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London broil, despite its name, isn’t a specific cut of beef. It’s actually a cooking method applied to a relatively lean and tough cut, most commonly a flank steak or top round steak. Its popularity stems from its affordability and the potential to create a delicious, tender meal when cooked properly. One of the crucial elements of successful London broil preparation is understanding the cooking time and temperature. In this comprehensive guide, we’ll focus on cooking London broil at 350°F, exploring the factors that influence cooking time and providing expert tips for achieving a perfect result.
Understanding the London Broil Cut and Its Characteristics
Before diving into cooking times, it’s essential to understand the type of meat we’re dealing with. As mentioned earlier, “London broil” isn’t a specific cut; it’s a preparation style. Usually, it’s a flank steak or a top round steak.
Flank Steak vs. Top Round Steak
Flank steak is a thin, flat cut from the abdominal muscles of the cow. It’s known for its pronounced grain, which runs lengthwise along the steak. Top round steak, on the other hand, is a leaner cut taken from the rear leg. It’s generally thicker than flank steak and has a less distinct grain.
The choice between flank and top round will subtly impact the cooking time and the final texture. Flank steak, being thinner, will generally cook slightly faster. Top round, being leaner, can become tough if overcooked, so careful attention to internal temperature is crucial.
Why 350°F?
350°F (175°C) is a moderate oven temperature that offers a balance between speed and control. It allows the London broil to cook through without searing the outside too quickly, potentially leaving the inside undercooked. This temperature is particularly suitable for achieving a medium-rare to medium doneness, which is ideal for maximizing tenderness and flavor.
Factors Affecting Cooking Time at 350°F
Several factors play a crucial role in determining the precise cooking time for London broil at 350°F. Understanding these elements will allow you to adjust your cooking accordingly and achieve your desired level of doneness.
Thickness of the Steak
The most significant factor affecting cooking time is the thickness of the steak. A thicker steak will naturally require more time to reach the desired internal temperature than a thinner one. A general guideline is that a flank steak, typically ½ to 1 inch thick, will cook faster than a top round steak, which can be 1 to 2 inches thick.
Starting Temperature of the Steak
The initial temperature of the steak when it goes into the oven will also impact cooking time. If the steak is ice-cold straight from the refrigerator, it will take longer to reach the desired internal temperature. It is always recommended to let the steak sit at room temperature for about 30 minutes before cooking. This allows for more even cooking and prevents a drastic temperature drop in the oven.
Desired Level of Doneness
The desired level of doneness is a matter of personal preference. However, it directly affects the cooking time. Rare, medium-rare, medium, medium-well, and well-done all correspond to different internal temperatures, and therefore, different cooking times. For London broil, medium-rare to medium is generally recommended to maintain tenderness.
Oven Calibration and Accuracy
Not all ovens are perfectly calibrated, and some may run hotter or cooler than the set temperature. It is a good idea to use an oven thermometer to verify that your oven is actually at 350°F. If your oven runs hot, you may need to reduce the cooking time slightly. If it runs cold, you may need to increase it.
Recommended Cooking Times and Internal Temperatures
Here’s a general guideline for cooking London broil at 350°F, considering different levels of doneness. Remember, these are just estimates, and using a meat thermometer is essential for accuracy.
| Doneness | Internal Temperature | Approximate Cooking Time (Flank Steak, ½-1 inch) | Approximate Cooking Time (Top Round Steak, 1-2 inches) |
|---|---|---|---|
| Rare | 125-130°F (52-54°C) | 8-10 minutes | 12-15 minutes |
| Medium-Rare | 130-135°F (54-57°C) | 10-12 minutes | 15-20 minutes |
| Medium | 135-145°F (57-63°C) | 12-15 minutes | 20-25 minutes |
| Medium-Well | 145-155°F (63-68°C) | 15-18 minutes | 25-30 minutes |
| Well-Done | 155°F+ (68°C+) | 18+ minutes | 30+ minutes |
Important Note: These times are estimates. Always use a meat thermometer to ensure accurate doneness. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
Step-by-Step Guide to Cooking London Broil at 350°F
Follow these steps for perfectly cooked London broil in the oven:
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Prepare the Steak: Remove the London broil from the refrigerator 30 minutes before cooking. Pat it dry with paper towels. This helps achieve a better sear.
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Marinate (Optional but Recommended): Marinating London broil is highly recommended to tenderize the meat and add flavor. A good marinade typically includes oil, an acid (such as vinegar or lemon juice), and seasonings. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
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Preheat the Oven: Preheat your oven to 350°F (175°C). Place an oven-safe skillet (cast iron is ideal) in the oven while it preheats. This will help sear the steak when it first hits the pan.
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Sear the Steak (Optional but Enhances Flavor): While not essential, searing the steak before baking adds a delicious crust and enhances the flavor. Remove the hot skillet from the oven (carefully!) and place it on the stovetop over medium-high heat. Add a tablespoon or two of oil with a high smoke point (such as canola or avocado oil). Once the oil is shimmering, carefully place the London broil in the hot skillet. Sear for 2-3 minutes per side, until a nice brown crust forms.
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Bake in the Oven: Transfer the skillet with the seared (or unseared) London broil back to the preheated oven.
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Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Cook until the steak reaches your desired level of doneness (refer to the temperature chart above).
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Rest the Steak: Once the steak reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result. Resting is critical for a juicy London broil.
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Slice Against the Grain: This is the most important step for achieving tenderness. Identify the direction of the grain (the muscle fibers) and slice the steak thinly against the grain. Slicing against the grain shortens the muscle fibers, making the meat easier to chew.
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Serve and Enjoy: Serve the sliced London broil immediately. It pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips for a Perfect London Broil
Here are some additional tips to help you achieve London broil perfection:
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Don’t Overcook: Overcooking is the most common mistake when preparing London broil. Since it is a relatively lean cut, it can become tough and dry if cooked beyond medium.
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Use a Marinade: Marinating is highly recommended to tenderize the meat and add flavor.
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Sear for Added Flavor: Searing the steak before baking adds a delicious crust and enhances the overall flavor profile.
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Rest the Meat: Resting the steak after cooking is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful result.
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Slice Against the Grain: Always slice the London broil against the grain for maximum tenderness.
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Experiment with Seasonings: Don’t be afraid to experiment with different marinades and seasonings to find your favorite flavor combinations.
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Use a Meat Thermometer: Relying on visual cues alone is not enough to ensure accurate doneness. A meat thermometer is an essential tool for achieving perfectly cooked London broil.
Troubleshooting Common Issues
Even with careful attention to detail, sometimes things don’t go as planned. Here are some common issues and how to address them:
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Tough London Broil: The most likely cause of a tough London broil is overcooking. Make sure to use a meat thermometer and avoid cooking beyond medium. Slicing against the grain is also essential for tenderness.
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Dry London Broil: Overcooking or failing to rest the steak can result in a dry London broil. Make sure to cook to the correct internal temperature and allow the steak to rest for at least 10 minutes before slicing.
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Unevenly Cooked London Broil: This can be caused by an unevenly heated oven or by not letting the steak come to room temperature before cooking. Make sure your oven is properly calibrated and allow the steak to sit at room temperature for about 30 minutes before cooking.
Serving Suggestions and Side Dish Pairings
London broil is a versatile dish that pairs well with a variety of side dishes. Here are some popular serving suggestions:
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Roasted Vegetables: Roasted vegetables such as asparagus, Brussels sprouts, carrots, and potatoes are a classic pairing with London broil.
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Mashed Potatoes: Creamy mashed potatoes are a comforting and satisfying side dish that complements the rich flavor of London broil.
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Salad: A fresh salad with a vinaigrette dressing provides a light and refreshing counterpoint to the richness of the steak.
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Grilled Corn on the Cob: Grilled corn on the cob is a summertime favorite that pairs perfectly with London broil.
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Rice Pilaf: A flavorful rice pilaf is a great way to round out the meal.
By understanding the characteristics of London broil, considering the factors that affect cooking time, and following these tips, you can consistently prepare a delicious and tender London broil in your oven at 350°F. Enjoy!
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What internal temperature should London Broil reach when cooked at 350°F for medium-rare?
Achieving the perfect medium-rare London Broil at 350°F requires careful attention to internal temperature. For medium-rare, you’re aiming for an internal temperature of 130-135°F (54-57°C). Use a reliable meat thermometer inserted into the thickest part of the steak, avoiding bone or fat, to monitor the progress accurately.
Removing the London Broil from the oven slightly before it reaches your target temperature is crucial. The internal temperature will continue to rise by a few degrees as it rests, a process known as carryover cooking. This carryover cooking ensures a uniformly cooked and tender final product.
How do I prepare London Broil before cooking at 350°F?
Proper preparation is key to a flavorful and tender London Broil. Begin by trimming any excess fat from the surface of the steak. Then, create shallow scores in a diamond pattern across both sides of the London Broil. This allows the marinade to penetrate deeper and helps prevent the meat from curling during cooking.
Next, marinate the London Broil for at least 2 hours, or ideally overnight, in the refrigerator. A good marinade typically includes acidic ingredients like vinegar or lemon juice to help tenderize the meat, along with oil, herbs, and spices to enhance the flavor. Ensure the steak is fully submerged in the marinade for even distribution.
What is the ideal oven temperature for cooking London Broil besides 350°F?
While 350°F (175°C) is a good temperature for cooking London Broil, other options exist depending on your desired cooking method and time constraints. Higher temperatures, such as 400°F (200°C) or even broiling, can be used for faster cooking and a more pronounced sear, but require closer monitoring to avoid overcooking. Lower temperatures, like 325°F (160°C), offer a gentler cooking process that may result in a more tender result, though it will take longer.
Ultimately, the best temperature depends on your preference and the thickness of the London Broil. Thicker cuts might benefit from a slightly lower temperature for more even cooking, while thinner cuts can handle higher heat. Always adjust cooking time based on the internal temperature of the meat, regardless of the oven temperature used.
How long should I rest London Broil after cooking at 350°F?
Resting the London Broil after cooking is essential for retaining its juices and ensuring a tender final product. After removing the steak from the oven, loosely tent it with aluminum foil and let it rest for at least 10-15 minutes. This allows the muscle fibers to relax and reabsorb the juices that were forced out during cooking.
Skipping the resting period will result in a significant loss of juices when you slice the steak, leading to a drier and less flavorful result. The longer the resting time (up to about 20 minutes), the better the distribution of moisture throughout the meat. Remember, the internal temperature will continue to rise slightly during the resting period, so factor that into your cooking time.
What are some good side dishes to serve with London Broil cooked at 350°F?
London Broil cooked at 350°F pairs well with a variety of side dishes, making it a versatile meal option. Roasted vegetables like asparagus, broccoli, or Brussels sprouts are excellent choices, providing a healthy and complementary flavor profile. Creamy mashed potatoes or roasted potatoes are also classic pairings that add a comforting element to the meal.
For a lighter option, consider a fresh salad with a vinaigrette dressing or grilled corn on the cob. Another popular choice is sautéed mushrooms and onions, which add a rich and savory flavor that complements the beef. The best side dishes depend on your personal preferences and the overall theme of your meal.
How do I slice London Broil after cooking at 350°F?
Proper slicing is crucial for maximizing the tenderness of London Broil. Always slice the steak thinly against the grain. The grain refers to the direction in which the muscle fibers run. You’ll be able to see the lines of the muscle fibers running in one direction or the other.
Slicing against the grain shortens these fibers, making the steak significantly easier to chew and more tender. Use a sharp knife and make thin, even slices at a slight angle. Slicing too thick can result in a tougher texture, even if the steak is cooked perfectly.
What are some common mistakes to avoid when cooking London Broil at 350°F?
One common mistake is overcooking the London Broil. Because it’s a lean cut of meat, it can become tough and dry if cooked beyond medium. Always use a meat thermometer to monitor the internal temperature and remove it from the oven before it reaches your desired level of doneness, accounting for carryover cooking.
Another mistake is not marinating the London Broil for long enough. Marinating helps to tenderize the meat and add flavor. Aim for at least 2 hours, but ideally overnight. Finally, failing to rest the London Broil after cooking will result in a loss of juices and a drier, less flavorful steak. Always allow the meat to rest for at least 10-15 minutes before slicing.