Cooking a London broil in the oven perfectly starts with high heat (425°F–450°F) and a quick sear to lock in juices. For consistent results, broil 4–6 inches from the heat source, flipping once, until the internal temperature reaches 130°F–135°F for medium-rare, then let it rest 10 minutes before slicing thinly against the grain. Always use a meat thermometer and sharp knife to ensure tender, restaurant-quality results every time.

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

Why This Matters / Understanding the Problem

Cooking a London broil in the oven can feel like a kitchen gamble. You want tender, juicy meat with a rich, caramelized crust — but too often, it ends up tough, dry, or unevenly cooked. That’s why so many home cooks ask, “How do I cook a London broil in the oven perfectly every time?”

Unlike slow-cooked roasts, London broil (usually a top round or flank steak) is lean and benefits from high heat and precise timing. The secret isn’t just the cooking method — it’s the prep, timing, and slicing technique. When done right, this cut delivers restaurant-quality results at a fraction of the cost.

Whether you’re feeding a family or prepping for a dinner party, mastering this method means you’ll never waste a pricey cut again. The key to how do I cook a London broil in the oven perfectly every time lies in understanding the cut, using the right tools, and following a simple, repeatable process.

What You Need

Before you start, gather everything so you’re not scrambling mid-cook. Here’s your go-to list:

• London broil steak (1.5 to 2 lbs, about 1–1.5 inches thick)
• Oven-safe roasting pan or baking sheet with a wire rack (for even browning)
• Meat thermometer (digital instant-read — non-negotiable for precision)
• Sharp knife (for slicing against the grain)
• Mixing bowl and whisk (for marinade or dry rub)
• Aluminum foil (for resting)
• Oven mitts (high heat involved!)

For flavor, choose one of these:

• Marinade: 1/4 cup soy sauce, 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 garlic cloves (minced), 1 tsp black pepper, 1 tsp dried oregano
• Dry rub: 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper

Pro tip: A wire rack elevates the steak, letting hot air circulate and giving you that perfect sear on all sides — essential when learning how to cook a London broil in the oven perfectly every time.

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

Step 1: Choose and Prep Your Steak

Start with a good cut. Look for a London broil (top round or flank) that’s uniform in thickness — this ensures even cooking. Avoid steaks with excessive fat or gristle; lean is best here.

Pat the steak dry with paper towels. Moisture is the enemy of a good sear. If you’re using a marinade, pour it into a bowl and add the steak. Marinate for at least 2 hours, but no more than 8 (over-marinating can make the meat mushy). For a dry rub, massage the seasoning into both sides and let sit for 30 minutes at room temperature.

Tip: Letting the steak sit at room temp for 30–60 minutes before cooking helps it cook more evenly — a small step that makes a big difference in how do I cook a London broil in the oven perfectly every time.

Step 2: Preheat the Oven and Prepare the Pan

Set your oven to 425°F (220°C). This high heat is crucial for searing the outside while keeping the inside juicy. If your oven runs hot, use an oven thermometer to verify the temperature.

Place a wire rack inside a rimmed baking sheet or roasting pan. Lightly coat the rack with nonstick spray or oil to prevent sticking. The rack keeps the steak from sitting in juices, promoting even browning — a must for perfect oven-cooked London broil.

Warning: Don’t skip the wire rack. Cooking directly on a flat sheet leads to steaming instead of searing — the #1 reason steaks turn out soggy.

Step 3: Sear the Steak (Optional but Recommended)

For maximum crust, sear the steak first. Heat 1–2 tbsp of oil (like canola or avocado) in a skillet over high heat. When the oil shimmers, add the steak and sear for 2–3 minutes per side until deeply browned.

Why sear? It creates a flavorful crust (via the Maillard reaction) that you can’t get from oven heat alone. If you’re short on time, you can skip this — but you’ll miss out on that restaurant-style char.

After searing, transfer the steak to the prepared wire rack. Now you’re ready to bake — a critical step in how do I cook a London broil in the oven perfectly every time.

Step 4: Roast in the Oven

Place the steak on the center rack of your preheated oven. Roast for 12–18 minutes, depending on thickness and desired doneness.

Use your meat thermometer to check internal temperature. Here’s your guide:

• Rare: 120–125°F (5–7 minutes per side)
• Medium-rare: 130–135°F (12–15 minutes total) — recommended for best texture
• Medium: 140–145°F (16–18 minutes)
• Medium-well or above: Avoid — London broil becomes tough

Insert the thermometer into the thickest part, avoiding fat or bone. Remove the steak 5–10°F below your target temp — it will rise during resting.

Step 5: Rest the Meat (Don’t Skip This!)

Once out of the oven, transfer the steak to a clean cutting board and loosely tent with aluminum foil. Let it rest for 10–15 minutes.

Resting allows juices to redistribute. Cut too soon, and they’ll spill out, leaving dry meat. This step is non-negotiable for tender, juicy results — a cornerstone of how to cook a London broil in the oven perfectly every time.

Tip: Resting also gives you time to make a quick pan sauce. Deglaze the roasting pan with 1/2 cup beef broth, add a splash of red wine, and simmer. Strain and serve over slices.

Step 6: Slice Against the Grain

After resting, look closely at the steak. You’ll see lines running across the surface — these are the muscle fibers (the “grain”).

Using a very sharp knife, slice perpendicular to the grain into thin strips (1/4 to 1/2 inch thick). Cutting against the grain shortens the fibers, making each bite tender.

If you slice with the grain, you’ll get chewy, stringy pieces — even a perfectly cooked steak can fail here.

Step 7: Serve and Store

Arrange slices on a platter. Serve hot with sides like mashed potatoes, roasted veggies, or a crisp salad. A drizzle of pan sauce or chimichurri adds a gourmet touch.

For leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth to keep it moist. Or slice cold for sandwiches — it’s fantastic on rye with horseradish mayo.

Pro Tips & Common Mistakes to Avoid

Even with the right steps, small errors can ruin your London broil. Here’s how to stay on track:

• Don’t overcook. Lean cuts like London broil dry out fast. Stick to medium-rare or medium. Use a thermometer — your eyes can’t judge doneness.
• Never skip the rest. Resting is as important as cooking. It’s the difference between juicy and dry.
• Use the right pan setup. A wire rack is essential. A flat baking sheet steams the steak instead of roasting it.
• Marinate wisely. Acidic marinades (vinegar, citrus) break down meat — limit to 8 hours max. For longer storage, use oil-based marinades.
• Sharpen your knife. A dull blade crushes the meat instead of slicing cleanly. A sharp knife makes cutting against the grain easy.
• Don’t overcrowd the pan. If cooking multiple steaks, use two racks or bake in batches. Overcrowding lowers oven temp and causes steaming.

Real-life fix: Sarah from Ohio used to overcook her London broil. After switching to a meat thermometer and resting, her steaks went from “meh” to “Wow, where did you get this?” — all by mastering how do I cook a London broil in the oven perfectly every time.

Bonus: For extra flavor, add wood chips (like hickory) to a foil packet and place it on the oven rack. The smoke adds depth without needing a grill.

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

Q: Can I cook London broil without a wire rack?
A: You can, but it’s not ideal. Without a rack, the steak sits in its juices, leading to steaming instead of roasting. If you must, use a broiler pan or flip the steak every 5 minutes to promote browning. Still, a wire rack is best for achieving that perfect crust in how do I cook a London broil in the oven perfectly every time.

Q: What’s the best cut for London broil?
A: Top round (also called “round tip”) is most common — it’s lean, affordable, and holds up well to high heat. Flank steak works too, but it’s more tender and better for marinating. Avoid cuts with lots of fat — they’re better for braising.

Q: Can I cook London broil from frozen?
A: Not recommended. Cooking from frozen leads to uneven results — the outside overcooks while the center is still cold. Thaw in the fridge overnight, then bring to room temp before cooking.

Q: How do I know when it’s done without a thermometer?
A: You shouldn’t. The “finger test” (pressing the meat) is unreliable, especially for lean cuts. A meat thermometer is the only accurate way to ensure perfect doneness. It’s a small investment that pays off in every meal.

Q: Can I use a different oven temperature?
A: Yes, but adjust time. At 400°F, add 2–3 minutes to cook time. At 450°F, reduce by 2–3 minutes. High heat (425°F) is best for searing and juiciness — stick to it when learning how to cook a London broil in the oven perfectly every time.

Q: What sides go well with London broil?
A: Roasted potatoes, garlic green beans, sautéed mushrooms, or a fresh arugula salad. For a hearty meal, serve with creamy polenta or mashed sweet potatoes. A red wine reduction or chimichurri sauce pairs beautifully.

Q: Can I grill after oven-searing?
A: Absolutely! Sear in the oven, then finish on a hot grill for 2–3 minutes per side. This gives you oven precision with grill flavor — a pro move for special dinners.

Final Thoughts

Now you know the full roadmap: choose the right cut, prep it well, sear (if you can), roast at high heat, rest properly, and slice against the grain. That’s the real answer to “How do I cook a London broil in the oven perfectly every time?”

This method works every time because it’s built on science — not guesswork. High heat for searing, precise temp for doneness, and proper resting for juiciness. It’s simple, affordable, and delivers impressive results.

Next time you’re at the grocery store, grab a London broil and try this guide. Keep your thermometer handy, follow the steps, and serve it with pride. Whether it’s a weeknight dinner or a weekend feast, you’ve got the skills to make it unforgettable.

Remember: the perfect London broil isn’t about fancy tools or tricks — it’s about attention to detail. Master these steps, and you’ll never ask “how do I cook a London broil in the oven perfectly every time” again.