London broil, despite its name, isn’t actually a specific cut of meat. It’s a method of preparing a relatively inexpensive, lean cut of beef – typically flank steak, but sometimes top round – by marinating it, grilling or broiling it to medium-rare, and then slicing it thinly across the grain. The success of this dish hinges on achieving the right internal temperature while imparting a beautiful sear. And a critical factor in achieving that success is controlling the heat of your grill.
Understanding the Importance of Grill Temperature
The temperature of your grill is paramount when cooking London broil. Too low, and the meat will take too long to cook, resulting in a tough and dry final product. Too high, and you’ll end up with a charred exterior and an undercooked interior. The goal is to find that sweet spot – a high heat that allows for a quick sear while ensuring the meat cooks evenly to the desired doneness.
Achieving the perfect London broil requires a careful balance. You want a grill hot enough to create a flavorful crust, but not so hot that it burns the outside before the inside reaches the desired internal temperature. The cut is also relatively thin, meaning it will cook quite quickly. Therefore, precise temperature control is key.
Ideal Grill Temperature for London Broil
The ideal grill temperature for cooking London broil is generally considered to be high heat, ranging from 450°F to 550°F (232°C to 288°C). This high heat allows for a quick sear, developing a delicious, crispy exterior, while simultaneously cooking the interior to a beautiful medium-rare or medium, depending on your preference.
This temperature range is a guideline. The specific temperature might need slight adjustments depending on the thickness of your London broil, the type of grill you’re using (gas, charcoal, or electric), and even the weather conditions. A windy day, for example, might require a slightly higher grill temperature to compensate for the heat loss.
Preparing Your Grill for London Broil
Before you even think about placing the London broil on the grill, it’s crucial to ensure your grill is properly preheated and ready for action. This involves a few key steps that contribute to a successful grilling experience.
Preheating Your Grill
Preheating is essential, regardless of whether you are using a gas or charcoal grill. For a gas grill, simply turn all burners to high and let it preheat for at least 10-15 minutes, or until the temperature gauge reaches the desired range (450°F to 550°F). If your gas grill doesn’t have a temperature gauge, use an oven thermometer placed on the grill grates to measure the temperature.
For a charcoal grill, the process is a bit more involved. Start by filling a chimney starter with charcoal briquettes or lump charcoal. Light the charcoal and let it burn until the coals are covered in a light gray ash. This usually takes about 15-20 minutes. Then, carefully pour the hot coals onto one side of the grill. This creates a direct heat zone for searing and indirect heat zone for more gentle cooking if needed.
Ensuring Clean Grill Grates
Before preheating, make sure your grill grates are clean. Use a grill brush to remove any leftover food residue. Clean grates prevent the London broil from sticking and also help ensure even heat distribution. Dirty grates can also impart unwanted flavors to your meat.
Oiling the Grill Grates
Once the grill grates are clean and the grill is preheated, lightly oil the grates with a high-smoke-point oil such as canola oil, vegetable oil, or grapeseed oil. You can use a folded paper towel dipped in oil and held with tongs to carefully wipe the grates. Oiling the grates helps prevent the London broil from sticking and makes it easier to flip.
Grilling Techniques for London Broil
Now that your grill is preheated and prepped, it’s time to get cooking. There are a couple of different grilling techniques you can use for London broil, depending on your preference and the thickness of the steak.
Direct Heat Grilling
Direct heat grilling involves placing the London broil directly over the heat source. This technique is best suited for thinner cuts of London broil (around 1-1.5 inches thick) that will cook quickly.
Place the marinated London broil on the hot grill grates. Sear for 3-4 minutes per side, until a rich, brown crust forms. Then, reduce the heat slightly (if possible) and continue cooking for another 3-5 minutes per side, or until the internal temperature reaches your desired doneness. Use a meat thermometer to accurately measure the internal temperature.
Indirect Heat Grilling
Indirect heat grilling involves cooking the London broil away from the direct heat source. This technique is best suited for thicker cuts of London broil (over 1.5 inches thick) that need more time to cook through without burning the outside.
For a charcoal grill, place the London broil on the side of the grill without the coals. For a gas grill, turn off one or more burners to create a cooler zone. Sear the London broil over direct heat for 2-3 minutes per side to develop a crust. Then, move it to the indirect heat zone and continue cooking until the internal temperature reaches your desired doneness.
Achieving the Perfect Sear
A beautiful sear is a hallmark of a perfectly grilled London broil. To achieve this, make sure the grill is hot enough, and don’t move the steak around too much while it’s searing. Let it sit undisturbed for a few minutes to allow the Maillard reaction (the chemical reaction that creates browning and flavor) to occur.
Doneness and Internal Temperature
Knowing when your London broil is cooked to the desired doneness is crucial. The best way to determine this is by using a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
Here’s a guide to internal temperatures for different levels of doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C) – Recommended for London Broil
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+) – Not recommended
Remember that the internal temperature will continue to rise slightly after you remove the London broil from the grill (this is called “carryover cooking”). So, it’s best to remove it from the grill when it’s about 5 degrees Fahrenheit below your desired final temperature.
Resting and Slicing Your London Broil
Once the London broil has reached your desired internal temperature, remove it from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cutting into the steak immediately after grilling will cause the juices to run out, leaving you with a dry piece of meat.
After resting, it’s time to slice the London broil. The most important thing to remember is to slice it thinly across the grain. The “grain” refers to the direction of the muscle fibers in the meat. Slicing against the grain shortens these fibers, making the meat more tender and easier to chew. If you slice with the grain, you’ll end up with a tough and chewy steak.
To identify the grain, look closely at the surface of the London broil. You’ll see lines running in a particular direction. Use a sharp knife to slice the steak perpendicular to these lines. Slice it as thinly as possible – about 1/4 inch thick – for the best results.
Tips and Tricks for Grilling London Broil
- Marinate for at least 4 hours, or preferably overnight: A good marinade will tenderize the meat and add flavor.
- Pat the London broil dry before grilling: This helps it sear better.
- Don’t overcrowd the grill: If you’re cooking multiple London broils, make sure there’s enough space between them for proper airflow.
- Use a meat thermometer: This is the most accurate way to determine doneness.
- Let the London broil rest before slicing: This is crucial for a tender and juicy steak.
- Slice thinly across the grain: This is the key to a tender and easy-to-chew London broil.
- Experiment with different marinades: There are countless marinade recipes available online, so find one that suits your taste.
- Consider using a dry rub: If you prefer not to marinate, a dry rub can also add flavor and create a nice crust.
- Don’t be afraid to adjust the grill temperature: The ideal temperature may vary depending on your grill and the thickness of the steak.
- Practice makes perfect: The more you grill London broil, the better you’ll become at judging the temperature and timing.
Troubleshooting Common Issues
Even with careful planning, things can sometimes go wrong when grilling London broil. Here are a few common issues and how to troubleshoot them:
- London broil is tough: This is usually caused by overcooking or slicing with the grain. Make sure to use a meat thermometer and slice thinly against the grain.
- London broil is dry: This can be caused by overcooking or not letting it rest long enough. Make sure to cook to the correct internal temperature and let it rest for at least 10-15 minutes before slicing.
- London broil is burnt on the outside but raw on the inside: This is usually caused by grilling over too high of heat. Reduce the heat and consider using the indirect heat grilling method.
- London broil is sticking to the grill: Make sure the grill grates are clean and oiled before grilling.
- London broil is not getting a good sear: Make sure the grill is hot enough and pat the steak dry before grilling.
Serving Suggestions
London broil is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:
- As a main course: Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
- In sandwiches: Thinly sliced London broil makes a delicious sandwich filling.
- In salads: Add sliced London broil to a salad for a protein-packed meal.
- In tacos or fajitas: Use it as the filling for tacos or fajitas.
- As an appetizer: Serve thinly sliced London broil on crostini with your favorite toppings.
No matter how you choose to serve it, perfectly grilled London broil is sure to be a crowd-pleaser. By following these tips and techniques, you can achieve restaurant-quality results every time.
What temperature is best for grilling London broil?
The ideal grilling temperature for London broil is high heat, typically between 450-500°F (232-260°C). This high heat sears the outside of the steak quickly, creating a flavorful crust while keeping the inside tender and juicy. Using a reliable meat thermometer is crucial for ensuring doneness, but having the grill at the right initial temperature sets the stage for success.
Don’t be tempted to reduce the heat prematurely. A quick sear is essential for trapping the juices inside. After searing, you can move the London broil to a cooler part of the grill if needed to finish cooking to your desired level of doneness, but the initial high heat is a non-negotiable step for a properly grilled London broil.
How do I check the grill temperature without a built-in thermometer?
If your grill lacks a built-in thermometer, you can use the “hand test”. Hold your hand about 5 inches above the grill grates. If you can only hold it there for 2-3 seconds before it becomes uncomfortably hot, your grill is likely in the 450-500°F range. This method provides a reasonable estimate for achieving the desired searing temperature.
Another option is to use an infrared thermometer. Point the thermometer at the grill grates to get an accurate surface temperature reading. This is a more precise method than the hand test and can help you fine-tune the heat before placing the London broil on the grill.
What happens if the grill is too hot?
If your grill is significantly hotter than 500°F, the London broil will likely char on the outside before the inside reaches the desired internal temperature. This results in a steak that is burnt and tough on the surface and potentially undercooked in the center. Monitoring the temperature closely is essential to avoid this outcome.
To mitigate this, move the London broil to a cooler zone on the grill or reduce the heat by adjusting the burners. Continuously check the internal temperature with a meat thermometer and be prepared to adjust the cooking time accordingly. It’s better to lower the heat and extend the cooking time slightly than to end up with a burnt offering.
What happens if the grill is not hot enough?
If the grill isn’t hot enough, the London broil will steam instead of sear. This will prevent the formation of a flavorful crust and result in a tough, grayish-looking steak. The low heat will also cause the steak to dry out as it cooks, leading to a less enjoyable eating experience. Searing requires high heat to seal in the juices.
To correct this, increase the heat on your grill as much as possible. If you’ve already placed the London broil on the grill, remove it and wait for the grill to reach the correct temperature before returning it. Ensure the grill grates are clean to promote better heat transfer and searing.
How long should I grill London broil at the recommended temperature?
The grilling time for London broil depends on the thickness of the steak and your desired level of doneness. Generally, at 450-500°F, a 1-inch thick London broil will take approximately 4-6 minutes per side for medium-rare (130-135°F) and 6-8 minutes per side for medium (135-140°F). Always use a meat thermometer to ensure accuracy.
These times are estimates, and it’s crucial to monitor the internal temperature closely. Remember that the steak will continue to cook slightly after being removed from the grill (carryover cooking). Therefore, remove it a few degrees before reaching your target temperature.
Does the thickness of the London broil affect the grilling temperature?
While the ideal grilling temperature remains consistent (450-500°F), the thickness of the London broil significantly impacts the cooking time. A thicker steak will require more time to reach the desired internal temperature. Thinner steaks will cook more quickly and require closer monitoring to avoid overcooking.
Regardless of thickness, the high heat is essential for searing. For thicker steaks, you might consider searing on both sides and then moving the steak to a cooler part of the grill to finish cooking through without burning the exterior. A meat thermometer is indispensable for gauging doneness, especially with varying thicknesses.
Should I adjust the grilling temperature based on weather conditions?
Yes, weather conditions can affect the grilling temperature. Cold or windy weather can cause the grill to lose heat more quickly, requiring you to compensate by increasing the burner settings or extending the cooking time. Conversely, hot and humid weather might cause the grill to heat up more rapidly, necessitating adjustments in the opposite direction.
Monitor the grill temperature and the internal temperature of the London broil closely, especially during inclement weather. You may need to adjust the burner settings or cooking time to maintain the desired temperature and achieve the correct level of doneness. Using a lid on the grill can help maintain a more consistent temperature, especially in windy conditions.