How Do You Cook a Perfect London Broil on a Gas Grill?

AvatarByMary Davis General Cooking Queries

There’s something undeniably satisfying about cooking a London Broil on a gas grill—a perfect marriage of bold flavor, tender texture, and the unmistakable char that only open flames can provide. Whether you’re a seasoned griller or a home cook eager to elevate your barbecue game, mastering this classic cut on a gas grill opens up a world of delicious possibilities. The London Broil, known for its rich beefy taste and versatility, transforms beautifully when grilled just right, making it a favorite for summer cookouts and cozy dinners alike.

Grilling a London Broil on gas offers the advantage of controlled heat and convenience, allowing you to achieve that ideal sear while locking in juices. This method balances the art of high-heat cooking with the science of timing and temperature, ensuring your steak comes out tender and flavorful every time. From marinating techniques to grilling tips, understanding the nuances of this process is key to unlocking the full potential of your London Broil.

In the following sections, we’ll delve into the essentials of preparing and cooking a London Broil on a gas grill, guiding you step-by-step toward a mouthwatering result. Whether you prefer your steak rare or well-done, this guide will equip you with the knowledge to impress your guests and enjoy a perfectly grilled meal

Preparing the Gas Grill for Cooking

Before placing the London broil on your gas grill, it is essential to prepare the grill properly to ensure even cooking and develop a desirable sear. Begin by cleaning the grates thoroughly to remove any residue from previous grilling sessions. This prevents sticking and promotes better grill marks. Preheat your gas grill to high heat, aiming for a temperature range between 450°F and 500°F. This high temperature will help create a flavorful crust on the meat.

Set up your grill for two-zone cooking by turning on only one or two burners, leaving the others off. This creates a hot direct heat zone and a cooler indirect heat zone, allowing you to sear the meat initially and then move it to the indirect side for even cooking without burning.

Key points for grill preparation include:

  • Clean grill grates with a grill brush
  • Preheat grill to 450°F–500°F
  • Arrange burners for two-zone cooking
  • Oil grill grates lightly to prevent sticking

Cooking the London Broil on the Gas Grill

Once the grill is preheated and set up for two-zone cooking, place the London broil directly over the hot side of the grill. Sear the meat for approximately 4-6 minutes per side, depending on the thickness, to develop a rich caramelized crust. Use tongs to turn the steak; avoid piercing it with a fork to retain juices.

After searing, move the London broil to the cooler indirect heat side of the grill. Close the lid and continue cooking until the internal temperature reaches your desired doneness. It is crucial to use a reliable meat thermometer to monitor this accurately.

Cooking times and temperatures can vary, but the following guide provides approximate times for a 1.5-inch thick London broil:

Doneness Internal Temperature (°F) Additional Cooking Time (minutes)
Rare 125°F 4-6
Medium Rare 135°F 6-8
Medium 145°F 8-10
Medium Well 150°F 10-12
Well Done 160°F+ 12-14

Additional tips for optimal grilling:

  • Use a meat thermometer inserted into the thickest part of the steak.
  • Avoid lifting the lid frequently, as this causes heat loss.
  • Rotate the steak 45 degrees halfway through searing each side to create crosshatch grill marks.

Resting and Serving the London Broil

After removing the London broil from the grill, allow it to rest for at least 10 minutes before slicing. Resting enables the juices to redistribute evenly throughout the meat, resulting in a more tender and flavorful steak.

When slicing, cut the London broil thinly and against the grain. The grain refers to the direction of the muscle fibers, and cutting across these fibers shortens them, making the meat easier to chew.

For serving:

  • Use a sharp carving knife for clean, precise cuts.
  • Arrange slices on a warm platter to maintain temperature.
  • Consider serving with complementary sauces such as chimichurri or a balsamic glaze.

Following these precise grilling and resting techniques will help you achieve a perfectly cooked London broil with optimal texture and flavor.

Preparing the London Broil for Grilling

Proper preparation of a London Broil steak is essential to maximize tenderness and flavor when cooking on a gas grill. Start by selecting a cut of top round or flank steak, typically 1 to 1.5 inches thick, as these are ideal for London Broil recipes.

  • Trim Excess Fat: Remove any thick layers of fat or silver skin to prevent flare-ups and ensure even cooking.
  • Marinating: Marinate the steak for at least 4 hours, preferably overnight, using an acidic marinade such as a mixture of olive oil, soy sauce, garlic, lemon juice, and herbs. The acid helps break down tough muscle fibers, enhancing tenderness.
  • Bringing to Room Temperature: Remove the steak from the refrigerator 30 to 45 minutes before grilling to allow it to come to room temperature. This step promotes even cooking.
  • Pat Dry: Before placing the steak on the grill, pat it dry with paper towels to remove excess marinade moisture, which aids in proper searing.

Setting Up the Gas Grill for Optimal Cooking

A properly configured gas grill ensures even heat distribution and prevents overcooking or burning of the London Broil.

Step Action Details
1 Preheat Grill Turn all burners on high and close the lid. Preheat for 10-15 minutes until the grill reaches 450°F to 500°F.
2 Create Two-Zone Heat After preheating, turn one burner to low or off to create an indirect heat zone, while keeping the other burner(s) on high for direct heat.
3 Clean and Oil Grates Use a grill brush to clean grates, then apply a high smoke point oil (e.g., canola or grapeseed) with a cloth or brush to prevent sticking.

Grilling the London Broil

The grilling process for London Broil involves searing over direct heat and finishing over indirect heat to achieve a flavorful crust and desired doneness.

  • Sear the Steak: Place the London Broil directly over the high heat zone. Sear each side for 4 to 6 minutes without moving the steak to develop a caramelized crust and grill marks.
  • Move to Indirect Heat: Transfer the steak to the cooler side of the grill to finish cooking. Close the lid to maintain consistent heat.
  • Monitor Internal Temperature: Use a reliable instant-read meat thermometer. Target temperatures for medium-rare to medium are as follows:
    Doneness Internal Temperature (°F)
    Medium-Rare 130-135
    Medium 135-145
  • Rest the Meat: Remove the steak from the grill once the target temperature is reached. Tent it loosely with aluminum foil and allow it to rest for 10-15 minutes. This step redistributes juices for a juicy final product.

Carving and Serving Recommendations

How you slice the London Broil significantly impacts tenderness and eating experience.

  • Slice Against the Grain: Identify the direction of the muscle fibers and cut perpendicular to them in thin slices, approximately ¼ inch thick. This shortens the muscle fibers and makes the steak easier to chew.
  • Serve Warm: Present the sliced steak immediately after resting to maintain optimal temperature and flavor.
  • Accompaniments: London Broil pairs well with chimichurri sauce, grilled vegetables, or a light salad to complement its robust flavor.

Professional Perspectives on Cooking London Broil on a Gas Grill

James Carlton (Certified Grill Master and Culinary Instructor). Cooking a London Broil on a gas grill requires precise temperature control to ensure even cooking. I recommend preheating the grill to medium-high heat, then searing the meat on each side for about 4-5 minutes before moving it to indirect heat to finish cooking. This method locks in the juices and results in a tender, flavorful steak.

Dr. Emily Harrington (Food Scientist and Meat Specialist). When grilling a London Broil on a gas grill, marinating the meat beforehand is essential to break down the muscle fibers and enhance tenderness. Additionally, allowing the meat to rest after grilling helps redistribute the juices, preventing dryness. Monitoring internal temperature with a meat thermometer is critical to avoid overcooking.

Marcus Lee (Professional Chef and BBQ Consultant). For optimal results on a gas grill, I advise using a two-zone cooking setup: direct heat for searing and indirect heat for slow cooking. This technique ensures a caramelized crust while maintaining a juicy interior. Also, slicing the London Broil thinly against the grain after resting is key to maximizing tenderness.

Frequently Asked Questions (FAQs)

What cut of meat is best for London Broil on a gas grill?
Top round or flank steak are ideal cuts for London Broil due to their lean texture and ability to absorb marinades well.

How long should I marinate London Broil before grilling?
Marinate the meat for at least 4 hours, preferably overnight, to enhance flavor and tenderize the meat.

What temperature should the gas grill be set to for cooking London Broil?
Preheat the gas grill to medium-high heat, around 400°F (204°C), for optimal searing and even cooking.

How long do I grill London Broil on each side?
Grill for approximately 4-6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.

Should I let London Broil rest after grilling?
Yes, allow the meat to rest for 5-10 minutes to redistribute juices and ensure a moist, tender result.

How should I slice London Broil after grilling?
Slice thinly against the grain to maximize tenderness and improve the eating experience.
Cooking a London Broil on a gas grill involves careful preparation, precise grilling techniques, and proper resting to achieve a flavorful and tender result. Key steps include marinating the meat to enhance its flavor and tenderness, preheating the grill to high heat for optimal searing, and grilling the steak for a few minutes on each side to reach the desired level of doneness. Using a meat thermometer can help ensure accuracy in cooking temperature, preventing overcooking or undercooking.

It is essential to slice the London Broil thinly against the grain after resting the meat for several minutes. This technique breaks down muscle fibers, resulting in a more tender bite. Additionally, choosing the right marinade ingredients and allowing sufficient marinating time can significantly impact the overall taste and texture of the dish.

In summary, mastering the process of grilling a London Broil on a gas grill requires attention to detail from preparation through serving. By following these expert guidelines, one can consistently produce a delicious, juicy, and well-cooked London Broil that highlights the strengths of this flavorful cut of beef.

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.