How Do You Perfectly Grill London Broil on a Gas Grill?

Grilling a London Broil on a gas grill is a fantastic way to enjoy a flavorful, tender cut of beef that’s perfect for any occasion—from casual backyard barbecues to special family dinners. Known for its rich taste and satisfying texture, London Broil can sometimes be intimidating to cook properly, especially when using a gas grill. However, with the right approach, you can achieve a beautifully seared exterior and a juicy, perfectly cooked interior every time.

This method of grilling combines the convenience and control of a gas grill with the robust flavors that come from high-heat cooking. Whether you’re a seasoned griller or just starting out, understanding the basics of preparation, temperature control, and resting times will elevate your London Broil to restaurant-quality levels. The process is straightforward but requires attention to detail to maximize tenderness and flavor.

In the following sections, you’ll discover essential tips and techniques that will help you master grilling London Broil on your gas grill. From selecting the right cut to seasoning and grilling strategies, this guide will prepare you to impress your guests with a delicious, perfectly cooked steak every time.

Preparing the London Broil for the Gas Grill

Before placing your London Broil on the gas grill, it is essential to prepare the meat properly to ensure even cooking and maximum flavor. Start by selecting a London Broil cut that is about 1 to 1.5 inches thick, which is ideal for grilling. Trim any excess fat or silver skin from the surface to prevent flare-ups and uneven cooking.

Marinating the meat is highly recommended, as London Broil is typically a tougher cut. A marinade helps tenderize the meat while imparting flavor. Use a marinade with acidic components such as vinegar, lemon juice, or wine, combined with oil and seasonings. Allow the meat to marinate for at least 4 hours, or overnight for best results, in the refrigerator.

Before grilling, remove the meat from the marinade and pat it dry with paper towels. This step helps achieve a better sear and prevents steaming. Let the meat come to room temperature for about 30 minutes to promote even cooking throughout.

Setting Up and Preheating the Gas Grill

Properly setting up your gas grill is crucial for cooking London Broil evenly and achieving the desired texture. Begin by cleaning the grill grates with a wire brush to remove any residue from previous use. This will help prevent sticking and create clean grill marks.

Preheat the grill by turning all burners on to high and closing the lid for 10 to 15 minutes. This ensures the grill reaches an even temperature of approximately 450°F (232°C), ideal for searing the meat. After preheating, adjust the burners to create a two-zone setup:

• Direct Heat Zone: Keep one side of the grill on high for searing.
• Indirect Heat Zone: Turn the other side to low or off for finishing the cooking.

This setup allows you to sear the meat over direct heat and then move it to indirect heat to cook through without burning.

Grilling Technique for London Broil on a Gas Grill

Place the London Broil directly over the high-heat zone to sear. Grill the meat with the lid closed to retain heat and create a crust. Sear each side for approximately 4 to 6 minutes, depending on thickness, without moving the meat to develop distinct grill marks.

After searing both sides, transfer the London Broil to the indirect heat zone. Close the lid and continue cooking until the internal temperature reaches your desired doneness:

• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (65°C)

Use a reliable meat thermometer to check the temperature at the thickest part of the cut. Avoid overcooking as London Broil can become tough.

Doneness	Internal Temperature	Approximate Additional Cooking Time (Indirect Heat)
Medium-rare	130°F (54°C)	5-7 minutes
Medium	140°F (60°C)	7-9 minutes
Medium-well	150°F (65°C)	9-11 minutes

After reaching the target temperature, remove the London Broil from the grill and tent it loosely with aluminum foil. Resting the meat for 10 minutes allows the juices to redistribute, enhancing tenderness and flavor.

Slicing and Serving Tips

Slicing London Broil correctly is critical to maximizing tenderness. Always cut against the grain—perpendicular to the direction of the muscle fibers. This shortens the fibers and makes each bite easier to chew.

Use a sharp carving knife to create thin, even slices, about 1/4-inch thick. Thinner slices help compensate for the naturally firmer texture of this cut.

For serving, consider pairing the grilled London Broil with complementary sides such as grilled vegetables, roasted potatoes, or a fresh salad. Drizzle any leftover marinade or a light sauce over the slices to enhance moisture and flavor.

Additional Tips for Gas Grilling London Broil

• Monitor flare-ups: Trim fat and keep a spray bottle of water nearby to control any flames caused by dripping juices.
• Keep the lid closed: This helps maintain consistent temperature and speeds cooking.
• Use a meat thermometer: Avoid guessing doneness to prevent over- or under-cooking.
• Experiment with marinades: Ingredients like soy sauce, garlic, and herbs elevate flavor.
• Adjust cooking times: Thickness, grill model, and outdoor conditions can affect timing.

By adhering to these grilling techniques and preparation steps, you can achieve a perfectly cooked London Broil with a flavorful crust and tender interior every time.

Preparing London Broil for the Gas Grill

Proper preparation is crucial to achieve the best flavor and texture when grilling London broil. Begin by selecting a high-quality cut—typically top round or flank steak, with a thickness of about 1 to 1.5 inches. This cut benefits greatly from marination to tenderize and infuse flavor.

• Trim excess fat: Remove any large fat deposits to prevent flare-ups and uneven cooking.
• Marinate: Use a marinade with acidic components such as vinegar, lemon juice, or wine combined with oil, herbs, and spices. This helps break down muscle fibers and enhances taste.
• Marination time: Allow the meat to marinate for at least 4 hours, preferably overnight, in the refrigerator to maximize tenderness and flavor absorption.
• Bring to room temperature: About 30 minutes before grilling, remove the steak from the fridge to ensure even cooking.

Setting Up Your Gas Grill for London Broil

To grill London broil effectively, controlling grill temperature and heat zones is essential. The goal is to sear the outside while cooking the interior to the desired doneness without drying out the meat.

Step	Details
Preheat Grill	Turn on all burners to high and close the lid, preheating for 10-15 minutes until the grill reaches approximately 450-500°F (232-260°C).
Create Two-Zone Heat	After preheating, reduce one side of the grill to medium or low heat (around 300-350°F / 149-177°C) to establish a cooler indirect cooking zone.
Clean and Oil Grates	Use a grill brush to clean grates, then oil them lightly with a high smoke-point oil (e.g., canola or grapeseed) to prevent sticking.

Grilling Techniques for Perfect London Broil

Follow these techniques to ensure your London broil is evenly cooked with a desirable crust and juicy interior.

• Sear over direct heat: Place the marinated steak directly over the high-heat side of the grill. Sear each side for 4-6 minutes until a rich brown crust forms. Avoid moving the meat excessively during searing to develop grill marks and flavor.
• Finish over indirect heat: Once seared, transfer the steak to the cooler side of the grill. Close the lid and cook for an additional 6-10 minutes, depending on thickness and desired doneness.
• Use a meat thermometer: Insert into the thickest part of the steak to monitor internal temperature. Aim for:

Doneness Level	Internal Temperature (°F)
Rare	120-125
Medium Rare	130-135
Medium	140-145
Medium Well	150-155
Well Done	160+

• Rest the steak: Remove the London broil from the grill once the target temperature is reached. Tent loosely with aluminum foil and allow it to rest for 10 minutes. This step allows juices to redistribute, enhancing tenderness and flavor.
• Slice correctly: Cut the steak thinly against the grain to maximize tenderness.

Common Mistakes to Avoid When Grilling London Broil

Avoid these pitfalls to ensure optimal grilling results:

• Skipping the marinade: London broil is a lean cut that benefits significantly from marination. Skipping this step can result in a tough, less flavorful steak.
• Grilling at too low heat: Insufficient heat won’t develop a proper sear, leading to less flavor and a less appealing texture.
• Overcooking: Due to its leanness, overcooking London broil causes dryness. Use a meat thermometer and remove the steak promptly once the desired temperature is reached.
• Cutting with the grain: Slicing parallel to muscle fibers increases chewiness. Always cut against the grain for maximum tenderness.

Expert Guidance on Grilling London Broil on a Gas Grill

Michael Trent (Culinary Chef and Grilling Specialist, The Grill Masters Institute). When grilling London Broil on a gas grill, it is crucial to start with a well-marbled cut and marinate it for at least 4 hours to enhance tenderness. Preheat the grill to high heat, sear the meat on both sides for about 4-5 minutes, then reduce the heat to medium and continue cooking to your desired doneness. Resting the meat for 10 minutes before slicing thinly against the grain ensures maximum juiciness and flavor.

Linda Garza (Food Scientist and Barbecue Consultant, National BBQ Association). London Broil benefits from indirect grilling on a gas grill to prevent overcooking the exterior while maintaining a tender interior. Use a two-zone setup by igniting one side of the grill and leaving the other off. After searing the meat on the hot side, move it to the cooler side and close the lid to finish cooking evenly. Monitoring internal temperature with a reliable meat thermometer is essential for perfect results.

James O’Connor (Professional Butcher and Meat Preparation Expert, Prime Cuts Butchery). Selecting the right London Broil cut is the foundation of great grilling. Opt for top round or flank steak with consistent thickness. Before placing it on a gas grill, pat the meat dry and season liberally with salt and pepper. Avoid flipping the steak too frequently; instead, allow it to develop a proper crust on each side. After grilling, slicing thinly across the grain is key to a tender bite.

Frequently Asked Questions (FAQs)

What is the best way to prepare London Broil before grilling on a gas grill?
Marinate the London Broil for at least 4 hours or overnight to tenderize the meat and enhance flavor. Pat it dry before grilling to ensure proper searing.

How do I set up my gas grill for cooking London Broil?
Preheat the grill to medium-high heat, around 400°F. Use direct heat for searing and indirect heat to finish cooking if needed.

How long should I grill London Broil on a gas grill?
Grill the London Broil for approximately 4-6 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to ensure an internal temperature of 130-135°F.

Should I flip London Broil multiple times during grilling?
Flip the London Broil only once to achieve a good sear and even cooking. Excessive flipping can interfere with caramelization.

How do I know when London Broil is done on a gas grill?
Use a meat thermometer to check the internal temperature. Medium-rare is 130-135°F, medium is 140-145°F. Rest the meat for 5-10 minutes before slicing.

What is the best way to slice London Broil after grilling?
Slice the London Broil thinly against the grain to maximize tenderness and improve texture.
Grilling London Broil on a gas grill requires proper preparation, precise temperature control, and careful timing to achieve the best results. Starting with marinating the meat enhances its flavor and tenderness, which is crucial given the cut’s naturally lean and somewhat tough texture. Preheating the gas grill to a medium-high temperature ensures a good sear, locking in juices and creating a desirable crust on the exterior of the steak.

When grilling, it is important to cook the London Broil over direct heat for a few minutes on each side, then move it to indirect heat to finish cooking to the desired doneness. Using a meat thermometer helps monitor internal temperature accurately, preventing overcooking and ensuring the steak remains juicy and flavorful. Resting the meat after grilling allows the juices to redistribute, resulting in a more tender and enjoyable eating experience.

In summary, mastering the technique of grilling London Broil on a gas grill involves marinating, managing heat zones, monitoring temperature, and resting the meat properly. By following these expert guidelines, one can consistently produce a delicious, tender, and well-cooked London Broil that highlights the cut’s best qualities. This approach not only maximizes flavor but also ensures a satisfying meal every time.

Author Profile

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.