How Long to Cook London Broil in the Oven (400°F Timing Guide)

London broil cooks fairly quickly in the oven, especially when it's seared first. Because this cut is lean, the goal is to cook it just long enough to reach the right internal temperature without drying it out.

I sear the meat first, then finish it in a 400°F oven. The oven portion usually takes about 10-15 minutes, depending on the thickness of the cut.

Most London broil cuts I see at the grocery store are roughly about 1½ inches thick.

Before focusing on cook time, it helps to understand the internal temperatures that determine doneness. See my London broil internal temperature guide.

Jump to:

• My Typical Method
• Typical Oven Cook Time at 400°F
• Why Thickness Affects Cooking Time
• Visual Signs London Broil Is Ready
• Let It Rest Before Slicing

My Typical Method

I start by searing the London broil in a hot skillet.

• First side: about 6 minutes
• Second side: about 3 minutes

This step develops the crust and builds most of the flavor. After that, the meat goes into a 400°F oven to finish cooking.

Typical Oven Cook Time at 400°F

Once the London broil is seared, it usually finishes cooking fairly quickly in the oven.

Thickness	Oven Time
1 inch	8-10 minutes
1-½ inches	10-15 minutes
2 inches	15-18 minutes

These times assume the meat has already been seared before going into the oven. The searing step gives the meat its crust and flavor, while the oven gently brings the center up to temperature.

Why Thickness Affects Cooking Time

One thing I've noticed with London broil is that it's not always perfectly even in thickness. One end of the cut is often thicker than the other, and the middle section can be thicker than the ends.

Visual Signs London Broil Is Ready

Besides checking the temperature, I look for these visual cues:

• The edges have a deep brown crust from searing
• The slices look tender and juicy, not dry
• Thicker areas may show a slight pink tint when it's cooked to medium-well.

These cues, combined with a thermometer, help prevent overcooking this lean cut.

Let It Rest Before Slicing

After removing the London broil from the oven, I let it rest uncovered for about 5-10 minutes before slicing. Resting allows the juices to redistribute, so the meat stays moist.

Always slice thinly against the grain. Cutting perpendicular to the muscle fibers makes a big difference in tenderness for this cut of beef.

For the full cooking method, including the searing step and how I finish it in the oven, check out my oven-baked London broil recipe.