When planning a weeknight dinner or weekend gathering, knowing the london broil grill time helps you serve tender, flavorful steak without overcooking. This guide breaks down timing variables, temperatures, and techniques so you can confidently grill perfect results every time.
Use the summary table below to compare key timing scenarios for different cut thicknesses and target levels of doneness, then follow the sections that dive deeper into preparation, grilling methods, and finishing steps.
| Cut Thickness | Target Doneness | Approximate Grill Time per Side | Internal Temperature to Remove |
|---|---|---|---|
| 1 inch | Medium Rare | 4–5 minutes | 120–125°F (49–52°C) |
| 1 inch | Medium | 5–6 minutes | 130–135°F (54–57°C) |
| 1.5 inches | Medium Rare | 6–7 minutes | 120–125°F (49–52°C) |
| 1.5 inches | Medium | 7–8 minutes | 130–135°F (54–57°C) |
| 2 inches | Medium Rare | 8–9 minutes | 120–125°F (49–52°C) |
| 2 inches | Medium | 9–10 minutes | 135–140°F (57–60°C) |
Preparing the London Broil for the Grill
Proper preparation sets the stage for consistent grill time and texture. Start by patting the steak dry with paper towels so the surface can develop a good sear. Season generously with salt and pepper, and consider adding garlic powder, smoked paprika, or fresh herbs to complement the beefy flavor.
Letting the london broil sit at room temperature for 20–30 minutes before grilling promotes even cooking. For deeper flavor, marinate the steak for at least 30 minutes or up to overnight, using ingredients like olive oil, citrus, soy sauce, and herbs while avoiding over-marinating with acidic components that can make the surface mushy.
Direct High Heat for Searing
Grilling with direct high heat is the most common approach to achieve a flavorful crust and juicy interior. Preheat your gas or charcoal grill to high, about 450–500°F (230–260°C), so the london broil sears quickly as soon as it hits the grates. Place the steak directly over the hottest zone and avoid moving it too soon to allow a proper crust to form.
Use tongs rather than a fork to flip the steak, preserving juices and giving you better control over grill time. For thicker cuts, you may lower the heat slightly after searing to finish cooking through without burning the exterior.
Indirect Finish for Thicker Cuts
For thicker london broil, combining direct sear with indirect finishing yields the best results. After searing each side, move the steak to a cooler part of the grill with the lid closed to allow heat to penetrate evenly. This method helps reach a stable internal temperature without overcooking the outer layer.
Use a digital instant-read thermometer to monitor internal temperature as the primary indicator of doneness rather than relying solely on minutes, since grill temperature, steak thickness, and equipment vary.
Key Takeaways for Perfectly Grilled London Broil
- Pat the steak dry and season just before grilling for better searing.
- Preheat the grill to high heat and create direct and indirect zones.
- Use a meat thermometer and remove the steak a few degrees below target temperature.
- Rest the london broil for 5–10 minutes to lock in juices.
- Thicker cuts benefit from a sear followed by an indirect finish.
FAQ
Reader questions
How do I know when the london broil is done without a thermometer?
Press the center of the steak gently; medium rare should feel springy with slight resistance, medium should be firmer but still slightly yielding, and well done will feel very firm. Pair this test with a short resting time and rely on a thermometer for precision.
Can I grill a frozen london broil to save time?
Grilling from frozen is not recommended because it increases cook time unevenly, risking a dry exterior and undercooked interior. Thaw in the refrigerator overnight for consistent grill time and better texture.
Should I poke holes in the steak or cover it with foil on the grill?
Poking holes can cause juices to escape, leading to a drier steak, so it is best avoided. Using foil is useful only briefly to finish thicker cuts in an indirect zone, not as a primary cooking method for a well-seared crust.
How long should I rest the london broil after grilling?
Allow the steak to rest for at least 5–10 minutes tented loosely with foil so juices redistribute. Cutting too soon can result in dry slices, even if the internal temperature is perfect when removed from the grill.