What Oven Temp for London Broil? Best Temp and Time for Great Results

Introduction

If you are searching for what oven temp for London broil is best, the short answer is simple: use a hot conventional oven at 450°F (230°C) or a convection oven at 425°F (220°C). Broil London steak for about 8 to 14 minutes, depending on its thickness and your preferred doneness.

London broil is a thick, usually boneless beef cut that works especially well with direct high heat. It develops a deeply browned exterior, a juicy center, and enough structure to remain tender when sliced across the grain. Getting great results depends on a hot oven, a properly preheated pan, close attention during the first few minutes, and the right final temperature.

Table of Contents

• Introduction
• Quick Answer: Best Temperature and Time
• What Is London Broil?
• Choosing the Best Oven Temperature
• Preparing the Steak and Baking Pan
• Step-by-Step London Broil Recipe
• How to Check Doneness
• London Broil Time and Thickness Guide
• Conventional Versus Convection Oven
• Resting and Serving London Broil
• Tips and Best Practices
• Common Mistakes and How to Fix Them
• Frequently Asked Questions
• Conclusion

Quick Answer: Best Temperature and Time

For most home kitchens, 450°F in a conventional oven is the best all-around setting for London broil. If your oven is fan-assisted, use 425°F to account for its more efficient circulation of heat.

A 1- to 1.5-inch-thick London broil usually needs about 8 to 12 minutes at the recommended temperature. Begin checking early, because the desired final temperature matters more than the clock. A thin steak may be ready in 7 minutes, while a thick cut may require 14 minutes or more to reach the center temperature you want.

The most reliable process is to give the steak 3 to 4 minutes on each side for browning, then reduce the oven temperature to 375 to 400°F and finish it gently. This method produces a browned crust without drying or burning the center. You can also keep the original high temperature, but you must watch the steak closely.

What Is London Broil?

London broil is an American-style beef cut made from the sirloin region. Depending on the butcher and restaurant, it may come from the top or bottom sirloin. It is usually boneless, fairly thick, and seared or broiled quickly before being sliced thinly across the grain.

Although its name contains the word “broil,” this is not always a standardized cut name in every butcher shop. The label may also refer to a flat steak, a butterfly-cut steak, or a thicker roast-style piece intended for high-heat cooking. These variations can cook at different rates, so the thickness and shape of your individual steak are more important than the name alone.

London broil is well suited to oven broiling because it is thick enough to develop substantial browning without immediately burning. It can also be roasted, pan-seared, or cooked on an outdoor grill. The method described here produces the browned exterior and moist interior associated with classic restaurant-style London broil.

Choosing the Best Oven Temperature

Recommended temperature

The strongest answer to what oven temp for London broil should be is 450°F in a conventional oven. This temperature is hot enough to create rapid browning on the steak’s surface while leaving enough time for the center to cook.

Many recipes begin at 400°F and finish at 450°F or use the oven’s broiler setting. Those methods can produce good results, but a fully preheated 450°F oven is simpler and gives you more control. If your oven heats unevenly, a two-temperature method can be easier to manage because the lower finishing temperature reduces the risk of burning.

What is the safest oven setting?

A temperature between 400 and 450°F is safe for the oven. The important part is bringing the steak to the correct internal temperature, not choosing one universal oven setting. The time will vary according to thickness, starting temperature, oven performance, and desired doneness.

For this method, use a conventional oven at 450°F or a convection oven at 425°F. Place the rack in the upper-middle position and preheat for at least 10 to 15 minutes. An oven thermometer is useful if you suspect your appliance runs cool or runs hot.

Preparing the Steak and Baking Pan

Seasoning London broil

Pat the steak thoroughly dry with paper towels. Moisture on the surface slows browning and encourages uneven cooking. If the steak contains a silver skin or membrane, remove it when practical because it can prevent the underside from browning.

Brush the steak with a small amount of neutral oil, such as avocado, canola, or grapeseed oil. Then season generously with salt and freshly ground black pepper. London broil can handle more seasoning than a delicate fish fillet, but you do not need to use a heavy salt crust.

Garlic powder, smoked paprika, cracked pepper, rosemary, or onion and garlic powder are optional additions. If using a strongly flavored marinade, reduce the amount of salt. Avoid a thick sugary coating, which can darken or burn before the steak is fully cooked.

Choosing and heating the pan

Use a sturdy baking sheet, rimmed sheet pan, or preheated cast-iron skillet. For a baking sheet, do not add more than about 1 to 1.5 inches of broth, water, or drippings. A very deep pool can slow browning and may cause splattering. Grease the pan lightly with oil or spray, or place a piece of parchment paper beneath the steak for easier cleanup.

Place the pan in the fully preheated oven. If cooking a thicker London broil, a rimmed pan or cast-iron skillet better contains juices and juices released as the steak cooks. Use oven mitts and remember that the handle and pan will be extremely hot.

Step-by-Step London Broil Recipe

This method uses a 1- to 1.5-inch-thick steak and produces a deeply browned exterior while protecting the center from burning.

1. Preheat the oven. Set a conventional oven to 450°F or a convection oven to 425°F. Position the rack about one-third of the way down from the top, or roughly 4 inches from the broiler element. Preheat for 10 to 15 minutes.
2. Prepare the steak. Pat the steak dry, trim any excess fat if desired, and remove loose silver skin. Do not pierce the steak repeatedly, because that can allow juices to escape during cooking.
3. Add oil and seasoning. Lightly brush both sides with neutral oil. Season generously with kosher salt or fine sea salt and freshly ground black pepper. If using garlic, paprika, or herbs, add them now so they can form a flavorful crust.
4. Heat the pan. Place the pan in the preheated oven for 2 to 3 minutes. A hot pan helps the steak brown immediately. If cooking more than two steaks, use two pans or cook in batches rather than overcrowding one pan.
5. Begin cooking. Carefully lay the steak in the pan. Place it 2 to 3 inches from the broiler or heating element. Cook for 3 to 4 minutes on the first side, watching for a well-browned surface.
6. Turn the steak. Use tongs or a wide spatula and turn carefully so the juices do not land on the oven floor. Cook the second side for another 3 to 4 minutes if using the constant-temperature method.
7. Reduce the heat if needed. For thicker steaks or if the exterior is browning too quickly, lower the oven to 375 or 400°F. Continue cooking while checking the center temperature frequently.
8. Check the center. Use an instant-read or probe thermometer in the thickest part of the steak, avoiding the bone and the edge. Remove the steak when it reaches your preferred internal temperature, remembering that it will continue cooking slightly after removal.
9. Rest before slicing. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This allows the hot juices to redistribute through the meat.
10. Slice against the grain. Use a sharp knife to cut the London broil crosswise and thinly. Identifying the grain is easier after cooking, as the fibers usually run visibly in one direction.

For a more controlled result, you can brown the steak at 450°F for 3 to 4 minutes on the first side, turn it, and then reduce the oven to 375°F for the remaining cooking. This is especially helpful for steaks thicker than 1.5 inches.

How to Check Doneness

Touch and appearance can provide clues, but they are not as dependable as a thermometer. A steak can look finished on the outside while its center remains cool. For consistent results, measure the thickest part of the steak.

Many cooks choose 130 to 135°F for medium-rare London broil, but doneness is a matter of preference. Follow current food-safety guidance for the temperature you choose. In particular, consider the USDA recommendation of 145°F followed by a 3-minute rest for whole cuts of beef, and do not serve rare meat to young children, older adults, pregnant people, or anyone else advised to avoid undercooked meat.

Remove the steak several degrees before the target temperature when you want it to finish during the resting period. The carryover temperature can add approximately 5°F, although the amount depends on the steak’s size and how long it rests.

London Broil Time and Thickness Guide

The following times assume a preheated oven, a room-temperature steak, and a hot pan. They are starting points rather than rigid rules. A thermometer should determine when the steak is done.

These times are most useful for medium-rare to medium steak. Very rare steak reaches its target sooner, while well-done steak needs additional time. For a thick cut, consider lowering the oven to 400°F after the initial browning stage. A high constant heat can create a dark crust long before the center has finished cooking.

Start checking a 1-inch steak after 5 to 6 minutes and a 1.5-inch steak after 8 to 9 minutes. Avoid cutting into the steak repeatedly. If you make a small test cut near the edge, use a clean knife and remember that the center will remain cooler than the exposed edge.

Conventional Versus Convection Oven

A convection oven circulates hot air around the food, so London broil usually cooks slightly faster than it does in a conventional oven. Lowering the setting by 25°F helps prevent excessive browning.

Use 450°F conventional or 425°F convection. Both temperatures can produce excellent results. If your recipe calls for 450°F and your oven has a convection setting, you may not need to lower it if the steak is thin and closely watched. However, lowering to 425°F is usually more forgiving.

Place the pan on an upper-middle rack in either oven. Position it at least 2 inches from the heating element, and rotate the pan only after opening the oven for a reason. Constantly rotating a steak can complicate browning without providing much benefit.

Resting and Serving London Broil

Resting is an important final step for London broil. Let the steak sit on a clean cutting board for 5 to 10 minutes. A steak under 1 inch thick may need only 5 minutes, while a thicker piece benefits from 10 minutes.

Do not cut the steak immediately after removing it. The interior is full of hot juices, and cutting too soon can cause them to leak onto the board. Resting also allows the muscle fibers to relax slightly, making the meat easier to slice.

Use a sharp chef’s knife to slice against the grain. Thin slices are traditional and make the tender texture easier to notice. Serve the steak with roasted vegetables, potatoes, rice, a simple salad, or a warm sauce. Because London broil is often served with sliced meat, presentation is simple: arrange the slices in overlapping rows and finish with herbs, cracked pepper, or a light pan sauce.

Tips and Best Practices

• Use a real oven thermometer. Many ovens are off by 10 to 25°F, and an accurate temperature makes a major difference when cooking steak.
• Dry the steak thoroughly. Moisture is one of the main reasons a steak browns poorly. Pat the surface with paper towels before adding oil.
• Start with a hot pan. Heating the pan in the oven helps prevent sticking and creates more even initial browning.
• Do not move the steak unnecessarily. Let the first side develop a crust before turning. Avoid repeatedly opening the oven, which changes the heat and extends cooking time.
• Use a two-stage method for thick cuts. Brown at 450°F, then reduce to 375 or 400°F so the center can cook without burning the exterior.
• Choose a steak of even thickness. A very thin end and a thick center cannot cook evenly. Ask the butcher to trim or butterfly the steak when appropriate.
• Season before cooking. Salt applied immediately before broiling helps season the surface and creates better flavor.
• Check early. The steak can move from rare to medium quickly once the heat reaches the center. Start checking before the recipe’s stated total time.
• Rest before slicing. Skipping the rest can make the steak seem drier because more juice escapes during cutting.
• Slice across the grain. Cutting perpendicular to the muscle fibers shortens them and makes a tougher cut noticeably more tender.

Common Mistakes and How to Fix Them

The steak burns outside but remains raw inside

This usually means the oven is too hot for the remaining cooking time or the steak is unusually thick. Brown the steak for 3 to 4 minutes per side, then reduce the oven to 375 or 400°F. Move the pan slightly farther from the upper heating element and finish with frequent thermometer checks.

The steak sticks to the pan

Sticking often results from a cold pan, excess moisture, or the steak being moved before a crust forms. Preheat the pan, dry the steak, and use a small amount of oil. Leave the steak undisturbed during the first few minutes. If using parchment, choose a high-temperature sheet rated for oven broiling.

The steak is overdone on one side

An unevenly shaped London broil can have one section that is much thicker than the rest. Ask the butcher for an even cut, or divide a very large piece into smaller, similarly thick portions before seasoning. You can also lower the temperature after the initial browning stage.

The steak is tough despite proper cooking time

Well-done London broil becomes firmer because more fat and moisture have been rendered away. Choose medium-rare or medium if tenderness is your priority. Cut against the grain, avoid overcooking, and do not let the steak rest in a hot oven while you prepare the sides. If the cut came from a less tender portion of the beef, a low-and-slower cooking method may produce a more tender result than very high heat.

The steak has no crust

A pale surface can indicate that the pan was not hot enough, the steak was too wet, or the rack was too far from the heat. Preheat the pan fully, pat the steak dry, and position the pan closer to the upper heating element. You may also sear the steak briefly on the stovetop before transferring it to the oven.

Using the broiler setting incorrectly

Broiler settings often operate at full intensity and can scorch the steak quickly. Keep the food 2 to 4 inches from the element, use the lowest available setting if there is a range, and stay nearby. A conventional oven set to 450°F gives you a larger safety margin and is easier to control.

Frequently Asked Questions

What oven temperature is best for London broil?

Use 450°F in a conventional oven or 425°F in a convection oven. These temperatures are high enough for rapid browning while allowing a 1- to 1.5-inch steak to cook in approximately 8 to 12 minutes. For thick steaks, reduce the oven to 375 or 400°F after the first few minutes to prevent scorching.

How long should London broil cook in the oven?

Most London broils cook in 8 to 12 minutes at 450°F, but thickness and desired doneness can shorten or extend that range. A thin steak may be ready in 6 minutes, while one thicker than 2 inches may require 15 to 22 minutes. Check the center temperature and remove the steak according to the doneness you prefer.

Should London broil be seared before going in the oven?

Searing first is not required, but it can create an especially strong crust. Sear the steak 1 to 2 minutes per side in a very hot cast-iron skillet, then move it to a 450°F or 400°F oven. If you already use a thoroughly preheated pan in the oven, the oven step can provide enough browning on its own.

Should I marinate London broil?

A short marinade can add flavor and help tenderize the surface. Use it for 30 minutes to 4 hours, and avoid acidic marinades that may alter the steak’s texture if left for too long. Pat the steak dry before broiling so the marinade or surface moisture does not prevent browning.

Can I cook London broil from frozen?

Cooking from frozen can produce uneven results because the outside may overbrown before the center thaws. For the best texture, thaw the steak in the refrigerator before cooking. If you must cook it from frozen, use a lower finishing temperature and check the center frequently, but expect a longer cooking time.

Do I need an oven broiler to make London broil?

No. A conventional oven at 450°F or a convection oven at 425°F is sufficient. A stovetop sear followed by oven cooking is another effective method. The key is high heat for browning followed by controlled cooking to reach the desired center temperature.

How do I adjust cooking time for a thin London broil?

For a steak under ¾ inch thick, begin checking after 5 to 6 minutes. It can cook very quickly, so staying near the oven is important. A thin steak is also easier to dry out, which is why a short rest and immediate serving are preferable.

Conclusion

The best answer to what oven temp for London broil is 450°F in a conventional oven or 425°F in a convection oven. Begin with a hot pan and allow 3 to 4 minutes per side for browning. Then check the center until the steak reaches the doneness you prefer, usually after 8 to 12 minutes for a 1- to 1.5-inch cut.

For thick steaks, lower the oven to 375 or 400°F after browning. Keep the steak dry, preheat the pan, use a thermometer, rest it for 5 to 10 minutes, and slice it thinly across the grain. These simple steps provide the most reliable way to get London broil with a rich browned exterior and a tender, juicy center.