Alright, let's talk London broil. That big, flat piece of beef staring you down in the fridge. Maybe you bought it because it was on sale, or someone gifted it to you, or you just felt adventurous. But now you're thinking, "How do I cook London broil in the oven without ending up with shoe leather?" Trust me, I've been there. My first attempt? Let's just say the dog looked skeptical. But after years of trial, error (so much error!), and chatting with butchers, I've nailed a method that delivers juicy, flavorful results every single time. Forget the grill – your oven is your secret weapon.

First thing's first: London broil isn't actually a specific cut. It's more of a preparation method. Usually, it's top round or flank steak. It's lean, it's affordable, but it can be tough as nails if you treat it wrong. The oven method? It gives you incredible control over the temperature, which is KEY for this finicky cut. Forget babysitting a grill in the rain. Your oven does the heavy lifting.

Getting Your London Broil Ready: This Step is Non-Negotiable

You can't just slap this hunk of beef in the oven cold. Preparation is 80% of the battle. Skip this, and you're asking for trouble.

Picking the Right Cut & Prepping

Look for a piece that's about 1.5 to 2 inches thick. Anything thinner dries out crazy fast in the oven. Give it a good look. Excess fat or silverskin? Trim it off with a sharp knife. Pat that sucker DRY with paper towels. I mean, bone dry. Moisture is the enemy of a good sear later. Think of it like trying to fry a wet chicken breast – just steams instead of browns. Yeah, no thanks.

The Tenderizing Power Duo: Salt & Acid

Here's where the magic starts:

• Dry Brining (The Game Changer): Salt it thoroughly on all sides, way more than you think you need. Kosher salt is best (it sticks better). Put it on a wire rack over a plate and let it hang out uncovered in your fridge for at least 12 hours, ideally 24-48 hours. Seriously, don't skip this! The salt works deep into the meat, seasoning it throughout AND helping it retain moisture during cooking. Overnight is good. Two nights? Even better. It transforms the texture.
• The Marinade (Flavor & More Tenderizing): While the salt is doing its thing, whip up a marinade. You need acid and oil. Forget overnight marinades with tons of soy sauce or sugar – they can make the outside mushy. A few hours before cooking is perfect. Whisk together:
  • 1/3 cup olive oil or avocado oil
  • 1/4 cup acid (red wine vinegar, balsamic vinegar, lemon juice, lime juice – pick your fighter)
  • 2-3 smashed garlic cloves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • Optional: Herbs (rosemary, thyme), a teaspoon of Dijon mustard, a pinch of red pepper flakes.
  Pour it over the dried-off, salt-crusted meat in a zip-top bag. Squeeze out the air. Let it mellow in the fridge for 2-6 hours. Acid helps break down tough fibers, but don't overdo the time or it gets weirdly textured.

An hour before cooking time? Pull that bag out of the fridge. Let the steak come closer to room temperature. A cold steak going into a hot oven cooks unevenly. Trust me on this one.

How Do I Cook London Broil in Oven? The Step-by-Step Breakdown

Okay, game time. Here's where we answer the burning question: how do i cook london broil in oven perfectly? Precision heat is crucial.

The Reverse Sear: Low & Slow THEN Hot & Fast

This is the secret weapon for thick cuts like London broil. We cook it gently first to get the inside perfect, then blast it at the end for an amazing crust.

1. Preheat Low: Crank your oven way down to 225°F (107°C). Yes, that low! Use an oven thermometer if you have one – oven dials lie. Place a wire rack inside a rimmed baking sheet.
2. Pat Dry (Again!): Take the steak out of the marinade. Use fresh paper towels and pat it aggressively dry. Seriously, get every bit of moisture off. Discard the marinade – it's done its job.
3. Low & Slow Roast: Place the steak on the wire rack. Slide that baking sheet into the center of your preheated oven. Now, walk away. This is the easy part. Roast until the internal temperature reaches about 10-15°F BELOW your desired final doneness. Why below? Because we're gonna sear it next, and it'll keep cooking then.

How long? Ah, the eternal question. Forget timers; they're useless here. Thickness and your oven's quirks matter way more. This is why you NEED:

Essential Tool: A Good Instant-Read Thermometer Don't even try this without one. Guessing leads to leather. Probe the thickest part.

*Seriously, use a thermometer! Times are VERY approximate guides only.

While it's roasting? Preheat your heaviest skillet (cast iron is king!) over medium-high heat on the stovetop. You want it screaming hot for when the steak comes out. Add a tablespoon of high-smoke point oil (avocado, grapeseed, refined canola). Watch for it to shimmer.

The Sizzling Sear (It's Showtime!)

Carefully pull the steak out of the oven. Get your skillet ready – it should be hot enough that a drop of water dances violently and evaporates instantly.

• Place the steak gently into the hot skillet. LOUD sizzle means success!
• Sear for 60-90 seconds PER SIDE. Don't move it! Let it develop that gorgeous, deep brown crust. Use tongs to press it down gently if it curls.
• For extra crust, sear the edges briefly too (use the tongs to hold it upright).

The Most Important Step: REST

This is where most people mess up. You just blasted that steak with high heat. All the juices are rushing to the center. If you cut it now? All that precious juice floods your cutting board, leaving you with dry meat. Tragedy!

• Transfer the seared steak back to the wire rack or a clean plate.
• Cover it loosely with a tent of aluminum foil. Don't wrap it tight, or the crust gets soggy.
• Let it rest for a FULL 10-15 minutes. Minimum. This allows the juices to redistribute evenly throughout the meat. Go set the table, finish the side dishes. Resist the urge to peek!

Carving: How You Slice Makes ALL the Difference

London broil has long muscle fibers. Slice it wrong, and it feels like chewing rope, even if it's cooked perfectly. This is critical!

• Find the direction of the grain (those long lines running across the meat).
• Position your sharpest knife PERPENDICULAR to the grain. This cuts those long fibers short, making each bite tender.
• Slice thinly, about 1/4 to 1/2 inch thick, across the entire width.
• Never slice more than you're serving right away. Keeping larger pieces intact helps prevent the leftovers from drying out.

See the difference? Slicing with the grain means long, tough fibers. Across the grain gives you short, tender bites. Night and day!

Oven Temperature Troubleshooting: Avoiding Disaster

Ovens aren't perfect. Here's how to handle common issues when figuring out how do i cook london broil in oven:

London Broil Oven Cooking FAQ: Your Questions, Answered

Let's tackle those lingering questions about how do i cook london broil in oven:

Can I cook London broil in the oven without searing?

Technically? Yes. Put dry-brined, marinated steak on a rack in a pan. Roast at 350°F (175°C) until it hits your desired internal temp (use thermometer!). BUT... you'll miss out on that incredible crust and deep flavor from the Maillard reaction. The texture just isn't the same. If you must skip searing, crank the oven to 450°F (230°C) for the last 5-10 minutes of cooking, but it's not as good. Reverse sear is worth the extra pan.

What temperature should London broil be cooked to?

This is personal preference, but because it's lean, I strongly recommend Medium Rare (130-135°F / 54-57°C) or Medium (135-145°F / 57-63°C). Going beyond medium (145°F+) drastically increases the risk of dryness and toughness. Pull it from the oven during the low roast at least 10°F below your target, knowing the sear will add 5-10°F more. Always use a thermometer!

Can I use a different cut for "London broil"?

Absolutely! The method works great for other lean, potentially tough cuts often labeled "London broil" or sold for it:

• Top Round Steak: Very common choice. Lean, needs careful cooking.
• Flank Steak: Thinner, cooks faster. More beefy flavor. Still needs tenderizing and careful slicing.
• Shoulder Steak (Chuck Steak): Can work, might have a bit more fat/marbling which helps with moisture. Might need slightly longer low roasting.

Do I have to marinate? Can I just use spices?

You don't *have* to wet marinate, especially if you dry brined. BUT, the acid in the marinade does provide additional tenderizing power beyond just the salt. If skipping wet marinade:

• DO NOT skip the dry brine (salting 12-48 hrs ahead).
• After patting dry before the low roast, rub generously with your favorite spices (black pepper, garlic powder, onion powder, smoked paprika, dried herbs). Add a little olive oil to help the spices adhere.
• It will still be good, but the texture might be marginally less tender than with the acid treatment.

How long does it take to cook London broil in the oven?

This is the million-dollar question, and the answer is frustratingly vague: It depends entirely on your steak's thickness and your oven. At the low 225°F temp:

• A 1.5-inch steak might take 45-60 minutes to reach 115-120°F internally.
• A 2-inch steak might take 65-90 minutes.

What sides go well with oven-cooked London broil?

Think hearty comfort foods! This isn't a delicate dish. Here are winners:

• Potatoes: Roasted garlic smashed potatoes, crispy roasted wedges, creamy mashed potatoes, scalloped potatoes.
• Veggies: Oven-roasted asparagus (toss with oil, salt, pepper during last 15 min of steak roast), garlicky green beans, roasted root vegetables (carrots, parsnips), creamed spinach.
• Salads: A crisp Caesar salad cuts the richness nicely.
• Sauces (Highly Recommended!): A simple Chimichurri (herbs, garlic, oil, vinegar) or a rich Mushroom Sauce adds moisture and flavor. Even a pat of garlic herb butter melting over the top is divine.

Can I make London broil in the oven ahead of time?

You can prep WAY ahead! That's a huge benefit.

• Dry Brine/Marinate: Do this 1-3 days before cooking. The dry brine just sits in the fridge. Wet marinate for the last 2-6 hours before cooking.
• Cooked Steak: After resting, let it cool completely. Slice if desired (but whole retains moisture better). Store slices or the whole piece airtight in the fridge for 3-4 days. Reheating is tricky – gently in a skillet over low heat with a splash of broth/water, or very briefly in the microwave at low power. Best sliced cold for salads or sandwiches, or reheated gently in sauce.

Why did my London broil turn out tough even though I followed a recipe?

Ugh, the worst! Common culprits:

• Overcooked: Lean meat gets dry and tough fast. Did you use a thermometer? Was it accurate?
• Undercooked: Very rare lean meat can also be chewy. Did it reach at least 125°F internal after resting?
• Sliced Wrong: Did you slice absolutely, positively ACROSS the grain?
• Skipped Tenderizing: Did you dry brine? Marinade? Both help immensely.
• Bad Cut/Quality: Was it incredibly thin? Old? Sometimes you just get a tough piece.
• No Rest: Cutting too soon releases all the juice.

Mastering the Method: Why This Works So Well

So, why go through all this hassle? Because when you nail how do i cook london broil in oven this way, you achieve something magical:

• Edge-to-Edge Perfect Doneness: The low oven gently cooks the inside uniformly. No thick grey band of overcooked meat surrounding a small pink center.
• Unbeatable Crust: Starting with a dry exterior and a screaming hot skillet guarantees that flavorful, caramelized sear.
• Maximum Juiciness: The dry brine helps the meat retain water. The reverse sear minimizes moisture loss compared to constant high heat. Resting seals the deal.
• Tenderness: The combination of salt, acid (from marinade), controlled low heat, and proper slicing breaks down the tough muscle fibers effectively.

It takes a little patience and attention to detail, especially the thermometer and the slicing. But honestly? Once you do it this way, you won't go back. It transforms an affordable, potentially tough cut into a steakhouse-worthy meal right in your own kitchen. Give it a shot next time you see that London broil on sale. You might just surprise yourself.