Cook your London broil in a preheated oven at 425°F (220°C) for a perfectly juicy, restaurant-quality result every time. For optimal flavor and tenderness, sear the steak first, then roast to medium-rare (130–135°F), and always let it rest 10 minutes before slicing against the grain to lock in juices and ensure maximum tenderness.

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How to How Do I Cook London Broil in Oven Perfectly Every Time

Why This Matters / Understanding the Problem

Cooking London broil in the oven can feel like a gamble. You want tender, juicy meat, but too often, you end up with something tough, dry, or unevenly cooked. The good news? With the right technique, you can how do I cook London broil in oven perfectly every time—no guesswork, no stress.

This cut, usually top round or flank steak, is flavorful but lean. Without proper prep and timing, it can turn into leather. But when done right, it’s a budget-friendly, crowd-pleasing dinner that feels gourmet. Whether you’re cooking for family or hosting guests, mastering this method means reliable results every single time.

From marinating secrets to oven temperature tricks, we’ll cover everything you need to avoid the common pitfalls and nail the perfect sear, doneness, and tenderness.

What You Need

Before you start, gather these tools and ingredients. Having everything ready makes the process smooth and stress-free.

• Meat: 1.5–2 lbs London broil (top round or flank steak)
• Marinade (optional but recommended): 1/4 cup olive oil, 3 tbsp soy sauce, 2 tbsp Worcestershire, 2 cloves minced garlic, 1 tsp black pepper, 1 tsp smoked paprika
• Seasoning: Kosher salt, freshly ground black pepper
• Oven-safe skillet or roasting pan: Cast iron or stainless steel works best
• Meat thermometer: Essential for perfect doneness (don’t skip this!)
• Tongs and sharp knife
• Aluminum foil (for resting)

Pro tip: If you’re short on time, a quick 30-minute marinade still helps tenderize and flavor the meat. But for deeper taste, marinate 2–24 hours in the fridge.

Step-by-Step Guide to How Do I Cook London Broil in Oven Perfectly Every Time

Step 1: Choose and Prep Your London Broil

Start with a good cut. Look for a London broil that’s uniform in thickness (about 1–1.5 inches) and has even marbling. Avoid pieces with large fat pockets or uneven edges—they cook inconsistently.

Trim excess fat, but leave a thin layer for flavor. Pat the meat dry with paper towels. Why? Moisture on the surface prevents proper browning. This step is crucial if you want that golden sear.

If using a marinade, coat the meat evenly, seal in a bag or container, and refrigerate. For best results, let it sit for at least 2 hours (overnight is ideal). This is a key part of how to how do I cook London broil in oven perfectly every time—flavor starts from the inside.

Step 2: Preheat the Oven and Skillet

Set your oven to 425°F (220°C). This high heat ensures a quick cook with a crisp crust and juicy center. Preheat your oven-safe skillet (like cast iron) on the stovetop over medium-high heat for 3–5 minutes.

Hot pan = better sear. You want it hot enough that water droplets sizzle and evaporate instantly. This Maillard reaction creates flavor—something you can’t get from baking alone.

Note: If you don’t have an oven-safe skillet, sear in a regular pan, then transfer to a roasting pan. But using one pan saves cleanup and improves heat retention.

Step 3: Sear the Meat (The Secret to Flavor)

Remove the London broil from the marinade (if using) and pat it dry again. Season both sides generously with salt and pepper.

Place the steak in the hot skillet. Let it sear without moving for 2–3 minutes. You’re looking for a deep golden-brown crust. Flip and sear the other side for another 2–3 minutes.

Pro tip: Resist the urge to poke or press! This releases juices and lowers the pan’s temperature, leading to steaming instead of searing.

This sear locks in flavor and creates the foundation for a restaurant-quality finish. It’s one of the most important steps when learning how do I cook London broil in oven perfectly every time.

Step 4: Transfer to Oven and Roast

Once both sides are seared, leave the steak in the skillet (or transfer to a roasting pan) and place it in the preheated oven.

Roast for 8–12 minutes, depending on thickness and desired doneness. Use your meat thermometer to check internal temperature:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C) – recommended for best texture
• Medium: 140–145°F (60–63°C)

For a 1.5-inch thick cut, medium-rare usually takes about 10 minutes. Thicker cuts may need 12–15 minutes.

Warning: Don’t rely on time alone! Ovens vary, and steak thickness isn’t always consistent. A thermometer removes all guesswork.

Step 5: Rest the Meat (Non-Negotiable!)

When the steak reaches your target temp, remove it from the oven. Do not slice yet! Place it on a cutting board, tent loosely with aluminum foil, and let it rest for 10–15 minutes.

Resting allows the juices to redistribute. If you cut too soon, all that flavorful moisture runs out onto the plate, leaving dry meat behind. This step is often skipped but makes a huge difference in how juicy your London broil tastes.

During this time, the internal temp will rise 5–10°F (carryover cooking), so pull it slightly early. For medium-rare, aim for 130°F in the oven—it’ll finish at 135–140°F after resting.

Step 6: Slice Against the Grain

After resting, place the steak on a cutting board. Look for the direction of the muscle fibers (they run in lines). Use a sharp knife to slice perpendicular to those lines—this is “against the grain.”

Cutting across the grain shortens the fibers, making each bite tender. If you slice with the grain, the meat will feel chewy and tough, no matter how perfectly it was cooked.

Slice to your preferred thickness—1/4 to 1/2 inch is ideal. Serve immediately with your favorite sides: roasted vegetables, mashed potatoes, or a fresh arugula salad.

Pro Tips & Common Mistakes to Avoid

Even small errors can ruin a London broil. Here’s how to avoid the most common traps and elevate your results.

• Don’t skip the sear. Baking alone won’t give you that rich, caramelized flavor. The stovetop sear is essential for how do I cook London broil in oven perfectly every time.
• Use a meat thermometer. Visual cues (color, firmness) are unreliable. A thermometer is your best friend for consistency.
• Rest the meat—always. 10 minutes might feel long, but it’s worth it. Dry, tough steak is almost always due to skipping this step.
• Don’t overcook. Lean cuts like London broil dry out quickly. Medium-rare is ideal. If you prefer medium, cook to 140°F max, then rest.
• Marinate wisely. Acidic marinades (vinegar, citrus) can toughen meat if left too long. Limit to 24 hours, and always dry the surface before searing.
• Let the pan heat fully. A lukewarm pan leads to steaming, not searing. Wait for that sizzle!

Real-life example: I once rushed a London broil and skipped the sear. The result? Gray, flavorless meat. After adding the sear, my family asked for seconds. The difference was night and day.

FAQs About How Do I Cook London Broil in Oven Perfectly Every Time

Q: Can I cook London broil without marinating?
A: Yes! A good sear and proper seasoning (salt, pepper, garlic) go a long way. But marinating adds flavor and helps tenderize. For quick meals, a 30-minute marinade still works—just don’t skip the sear.

Q: What if my oven doesn’t get hot enough?
A: 425°F is ideal, but if yours maxes at 400°F, just add 3–5 minutes to the roast time. Always use a thermometer to check doneness. The key is temperature, not time.

Q: Can I use a broiler instead of searing and baking?
A: You can, but it’s trickier. Broiling from the start risks charring the outside while the inside stays raw. Searing first gives better control and flavor. Save broiling for finishing a crust after roasting.

Q: How do I store and reheat leftovers?
A: Store in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth or water to keep it moist. Avoid the microwave—it dries out the meat.

Q: Is London broil the same as flank steak?
A: Not exactly. “London broil” is a cooking method, not a cut. But flank steak is often used for it. Top round is another common option. Both work well with this oven method.

Q: What sides go well with London broil?
A: Roasted asparagus, garlic mashed potatoes, grilled zucchini, or a simple arugula salad with balsamic. The meat’s bold flavor pairs well with fresh, crisp sides.

Q: Can I cook frozen London broil?
A: Not recommended. Thaw it completely in the fridge first. Cooking from frozen leads to uneven doneness and poor searing. Safety and flavor both depend on proper thawing.

Final Thoughts

Now you know exactly how to how do I cook London broil in oven perfectly every time—no more dry, chewy disappointments. The secret? A hot sear, precise temperature control, and patience during resting and slicing.

This method works whether you’re cooking for two or feeding a crowd. It’s simple, affordable, and delivers restaurant-quality results at home. Remember: marinate for flavor, sear for crust, roast for doneness, rest for juiciness, and slice against the grain for tenderness.

Next time you pick up a London broil, don’t just toss it in the oven. Follow these steps, use your thermometer, and trust the process. Your dinner table will thank you. And if someone asks, “How do I cook London broil in oven perfectly every time?”—you’ll have the answer, and the perfect plate to prove it.

Grab your skillet, fire up the oven, and get cooking. The perfect London broil is just 30 minutes away.

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