For london broil, a done temperature of 130–135°F gives medium-rare, while 145°F plus a 3-minute rest follows USDA safety advice.
London broil can taste tender and juicy or tough and chewy, and the line between the two comes down to temperature and slicing. This lean cut does not give a wide margin for error, so learning the right internal range makes a real difference in every bite.
You will see what london broil actually is, how doneness temperatures line up with food safety advice, and practical ways to hit your target on the grill, under the broiler, in a pan, or with sous vide on busy weeknights at home, too.
What London Broil Really Means
In many stores, london broil is not a single cut but a label for a lean, fairly thick steak, often top round or flank. These muscles work hard on the animal, so they start out firm and need help from both heat and slicing to feel tender on the plate.
Most london broil pieces run between 1 and 2 inches thick, with wide, long muscle fibers and only light marbling. The meat can dry out if you cook it to high internal temperatures or slice it with the grain, so a marinade, a hot sear, controlled internal heat, and thin slices across the grain all help.
London Broil Done Temperature Chart And Doneness
The london broil done temperature that feels best on the plate depends on how pink you enjoy the center and how much chew you like. The chart below lays out doneness levels, pull temperatures, and the final internal temperatures after a short rest.
| Doneness Level | Pull From Heat (°F/°C) | Final Temp After Rest (°F/°C) |
|---|---|---|
| Rare | 120–125°F (49–52°C) | 125–130°F (52–54°C) |
| Medium-rare | 130–135°F (54–57°C) | 135–140°F (57–60°C) |
| Medium | 135–145°F (57–63°C) | 140–150°F (60–66°C) |
| Medium-well | 145–155°F (63–68°C) | 150–160°F (66–71°C) |
| Well-done | 155–160°F+ (68–71°C+) | 160°F+ (71°C+) |
| USDA steak minimum | 145°F (63°C) then rest | 145°F+ (63°C+) after 3 minutes |
| Thinly sliced for sandwiches | 130–140°F (54–60°C) | 135–145°F (57–63°C) |
For a classic steak experience with some chew but plenty of moisture, many cooks treat 130–135°F as the sweet spot for london broil. If you want to follow government food safety advice closely, plan for at least 145°F with a short rest, which lands in the medium range.
Food Safety Versus Preference For London Broil
London broil falls into the same category as other whole beef steaks from a food safety standpoint. Surface bacteria sit on the outside of the muscle, so a good sear does a lot of the safety work, and many steak lovers enjoy medium-rare meat in the 130–135°F range.
Official guidance from agencies such as the USDA sets a minimum internal temperature of 145°F for whole cuts of beef like steak, followed by a rest of at least 3 minutes. You can see this on the federal safe minimum internal temperature chart, which covers beef, pork, poultry, fish, and more.
Restaurants often serve steaks, including london broil, below 145°F internal temperature on request. People with weaker immune systems, pregnant diners, and very young children should stay with at least 145°F and a proper rest.
When you cook this steak past medium the meat dries out faster and the bite turns tougher. If you prefer your steak well-done for texture or extra caution, give extra help with a longer marinade and slice extra thin so the meat still feels pleasant to chew.
How To Measure London Broil Temperature Correctly
Even a perfect chart cannot help much if you guess at doneness. A simple digital probe thermometer turns london broil cooking from guesswork into a repeatable process.
Using A Meat Thermometer
Insert the thermometer into the thickest part of the steak from the side, not from the top, so the tip sits in the center of the meat. Avoid touching the pan, grill grates, or any pockets of fat, since those spots run hotter and can throw off the reading.
Watch for the temperature to climb, then steady. Pull the steak when it is about 5°F below your goal, since carryover cooking during the rest will bring the internal temperature up a few degrees. Say you want medium-rare; pull at around 130°F and let the steak rest while the internal heat settles.
Touch Test For Experienced Cooks
Some cooks like the fingertip touch test as a backup. You press the steak with a clean finger or tongs and compare the resistance with the pad of your thumb as you touch different fingers together, from soft for rare to firm for well-done.
For food safety, agencies like the USDA stress that color and texture alone do not guarantee that meat has reached a safe internal temperature, so treat the touch test as a skill that backs up thermometer readings, not a replacement.
Cooking Methods And Target Temperatures
The best finish for london broil also depends on how you cook the steak. High heat from broiling or grilling gives strong browning, while gentler methods like reverse sear or sous vide keep closer control over the center.
Broiling In The Oven
Set your oven rack a few inches below the broiler element and preheat the broiler. Pat the steak dry, season on both sides, and place it on a broiler pan or a wire rack over a sheet tray so hot air can flow around the meat. Broil the first side until a brown crust forms, then flip and start checking the internal temperature every few minutes.
A 1½ inch thick london broil under a strong broiler often needs around 5–7 minutes on the first side and 4–6 minutes on the second side to reach medium-rare, though ovens vary. Use time as a rough guide and the thermometer as the final call.
Grilling Over Direct Heat
For gas or charcoal grills, set up a hot direct zone and a cooler indirect zone. Oil the grates lightly, then place the steak over high heat to build a good sear. After 2–3 minutes per side, move the meat to the cooler side and finish cooking with the lid closed, checking the temperature every few minutes.
This two-zone approach gives a browned exterior without burning while the center eases toward your target temperature. Wind, grill design, and steak thickness all change the timing, which is another reason a thermometer matters so much with london broil.
Reverse Sear And Sous Vide Options
For extra control, many home cooks run london broil through a gentle cook first, then finish with a hot sear. With the reverse sear method, you roast the steak at a low oven temperature until the internal temperature sits about 10°F below your final target, then sear it in a very hot pan or over direct grill heat.
With sous vide, you seal the steak in a bag and hold it in a precisely controlled water bath, often between 129°F and 135°F, for one to three hours, then dry and sear it quickly. Time and temperature guides from food safety agencies, including the USDA Food Safety and Inspection Service temperature chart, show how heat and time work together to reduce harmful bacteria.
Resting, Slicing, And Serving
Once your steak reaches the right internal number, what you do next still matters. Resting lets juices spread through the meat, and slicing across the grain turns long, tough fibers into short, tender bites.
| Steak Thickness | Rest Time Before Slicing | Slicing Tip |
|---|---|---|
| 1 inch | 5–7 minutes | Slice at a shallow angle into thin strips |
| 1½ inches | 7–10 minutes | Turn the steak so you cut straight across the grain |
| 2 inches | 10–12 minutes | Halve the steak, then slice each half thinly |
| Marinated overnight | 7–10 minutes | Use a very sharp knife to avoid tearing the crust |
| Grilled over high heat | 7–10 minutes | Trim any burnt edges before slicing |
| Broiled close to element | 5–8 minutes | Rotate while slicing so every piece keeps some crust |
| Sous vide then seared | 3–5 minutes | Pat dry again before slicing to keep the surface crisp |
Rest london broil on a warm plate or cutting board rather than a cold surface, since a cold board pulls heat out of the meat. Skip tight foil wraps, which can steam the crust; a loose tent keeps heat in with less steam.
When you slice, look for the direction of the long muscle fibers and turn the steak so your knife crosses them at a right angle. Thin slices across the grain shorten those fibers, which makes each bite feel tender even if the steak is cooked closer to medium.
Bringing Your London Broil To The Right Temp Every Time
The phrase london broil done temperature sounds simple, yet it links food safety targets, preferred doneness, cooking methods, and slicing technique. Once you learn how those pieces fit, the cut turns from a gamble into a steady steak-night choice.
Pick your target range, use a thermometer, rest the meat, and slice across the grain. With those habits in place, london broil can shift from occasional experiment to a regular meal, whether you plate it with potatoes, crisp salads, or stuffed in warm bread.
