How To Cook London Broil In Oven At 375?

How To Cook London Broil In Oven At 375 takes about 20 minutes for a 1-inch-thick steak to reach 145°F, then rest it 3 minutes. Use a broiler-safe or rimmed baking pan, start with marinated or well-seasoned beef, and place it in a preheated 375°F oven.

For best texture, cook London broil uncovered and check the center with an instant-read thermometer near the end. Because London broil is usually lean, slice it thinly across the grain after resting.

Thicker cuts may need a few more minutes, but the doneness target stays 145°F with a 3-minute rest.

The Short Answer, With Numbers

Cook London broil in a 375°F oven until the thickest part reaches 145°F, then rest it for 3 minutes before slicing. That is the USDA figure for beef steaks and roasts.

375°F Oven Timing For London Broil

For a typical London broil, plan on about 18 to 30 minutes at 375°F, depending mostly on thickness, starting temperature, and pan type.

A 1-inch-thick London broil often lands near the lower end, about 18 to 22 minutes. A 1 1/2-inch piece often needs about 24 to 30 minutes.

These times are estimates, not doneness rules. The number that matters is the center temperature: 145°F, followed by a 3-minute rest.

Use a rimmed sheet pan, shallow roasting pan, or oven-safe skillet. Put the beef in the center of the oven, not directly under the broiler.

Start checking early. For a 1-inch piece, check at 16 minutes. For a 1 1/2-inch piece, check at 22 minutes. Insert the thermometer from the side into the thickest center.

If the thermometer reads 138°F, return it to the oven and check again in 3 to 4 minutes. If it reads 143°F, check again in about 1 to 2 minutes.

When it reaches 145°F, move it to a board and rest exactly at least 3 minutes. Do not slice during the rest; the juices need that pause to settle.

Worked Example

Example: you have a 1 1/2-inch London broil, about 2 pounds. Heat the oven to 375°F. Roast it on a rimmed pan and start checking at 22 minutes.

If it reads 140°F at 22 minutes, put it back for 3 minutes. Check again. If the center is 145°F, remove it and rest for 3 minutes.

After resting, slice across the grain into thin strips, about 1/4 inch thick. London broil is lean, so thin cross-grain slices make a noticeable difference.

Edge Cases That Change The Clock

If the beef goes into the oven very cold, it may take several minutes longer. If it sat briefly at room temperature before cooking, it may finish faster.

A dark metal pan can brown faster than glass or ceramic. A cast-iron skillet may speed the underside because it holds heat strongly.

If the London broil is uneven, the thin end may pass 145°F before the thick end reaches it. Put the thermometer in the thickest part and use that reading.

If reheating cooked London broil later, heat leftovers to 165°F. That reheating number is different from the 145°F cooking number for beef steaks and roasts.

Best Cut For London Broil

The best cut for London broil is top round steak, cut about 1 to 1 1/2 inches thick. It is lean, broad, affordable, and shaped well for oven cooking at 375°F.

London broil is a cooking method, not one single beef cut. In U.S. grocery stores, the label usually means top round, flank steak, or sometimes shoulder steak.

For the most predictable oven result, choose a steak that is 1 1/4 inches thick and weighs about 1 1/2 to 2 1/2 pounds. That size browns well and does not overcook too fast.

Top Round vs. Flank Steak

Top round is the safest pick if you want neat, wide slices. It has less visible grain than flank, so it is easier to slice evenly after cooking.

Flank steak has stronger beef flavor, but it is thinner. At 375°F, it can move from properly cooked to dry quickly, especially if the thin end is under 1/2 inch.

Avoid pieces thicker than 2 inches for London broil. The outside can dry before the center reaches the safe minimum internal temperature for beef steaks and roasts: 145°F with a 3-minute rest.

Avoid pieces thinner than 3/4 inch unless you plan a very short cook. Thin steaks are harder to keep juicy because there is little buffer between the surface and center.

What To Look For At The Store

• Choose a steak with an even thickness from end to end, ideally varying by no more than 1/4 inch.
• Pick a piece with tight, fine grain for top round or long, visible grain for flank.
• Look for light marbling, not large hard seams of fat or silver skin.
• For 4 servings, buy about 1 1/2 pounds. For 6 servings, buy about 2 1/4 pounds.

Worked example: for 4 adults, a 1 1/2-pound top round yields four portions of about 6 ounces raw weight before trimming and cooking loss.

For 6 adults, a 2 1/4-pound London broil gives six portions of about 6 ounces raw weight. Choose one thick steak rather than two very thin ones if oven-roasting at 375°F.

If one end is much thinner, fold that end under and secure it with butcher’s twine, or position it away from the hottest part of the pan. This reduces dry, gray edges.

If the steak has a heavy membrane, trim it before marinating. Marinade will not soften thick silver skin, and the cooked slices will feel tough even when cut correctly.

After cooking, slice London broil across the grain into 1/8- to 1/4-inch slices. This matters as much as the cut; slicing with the grain makes even tender beef seem stringy.

Prep Before Baking

Use a 1 to 1 1/2-inch-thick London broil, usually top round or flank. At 375°F, thickness matters more than weight: a thin 3/4-inch piece can overcook fast, while a 2-inch piece needs a slower finish.

Trim only hard surface fat and silver skin. Leave small seams of fat in place; they help protect the lean meat. If one end is much thinner, fold it under or expect that end to cook closer to medium-well.

Seasoning And Marinade Amounts

For each 2 pounds of London broil, use 2 tablespoons oil, 1 1/2 tablespoons acid, 1 tablespoon Worcestershire or soy sauce, 2 minced garlic cloves, and 1 teaspoon black pepper.

Use acid carefully. For a 1-inch steak, keep lemon juice, vinegar, or wine to about 1 1/2 tablespoons per 2 pounds. Too much acid can make the outside soft before the center benefits.

Salt separately for better control. Use 1 teaspoon kosher salt per 2 pounds of meat. If using soy sauce, reduce the salt to 1/2 teaspoon per 2 pounds because soy sauce already adds salt.

Worked example: for a 2.25-pound London broil, use about 2 1/4 tablespoons oil, 1 tablespoon plus 2 teaspoons acid, 1 tablespoon plus 1 teaspoon Worcestershire, 2 to 3 garlic cloves, and 1 rounded teaspoon kosher salt.

Marinate in a shallow dish or zip-top bag, turning the meat so both broad faces are coated. If the steak is uneven, place the thicker side where the marinade pools.

Before baking, remove excess marinade from the surface with paper towels. A wet surface steams in the oven and browns poorly, especially at 375°F.

Bring The Meat To An Even Starting Point

Set the meat on the counter while the oven preheats, about 20 to 30 minutes. This reduces the cold-center problem, where the outside cooks quickly but the middle lags.

If the steak is over 1 1/2 inches thick, give it the full 30 minutes. If it is under 1 inch thick, 15 to 20 minutes is enough because the center warms faster.

Preheat the oven to 375°F and position a rack in the center. Use a rimmed baking sheet with a wire rack, or a shallow baking dish if you want to catch juices for slicing.

For better browning, preheat a cast-iron skillet or heavy oven-safe pan for 5 minutes. Add the meat only after the pan is hot, then transfer it to the oven setup immediately.

Insert an oven-safe probe into the thickest part from the side, not straight down from the top. Keep the tip centered and away from fat seams or the pan.

Plan to cook beef steaks, including London broil, to 145°F with a 3-minute rest. Pulling earlier is not the safe minimum figure; use a thermometer rather than color.

If the piece tapers sharply, check both the thick end and thin end. The thin end may pass 145°F first; judge doneness by the thickest edible section.

Before it goes in the oven, note the grain direction. London broil must be sliced thinly across the grain after resting, so identify the lines now while the raw muscle fibers are easy to see.

Oven Steps At 375

For London broil at 375°F, plan on a hot pan, a short oven roast, and a thermometer check. Use 145°F in the thickest part, then rest 3 minutes.

Best 375°F Method

• 1. Size the meat first. Use a 1 to 1 1/2-inch-thick London broil. A 1 1/2 lb piece cooks more evenly than a very thin 3/4-inch cut. Pat it dry so the surface browns instead of steaming.
• 2. Season and warm slightly. Rub with 1 tablespoon oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional garlic. Let it sit on the counter 20 to 30 minutes while the oven heats to 375°F.
• 3. Preheat the pan. Put a cast-iron skillet or heavy sheet pan in the oven for 10 minutes. A preheated pan gives the underside better browning and shortens the total oven time.
• 4. Sear for color if the cut is thick. For a 1 1/4 to 1 1/2-inch London broil, sear in a hot skillet 2 minutes per side, then move it to the 375°F oven. Skip searing for thin pieces under 1 inch.
• 5. Roast at 375°F. Cook a 1-inch-thick piece about 12 to 16 minutes after it goes into the oven. Cook a 1 1/2-inch piece about 18 to 24 minutes. Flip once at the halfway point.
• 6. Check the center, not the clock. Insert an instant-read thermometer sideways into the thickest part. For beef steaks and roasts, the safe minimum internal temperature is 145°F, followed by a 3-minute rest.
• 7. Rest and slice correctly. Move the meat to a board and rest 3 minutes. Slice across the grain into 1/4-inch strips. If the grain changes direction, rotate the meat and keep slicing across the lines.

Timing Examples At 375°F

If the outside is browning too fast before the center reaches 145°F, tent loosely with foil and keep roasting. If the pan juices start smoking, add 2 tablespoons water to the pan, not over the meat.

If the London broil is uneven, tuck the thin tail under and tie it with kitchen twine. This makes the thin end closer to the thick center, so it does not overcook before the middle is done.

For a marinated London broil, wipe off excess marinade before cooking. Wet marinade on the surface delays browning and can burn on the hot pan before the beef reaches temperature.

Bake Time By Thickness

At 375°F, London broil cooks by thickness more than weight. A wide 2 lb piece and a narrow 2 lb piece will not finish together if one is 1 inch thick and the other is 2 inches thick.

Use these oven times for beef London broil baked uncovered on a rimmed pan or in a shallow roasting pan. The safe minimum internal temperature is 145°F, followed by a 3-minute rest.

Worked Examples

Example 1: a 1-inch London broil weighing 1 1/2 lb should take about 16 to 22 minutes. Check at 14 minutes, then every 3 to 4 minutes until the center reaches 145°F.

Example 2: a 2 lb London broil that is 1 1/2 inches thick usually needs 28 to 36 minutes. If it is cold from the refrigerator, expect the upper end of that range.

Example 3: a 2 1/2 lb London broil that is only 1 inch thick may still finish in 16 to 22 minutes. Extra surface area does not add as much time as extra thickness.

Edges, Shape, And Pan Effects

If one end is 3/4 inch and the other is 1 1/2 inches, the thin end will cook first. Place the thermometer into the thickest section, not the tapered end.

A dark metal pan can shorten the time by 2 to 4 minutes. A glass baking dish can run slower in the center, so start checking on schedule but expect a few extra minutes.

If the meat is tightly packed in a small dish with vegetables or liquid, it behaves more like a covered roast. Add 5 to 10 minutes, and verify the center with a thermometer.

If you sear the London broil first, reduce the oven time by about 3 to 6 minutes. A hard skillet sear starts the cooking before the meat ever reaches the oven.

Best Checking Method

Insert an instant-read thermometer horizontally into the thickest part. Avoid pushing through to the pan, because the pan will give a falsely high reading.

Once the thickest part reaches 145°F, remove the London broil from the oven and rest it for 3 minutes. Slice thinly across the grain after the rest.

For a batch with two pieces, time them separately. A 1-inch piece may finish 20 minutes before a 2-inch piece, even if both are labeled London broil.

Resting And Slicing Tips

For London broil, the rest and slice matter as much as the oven time. At 375°F, the outside firms quickly, so cutting too soon can dump juices onto the board and make a lean cut taste dry.

USDA’s safe minimum for beef steaks is 145°F with a 3-minute rest. If your London broil reaches 145°F, do not slice it before those 3 minutes have passed.

For better eating quality, rest a 1 to 1 1/2-inch London broil for 10 minutes. Rest a thicker 1 3/4 to 2-inch piece for 12 to 15 minutes. Keep it on a cutting board, not in the hot pan.

Tent loosely with foil. Do not wrap tightly. A tight wrap traps steam, softens the browned surface, and can push more liquid out when you slice.

How To Slice London Broil Correctly

Always slice across the grain. London broil is usually flank steak or top round, both with visible muscle fibers. Cutting across those lines shortens the fibers and makes each bite easier to chew.

Find the grain before cooking if possible. Look for long, parallel lines running in one direction. After resting, turn the meat so those lines run left to right, then cut straight down across them.

Use a sharp slicing knife, 8 to 12 inches long if you have one. A dull knife saws the meat and squeezes out juice. Make long, smooth strokes instead of short chopping motions.

For classic London broil slices, cut 1/4 inch thick. For sandwiches, cut 1/8 inch thick. For a knife-and-fork dinner, 3/8 inch slices are acceptable but will chew firmer.

Worked example: if your broil is 7 inches long and you slice 1/4 inch thick, you get about 28 slices. At 1/8 inch, the same piece gives about 56 thinner sandwich slices.

Edge Cases: Thick Ends, Uneven Grain, And Juice Loss

If one end is thicker, rest the whole piece based on the thickest section. Slice the thinner end slightly thicker, about 3/8 inch, so it does not fall apart or taste overcooked.

If the grain changes direction, split the London broil into 2 sections. Rotate each section separately, then slice each one across its own grain. This is common with irregular flank steak.

If juices pool during resting, do not pour them off. After slicing, drag the cut faces through the board juices, or spoon the juices over the platter just before serving.

If the meat feels tight under the knife, lower your slice thickness. A tough 1/2-inch slice may become pleasant at 1/8 to 1/4 inch because the muscle fibers are much shorter.

For serving, fan the slices slightly overlapping. This slows cooling and keeps the cut surfaces moist. If you need smaller portions, cut the long slices in half after slicing across the grain.

Frequently Asked Questions

How long do I cook London broil in the oven at 375°F?

For a 1 to 1 1/2-inch London broil, bake at 375°F for about 18 to 25 minutes, then check with an instant-read thermometer. For beef steak, cook to at least 145°F and rest 3 minutes. Thicker cuts may need 5 to 10 more minutes.

Should I sear London broil before baking it at 375°F?

Yes, searing is recommended for better browning. Sear the London broil in a hot skillet for 2 to 3 minutes per side, then transfer it to a 375°F oven. Bake until the center reaches at least 145°F, then rest it for 3 minutes.

Do I bake London broil covered or uncovered at 375°F?

Bake London broil uncovered at 375°F if you want a browned outside. Use a rimmed pan or oven-safe skillet. If the surface gets too dark before the center reaches 145°F, loosely tent it with foil, then rest the meat 3 minutes before slicing.

How do I keep London broil tender in the oven?

Marinate it for flavor, avoid overcooking, and slice it thinly across the grain. At 375°F, start checking a 1-inch cut around 18 minutes. For food safety, beef steak should reach at least 145°F and rest for 3 minutes before serving.

What is the best way to slice oven-cooked London broil?

After cooking to at least 145°F, rest the London broil for 3 minutes. Place it on a cutting board and slice thinly across the grain at a slight angle. Aim for slices about 1/4 inch thick to make the meat easier to chew.

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