London broil time in oven runs 18–28 minutes for a 1 1/2-inch cut at 450°F, pulling at 130–135°F, then resting 10 minutes.
London broil is one of those cuts that can taste like a steakhouse win or a chew toy. The oven can give you steady heat, yet the timing swings fast because thickness and starting temperature change everything.
This page gives you a timing range you can trust, plus the simple checks that stop overcooking. You’ll use time to plan, then a thermometer to finish with confidence.
Quick London Broil Oven Timing Chart
Use this chart to set expectations, then confirm doneness with a thermometer in the thickest center. Times assume a preheated oven and a steak that’s close to room temperature, not icy-cold from the fridge.
| Thickness And Method | Oven Setting And Rack | Time And Pull Temperature |
|---|---|---|
| 1 inch, broil | Broil high, 4–6 inches from element | 10–14 min total, pull 125–130°F |
| 1 1/4 inch, broil | Broil high, 4–6 inches from element | 14–18 min total, pull 128–133°F |
| 1 1/2 inch, broil | Broil high, 4–6 inches from element | 18–24 min total, pull 130–135°F |
| 1 3/4 inch, broil | Broil high, 4–6 inches from element | 22–28 min total, pull 132–137°F |
| 1 inch, roast | 450°F, middle rack on a sheet pan | 14–20 min total, pull 125–130°F |
| 1 1/2 inch, roast | 450°F, middle rack on a sheet pan | 18–28 min total, pull 130–135°F |
| 2 inches, roast | 450°F, middle rack on a sheet pan | 26–38 min total, pull 132–137°F |
| Any thickness, sear then roast | Preheat pan at 500°F, then roast 425°F | Sear 4–6 min, then roast to pull temp |
London Broil Time In Oven By Thickness And Doneness
Time is a planning tool. Doneness is a temperature target. Once you treat it that way, london broil stops being stressful.
Start With The Right Cut
“London broil” is sold as a method and as a label. Many stores use top round, flank steak, or sometimes sirloin flap. These cuts are lean and built for slicing thin across the grain.
If you’re shopping, look for a piece that’s evenly thick from end to end. A tapered edge cooks faster and can dry out before the center is ready.
Pick Your Oven Approach
Two paths work well: broiling for a fast, browned surface, or roasting at high heat for steadier heat from all sides. Broiling mimics a grill from above. Roasting behaves more like a hot oven “sear.”
If your broiler runs uneven or your oven has weak top heat, roasting is the calmer option. If you want a darker crust in a short window, broil wins.
Set Your Doneness Target With A Thermometer
Use an instant-read thermometer and aim for a pull temperature, then rest the meat. Resting lets heat keep moving inward and juices settle before slicing.
Food-safety guidance for whole cuts of beef includes a minimum of 145°F with a rest time. You can read the full chart on the FSIS safe temperature chart.
Broil Method
Broiling is direct heat from above. The surface browns fast, so you need to watch the clock and the color.
Broil Setup
- Heat the broiler on high for 8–10 minutes so the element is fully hot.
- Place a rack 4–6 inches from the heating element.
- Line a rimmed sheet pan with foil for easy cleanup, then set a wire rack on top if you have one.
Broil Steps
- Pat the steak dry. Surface moisture slows browning.
- Season or brush on your marinade, then let excess drip off so it doesn’t burn.
- Broil the first side until you see deep browning in spots.
- Flip, then broil the second side until the center hits your pull temperature.
- Rest on a board, loosely covered, before slicing thin.
Broil Timing Notes That Change The Clock
Thickness is the big driver. A 1 1/2-inch london broil can jump from medium-rare to medium in a couple minutes. The second driver is how cold the meat is when it hits the oven.
If the steak went straight from fridge to pan, add time and watch the surface so it doesn’t scorch.
Roast Method
Roasting at high heat is simple: preheat hard, cook on the middle rack, and pull at temperature. You’ll get browning and a more even doneness band from edge to center.
Roast Setup
- Preheat the oven to 450°F for at least 15 minutes.
- Use a heavy sheet pan or a shallow roasting pan.
- Place the steak on a rack if you have one.
Roast Steps
- Dry the surface and season generously with salt and pepper.
- Place the steak in the hot oven and start checking early.
- Insert the thermometer from the side into the thickest center.
- Pull when you hit the target, then rest 8–12 minutes.
Why High Heat Works For London Broil
Lean cuts dry out when they linger in heat for too long. A hotter oven shortens the total cook, so the center reaches your target before the surface loses too much moisture.
If you want a thicker, darker crust, you can finish with a short broil at the end. Keep it tight: 60–120 seconds per side can be plenty.
Sear Then Roast Method
This is a great option when you want reliable browning and a steady finish. It also helps when your broiler is weak.
How To Do It
- Preheat a cast-iron skillet in a 500°F oven for 10 minutes.
- Carefully move the hot pan to the stove, add a thin slick of oil, then sear 2–3 minutes per side.
- Return the pan to a 425°F oven and roast until the center reaches pull temperature.
- Rest, then slice across the grain.
When To Choose This Method
If you’re cooking a thicker piece, sear-then-roast gives you color fast without relying on the broiler’s hot spots. Smoke stays lower than a long broil session.
Pull Temperatures And Rest Times
Time gets you close. Temperature finishes the job. Pull the meat a bit early, then let it rest so carryover heat nudges the center upward.
| Doneness Goal | Pull Temperature | Rest Time Before Slicing |
|---|---|---|
| Rare | 120–125°F | 8–10 min |
| Medium-rare | 130–135°F | 8–12 min |
| Medium | 140–145°F | 10–12 min |
| Medium-well | 150°F | 10–12 min |
| Well-done | 160°F | 12–15 min |
| Thin steak under 1 inch | Pull 5°F lower | 5–8 min |
| Thick steak 2 inches | Pull 5°F lower | 12–15 min |
Food Safety Note For Whole Cuts
If you’re cooking for guests, stick with recognized minimum internal temperatures and rest times. Foodsafety.gov posts the safe minimum internal temperatures chart in a clean, printable format.
How To Slice London Broil So It Stays Tender
Slicing is where london broil can shine or fall apart. These cuts have long muscle fibers, and chewing feels tough when you slice with the grain.
After resting, find the direction of the lines on the surface. Turn the steak so your knife cuts across those lines. Slice thin, on a slight angle, and keep your strokes smooth.
Quick Slicing Checklist
- Rest the meat so juices don’t run out on the first cut.
- Use a long, sharp knife and cut on a bias.
- Slice across the grain, not along it.
- Keep slices thin so each bite feels tender.
Seasoning And Marinade Tips That Help In The Oven
You can keep it simple with salt, pepper, and a little garlic. You can also marinate for flavor and tenderness, since many london broil cuts are lean and tight-grained.
A basic marinade uses oil, an acid like vinegar or citrus, salt, and a little sugar for browning. Keep marinating to 2–12 hours, then pat the surface dry before the oven.
Oven-Friendly Flavor Ideas
- Soy sauce, garlic, brown sugar, and a splash of lime
- Balsamic vinegar, Dijon mustard, and rosemary
- Worcestershire sauce, black pepper, and minced onion
Common Problems And Fast Fixes
It’s Tough
Toughness usually comes from slicing the wrong way or cooking past your target. Start by checking your slicing direction. Next time, pull a few degrees earlier and rest the meat longer.
It’s Dry
Dry london broil is almost always overcooked. Use the pull temperatures above and start checking early. If you want more margin, roast at 425°F instead of 450°F and plan on a slightly longer cook.
It’s Too Rare In The Center
Slice a piece and check the center. If it’s under your goal, return the steak to the oven for 2–4 minutes, then recheck. Small bursts beat a long second cook.
The Outside Browns Too Fast
Move the pan down a rack, switch from broil to roast, or tent loosely with foil after you get the color you want. You can also start roasting and finish with a short broil to keep control.
Leftovers And Reheating Without Drying Out
London broil makes great leftovers when you treat it gently. Slice what you need and keep the rest in a tight container.
For reheating, warm slices in a skillet with a splash of broth, or wrap in foil and heat at 275°F until warmed through. High heat reheats fast, yet it also pushes the meat past its sweet spot.
Easy Leftover Ideas
- Steak salad with a sharp vinaigrette
- Sandwiches with horseradish mayo
- Tacos with salsa and a squeeze of lime
Quick Timing Recap You Can Screenshot
Planning numbers: 1-inch cuts often finish in 10–20 minutes at 450°F or under the broiler. A 1 1/2-inch london broil time in oven often lands in the 18–28 minute range at 450°F.
Pull, rest, slice thin across the grain, and you’re set.
