Why 400°F Works for London Broil in the Oven

I cook London broil at 400°F because it's a lean cut, and lean cuts tend to do better with a slightly higher oven temperature and a shorter cooking time.

If you want to see the full method I use, including how I sear it first and finish it in the oven, see my post on The Best Way to Cook London Broil in the Oven.

Jump to:

• Most of the Browning Happens Before the Oven
• The Small Window Between Perfect and Overdone
• When 400°F Might Not Work
• The Real Reasons London Broil Turns Tough
• What Perfect Looks Like to Me

Most of the Browning Happens Before the Oven

With London broil, most of the browning happens during the sear.

By the time it goes into the oven, the goal isn't really to build a crusty outer coating; it's simply to bring the meat to temperature.

If you're unsure what temperature to aim for, see my London Broil Internal Temperature Guide.

The Small Window Between Perfect and Overdone

There's a narrow window between perfectly cooked and overdone with London broil.

Cooking at 400°F helps shorten that window because the center reaches temperature more quickly.

I rely heavily on a digital meat thermometer, but I also check firmness with my finger before resting. If you're not sure what doneness feels like, I break that down in more detail in my 'How to Tell When London Broil Is Done' post.

When 400°F Might Not Work

There are a couple of situations where you might want to pay closer attention when cooking London broil at 400°F.

If your oven runs hot, 400°F may behave more like 415°F. That can shrink your margin for error, so check the temperature earlier than you think.

If your cut is unusually thick, the exterior may brown nicely before the center reaches your desired doneness. In that case, rely on your thermometer instead of the clock.

The Real Reasons London Broil Turns Tough

From my experience, the temperature isn't usually the main problem. It's:

• Overcooking
• Not slicing against the grain
• Not slicing thinly

Even perfectly cooked London broil will feel chewy if sliced incorrectly. I show exactly how I slice it in my 'How to Slice London Broil Against the Grain' guide.

What Perfect Looks Like to Me

When it's right, here's what I see:

• Crusty edges from the sear
• Spoonable pan juices
• No blood pooling on the plate
• Tender slices when cut thin