What Temperature Should London Broil Be Cooked To (Internal Temp Guide)?

When I cook London broil, I rely heavily on a digital meat thermometer. It takes the guesswork out of cooking a lean cut like this and helps prevent overcooking.

For the way I like it, I usually cook London broil to about 145-150°F. That lands in the medium‑well range. At that point, the meat is cooked through but still tender, and you'll still see juices when slicing.

If you'd like to see exactly how I cook London broil from start to finish, including the searing step, see my oven-baked London broil recipe.

Jump to:

• Why I Don't Recommend Cooking London Broil Well-Done
• Thickness Can Affect Doneness
• Using a Digital Meat Thermometer
• Resting Before Slicing

Why I Don't Recommend Cooking London Broil Well-Done

London broil is a lean cut of beef, which means it doesn't have much fat or connective tissue. Once the internal temperature climbs much past 155-160°F, the texture becomes noticeably firmer, and the meat can taste dry.

That's why I generally avoid cooking it well‑done unless someone specifically prefers it that way.

Thickness Can Affect Doneness

One thing I've noticed with London broil is that it's rarely perfectly even in thickness.
One end is sometimes thicker than the other, or the middle section is thicker than the ends.

Even when I cook it to medium-well overall, the thicker side can still show a little pink.

If someone prefers it cooked more, the easiest solution is simply to slice the meat thinly and return the slices to a skillet or the oven for another minute or two.

Using a Digital Meat Thermometer

I rely on a digital meat thermometer when cooking London broil. It removes the guesswork and helps prevent overcooking a lean cut like this.

When it's ready, the slices should look tender and juicy, not dry. Even when cooked to medium-well, you should still see juices when slicing.

Resting Before Slicing

After removing the London broil from the oven, I let it rest uncovered for about 5-10 minutes.

Resting allows the juices to redistribute so they stay in the meat instead of running out onto the cutting board.

When you slice it properly against the grain, you should still see juices, and the texture shouldn't look dry.

How you slice London broil also affects how tender it turns out. See how to slice London broil against the grain.