The best way to cook London broil in the oven is to sear it first, then finish it in the oven, no marinade required. I know that goes against what most recipes tell you, but hear me out.
I've been making London broil this way for years because on a weeknight, I don't have 4 hours to marinate anything. What I discovered is that a hot cast-iron skillet and the right technique get you to the same place: a juicy, flavorful steak with a beautiful crust in about 30 minutes flat.
The sear does the work the marinade would otherwise do, locking in flavor and creating that caramelized outer coating.
That said, if you do have time to marinate, I've included a simple option below. Either way, this post covers everything you need: timing, temperatures, how to slice it, and what to do if it ever turns out tough.
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Ingredients
Kosher salt: Season generously with kosher salt unless you're following a low-sodium diet. Quite honestly, you can use any of your favorite seasoning combinations to elevate the flavor even more. Don't be afraid to experiment to add your twist.
Clarified butter: If you're following a dairy-free diet, use clarified butter or ghee in place of regular butter. My daughter has to limit her dairy intake, so I chose clarified butter instead. However, feel free to use just cooking oil, for example, extra virgin olive oil or grapeseed oil if you prefer not to use butter.
Rosemary: Quickly frying the rosemary, before sautéing is a pro tip for added flavor.
See the recipe card for quantities.
Want to Marinate First?
Marinating isn't required with this method, but if you have the time, it adds another layer of flavor. Here's a simple marinade that works well with this recipe:
Simple London Broil Marinade:
- 3 tablespoons grapeseed oil, avocado oil or extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 shallot bulb, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Combine everything in a zip-lock bag or shallow dish, add your London broil, and marinate in the refrigerator for at least 2 hours and up to 24 hours. Pat the meat dry thoroughly before searing (this step is a MUST, whether you marinate or not.) Excess moisture prevents the crust from forming properly.
Why London Broil Can Turn Out Tough
Here's what goes wrong and how to avoid it.
The pan wasn't hot enough before searing: If your skillet isn't properly preheated, the meat steams instead of sears. You won't get that caramelized crust.
Let your cast iron get hot enough that a few drops of water sizzle and evaporate immediately when they hit the pan.
The meat wasn't patted dry: Whether you marinated or not, pat the meat dry thoroughly with paper towels right before it goes in the pan. This single step makes a bigger difference than most people expect.
It was overcooked: London broil is a lean cut with very little fat marbling. Fat is what keeps meat moist at higher temperatures. Without it, cooking past medium-well turns it dry and tough very quickly. Pull it out earlier than you think you need to. You can always put it back in the oven for a few extra minutes, if necessary.
It wasn't sliced against the grain: This is the most common reason London broil turns out chewy even when cooked correctly. See the slicing section below for exactly how to do this right.
It didn't rest long enough: Five minutes minimum. Slicing into meat immediately after cooking pushes all the juices out onto the cutting board instead of keeping them in the meat.
Best Way to Cook London Broil in the Oven
Follow these simple instructions for the best flavorful, simple, and tender London Broil.
Season
- Do not be afraid to add a good amount of kosher salt to your London Broil. In my opinion, this type of steak requires a generous amount of salt if you want the maximum amount of flavor.
- If you're on a low-sodium diet, use salt sparingly or adapt according to your specific diet needs. Also, feel free to add other seasonings if you choose.
Sear
Searing your London Broil FIRST before baking it in the oven is a MUST.
- Sear both sides of your London broil
- The caramelized outer coating that's formed from the searing process adds to the depth of flavor, seals in juices, and takes your London Broil to the next level
- Use a cast iron skillet, oven-proof skillet, or dutch oven
- Allow your skillet to get hot enough that it creates a sizzling sound when adding your meat (you can test your skillet by adding a few sprinkles of water - if the water sizzles your pan is ready)
- (Optional) Before searing, fry a sprig of rosemary in the oil before adding your meat
Bake
- After creating a beautiful crusty outer coating from the searing process, place the skillet in the oven and continue cooking to your desired doneness
- My family prefers their steak cooked just until no longer pink, so baking for 10 to 15 minutes was perfect.
Finishing touch
- After removing the London Broil from the oven, finish it off by adding a pat of butter on top of the steak then allow the butter to drizzle down the sides
- Spoon pan juices over the top and allow it to rest to for 5 minutes to retain its juices
- Then, slice thinly against the grain
London Broil Internal Temperature Guide
A meat thermometer is the most reliable way to know when your London broil is done, and with a lean cut like this, the difference between perfectly cooked and overdone is just a few degrees.
Insert your thermometer horizontally into the thickest part of the meat for the most accurate reading.
| Doneness | Internal Temp | What to Expect |
| Rare | 130-135°F | Pink throughout |
| Medium | 135-145°F | Slightly pink |
| Medium-Well | 145-150°F | Just a hint of pink, firmer texture |
| Well-Done | 155°F+ | No pink, drier, not recommended for this cut |
My recommendation: Pull it at 135-140°F for the most tender result. London broil is a lean cut, which means it dries out quickly past medium.
My family prefers it just past pink, which lands around 145°F.
Important: Always remove the steak from the oven 5°F before your target temperature. It will continue cooking as it rests.
How Long To Cook London Broil in the Oven
Timing will vary based on the thickness of your steak and your oven, which is why a thermometer matters more than the clock.
That said, here's a reliable starting point after searing both sides on the stovetop.
At 400°F (my preferred method):
| Doneness | Approximate Oven Time |
| Rare | 6-8 minutes |
| Medium | 10-12 minutes |
| Medium-Well | 13-15 minutes |
These times are based on a London broil that is approximately 1.5 to 2 lbs and about 1 inch thick.
A thicker cut will need more time; a thinner cut will cook faster. Start checking the internal temperature at the low end of the range.
How to Slice London Broil
This step makes or breaks the whole dish. You can cook a London broil perfectly and still end up with tough, chewy meat if you slice it the wrong way. Always slice against the grain.
Here's how to find the grain: Look at the surface of the rested meat, and you'll see lines of muscle fiber running in one direction; that's the grain.
Your knife needs to go across those lines, not parallel to them. Cutting with the grain leaves long muscle fibers intact, which is what makes each bite tough and stringy.
Cutting against the grain shortens those fibers, which is what makes each bite tender.
A few tips:
- Let the steak rest for at least 5 minutes before slicing. If you cut into it immediately, the juices run out, and the meat dries out
- Slice thinly about ¼ inch per slice. Thinner slices are more tender
- Use a sharp carving knife. A dull knife tears the meat instead of slicing it cleanly
Serving Suggestions
For a complete and satisfying meal this recipe pairs well with these amazing sides:
- Crispy Oven Roasted Baby Potatoes
- Herb Garlic Mashed Potatoes Recipe
- Sauteed Green Beans
- Roasted Beets in Foil
- Fresh Spring Mix Salad
FAQs
The best temperature to cook London Broil is 400 degrees. If your oven cooks quickly, reduce the temperature to 350 degrees.
More importantly, a meat thermometer is the most accurate way to check if your meat is done. The internal temperature will depend on your preference:
An internal temperature of 135 degrees is for medium-rare, whereas an internal temperature of 145 degrees is for medium to well done.
No, it's not necessary to wrap in foil; however, I strongly recommend using a meat thermometer to check the internal temperature. This will eliminate the guesswork of knowing if it's done or not. It cooks quickly, make sure you DO NOT overcook it. It can become dry if you do not stay on top of it.
📖 Recipe
London Broil in the Oven (Sear and Bake Method)
London Broil in the Oven (Sear and Bake Method)Equipment
- 1 Cast Iron Skillet or other oven-safe skillet
Ingredients
- 1 London broil
- 2 tablespoon olive oil
- 1 sprig fresh rosemary
- 1 tablespoon kosher salt (or to taste)
- 2 teaspoon black pepper
- ½ tablespoon clarified butter (or regular butter optional)
Instructions
- Preheat oven to 400 degrees
- Wash London broil and pat dry with paper towels, season both sides liberally with kosher salt, black pepper and/or other seasonings of your choice. Set aside.
- To a skillet or oven-proof pan, add extra virgin olive oil over medium high heat. Add a sprig of rosemary and pan fry just until rosemary turns brown. remove fried rosemary from heat and set aside.
- Add the London broil to the hot skillet and begin to sear one side for about 6 minutes or until you see a beautiful brown crusty outer coating. Flip the London broil over and keep skillet on the stove for an additional 3 or so minutes.
- Remove the skillet from the stove and place in the preheated oven and bake to your desired doneness. If you prefer your meat cooked just until no longer pink, then bake between 10 to 15 minutes. If you prefer medium rare bake maybe for 7 minutes at first. (My family prefers just until no longer pink).
- Finish it off by topping with clarified butter or regular butter and allowing it to drizzle down the sides. Baste London broil with pan juices and allow it to rest for 5 minutes before cutting. After the meat has rested, slice the London broil thinly against the grain.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Eric says
See my comment below. PLEASE!
Eric says
Don’t marinate it at all. Please don’t ruin a beautiful cut of beef.
But the addition of a sliced shallot or yellow onion added to the clarified butter and spooning or basting it until the veggies are cooked to translucent is the best flavor you can have.
The cross grain slicing is also an absolute must for tenderness.
Kimberly says
Marinated overnight and seared it on both sides. Turned out wonderful thank you 😋
Cree says
Hey Kimberly - Thank you so much for leaving a comment and a 5-star rating. This means everything and has certainly made my day. More importantly, I appreciate that you took the time to come back to my site to leave a comment. Have a wonderful day.
Rebecca says
This turned out perfectly! It was my first time making London Broil and I was nervous. I marinated it overnight and then followed your technique using cast iron skillets and it was tender and delicious. Thank you!
Cree says
Hey Rebecca - Yay!!!! I'm so happy to hear that your London Broil turned out perfectly. It means so much that you took the time to come back to my site to leave a comment and a 5-star rating. Thank you so much!
Jackie says
We didn't marinate the steaks ahead of time, so we were looking for a recipe that didn't need it. This came out absolutely perfectly!
Cree says
Hey Jackie - I'm so happy your London Broil came out perfectly. Thank you so very much for taking the time to come back to leave a 5-star rating. This means so much.
Lorah says
I wish I could share a photo, it was beautiful and delicious.
Cree says
Hi Lorah - Thank you so much for sharing. This means so much.
Brian says
I grew up with London broil and it was always bad, tough and gross.
This came out nice but you have to slice it against the grain.
Why was dinner so lazy in the 1980’s and 90’s. I just remember tough and burned meat and chicken.
Like I said. This was nice.
Diann Wilson says
Thank you for sharing the recipe with cooking times for different levels for rare and well done. This way I am able to cut it in half and everyone is happy.
Anne says
Did I miss it or does recipe not state size of London Broil cut? That would be helpful to include. This recipe was my inspiration for the way I cooked a 2.09 lb Top Round London Broil using a rub, then searing ( per your recipe instructions but didn't do the rosemary part) and baking. I was doubtful of a good outcome because so many other online recipes call for marinating, with one specifically stating, "Do not skip the marinade." It came out delicious!
Bec says
How did it turn out? I have the same question.
JMMichaels says
Please don't wash your meat. FDA says it spreads bacteria. Merely pat your meat dry after removing from packaging. I'm going to try this recipe tomorrow for Sunday dinner.
Chaka says
A quick rinse under cold water and pat dry will remove any debris left on the meat from the plant. Throw in towels in the garbage and clean the area/table.
Jg says
After putting the london broil in the oven, would baking it at 400 degrees
for 9 minutes , without flipping it, work to have it medium well?
Also, are you able to put the butter , a little earlier than when it is fully done?
Thanks.
Cree says
Hey Jg - After first searing one side on the stove top, you can certainly place the london broil in the oven without flipping. Keep a close watch, so you do not go beyond medium well if that's your preference. Yes, you can add the butter right before the london broil is done then spoon it over the top. I'd love to hear how it comes out. Let me know if you have any other questions. Take care.
beelove says
great recipe, clear instructions.
CookingwithBliss says
Hi Beelove - Thanks so much for taking the time to leave a comment. I'm very appreciative and happy that you found the instructions clear. Take care.
Anna Marie Genaro says
Should it be marinated for several hours?
CookingwithBliss says
Hi Anna - Marinating for several hours isn't necessary especially if you're looking to cook the London Broil in a reasonable amount of time. However, you can marinate it between 30 minutes up to 24 hours if you'd like.
Sharon Diehl says
Do you wrap the meat or cover it to bake?
CookingwithBliss says
Hi Sharon it's not necessary to cover it before baking for this recipe. If you give it a try, I'd love to know how it turns out for you. Please let me know if you have any other questions. Take care.
james resi says
came out perrrfect could not stop eating it. potatoes carrots. easy thank you. bliss
CookingwithBliss says
Hey James I'm so happy to hear it came out perfect for you. Thanks so much for letting me know and for visiting Cooking With Bliss. Take care.
Bec says
How did you incorporate the potatoes and carrots? It’s not in the recipe. I’m so used to making it in the instant pot; this is different.