Reverse Sear London Broil
Don’t know how to cook your London broil? I’ll show you the EASIEST way to cook this tough (but cheap) cut of meat that makes it perfectly juicy and tender every time. Learn how o Reverse Sear London Broil for a perfectly cooked protein that pairs well with any side dish! Pellet grill and gas grill instructions included.
Can you reverse sear a London broil? Yes! The London broil reverse sear method is a simple cooking technique that involves searing meat after it has been cooked slowly at a lower temperature.
My mom always bought this cut of beef growing up because it was cheap and honestly, I remember HATING it! But that’s only because she didn’t cook it the way it was supposed to be cooked . . . low and SLOW.
The reverse sear method produces tender, juicy beef that is not dry or overcooked. Reverse searing also allows for better caramelization on the outside, resulting in a delicious crust when cooked in the oven.
Now I cook London broil for my family all the time! I use the leftover London broil in many different dishes and it always taste delicious!
And because reverse searing works so well, I also use this method to make chicken breast, burgers, or even lamb chops.
🍖Ingredients and Tools
- London Broil – This cut of beef is relatively inexpensive and can be found at most grocery stores near the other cuts of beef.
- Seasonings – You can use just about anything to season your meat. I love using a simple blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as, avocado oil, coconut oil or another high smoke point oil is best for broiling the beef after its been reverse seared.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear London Broil In The Oven
1️⃣Preheat the oven: Preheat oven to 250 degrees F. While the oven is preheating, let the London broil sit at room temperature for 25-30 minutes to take off the chill.
2️⃣Season the London broil: Pat the meat dry with a paper towel. Season the London broil with your favorite seasonings.
3️⃣Place the beef on a rack: Place the London broil on a wire rack over a baking sheet and place it in the oven.
4️⃣Cook until the internal temperature reaches 135 degrees F: Cook the beef in the oven until the internal temperature reaches 135F degrees Fahrenheit, about 30-40 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
5️⃣Remove from the oven and let rest for 5-10 minutes: Remove the beef from the oven and place foil over the top for 15 minutes. Turn up the oven temperature to 500F or broil while the beef is resting.
6️⃣Broil the top: Brush the top with a light coating of cooking oil and broil for 4-5 minutes or until the exterior is golden brown and crispy.
7️⃣Remove from the heat and let rest for 10 minutes: Remove the beef from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
Using A Pellet Grill
To reverse sear a London broil on a pellet grill or Traeger, start by preheating the grill to 225°F and placing the meat on the grill grates. Smoke the London broil until it reaches an internal temperature of about 125°F, then remove it from the grill. Increase the grill temperature to high heat, and once it’s hot, sear the London broil on both sides for a few minutes until it develops a nice crust.
Using A Gas Grill
To reverse sear a London broil on a gas grill, preheat the grill to a low temperature of around 225°F and place the meat on the grill grates. Cook the London broil over indirect heat until it reaches an internal temperature of about 125°F, then remove it from the grill. Increase the grill temperature to high heat, and once it’s hot, sear the London broil on both sides for a few minutes until it develops a crust on the outside.
👩🏼🍳Expert Tips
- Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
- Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
- Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
- Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful London broil.
- Sear at high temperature: Whether you are pan searing in a cast iron pan, grilling, or smoking, ensure that the temperature is very hot before searing. Low temperatures will cause the meat to stay in longer, further increasing the internal temperature and making it dry.
🌶Best Seasonings For London Broil
- Greek seasoning: A mix of garlic powder, onion powder, oregano, basil, and thyme gives the beef a Mediterranean flavor.
- BBQ rub: A blend of paprika, chili powder, garlic powder, onion powder, and cumin will give the beef a smoked flavor.
- Lemon herb: Perfect for summer, this blend of lemon zest, garlic, rosemary, thyme, and basil is refreshing and light.
- Jamaican Jerk: A mix of allspice, paprika, cayenne pepper, onion powder, garlic powder, and thyme gives the beef a spicy kick.
- Worcestershire: A classic steak seasoning, Worcestershire sauce, garlic powder, onion powder, and black pepper is all you need.
- Garlic butter London broil: While searing, baste with melted butter and minced garlic along with your favorite herbs.
❔FAQ
London broil is usually top round steak or flank steak. The name comes from the cooking method, not the cut of meat.
The best way to cook London broil so it’s not tough is to reverse sear it. This means cooking it low and slow in the oven until it reaches the desired internal temperature, then searing it at a high temperature.
Yes, London broil can be eaten like a steak. It is best-served medium-rare to medium.
Reverse Sear London Broil
Equipment
- Oven Safe Cooking Rack
- Meat Thermometer
Ingredients
- 3 pounds London Broil
- 2 tsp Salt
- 1 ½ tsp Paprika
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 tbsp Cooking Oil (with high smoke point)
Instructions
- Preheat oven to 250 degrees F. While the oven is preheating, let the London broil sit at room temperature for 25-30 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the London broil with your favorite seasonings.
- Place the London broil on a wire rack over a baking sheet and place it in the oven.
- Cook the beef in the oven until the internal temperature reaches 135F degrees Fahrenheit, about 30-40 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
- Remove the beef from the oven and place foil over the top for 15 minutes. Turn up the oven temperature to 500F or broil while the beef is resting.
- Brush the top with a light coating of cooking oil and broil for 4-5 minutes or until the exterior is golden brown and crispy.
- Remove the beef from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
