The Best Way to Cook London Broil in the oven requires 2 key steps… 1) searing and then 2) baking. So, stick around to learn a few simple techniques to get that perfectly cooked London Broil that you’ve been craving.
This has been a popular recipe on my blog for a few years and is perfect to make during the weekday when you’ve run out of ideas or you’re pressed for time and need dinner on the table quickly. It requires simple ingredients and has a cook time of 30 minutes depending on whether you prefer your beef cooked medium-rear to medium or well done.
Side dish pairing
For a complete and satisfying meal this recipe pairs well with these amazing sides:
- Shrimp and Asparagus Pasta (No Cream)
- Saffron Yellow Rice In Rice Cooker
- Crispy Oven Roasted Baby Potatoes
- Herb Garlic Mashed Potatoes Recipe
- Sauteed Green Beans
- Crispy Oven Roasted Broccolini
- Roasted Beets in Foil
- Fresh Spring Mix Salad
- Roasted Asparagus With Garlic | Whole30
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.
Best Way to Cook London Broil in the Oven
Follow these simple instructions for the best flavorful, simple, and tender London Broil.
- 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.
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
- 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.
- 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
- Pat dry your London broil thoroughly with paper towels
- All the skillet to get hot but not smoking hot
- Sear the outside and cook to a minimum internal temperature, so it's still juicy for best results.
The best temperature to cook London Broil is 400 degrees. If you're oven cooks fast, drop the temperature down 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
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 take the guess work out of knowing if it's done or not. It cooks pretty quickly, so you want to make sure that you DO NOT overcook cook as it can become dry if you do not stay on top of it.
Looking for other recipes like this? Try these:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
Best Way To Cook London Broil
- 1 Cast Iron Skillet or other oven-safe skillet
- 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)
- 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.