London broil, a classic dish that has been a staple of American cuisine for decades, is a type of beef cut that is known for its rich flavor and tender texture. However, cooking London broil can be a bit tricky, especially when it comes to determining the right cooking time in the oven. In this article, we will explore the optimal cooking time for London broil in the oven, as well as provide some valuable tips and tricks for achieving a perfectly cooked dish.
Understanding London Broil
Before we dive into the cooking time, it’s essential to understand what London broil is and how it’s typically prepared. London broil is a type of beef cut that is usually taken from the top round or top sirloin section of the cow. It’s a lean cut of meat, which means it has less marbling (fat) than other cuts, making it a popular choice for those looking for a healthier option.
London broil is typically cooked using a high-heat method, such as grilling or broiling, which helps to sear the outside of the meat and lock in the juices. However, cooking London broil in the oven is also a popular method, as it allows for a more even cooking temperature and can result in a more tender final product.
Factors Affecting Cooking Time
When it comes to cooking London broil in the oven, there are several factors that can affect the cooking time. These include:
- Thickness of the meat: A thicker cut of London broil will take longer to cook than a thinner cut.
- Temperature of the oven: A higher oven temperature will cook the meat faster than a lower temperature.
- Level of doneness: Cooking the meat to a higher level of doneness (such as well-done) will require a longer cooking time than cooking it to a lower level of doneness (such as medium-rare).
- Use of a meat thermometer: Using a meat thermometer can help ensure that the meat is cooked to a safe internal temperature, which can affect the cooking time.
Internal Temperature Guidelines
When cooking London broil, it’s essential to use a meat thermometer to ensure that the meat is cooked to a safe internal temperature. The USDA recommends the following internal temperatures for beef:
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 130°F – 135°F |
| Medium-rare | 135°F – 140°F |
| Medium | 140°F – 145°F |
| Medium-well | 145°F – 150°F |
| Well-done | 150°F – 155°F |
Cooking Time Guidelines
Now that we’ve covered the factors that affect cooking time and internal temperature guidelines, let’s move on to some general cooking time guidelines for London broil in the oven.
- Thin cut (less than 1 inch thick): 8-12 minutes per side for medium-rare, 12-15 minutes per side for medium, and 15-18 minutes per side for medium-well or well-done.
- Medium cut (1-1.5 inches thick): 12-15 minutes per side for medium-rare, 15-18 minutes per side for medium, and 18-20 minutes per side for medium-well or well-done.
- Thick cut (over 1.5 inches thick): 15-18 minutes per side for medium-rare, 18-20 minutes per side for medium, and 20-22 minutes per side for medium-well or well-done.
Tips for Achieving a Perfectly Cooked London Broil
In addition to following the cooking time guidelines, here are some tips for achieving a perfectly cooked London broil:
- Use a hot oven: Preheat your oven to 400°F (200°C) or higher to ensure a nice crust forms on the outside of the meat.
- Don’t overcrowd the pan: Cook the London broil in a single layer, without overcrowding the pan, to ensure even cooking.
- Use a meat thermometer: As mentioned earlier, using a meat thermometer is the best way to ensure that the meat is cooked to a safe internal temperature.
- Let it rest: Once the London broil is cooked, let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute and the meat to retain its tenderness.
Additional Tips for Oven-Roasted London Broil
If you’re looking to add some extra flavor to your London broil, consider trying the following:
- Marinate the meat: Marinating the London broil in a mixture of olive oil, herbs, and spices can add a rich, savory flavor to the meat.
- Add aromatics: Adding aromatics such as onions, carrots, and celery to the pan can add a depth of flavor to the meat.
- Use a flavorful oil: Using a flavorful oil such as olive or avocado oil can add a rich, savory flavor to the meat.
Conclusion
Cooking London broil in the oven can be a bit tricky, but by following the cooking time guidelines and tips outlined in this article, you can achieve a perfectly cooked dish. Remember to use a hot oven, don’t overcrowd the pan, and use a meat thermometer to ensure that the meat is cooked to a safe internal temperature. With a little practice and patience, you’ll be cooking like a pro in no time!
What is London Broil and where does it come from?
London Broil is a type of beef cut that originated in the United States, despite its name suggesting otherwise. It is typically a lean cut of beef, often taken from the round or flank area of the cow. The name “London Broil” is believed to have been coined by American butchers in the 1930s, possibly as a way to make the cut sound more exotic and appealing to customers.
London Broil is known for its rich flavor and tender texture, making it a popular choice for grilling, broiling, or pan-frying. It is often served as a steak, sliced thinly against the grain to maximize its tenderness. Despite its origins in the United States, London Broil has become a staple in many cuisines around the world, and is often featured in high-end restaurants and home kitchens alike.
What are the different types of London Broil cuts?
There are several different types of London Broil cuts, each with its own unique characteristics and cooking requirements. The most common types of London Broil include the top round, bottom round, and flank steak. Top round London Broil is taken from the inside of the hind leg, and is known for its tenderness and rich flavor. Bottom round London Broil is taken from the outside of the hind leg, and is slightly less tender than top round but still packed with flavor.
Flank steak London Broil is taken from the belly of the cow, and is known for its bold flavor and chewy texture. This type of London Broil is often used in stir-fries and fajitas, where its bold flavor can shine. Regardless of the type of London Broil, it is essential to cook it to the right temperature to ensure food safety and maximum flavor.
How do I choose the perfect London Broil for cooking?
When choosing a London Broil for cooking, there are several factors to consider. First, look for a cut that is at least 1-2 inches thick, as this will ensure that it stays juicy and tender during cooking. Next, choose a cut with a good balance of marbling, or fat distribution, as this will add flavor and tenderness to the meat.
Finally, consider the color and texture of the meat. A good London Broil should have a rich red color and a firm, springy texture. Avoid cuts with visible signs of aging or spoilage, such as slimy texture or off odors. By choosing a high-quality London Broil, you can ensure a delicious and memorable dining experience.
What is the best way to season a London Broil?
The best way to season a London Broil is to use a combination of salt, pepper, and other aromatics to enhance its natural flavor. Start by sprinkling both sides of the meat with salt and pepper, then add any other desired seasonings such as garlic powder, paprika, or thyme. You can also rub the meat with a mixture of olive oil, lemon juice, and herbs for added flavor.
For a more intense flavor, consider marinating the London Broil in a mixture of soy sauce, Worcestershire sauce, and herbs for several hours or overnight. This will help to break down the proteins in the meat and add a rich, savory flavor. Regardless of the seasoning method, be sure to let the meat sit at room temperature for 30 minutes before cooking to ensure even cooking.
What are the different cooking methods for London Broil?
There are several different cooking methods for London Broil, each with its own unique advantages and disadvantages. Grilling is a popular method, as it adds a smoky flavor and crispy texture to the meat. To grill a London Broil, preheat the grill to medium-high heat, then cook the meat for 5-7 minutes per side, or until it reaches the desired level of doneness.
Broiling is another popular method, as it allows for even cooking and a crispy crust on the outside of the meat. To broil a London Broil, preheat the broiler to high heat, then cook the meat for 5-7 minutes per side, or until it reaches the desired level of doneness. Pan-frying is also a great option, as it allows for a crispy crust on the outside of the meat and a tender interior. Simply heat a skillet over medium-high heat, then cook the meat for 5-7 minutes per side, or until it reaches the desired level of doneness.
How do I know when my London Broil is cooked to perfection?
The key to cooking a London Broil to perfection is to use a meat thermometer to ensure that it reaches a safe internal temperature. For medium-rare, the internal temperature should be at least 130-135°F (54-57°C), while medium should be at least 140-145°F (60-63°C). For medium-well or well-done, the internal temperature should be at least 150-155°F (66-68°C) or 160-170°F (71-77°C), respectively.
In addition to using a meat thermometer, you can also use the finger test to check the doneness of the meat. To do this, press the meat gently with your finger. If it feels soft and squishy, it is rare. If it feels firm but yielding, it is medium-rare. If it feels firm and springy, it is medium. If it feels hard and dry, it is well-done. By using a combination of these methods, you can ensure that your London Broil is cooked to perfection.
How do I slice and serve a London Broil?
Once your London Broil is cooked to perfection, it’s time to slice and serve. To slice the meat, use a sharp knife to cut it against the grain, or at a 45-degree angle to the lines of muscle. This will help to maximize the tenderness and flavor of the meat. Slice the meat into thin strips, about 1/4 inch thick, and serve immediately.
You can serve your London Broil with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad. You can also serve it with a sauce or gravy, such as a horseradish cream or a red wine reduction. Regardless of the sides or sauces, be sure to let the meat rest for 10-15 minutes before slicing and serving, as this will help the juices to redistribute and the meat to stay tender.