how long to bake london broil

3 min read 17-01-2025

London broil, a flavorful cut of beef, is perfect for a weeknight meal. Baking it ensures a tender and juicy result. This guide will walk you through achieving the perfect London broil every time. Understanding cooking times depends on several factors; let's explore them to ensure your London broil is cooked to perfection.

Understanding London Broil Cooking Time

The cooking time for London broil varies based on several key factors:

Thickness: A thicker cut will naturally require a longer baking time than a thinner one. Aim for even thickness to ensure consistent cooking.
Desired Doneness: Rare, medium-rare, medium, medium-well, and well-done all have different internal temperature requirements. Use a meat thermometer for accuracy.
Oven Temperature: A higher oven temperature will cook the meat faster, but may result in a drier outcome if not carefully monitored.

How to Determine Doneness

Using a meat thermometer is crucial for achieving your desired level of doneness. Here's a temperature guide:

Rare: 125-130°F (52-54°C)
Medium-Rare: 130-140°F (54-60°C)
Medium: 140-150°F (60-66°C)
Medium-Well: 150-160°F (66-71°C)
Well-Done: 160°F+ (71°C+)

Baking London Broil: A Step-by-Step Guide

This recipe provides a starting point, adjusting baking time as needed based on your oven and the thickness of your London broil.

Ingredients:

1.5-2 lb London broil, trimmed of excess fat
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the London Broil: Pat the London broil dry with paper towels. This helps it brown better.
Marinate (Optional): For enhanced flavor, marinate the London broil in a mixture of olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and pepper for at least 30 minutes, or up to overnight in the refrigerator.
Sear (Optional): For a richer flavor and a nice crust, sear the London broil in a hot skillet with a little oil for 2-3 minutes per side before baking.
Bake: Place the London broil in a baking dish. Bake for approximately 20-30 minutes for a 1-inch thick cut, or until the internal temperature reaches your desired doneness. Thicker cuts will require longer baking times. Use a meat thermometer to check for doneness. Start checking for doneness around the 20-minute mark for thinner cuts.
Rest: Once cooked, remove the London broil from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Slice and Serve: Slice the London broil thinly, against the grain, for the most tender results. Serve and enjoy!

Tips for the Perfect Baked London Broil

Even Thickness: Trim any excess fat and ensure even thickness for consistent cooking. You can even pound a thicker cut to achieve more even thickness.
Meat Thermometer: A meat thermometer is essential for achieving the perfect level of doneness.
Don't Overcook: Overcooked London broil will be tough and dry. Use a meat thermometer to avoid overcooking.
Resting Time: Allowing the London broil to rest is crucial for retaining its juices.
Slicing: Slice against the grain for maximum tenderness.

Frequently Asked Questions

How long do I bake a 1-inch thick London broil?

A 1-inch thick London broil will typically take 20-30 minutes to bake at 350°F (175°C), depending on your desired level of doneness. Always use a meat thermometer to ensure accuracy.

Can I bake London broil from frozen?

It's not recommended to bake London broil from frozen. Thawing it completely ensures even cooking and prevents a raw center.

What temperature should London broil be cooked to?

The ideal temperature for London broil depends on your preference:

Rare: 125-130°F (52-54°C)
Medium-Rare: 130-140°F (54-60°C)
Medium: 140-150°F (60-66°C)
Medium-Well: 150-160°F (66-71°C)
Well-Done: 160°F+ (71°C+)

By following these tips and guidelines, you can easily bake a delicious and perfectly cooked London broil every time. Remember, patience and a meat thermometer are your best friends!