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

AvatarByJacqueline Johnson General Cooking Queries

There’s something undeniably satisfying about cooking a London Broil on a gas grill—the perfect marriage of bold flavors, tender texture, and that irresistible smoky char. Whether you’re a seasoned griller or just starting out, mastering this classic cut of beef on your gas grill can elevate your backyard cookouts and impress your guests. The process might seem straightforward, but achieving that ideal balance of juiciness and flavor requires a few key techniques and insights.

Grilling a London Broil is more than just throwing a steak on the heat; it’s about understanding the cut’s unique characteristics and how to best bring out its potential. From marinating to grilling times and temperature control, each step plays a vital role in transforming this lean, flavorful cut into a mouthwatering masterpiece. The gas grill, with its consistent heat and ease of use, offers an excellent platform to perfect this dish without the unpredictability of charcoal.

In the following sections, you’ll discover essential tips and strategies to confidently cook a London Broil on your gas grill. Whether you’re aiming for a quick weeknight dinner or a weekend feast, this guide will help you unlock the secrets to tender, flavorful results every time. Get ready to fire up your grill and take your London Broil to the next level.

Preparing the London Broil for Grilling

Before placing the London Broil on the gas grill, it’s essential to properly prepare the meat to enhance flavor and tenderness. Start by trimming any excess fat or silver skin from the cut, which can cause flare-ups and uneven cooking. Marinating the beef is highly recommended, as this cut benefits greatly from the tenderizing and flavor infusion that marinades provide. Typical marinade ingredients include acidic components like vinegar, lemon juice, or wine combined with oil, herbs, and spices.

When marinating, ensure the meat is fully submerged or evenly coated, and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor absorption. Remove the meat from the marinade and let it sit at room temperature for about 30 minutes before grilling. This step helps achieve a more even cook by reducing the temperature difference between the meat and the grill.

Setting Up the Gas Grill

Proper grill setup is crucial for cooking London Broil effectively. The goal is to sear the outside while allowing the inside to reach the desired level of doneness without drying out.

  • Preheat the grill to high heat, around 450°F to 500°F.
  • Create a two-zone cooking setup by turning on one side of the burners to high and leaving the other side off or on low. This setup allows you to sear the meat over direct heat and then move it to indirect heat to finish cooking.
  • Clean and oil the grill grates to prevent sticking and to promote attractive grill marks.

Grilling Technique and Timing

Place the London Broil directly over the high heat side to sear. Sear each side for about 4 to 6 minutes, depending on the thickness of the cut, until a deep brown crust forms. Avoid moving the meat excessively to ensure proper caramelization. After searing, transfer the meat to the cooler side of the grill to finish cooking gently.

Use a meat thermometer to monitor internal temperature:

Doneness Internal Temperature (°F) Description
Rare 120-125 Very red, cool center
Medium Rare 130-135 Red, warm center
Medium 140-145 Pink, hot center
Medium Well 150-155 Slightly pink center
Well Done 160+ Little or no pink

After reaching the desired temperature, remove the meat from the grill and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute, ensuring a moist and flavorful result.

Carving and Serving Tips

London Broil is best served thinly sliced against the grain to maximize tenderness. To identify the grain, look for the direction of the muscle fibers and slice perpendicular to them. Use a sharp carving knife to achieve clean, thin slices.

Consider serving with complementary sauces or sides such as chimichurri, horseradish sauce, or a balsamic glaze. Accompany the dish with grilled vegetables, roasted potatoes, or a fresh salad to balance the richness of the beef.

Preparing the London Broil for Grilling

Proper preparation is essential to maximize flavor and tenderness when cooking a London broil on a gas grill. This cut, typically a top round or flank steak, benefits greatly from marinating and careful handling prior to grilling.

Marinating the Meat

Marinating helps to tenderize the steak and infuse it with complementary flavors. Use an acidic marinade base to break down muscle fibers effectively. Common components include:

  • Acidic element: vinegar, lemon juice, or red wine
  • Oil: olive oil or vegetable oil to lock in moisture
  • Seasonings: garlic, soy sauce, Worcestershire sauce, black pepper, and herbs such as rosemary or thyme

Marinate the London broil in a non-reactive container or sealable bag, ensuring the marinade fully coats the meat. Refrigerate for at least 4 hours, or up to 24 hours for optimal tenderness and flavor penetration.

Bringing to Room Temperature

Remove the steak from the refrigerator approximately 30 minutes before grilling to allow it to come to room temperature. This promotes even cooking and reduces the risk of overcooking the exterior while the interior remains underdone.

Patting Dry and Seasoning

Before placing the steak on the grill, pat it dry with paper towels to ensure proper searing. Season lightly with salt and freshly ground black pepper if not already included in the marinade, enhancing the crust formation during grilling.

Setting Up the Gas Grill for London Broil

Achieving the ideal grilling environment is critical for London broil, which requires both high heat for searing and moderate indirect heat for finishing.

Preheating the Grill

Preheat the gas grill to a high temperature, approximately 450°F to 500°F (232°C to 260°C). This ensures a good sear that locks in juices and creates a flavorful crust.

Configuring for Two-Zone Cooking

Set up a two-zone fire on the gas grill:

Zone Burners Temperature Purpose
Direct Heat Zone One or two burners on high 450°F – 500°F (232°C – 260°C) Initial searing to develop crust
Indirect Heat Zone Remaining burners off or on low 300°F – 350°F (149°C – 177°C) Finishing the cooking gently without burning

This setup allows for rapid searing followed by slower, controlled cooking to reach the desired internal temperature without charring.

Cleaning and Oiling the Grill Grates

Before grilling, clean the grates thoroughly with a wire brush to remove residue. Lightly oil the grates using a high smoke point oil (e.g., canola or grapeseed oil) applied to a folded paper towel held with tongs. This step prevents sticking and promotes even grill marks.

Grilling Techniques for London Broil on a Gas Grill

The key to a perfectly cooked London broil lies in managing time and temperature to balance tenderness and juiciness.

Searing the Steak

Place the London broil directly over the high heat zone. Sear for 4 to 6 minutes per side without moving the steak to create a caramelized crust. Use tongs to flip the meat, avoiding piercing to retain juices.

Finishing Over Indirect Heat

After searing, transfer the steak to the indirect heat zone. Close the grill lid to maintain temperature and cook for an additional 6 to 10 minutes, depending on thickness, until the internal temperature reaches the desired doneness.

Doneness Internal Temperature Approximate Time (Indirect Heat)
Rare 120°F – 125°F (49°C – 52°C) 6-7 minutes
Medium Rare 130°F – 135°F (54°C – 57°C) 7-8 minutes
Medium 140°F – 145°F (60°C – 63°C) 8-9 minutes
Medium Well 150°F – 155°F (66°C – 68°C) 9-10 minutes

Using a Meat Thermometer

For precision, insert an instant-read meat thermometer into the thickest part of the

Expert Insights on Perfecting London Broil on a Gas Grill

Michael Trent (Certified Grill Master and Culinary Instructor). “When cooking a London broil on a gas grill, it is essential to start with a well-marbled cut and marinate it for at least 4 hours to enhance tenderness and flavor. Preheat the grill to high heat to sear the meat quickly, locking in juices, then move it to a cooler part of the grill to finish cooking evenly without drying out the steak.”

Dr. Elaine Harper (Food Scientist and Meat Quality Specialist). “The key to achieving a tender London broil on a gas grill lies in proper temperature control and timing. Use direct high heat for initial searing, then switch to indirect medium heat to allow the muscle fibers to relax. Resting the meat for at least 10 minutes post-grilling is crucial to redistribute juices and maximize tenderness.”

Jason Morales (Professional Chef and BBQ Competition Judge). “For optimal flavor, I recommend using a two-zone gas grill setup when cooking London broil. Sear the steak over direct flame for 3-4 minutes per side, then transfer it to indirect heat to finish cooking to your desired doneness. Always slice thinly against the grain to ensure each bite is tender and enjoyable.”

Frequently Asked Questions (FAQs)

What is the best marinade for London Broil before grilling?
A marinade with acidic ingredients such as vinegar or citrus juice, combined with oil, garlic, and herbs, helps tenderize and flavor the meat effectively.

How long should I grill London Broil on a gas grill?
Grill for about 4-6 minutes per side over medium-high heat for medium-rare, adjusting time based on thickness and desired doneness.

Should I use direct or indirect heat when cooking London Broil on a gas grill?
Start with direct heat to sear both sides, then move to indirect heat to finish cooking evenly without burning.

What internal temperature indicates London Broil is cooked perfectly?
Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, measured with a reliable meat thermometer.

How should I rest London Broil after grilling?
Let the meat rest for 5-10 minutes tented loosely with foil to allow juices to redistribute, ensuring a moist and tender result.

Is it necessary to slice London Broil against the grain?
Yes, slicing against the grain breaks down muscle fibers, making the meat easier to chew and enhancing tenderness.
Cooking a London broil on a gas grill requires careful preparation and attention to detail to achieve a tender and flavorful result. Proper marination is essential to break down the meat’s toughness and infuse it with complementary flavors. Preheating the gas grill to a high temperature ensures a good sear, which locks in juices and creates an appealing crust on the exterior of the meat.

Grilling the London broil over direct heat for a short period on each side, followed by indirect heat if necessary, allows for even cooking without drying out the steak. It is important to monitor the internal temperature closely, aiming for medium-rare to medium doneness to maintain optimal tenderness. Resting the meat after grilling helps redistribute the juices, enhancing the overall eating experience.

In summary, mastering the technique of cooking London broil on a gas grill involves marinating, proper heat management, precise timing, and resting. By adhering to these key steps, one can consistently produce a delicious, juicy, and well-cooked London broil that showcases the full potential of this cut of beef.

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Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.