Is
London broil is not a specific cut of meat. It is a cooking method and a label.
Most grocery stores sell top round, bottom round, or flank steak under the name London broil. These cuts are lean, firm, and affordable.
Because the meat is lean, it can turn tough fast. High heat and short cooking time are your friends here.
How Long To Cook London Broil
Use this chart as your starting point. Times are for a 1.5 to 2 inch thick London broil cooked under a broiler set to high, about 4 to 6 inches from the heat.
- Rare (125°F): 5 to 6 minutes per side, 10 to 12 minutes total
- Medium rare (135°F): 6 to 7 minutes per side, 12 to 14 minutes total
- Medium (145°F): 7 to 8 minutes per side, 14 to 16 minutes total
- Medium well (150°F): 8 to 9 minutes per side, 16 to 18 minutes total
For a thinner cut, around 1 inch, cut those times by about 2 minutes per side. For a thicker 2.5 inch piece, add 2 to 3 minutes per side.
Always check with a meat thermometer. Time is a guide, but temperature is the truth.
Grill Times For London Broil
On a grill over high heat, use the same times as the broiler. Close the lid for even cooking.
Flip once halfway through. Do not poke or press the meat while it cooks.
Oven Times For London Broil
If you prefer the oven, set it to broil and place the meat on a rack in a pan. The times stay the same because broiling is just an upside down grill.
If you roast at 425°F instead, add about 5 minutes total and flip once.
Step By Step Cooking Method
- Take the meat out of the fridge 30 minutes before cooking. Room temp meat cooks evenly.
- Pat it dry with paper towels. Wet meat steams instead of sears.
- Season both sides with salt, pepper, and garlic powder. You can also use a simple marinade for 2 to 4 hours.
- Preheat your broiler or grill to high. Let it get really hot.
- Place the meat on a broiler pan or grill grate. Set a timer for 6 minutes.
- Flip once and cook another 6 to 8 minutes for medium rare.
- Check the internal temp with a thermometer.
- Move the meat to a cutting board and rest it for 10 minutes.
Resting is not optional. It lets the juices settle so they stay in the meat instead of running onto the board.
How To Slice London Broil The Right Way
Even perfectly cooked London broil can taste tough if you slice it wrong.
Look for the grain lines on the surface of the meat. They run in one direction.
Cut across those lines, not with them. This shortens the muscle fibers and makes every bite tender.
Slice thin, about 1/4 inch thick, and cut on a slight angle.
Common Mistakes To Avoid
- Cooking it past medium. This cut gets dry and chewy fast.
- Skipping the rest. You will lose juice and flavor.
- Slicing with the grain. It will feel tough no matter how good the cook was.
- Using low heat. London broil needs high heat for a short time.
- Not drying the surface. Moisture blocks browning.
Tips For A Better London Broil
Use a marinade with acid, like lemon juice or vinegar, plus oil. Acid helps tenderize the lean meat.
Do not marinate longer than 24 hours. The acid can make the texture mushy.
Let the meat sit at room temp before cooking. Cold meat in a hot pan or broiler cooks unevenly.
Use an instant read thermometer. It is the only way to know for sure when to pull the meat.
If your cut is very thick, you can sear it on the stove and finish it in a 400°F oven. This gives you a nice crust without overcooking the middle.
What To Serve With London Broil
Since the meat is lean and savory, pair it with something fresh or starchy.
- Roasted potatoes or fries
- Grilled vegetables like zucchini or peppers
- A simple green salad with vinaigrette
- Crusty bread to soak up the juices
Leftovers make great sandwiches. Slice them thin and keep them in the fridge for up to 3 days.
Quick Recap
For a 1.5 to 2 inch London broil, cook 6 to 8 minutes per side under high heat for medium rare. Rest 10 minutes. Slice against the grain.
That is the whole game. Get the time and temp right, and this cheap cut eats like a steak.