You should grill London Broil on a gas grill for about 4-6 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C).
The exact cooking time for London Broil on a gas grill depends on its thickness and your desired doneness, but quick searing over high heat is key.
- Achieve perfect London Broil by marinating it for tenderness and flavor.
- Preheat your gas grill to high heat, aiming for 450-500°F (232-260°C).
- Sear the London Broil for 4-6 minutes per side for medium-rare doneness.
- Always use a meat thermometer to confirm internal temperatures: 130-135°F for medium-rare.
- Let the meat rest for 5-10 minutes after grilling to retain juices before slicing against the grain.
How Long Cook London Broil On Gas Grill?
Cooking London Broil on a gas grill typically takes between 8 to 12 minutes total for a steak about 1 to 1.5 inches thick, aiming for medium-rare to medium.
This timing ensures a great sear on the outside while keeping the inside juicy and tender, provided you manage your grill heat well.
What Is London Broil, Anyway?
Many people think “London Broil” is a specific cut of beef. Interestingly, it’s actually a cooking method for tough cuts, often flank steak or top round.
This method involves high-heat cooking, like grilling, followed by thin slicing against the grain. It’s a great way to make a more affordable cut taste amazing.
Why Choose a Gas Grill?
Gas grills offer excellent temperature control, which is vital for London Broil. You can quickly get the high heat needed for searing.
They also heat up fast, meaning you spend less time waiting and more time grilling. Plus, cleanup is often easier than with charcoal.
Prepping Your London Broil for Grilling
Preparation is half the battle for a tender London Broil. This cut benefits greatly from a good marinade.
A marinade adds flavor and helps tenderize the meat, making your grilling experience much more rewarding. Aim for at least 2-4 hours of marinating.
Marinate for Tenderness and Taste
A simple marinade includes acid (vinegar, lemon juice), oil, and seasonings (garlic, herbs, salt, pepper). The acid helps break down muscle fibers.
We found that marinating overnight in the fridge delivers the best results for flavor absorption (Cook’s Illustrated).
Bring It to Room Temperature
Before grilling, let your London Broil sit out for 30-45 minutes. This helps the meat cook more evenly.
A cold steak hits the hot grill and can seize up, causing it to cook unevenly. A warmer steak browns better.
Getting Your Gas Grill Ready
Preheating is non-negotiable for London Broil. You want a very hot surface to create that perfect crust.
Think of your grill as a canvas; you need it hot to paint a beautiful sear on your steak.
Preheating to High Heat
Turn all your gas grill burners to high and close the lid. Let it preheat for 10-15 minutes.
You are aiming for a grill temperature of 450-500°F (232-260°C). This ensures a good, quick sear.
Clean Grill Grates Matter
Once hot, use a wire brush to clean the grates. This prevents sticking and leaves those attractive grill marks.
A little oil on the grates can also help prevent sticking, though some experts say it’s not always needed on a super-hot, clean grill.
The Magic Number: How Long to Grill London Broil?
The cooking time for London Broil on a gas grill is mainly determined by its thickness and your desired doneness.
As a general rule, a 1-inch thick London Broil will cook quicker than a 1.5-inch thick one.
Grilling Times by Doneness
Here’s a simple guide for a 1 to 1.5-inch thick London Broil:
| Doneness Level | Internal Temperature | Grill Time (per side) |
|---|---|---|
| Rare | 125-130°F (52-54°C) | 3-4 minutes |
| Medium-Rare | 130-135°F (54-57°C) | 4-6 minutes |
| Medium | 135-140°F (57-60°C) | 6-7 minutes |
| Medium-Well | 140-145°F (60-63°C) | 7-8 minutes |
Checking for Doneness
The only truly reliable way to check for doneness is with a meat thermometer. Don’t guess; that’s a recipe for dry steak.
Insert the thermometer into the thickest part of the meat, avoiding any bone if present. Pull the steak off the grill a few degrees early.
The Crucial Rest Period
Once your London Broil reaches its target temperature, remove it from the grill and let it rest. This step is non-negotiable.
Resting allows the juices, which have gathered in the center, to redistribute throughout the meat. This makes for a much juicier steak.
- Cover it loosely with foil for 5-10 minutes.
- Don’t slice it too soon; patience is a virtue here.
- The internal temperature will also rise a few degrees during this time (carryover cooking).
Slicing Your London Broil
After resting, it’s time to slice. This is another crucial step for tender London Broil.
Always slice London Broil against the grain, meaning perpendicular to the muscle fibers. This shortens the fibers, making each bite more tender.
What if I cut with the grain?
If you slice with the grain, even a perfectly cooked London Broil can taste tough and chewy. We found this to be the most common mistake (Food Network Kitchen).
Look for the lines of muscle on your steak and slice across them at a slight angle for best results.
Common Grilling Mistakes to Avoid
Avoiding these common pitfalls will help you achieve grilling success every time:
- Not preheating the grill enough.
- Skipping the marinade or marinating for too short a time.
- Flipping the steak too often while it’s cooking.
- Not using a meat thermometer to check internal temperature.
- Forgetting to let the meat rest before slicing it.
- Slicing the meat with the grain instead of against it.
Conclusion
Grilling London Broil on a gas grill can produce a wonderfully flavorful and tender meal when done correctly. Remember, high heat and precise timing are key to mastering this cut.
By preparing your meat properly, preheating your grill, using a meat thermometer, and allowing for a critical rest, you will enjoy delicious results. Don’t forget to slice against the grain for maximum tenderness.
How do I know my gas grill is hot enough for London Broil?
You’ll know your gas grill is hot enough when it reaches a consistent temperature of 450-500°F (232-260°C) after preheating for 10-15 minutes. A quick test is to hold your hand about an inch above the grates; if you can only hold it there for 2-3 seconds, it’s hot enough.
Can I cook London Broil past medium-rare?
Yes, you can cook London Broil past medium-rare if that’s your preference. However, remember that London Broil is a lean cut. Cooking it to medium-well or well-done can make it dry and tough. If you prefer higher doneness, a good marinade is even more important to retain moisture.
What if my London Broil is very thick, say 2 inches?
If your London Broil is 2 inches thick, you will definitely need to adjust your cooking times. It will take longer per side, likely 6-8 minutes or more, to reach your desired internal temperature. A meat thermometer is your best friend here, as visual cues won’t be as reliable for thicker cuts.
Do I need to oil the London Broil before putting it on the grill?
Many grillers recommend lightly oiling the London Broil before placing it on the grill. This can help prevent sticking and promote a better sear, especially if your marinade doesn’t contain much oil. A thin coat of a high smoke point oil like canola or grapeseed works well.
My London Broil always turns out tough. What am I doing wrong?
If your London Broil consistently turns out tough, there are a few common culprits. You might not be marinating it long enough, cooking it past medium-rare, or most commonly, you’re slicing it with the grain instead of against it. Review these steps to find your solution.
