A london broil temperature chart keeps you on track by giving pull temps and rested temps, so you slice tender meat instead of dry strips.
“London broil” isn’t one single cut. It’s a cooking style that’s often done with lean, wide beef like top round or flank. Those cuts can taste great, but they punish guesswork. A few degrees too hot and the grain tightens up. A few degrees too low and you may be under your own comfort line for doneness.
This page is for the moment you’re at the oven. You’ll get target temps, where to place the probe, what resting does, and quick fixes when you overshoot.
London Broil Temperature Chart With Pull Temps
Use the chart as your anchor, then adjust for thickness, broiler strength, and how long you rest. “Pull temp” is when you take the meat off the heat. “Rested temp” is where it often lands after a short rest from carryover heat.
| Doneness Goal | Pull Temp (°F) | Rested Temp (°F) |
|---|---|---|
| Rare | 120–125 | 125–130 |
| Medium Rare | 130–135 | 135–140 |
| Medium | 140–145 | 145–150 |
| Medium Well | 150–155 | 155–160 |
| Well Done | 160–165 | 165–170 |
| USDA Whole-Cut Minimum + Rest | 145 | 145+ (rest 3 min) |
| Chilled Leftovers Reheat | 165 | 165 |
Food safety and “doneness you like” aren’t the same thing. For whole cuts of beef, the USDA lists 145°F with a 3-minute rest as a safe minimum for steaks and roasts. You can check the exact line on the FSIS safe temperature chart. If you choose to eat beef below that, treat it as a personal risk call and keep your kitchen clean.
What London Broil Is And Why Temperature Matters
Most london broil recipes try to do two jobs: build flavor on the outside, then keep the inside juicy. Lean beef doesn’t have much fat to buffer heat. Once the center climbs past your target, the texture turns chewy fast.
Temperature is your steering wheel. Color can fool you, broilers vary, and marinades can darken the surface early. A thermometer tells you what’s happening where it counts.
What To Look For When You Buy It
Pick a piece that’s even in thickness. If one end is thin, it will overcook before the center is ready. Trim the membrane, since it tightens as it cooks. If the cut is lopsided, tie it with twine so it cooks evenly.
Carryover Heat In Plain Terms
When you pull meat from high heat, the outer layers are still hotter than the center. That heat moves inward for a few minutes. On london broil, carryover is often 5–10°F, sometimes more with thick top round.
That’s why the chart lists pull temps and rested temps. If you wait for the center to hit your final number while it’s still under the broiler, you’ll cruise past it after you take it out.
How To Check Temperature So The Reading Is Real
A good reading comes from three things: the right tool, the right spot, and the right moment.
Pick The Thermometer That Fits The Job
An instant-read digital thermometer is the easiest for broiling. You can open the oven, poke, and close it again without losing much heat. If you own an oven-safe probe, that works too, as long as the cable can handle broil heat.
Place The Probe In The Thick Center
Insert the tip into the thickest part, aiming for the center of the meat. Stay away from big seams of fat or any edge that’s thinner. FSIS gives the same rule for steaks and roasts on its food thermometer guidance.
Take More Than One Reading
London broil can be uneven in thickness. Check the center, then check a spot an inch away. Use the lowest number as your call. That keeps you from slicing into a section that’s less cooked than you planned.
Broil Settings That Make The Chart Work
Broiling is direct radiant heat. It’s close to grilling from above. Small setup choices change the outcome, so this section tightens the variables the chart can’t see.
Rack Height And Pan Choice
Set the rack so the meat sits 4–6 inches from the broiler element. Use a broiler pan or a wire rack over a sheet pan so hot air can move around the meat. If the meat sits in pooled liquid, the bottom steams and the top races ahead.
Preheat And Dry The Surface
Preheat the broiler for 5 minutes. Pat the meat dry right before it goes in. Marinade left on the surface can burn before the center warms. You still get the flavor that soaked in, but the crust browns instead of charring.
Flip Once, Then Start Checking Early
Flip once, halfway through, and start checking temp a couple minutes before you think it’s done. If your london broil is thin, the window can be short.
Timing By Thickness Without Guessy Math
Time gets you close; temperature gets you home. Use these ranges to plan the meal, then let the thermometer make the final call.
| Thickness | Broil Time Per Side | Notes |
|---|---|---|
| 3/4 inch | 3–5 min | Start temp checks after first flip |
| 1 inch | 5–7 min | Pull 5–10°F before your target |
| 1 1/4 inch | 7–9 min | Use rack 5–6 inches from element |
| 1 1/2 inch | 9–11 min | Top round often lands here |
| 2 inches | 11–14 min | Probe in two spots; rest a bit longer |
| 2+ inches | 14–18 min | Consider lower heat finish after sear |
| Flank (wide, thinner) | 3–6 min | Edges cook fast; watch carryover |
Picking Your Target Doneness
London Broil Temperature Chart
This second pass on the london broil temperature chart is about choosing a target that matches the cut you bought and the way you plan to slice it.
Top Round Vs Flank
Top round is thicker and lean. It benefits from a longer rest and a sharp, thin slice. Flank is thinner with a bold grain, so it cooks fast and needs strict attention near the end.
Where Each Doneness Feels Best
Medium rare is the sweet spot for many london broil fans because the fibers stay looser. Medium can still eat well if you slice thin and cut across the grain. Medium well and well done can work, but plan on a stronger marinade, a little extra rest, and paper-thin slices.
Resting And Slicing So It Stays Tender
Resting is not a chef ritual. It’s a texture move. Let the meat sit 5–10 minutes on a warm plate, loosely covered with foil. During that time, the temp settles and juices thicken a bit.
Then slice across the grain. Turn the roast so the long muscle fibers run left to right, then cut straight down across them. If you cut with the grain, each bite feels like a rope.
Slice Width That Matches Doneness
- Rare to medium rare: 1/4 inch slices keep a steak-like bite.
- Medium: 1/8–3/16 inch slices feel softer.
- Medium well to well done: go as thin as you can manage.
Marinade And Salt Timing That Help Lean Beef
London broil often tastes best with a marinade because top round and flank are lean. Acid, salt, and aromatics add flavor and help the surface brown.
Simple Marinating Rules
- Give it 4–12 hours in the fridge. Shorter can taste flat, longer can turn the outer layer mushy if the marinade is heavy on acid.
- Use enough salt to season the meat, not just the liquid. A salty marinade that never reaches the center won’t fix bland slices.
- Pat dry before broiling so you get browning, not a wet simmer.
Dry Brine Option
If you don’t want a marinade, salt the meat 8–24 hours ahead and leave it on a rack in the fridge, not covered. The surface dries and browns fast, and the seasoning reaches deeper than a quick dip.
Common Misses And Fast Fixes
You Overshot The Target Temp
Don’t panic-slice. Rest it, then slice thinner than planned and serve with a saucy side. A quick pan sauce from the resting juices, a splash of vinegar, and a knob of butter can bring back moisture on the plate.
The Outside Is Dark But The Center Is Low
Move the rack down a notch and finish at a lower oven temp, like 325°F, until the center hits your pull temp. That slows the outside while the center catches up.
It Tastes Chewy Even At The Right Temp
This is almost always slicing angle. Rotate the meat and look for the direction of the fibers. Cut across them. If the fibers run diagonally, cut diagonally across them too.
Plan A Full Meal Around London Broil
London broil is easiest when the sides don’t steal attention. Pick sides that can hold while the meat rests, like roasted potatoes, rice, or a simple salad. Start those first. Then broil the meat.
For leftovers, cool slices fast, store in a shallow container, and reheat gently. If you reheat hard, you’ll push the meat into dry territory. Warm slices in a covered skillet with a splash of broth, or tuck them into a sandwich and let the bread do some of the work.
Quick Checklist Before You Cook
- Choose your doneness goal and note the pull temp from the chart.
- Preheat the broiler and set the rack 4–6 inches from the element.
- Pat the surface dry right before it goes in.
- Flip once, then start checking temp early in the second half.
- Rest 5–10 minutes, then slice across the grain.
If you want one thing to stick: trust the thermometer, then trust your knife. That combo turns a lean cut into a dinner people ask for again next week too.
