How Long Do You BBQ a London Broil? | Steak Timing Made Easy

Grill this lean cut for about 9 to 14 minutes over medium-high heat, then rest it and slice it thin across the grain.

London broil can be terrific on a grill, but it does not forgive sloppy timing. This cut is lean, so a minute or two too long can turn a juicy dinner into something dry and stubborn.

If you want a clean starting point, grill a London broil for about 4 to 7 minutes per side over medium-high heat. That range fits most pieces around 1 to 1 1/2 inches thick. After that, let it rest, then slice it thin across the grain so each bite stays tender.

The tricky part is that “How long?” never has one fixed answer. Thickness, grill heat, starting temperature, and your target doneness all change the clock. Once you know how those pieces fit together, this cut gets a lot easier to cook well.

Why London Broil Acts Different On The Grill

London broil is not a soft, fatty steak that can sit on the grate and still come out forgiving. It cooks more like a lean, sturdy beef cut that wants strong heat, a shorter cook, and a clean slice after resting.

That matters because many people try to grill it like a ribeye. That is where things go sideways. A ribeye has enough fat to stay loose and rich over a wider timing window. London broil does not. You need to hit the center temperature you want, then stop.

A few things change the timing right away:

• Thickness: A 1-inch piece cooks much faster than a 1 1/2-inch one.
• Grill heat: Medium-high heat cooks fast and gives you a good crust.
• Lid position: A closed lid traps heat and speeds up the center.
• Starting temperature: Meat straight from the fridge takes longer.
• Doneness target: Medium-rare needs less time than medium.

That is why the smartest move is to treat time as a range, not a promise. The grill gives you the crust. A thermometer tells you when to pull the meat.

BBQ London Broil Timing By Thickness And Heat

For most backyard grills, medium-high heat means a grate temperature around 400°F to 450°F. At that level, a London broil gets enough direct heat to brown well without sitting there too long.

If your cut is about 1 inch thick, you are usually looking at the lower end of the range. If it is 1 1/2 inches thick, add a few minutes. If your grill runs hot, trim the time a bit. If it runs cooler, give it more room.

These time ranges work well as a starting map, especially if you flip once halfway through. Pull temperatures matter more than the raw clock, since the meat keeps climbing a bit while it rests.

Thickness	Pull Temperature	Approximate Total Grill Time
1 inch	125°F for rare	8 to 10 minutes
1 inch	130°F to 135°F for medium-rare	9 to 11 minutes
1 inch	140°F for medium	11 to 13 minutes
1 1/4 inches	125°F for rare	10 to 12 minutes
1 1/4 inches	130°F to 135°F for medium-rare	11 to 13 minutes
1 1/4 inches	140°F for medium	13 to 15 minutes
1 1/2 inches	130°F to 135°F for medium-rare	12 to 14 minutes
1 1/2 inches	140°F for medium	14 to 16 minutes

Those numbers are for direct grilling over medium-high heat. If your London broil is extra thick, you can sear it first, then move it to a cooler side of the grill to finish. That gives you color without scorching the outside.

Food safety still matters. The USDA grilling and food safety guidance says steaks, roasts, and chops should reach 145°F and rest for 3 minutes. Their safe minimum internal temperature chart gives the same benchmark for whole cuts of beef.

How To Grill It So It Stays Juicy

Good timing starts before the meat hits the grate. A wet surface steams instead of sears, and a cold center stretches the cook. You do not need a fussy prep routine, but a few small moves make a big difference.

Start With A Hot, Clean Grill

Preheat the grill well so the grate is fully hot. Then brush it clean and oil the grates lightly. That helps the meat release more cleanly and keeps the crust from tearing.

Dry The Surface And Season Well

Pat the London broil dry with paper towels. Then season it with salt, pepper, and any dry spices you like. If you use a marinade, wipe off the excess before grilling so the outside browns instead of burning.

Use A Simple Flip Pattern

You can flip once halfway through, or flip every couple of minutes for a more even cook. Both work. What matters is that you do not walk away and let the outside overcook before the center is ready.

Rest Before Slicing

Resting is not wasted time. It gives the juices a chance to settle and makes the meat easier to slice cleanly. Five to 10 minutes works well for most London broil pieces.

If you marinate the meat first, keep the raw beef in the fridge, not on the counter. The FDA safe food handling advice also says food thawed in cold water or the microwave should be cooked right away, which helps if you started with a frozen cut.

Common Timing Mistakes That Dry It Out

Most London broil problems come from a handful of easy-to-fix mistakes. The cut itself is not hard to grill. It just needs a tighter routine than fattier steaks.

Mistake	What Happens	Better Move
Grilling by time alone	The center can miss your target	Use time as a range and check temperature
Cooking over low heat	The meat dries before it browns well	Use medium-high heat
Leaving wet marinade on the surface	The outside steams and burns in spots	Pat off extra marinade before grilling
Skipping the rest	Juices run out onto the board	Rest 5 to 10 minutes
Slicing with the grain	The meat feels stringy and firm	Slice thin across the grain
Pushing to well-done	The cut turns tough fast	Stop around medium if you want better texture

What Doneness Works Best For London Broil

Medium-rare is usually the sweet spot. It keeps the center juicy and gives the meat enough time to build a good crust. Rare can work on thinner cuts, but it may leave the middle cooler than some people like. Medium is still fine if you want less red in the center, though the texture tightens up.

Once you move past medium, London broil gets less forgiving. Since it is lean, there is not much fat to soften the chew. If you prefer beef cooked further, a marinade and very thin slicing help a lot.

Carryover heat also matters. Pulling at 130°F to 135°F can land you near medium-rare after the rest. Pulling at 140°F can finish closer to medium. That is why pulling at the right moment matters more than chasing a longer clock.

How To Slice And Serve It

After the rest, place the meat on a cutting board and look for the grain. You will see lines running in one direction across the meat. Cut across those lines, not with them. Thin slices shorten the muscle fibers and make each bite easier to chew.

This is also a good cut for serving family-style. Arrange the slices on a platter, spoon over any resting juices, and add a simple side like grilled onions, roasted potatoes, or a crisp salad. Leftovers hold up well for sandwiches, wraps, or steak salads the next day.

If you want one clean rule to stick on repeat, here it is: grill a London broil over medium-high heat for about 9 to 14 minutes total, check the center with a thermometer, rest it, then slice it thin across the grain. That one routine gets you close every time.