How Long To Cook London Broil In The Oven | No-Guess Timing

Most london broil steaks hit a juicy medium-rare in 10–14 minutes under a hot broiler, then rest 8–10 minutes before slicing thin.

London broil is one of those dinners that can taste like a steakhouse win or a chew-fest, and the gap is usually time and temperature. Oven heat can be fierce, your cut can be thicker than it looks, and carryover heat keeps cooking after the pan comes out.

This page gives you a timing plan that works even when the label “London broil” means different cuts. You’ll cook to temperature, not vibes, and you’ll slice it the way this style of beef wants to be sliced.

What “london broil” means at the butcher counter

“London broil” is a cooking style that stores often use as a label. Many packages are top round, flank steak, or another lean cut. They share two traits: they’re flavorful, and they can turn tough if they overshoot your target.

That’s why the oven plan below leans on two things: high heat for browning, and a thermometer for the finish. If you’ve only ever timed it, this switch fixes most disappointments.

Pick the cut and thickness before you think about minutes

If your package says top round, you’re dealing with a roast-style muscle that’s lean and tight. It can still eat tender, but it likes a longer marinade and thin slicing.

If it’s flank steak, it cooks fast and stays tender at medium-rare. It also has a clear grain, which makes slicing easier once you know what to look for.

Now measure thickness at the thickest spot. Use a ruler, not a guess. A half-inch difference can swing your timing enough to miss your target.

Tools that make oven london broil less stressful

• Instant-read thermometer: the fastest way to stop on time.
• Broiler-safe pan or rimmed sheet pan with a rack: keeps the surface from stewing.
• Tongs: for a clean flip without poking holes.
• Cutting board and sharp knife: thin slices need a sharp edge.

How long to cook london broil in the oven for medium-rare and beyond

Start with thickness, since that’s what decides time. A 1-inch steak behaves nothing like a 2-inch steak. Also start with your oven’s broil strength. Some broilers are gentle, others are like a heat cannon.

Timing ranges by thickness under broil

• 1 inch: 5–7 minutes per side, then rest.
• 1½ inches: 6–8 minutes per side, then rest.
• 2 inches: 8–10 minutes per side, then rest.

Those ranges assume the steak sits 4–6 inches from the broiler element and the broiler is fully preheated. If the surface browns too fast, drop the rack one notch. If it stays pale, move it up a notch.

Use pull temperature, not finish temperature

Pull temperature is what you read when you take the steak out. Finish temperature is what you read after it rests. Resting pushes the number up a few degrees, so you’ll want to stop a bit early.

Set your target, then pull 5°F below it. Let the steak rest in open air so the crust stays dry and tasty.

Thermometer reads that you can trust

Probe placement can make a perfect cook look wrong. Slide the thermometer in from the side, aiming for the center. If you jab straight down from the top, you can land too close to the surface and read high.

Take two reads a couple inches apart and trust the lower number. If the steak is uneven, the thinner end will run hotter, so check the thick end first.

Doneness targets that match how people eat london broil

London broil shines when it’s pink in the middle and sliced thin across the grain. Medium-rare is the sweet spot for many cooks, but your table might want something else. Use this chart as a clean reference.

Doneness goal	Pull temp (°F)	Notes
Rare	120	Deep red center; slice paper-thin.
Medium-rare	130	Warm red-pink; most tender for lean cuts.
Medium	140	Pink fades; still juicy if sliced thin.
Medium-well	150	Faint pink; plan extra marinade time.
Well-done	160	Firm; best used for thin slices with sauce.
Chilled for sandwiches	130	Cool fully, then slice ultra-thin.
Food-safety minimum for whole cuts	145	Meets the USDA minimum with a short rest.

If you want the official temperature floor for steaks and roasts, the USDA safe temperature chart lists 145°F for whole cuts of beef with a 3-minute rest. FoodSafety.gov also summarizes the same safe minimums and rest times in its safe minimum internal temperature chart.

Set up your oven so the crust forms before the inside overshoots

A great london broil has a browned surface and a tender middle. That means you need strong top heat and airflow. A broiler pan helps since it lifts the steak and lets drippings fall away, which keeps the surface from steaming.

Rack position

Put the rack so the steak sits 4–6 inches from the broiler. If your broiler runs extra hot, go 6–7 inches. You’re chasing brown edges, not black corners.

Pan choice

Use a broiler-safe pan or a rimmed sheet pan with a wire rack. Preheat the pan while the broiler heats. A hot pan starts browning the instant the steak lands.

Prep steps that change tenderness more than minutes do

Time matters, but prep often decides whether london broil eats tender. This cut is lean. It likes salt, a little acid, and a clean slice across the grain.

Salt timing

Salt the steak 45–90 minutes before cooking if you can. The surface will look damp at first, then it will dry again. That dry surface browns faster.

Marinade that keeps texture firm

Use a simple mix: oil, soy sauce, a splash of vinegar or citrus, garlic, and black pepper. Give it 2–8 hours in the fridge. For flank steak, even 2 hours helps. For top round, aim closer to 6–8 hours.

Warm-up on the counter

Let the steak sit out 20–30 minutes so the chill comes off. A rock-cold center forces you to broil longer, which can dry the outer layers.

A step-by-step oven method that hits your number

1. Pat the steak dry and brush off excess marinade.
2. Preheat the broiler for 8–10 minutes. Heat your pan at the same time.
3. Place the steak on the hot rack or pan. Broil the first side using the thickness timing ranges above.
4. Flip once. Broil the second side.
5. Check temperature in the thickest part, from the side, not from the top.
6. Pull at your target pull temp. Rest 8–10 minutes.
7. Slice thin across the grain at a slight diagonal.

If you hit the pan or a fat seam, the number lies. If the steak has a fat cap, avoid that spot and aim for the lean center.

Oven time cheat sheet by method

Broiling is the classic move, but it’s not the only one. If your steak is thick or you want extra insurance against a gray ring, use a two-stage plan. This table gives you a feel for time windows, then you finish with your thermometer.

Method	Oven setting	Time window for 1½-inch steak
Straight broil	Broil, rack 4–6 in.	12–16 min total, flip once
Roast then broil	400°F then broil	10–14 min roast, 2–4 min broil
Reverse sear	275°F then broil	25–35 min low roast, 3–6 min broil
Broil then finish	Broil then 350°F	6–8 min broil, 6–10 min finish

When to use roast-then-broil vs reverse sear

Roast-then-broil fits top round that’s on the thicker side. The lower heat warms the center more evenly, then the broiler adds color at the end. Use it when your broiler browns fast and you’re worried about burning.

Reverse sear is slower, but it gives you the most control. It’s a smart pick when you want a clean edge-to-edge pink center. Start at 275°F until the steak is within 10°F of your pull temp, then broil to finish the crust.

Both methods still end with the same rules: pull early, rest, slice thin across the grain.

Resting and slicing: the part that makes it taste tender

Resting is not a wait-for-no-reason step. Hot meat is still moving juices around. Give it a few minutes and the slices stay moist.

How to rest

Set the steak on a board and leave it in open air. Foil traps steam and softens the crust. If your kitchen is cold, tent it loosely with foil so air still escapes.

How to slice

Turn the steak so you can see the grain lines. Cut across them, not along them. Aim for thin slices, around ⅛ inch, and cut on a slight diagonal to widen each piece.

Fixes for common london broil problems

It’s tough

• Next time, stop at medium-rare or medium.
• Slice thinner and more sharply across the grain.
• Use a longer marinade for top round.

It’s dry

• Pull 5°F sooner and rest.
• Use a wire rack so the steak doesn’t stew in its own juices.
• Serve with pan drippings, chimichurri, or a quick butter sauce.

The surface burned before the center was ready

• Lower the rack one notch.
• Switch to roast-then-broil for thick steaks.
• Start with the reverse sear method for full control.

Make-ahead and leftovers that still taste good

London broil shines cold too. Chill the cooked steak, then slice it thin for sandwiches or salads. If you reheat, do it gently. A hot skillet or microwave will push it past your doneness target fast.

For reheating, set slices in a lidded pan with a splash of broth over low heat until warmed. Or warm them in a 250°F oven for a few minutes. Keep the heat mild and stop as soon as it’s warm.

A simple timing checklist you can follow each time

• Measure thickness.
• Pick a doneness goal and pull temp.
• Preheat broiler and pan.
• Broil, flip once, probe from the side.
• Pull early, rest in open air, slice thin across the grain.