Bake a 1–1½-inch London broil at 350°F for about 25–35 minutes, flipping once, until it reaches 145°F internally. Rest 3 minutes before slicing thinly against the grain. For best texture, marinate 2–12 hours before cooking.
How To Cook London Broil in Oven at 350 takes 25 to 35 minutes for a 1 to 1 1/2-inch steak after a hot sear. Put it on a rack or sheet pan, roast at 350°F, and start checking at 20 minutes with an instant-read thermometer.
Pull London broil when the thickest part reaches 145°F, then rest it 3 minutes. Slice thin across the grain. Thinner cuts may finish near 20 minutes; thicker cuts can need 40 minutes, so time is a guide, not the doneness test.
The Short Answer, With Numbers
Cook London broil in a 350°F oven until the center reaches 145°F, then rest it for 3 minutes. For a typical 1 to 1½ inch thick cut, start checking at 18 minutes.
| Food | Safe minimum internal temperature | Rest time |
|---|---|---|
| Beef, pork, veal and lamb – steaks, chops, roasts | 145°F (63°C) | 3 minutes |
| Leftovers, reheated | 165°F (74°C) | None |
350°F Oven Timing for London Broil
For a 1-inch thick London broil, plan on about 18 to 22 minutes at 350°F. For a 1½-inch thick piece, plan on about 23 to 30 minutes.
Those times are only a starting point. The number that matters is the thermometer reading in the thickest part: 145°F, followed by a 3-minute rest.
Example: if your London broil is 1¼ inches thick and weighs about 1¾ pounds, put it in a 350°F oven and check at 20 minutes. If it reads 138°F, keep cooking and recheck in 3 to 4 minutes.
If it reads 145°F, take it out immediately. Put it on a board, tent loosely with foil, and rest for 3 minutes before slicing.
For a thicker 2-pound London broil, do not assume 25 minutes is enough. Check the center. A long, narrow cut may finish faster than a short, thick one at the same weight.
Where to Put the Thermometer
Insert the probe from the side into the thickest center area. Avoid touching the pan, a fat seam, or a thin edge. A thin edge can read done while the center is still below 145°F.
If one end is much thinner, angle that end slightly away from the hottest part of the pan or fold it under if possible. Judge doneness by the thickest section, not the tapered tip.
If you sear first, the oven time will be shorter. A 2-minute sear per side can cut several minutes from the 350°F oven stage, so start checking early.
If the meat came from the oven underdone after slicing, return the thicker pieces to the pan and oven. Cook until they reach 145°F, then rest those pieces for 3 minutes.
For reheated London broil leftovers, use a different target: heat to 165°F. That applies whether reheating slices in a covered pan, foil packet, or oven-safe dish.
Slice London broil thinly across the grain. The safe number is 145°F plus 3 minutes, but thin cross-grain slicing is what keeps this lean cut easier to chew.
Oven Time at 350
At 350°F, a London broil usually takes 18 to 28 minutes in the oven after searing, depending mostly on thickness and starting temperature.
For food safety, beef steaks and roasts should reach 145°F and rest for 3 minutes. Use an instant-read thermometer in the thickest part, not just the clock.
350°F Oven Time by Thickness
| Thickness | Approx. oven time at 350°F | When to check |
|---|---|---|
| 1 inch | 12 to 16 minutes | Start at 10 minutes |
| 1 1/4 inches | 16 to 20 minutes | Start at 14 minutes |
| 1 1/2 inches | 20 to 25 minutes | Start at 18 minutes |
| 2 inches | 26 to 35 minutes | Start at 24 minutes |
These times assume the meat is seared first for about 2 minutes per side, then transferred to a 350°F oven in a hot skillet or shallow roasting pan.
If you skip the sear, add about 4 to 7 minutes. The surface will be less browned, but the center still needs to reach 145°F followed by a 3-minute rest.
A refrigerator-cold London broil takes longer than one left out briefly while the oven heats. Expect a cold 1 1/2-inch piece to run near 24 to 28 minutes.
A thinner end cooks faster than the center. Check the thickest section first, then verify another spot if the steak is uneven or tapered.
Worked Examples
Example 1: a 1 1/4-inch, 1.6-pound London broil, seared 2 minutes per side, usually needs about 17 to 20 minutes at 350°F.
Example 2: a 1 1/2-inch, 2-pound London broil, seared well in cast iron, usually needs about 21 to 25 minutes at 350°F.
Example 3: a 2-inch, 2 1/2-pound thick cut may need 28 to 35 minutes. Start checking early so it does not overshoot while resting.
How to Time It Accurately
Put the pan in the center of the oven. Start the timer only after the meat goes into the 350°F oven, not when the sear begins.
Check temperature by inserting the thermometer from the side into the center. Avoid touching the pan, fat seam, or a thin edge.
If the center is below 145°F, return it to the oven for 3 to 5 minutes, then check again. Thick cuts can climb slowly near the end.
Once it reaches 145°F, move it to a board and rest for 3 minutes. Slice thinly across the grain; London broil gets tougher when cut with the grain.
Best Cut and Thickness
For London broil in a 350°F oven, the best choice is a top round steak cut 1 1/2 to 2 inches thick. That thickness gives the center time to warm before the outside turns dry and gray.
London broil is a cooking style, not one single cut. In U.S. meat cases, the label most often means top round, flank steak, or occasionally sirloin tip. For oven cooking at 350°F, top round is the most forgiving.
Best Thickness for a 350°F Oven
| Thickness | Best Use | Result at 350°F |
|---|---|---|
| 1 inch | Not ideal | Cooks fast, but dries out easily |
| 1 1/4 inches | Usable | Better if marinated and watched closely |
| 1 1/2 inches | Best standard size | Good balance of browning and tenderness |
| 2 inches | Best thick-cut size | Juicier center, longer oven time |
| Over 2 inches | Edge case | Can stay tough unless sliced very thin after cooking |
A 1 1/2-inch top round London broil is the safest everyday pick because it is thick enough to stay juicy but not so thick that the outer bands overcook before the middle reaches temperature.
A 2-inch piece works well for meal prep or thicker slices. Expect a stronger contrast between the browned exterior and pinker center. Slice it thinly across the grain to control chewiness.
A 1-inch London broil is the hardest to cook well at 350°F. It can move from underdone to dry quickly. If this is what you bought, check early and plan on very thin slicing.
Best Cut: Top Round vs Flank
Top round is the best oven choice. It is lean, wide, and usually sold in the right thickness. It benefits from marinade, a short sear if desired, and careful slicing.
Flank steak is thinner and has long, obvious grain. It cooks faster and can be excellent, but at 350°F it is less forgiving because many pieces are only 3/4 to 1 inch thick.
Sirloin tip can work if it is cut like a thick steak, but it is often irregular. Thin ends may overcook before the thick middle is ready.
Worked Examples
Example 1: a 1.5-pound top round that is 1 1/2 inches thick is a strong pick. It has enough mass for oven roasting and is easy to slice into broad, thin pieces after resting.
Example 2: a 2.25-pound top round that is 2 inches thick is better for 4 to 6 servings. Cook it as one piece, then slice across the grain into pieces about 1/8 inch thick.
Example 3: a 1-pound flank steak that is 1 inch thick should be treated as a quick-cooking edge case. Watch it closely, because thin flank can toughen fast in a moderate oven.
For safety, beef steaks, chops, and roasts should reach 145°F and rest for 3 minutes. Use a thermometer in the thickest part, not the tapered edge.
If the steak has one thick end and one thin end, fold the thin end under only if the cut allows it. Otherwise, position the thicker end toward the hotter part of the pan and expect uneven doneness.
Do not choose pre-sliced “London broil strips” for this method. They are too thin for a 350°F oven roast and are better suited to quick stovetop cooking.
How to Cook It
For London broil in a 350°F oven, plan on searing first, then baking to 145°F (63°C) in the thickest part, followed by a 3-minute rest. That is the USDA minimum for beef steaks.
350°F Oven Method
- 1. Start with the right thickness. Use a London broil or top round steak about 1 to 1 1/2 inches thick. A 1-inch steak cooks faster and dries out sooner; a 1 1/2-inch steak gives you more margin.
- 2. Season or marinate. Pat the meat dry. For a simple 2-pound steak, use 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 tablespoon oil. If marinating, drain well before searing.
- 3. Heat the oven and pan. Set the oven to 350°F. Put a cast-iron skillet or oven-safe pan over medium-high heat for 3 to 5 minutes. Add 1 tablespoon high-heat oil just before the beef goes in.
- 4. Sear both sides. Sear the London broil for 2 minutes on the first side and 2 minutes on the second side. For a thicker 1 1/2-inch piece, also sear the long edges for 30 seconds each.
- 5. Bake at 350°F. Move the skillet to the oven. A 1-inch-thick steak usually takes 8 to 12 minutes after searing. A 1 1/2-inch steak usually takes 14 to 20 minutes. Start checking early.
- 6. Check the center with a thermometer. Insert the probe sideways into the thickest part. Remove the beef when it reaches 145°F (63°C). If one end is thinner, check the thick end, not the tapered edge.
- 7. Rest, then slice correctly. Rest the London broil for 3 minutes. Slice across the grain into thin strips, about 1/8 to 1/4 inch thick. Cutting with the grain makes even properly cooked meat seem tough.
Timing Examples at 350°F
| London broil size | After sear, bake time | Target |
|---|---|---|
| 1 lb, 1 inch thick | 8 to 10 minutes | 145°F, then 3-minute rest |
| 1 1/2 lb, 1 inch thick | 10 to 12 minutes | 145°F, then 3-minute rest |
| 2 lb, 1 1/2 inches thick | 14 to 18 minutes | 145°F, then 3-minute rest |
| 2 1/2 lb, 1 1/2 inches thick | 18 to 20 minutes | 145°F, then 3-minute rest |
If the outside is browning too fast before the center reaches 145°F, tent the pan loosely with foil and keep baking. If the center is already at 145°F but the surface looks pale, skip extra oven time and slice after resting.
For uneven meat, fold the thin tail under before searing or position it away from the hottest part of the pan. A thin end can overcook several minutes before the thick center reaches 145°F.
Do not judge London broil by color alone. Marinades, pan browning, and oven hot spots can make the surface look done while the center is still below the measured target.
How to Check Doneness
Use an instant-read thermometer, not the clock. For London broil, the USDA safe minimum is 145°F in the thickest part, followed by a 3-minute rest.
At 350°F, thickness changes the timing more than weight. A 1-inch piece may reach 145°F much sooner than a 2-inch piece cut from the same roast.
Where to Put the Thermometer
Insert the probe from the side, aiming for the center of the thickest section. The tip should sit halfway between the top and bottom surfaces.
Do not measure near the pan, a fat seam, or a thin tapered end. Those areas can read 5°F to 15°F hotter than the true center.
If the London broil is uneven, check 3 spots: the thick center, the wider end, and the thinner end. Use the lowest accurate reading to decide doneness.
Exact Doneness Target
| Food | Safe internal temperature | Rest time |
|---|---|---|
| London broil, beef steak or roast | 145°F | 3 minutes |
Once the thickest center reads 145°F, remove the pan from the oven. Keep the meat undisturbed for 3 full minutes before slicing.
The rest is part of the safety step. Start timing the 3 minutes only after the meat has reached 145°F and has been removed from the oven.
Worked Timing Examples at 350°F
Example 1: a 1-inch London broil checks 132°F at 18 minutes. Return it to the oven and recheck in 4 minutes. If it reads 145°F, rest 3 minutes.
Example 2: a 1 1/2-inch London broil checks 138°F at 25 minutes. Give it 3 to 5 more minutes, then test the thickest center again.
Example 3: a 2-inch London broil reads 145°F at the thin end but 137°F in the center. Keep cooking. The thick center must reach 145°F.
Do not average readings. A 150°F edge and a 140°F center do not equal done. The coldest reliable center reading controls the decision.
Carryover and Overcooking
At 350°F, carryover heat can raise the center slightly during the rest, but do not count on it for safety. Remove the meat only after it already reads 145°F.
If you accidentally cook to 155°F or higher, it is still safe, but London broil may slice drier. Cut it thinly across the grain to reduce chewiness.
Edge Cases That Give Bad Readings
If the meat was folded or tied, test the thickest folded area. A doubled section cooks like a thicker roast, even if the package says 1 inch.
If you marinated it cold and put it straight into the oven, expect slower cooking. Check early, but be ready to add several minutes.
If the thermometer passes through the meat and touches the hot pan, the reading will jump. Pull back until the tip is centered inside the beef.
If juices run red, that does not prove undercooking. Color is unreliable. A thermometer reading of 145°F plus a 3-minute rest is the check that matters.
Resting and Slicing
For London broil, pull the pan from the 350°F oven when the thickest part reaches 145°F on an instant-read thermometer. Rest it for 3 minutes before slicing.
London broil is usually a lean top round, flank, or similar beef cut. The rest is not optional: beef steaks and roasts need 145°F plus a 3-minute rest.
How to Rest It Without Losing Juices
Move the meat to a cutting board, not a cold plate. Tent it loosely with foil. Do not wrap it tight, or steam softens the browned surface.
Set a timer for 3 full minutes after it leaves the oven. If the steak is 1 inch thick, 3 minutes is enough. If it is 2 inches thick, 5 to 10 minutes gives cleaner slices.
A 1 1/2-pound London broil should rest at least 3 minutes. A 2 1/2-pound piece can rest 8 to 10 minutes without losing serving quality if it is loosely tented.
Do not cut into the steak to check doneness. Use a thermometer inserted through the side into the center of the thickest area. Avoid fat pockets and the pan surface.
Example: if the center reads 145°F at 6:42 p.m., the earliest safe slicing time is 6:45 p.m. If you want thinner, neater slices, wait until about 6:50 p.m.
Slice Across the Grain
Before cutting, find the grain: the long muscle fibers run in one direction across the meat. London broil is chewy if sliced with those fibers.
Cut across the grain, not parallel to it. Each slice should shorten the fibers. This matters more than the exact thickness of the slice.
For dinner slices, cut pieces about 1/4 inch thick. For sandwiches, cut thinner, about 1/8 inch thick. For steak salad, use 1/4-inch slices, then cut them into strips.
Hold the knife at a 45-degree angle for wider slices. This is useful with narrow cuts, because it gives each serving more surface area and a better bite.
Use a long, sharp slicing knife. Make smooth strokes instead of sawing. A dull knife squeezes juice out and leaves ragged edges.
Edge Cases: Thick Ends, Thin Ends, and Uneven Cuts
If one end is thicker, check the thick end for 145°F. After resting, slice the thin end first for diners who prefer firmer meat, and the thick end for juicier slices.
If the London broil is tapered, rotate the board as you cut. The grain can shift slightly from one end to the other, especially on flank-style pieces.
If you accidentally slice with the grain, stop after one or two slices. Turn the remaining piece 90 degrees and resume cutting across the fibers.
If juices pool on the board, spoon them over the sliced meat before serving. Do not pour them away; they carry seasoning and help lean slices taste less dry.
Serve sliced London broil in overlapping rows. A 1 1/2-pound cooked piece usually gives about 4 servings; a 2-pound piece gives about 5 to 6 servings, depending on slice thickness.
Frequently Asked Questions
How long do you cook London broil in the oven at 350°F?
Cook a London broil at 350°F for about 25 to 35 minutes for a typical 1 1/2- to 2-inch-thick steak. Start checking early with an instant-read thermometer. For beef steaks, the safe minimum internal temperature is 145°F, followed by a 3-minute rest.
What temperature should London broil be when done?
London broil is usually a beef steak, so the safe minimum internal temperature is 145°F. After removing it from the oven, let it rest for 3 minutes. Use a thermometer inserted into the thickest part, not touching the pan or bone.
Should I cover London broil when baking at 350°F?
Cover it with foil for most of the baking time if you want less surface drying, especially for a lean cut. Uncover during the last 5 to 10 minutes if you want better browning. Either way, cook to 145°F and rest 3 minutes.
Do I need to sear London broil before putting it in a 350°F oven?
Searing is optional, but it improves browning. Sear the steak in a hot skillet for 1 to 2 minutes per side, then transfer it to a 350°F oven. Begin checking temperature after about 15 to 20 minutes, depending on thickness.
How do you keep London broil tender in the oven?
Marinate it for flavor, avoid overcooking, and slice it thinly across the grain. At 350°F, check the internal temperature instead of relying only on time. Remove it at 145°F, rest it for 3 minutes, then cut against the muscle fibers.
