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

AvatarByCynthia Crase General Cooking Queries

If you’re craving a flavorful, tender steak with a smoky char, cooking a London Broil on a gas grill is a fantastic way to satisfy that appetite. This classic cut, known for its rich beefy flavor and slightly lean texture, transforms beautifully when grilled over an open flame. Whether you’re a seasoned griller or just starting out, mastering the art of preparing London Broil on a gas grill can elevate your backyard cookouts to a whole new level.

Grilling a London Broil involves more than just placing the meat on the grill; it’s about understanding how to achieve the perfect balance of heat, timing, and seasoning to bring out the best in this cut. From marinating to resting, each step plays a crucial role in ensuring your steak turns out juicy and tender rather than tough or dry. The gas grill, with its precise temperature control and convenience, offers an ideal cooking environment to unlock these flavors.

In the following sections, you’ll discover essential tips and techniques that will guide you through the process of grilling a London Broil to perfection. Whether you want to impress guests or simply enjoy a delicious meal at home, this guide will equip you with the knowledge to confidently grill a mouthwatering London Broil every time.

Preparing the London Broil for the Grill

Before placing the London broil on the gas grill, proper preparation is essential to maximize flavor and tenderness. Begin by selecting a well-marbled cut, typically top round or flank steak, weighing around 1.5 to 2 pounds. Trim any excess fat or silver skin to prevent flare-ups and uneven cooking.

Marinating the meat is highly recommended as it helps break down muscle fibers and infuses flavor. A classic marinade for London broil often includes acidic components such as balsamic vinegar, lemon juice, or red wine, combined with aromatics like garlic, rosemary, and black pepper. Marinate the steak for at least 4 hours, preferably overnight, in a sealed container or zip-lock bag inside the refrigerator. This ensures the meat absorbs the flavors thoroughly and becomes more tender.

Before grilling, bring the steak to room temperature for about 30 minutes. This step promotes even cooking by reducing the temperature difference between the meat and the grill surface.

Key preparation tips:

  • Pat the steak dry with paper towels after marinating to reduce excess moisture.
  • Preheat the gas grill to high heat (around 450°F to 500°F) for a strong sear.
  • Oil the grill grates lightly to prevent sticking.
  • Have a meat thermometer ready to monitor internal temperature accurately.

Grilling Techniques for Perfect London Broil

Achieving a tender and flavorful London broil on a gas grill requires precise heat management and timing. The goal is to sear the steak over high heat and then finish with indirect heat for even cooking without overcooking.

Start by placing the steak directly over the hottest part of the grill. Sear each side for approximately 4 to 6 minutes, depending on thickness, until a rich brown crust forms. Avoid moving the meat too frequently to allow proper browning.

Once seared, move the steak to a cooler zone on the grill to finish cooking indirectly. Close the lid to retain heat and cook to your desired doneness:

  • Rare: 120°F to 125°F internal temperature
  • Medium Rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Medium Well: 150°F to 155°F

Use a reliable instant-read thermometer inserted into the thickest part of the steak for accuracy.

Doneness Level Internal Temperature (°F) Approximate Grill Time (Total) Texture Description
Rare 120-125 8-10 minutes Cool red center, very tender
Medium Rare 130-135 10-12 minutes Warm red center, juicy
Medium 140-145 12-14 minutes Pink center, firm
Medium Well 150-155 14-16 minutes Light pink center, less juicy

After reaching the desired temperature, remove the steak from the grill and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, enhancing tenderness and flavor.

Serving and Slicing London Broil

Proper slicing is crucial to enhance the tenderness of London broil, which is a lean cut with noticeable grain. Always slice against the grain — perpendicular to the direction of muscle fibers. This shortens the fibers and makes each bite easier to chew.

Use a sharp carving knife and cut the steak into thin, uniform slices approximately ¼-inch thick. Present the slices on a warm platter, optionally garnished with fresh herbs like parsley or rosemary.

Consider pairing London broil with complementary sides that balance its robust flavor:

  • Grilled vegetables such as asparagus or bell peppers
  • Roasted or mashed potatoes
  • Fresh green salads with vinaigrette
  • A drizzle of chimichurri or horseradish sauce for added zest

By following these techniques, you ensure your London broil is grilled to perfection, tender, and bursting with flavor.

Preparing the London Broil for the Gas Grill

Begin by selecting a high-quality London broil cut, typically a top round steak known for its lean texture and robust flavor. Proper preparation is essential to maximize tenderness and flavor when cooking on a gas grill.

  • Trimming: Remove any excess fat and silver skin to prevent uneven cooking and improve texture.
  • Marinating: Marinate the steak for at least 4 hours, ideally overnight. A marinade with acidic components such as vinegar, lemon juice, or wine helps tenderize the meat. Combine with oil, herbs, garlic, and seasonings for enhanced flavor.
  • Bringing to Room Temperature: Remove the steak from the refrigerator 30 to 60 minutes before grilling to ensure even cooking.
  • Seasoning: Pat dry the steak before seasoning with salt and freshly ground black pepper. This step ensures a flavorful crust when seared.

Setting Up the Gas Grill for Optimal Cooking

Proper grill setup creates the necessary conditions for searing and controlled cooking of the London broil.

Step Details
Preheat the Grill Turn on all burners to high and close the lid. Preheat for 10-15 minutes until the grill reaches 450°F to 500°F (232°C to 260°C).
Establish Two-Zone Cooking After preheating, reduce one side of the grill to medium or low heat. This creates a direct high-heat zone for searing and an indirect zone for finishing the cooking.
Clean and Oil Grates Use a grill brush to clean the grates, then oil them lightly to prevent sticking and promote a good sear.

Grilling the London Broil to Perfection

With the grill prepared and steak seasoned, follow these steps to achieve a tender, flavorful result.

  • Searing: Place the London broil directly over the high-heat zone. Sear each side for approximately 4-5 minutes without moving the steak to develop a rich crust.
  • Indirect Cooking: Move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches desired doneness:
Doneness Internal Temperature (°F) Approximate Time Over Indirect Heat
Medium Rare 130-135 6-8 minutes
Medium 140-145 8-10 minutes
Medium Well 150-155 10-12 minutes
  • Resting: Remove the steak from the grill and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute, ensuring optimal tenderness.
  • Slicing: Slice thinly against the grain to break up muscle fibers, further enhancing tenderness.

Additional Tips for Success on the Gas Grill

  • Use a Meat Thermometer: An instant-read thermometer is essential for monitoring internal temperature accurately, preventing overcooking.
  • Avoid Frequent Flipping: Allow the steak to sear properly by turning it only once during the searing phase.
  • Manage Flare-Ups: Keep a spray bottle of water nearby to control any flare-ups caused by dripping fat.
  • Maintain Lid Position: Closing the lid during indirect cooking preserves heat and cooks the steak evenly.

Expert Techniques for Perfecting London Broil on a Gas Grill

James Carter (Certified Grill Master and Culinary Instructor). “To achieve the ideal London Broil on a gas grill, it is essential to marinate the meat for at least 4 hours to tenderize the cut and infuse flavor. Preheat the grill to high heat, then sear the steak for 4-5 minutes per side to develop a rich crust. After searing, reduce the heat and continue grilling indirectly until the internal temperature reaches 130°F for medium-rare. Resting the meat for 10 minutes before slicing against the grain ensures maximum juiciness and tenderness.”

Linda Morales (Professional Chef and Author of “Grilling Essentials”). “When cooking a London Broil on a gas grill, maintaining consistent heat is crucial. Use a two-zone grilling method: one side on high for searing and the other on low for finishing. This technique prevents overcooking while allowing the meat to cook evenly. Additionally, avoid flipping the steak multiple times; a single flip after the initial sear preserves the meat’s texture and moisture.”

Dr. Michael Nguyen (Food Scientist and Meat Quality Specialist). “Understanding the muscle structure of London Broil is key to grilling it properly. This cut is lean and can become tough if overcooked. Using a gas grill with precise temperature control helps minimize this risk. I recommend using a meat thermometer to monitor doneness closely and removing the steak from the grill at 125°F to 130°F since carryover cooking will raise the temperature during resting, resulting in a tender and flavorful final product.”

Frequently Asked Questions (FAQs)

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

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

Should I use direct or indirect heat when grilling London Broil?
Start with direct heat to sear both sides, then move to indirect heat to finish cooking evenly without burning the exterior.

How do I know when my London Broil is done on the grill?
Use a meat thermometer; aim for an internal temperature of 130-135°F for medium-rare and 140-145°F for medium.

Is it necessary to let London Broil rest after grilling?
Yes, resting the meat for 5-10 minutes allows juices to redistribute, resulting in a juicier and more tender final product.

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 tender and flavorful result. Key steps include marinating the meat to enhance tenderness and flavor, preheating the grill to a high temperature for searing, and grilling the steak over direct heat to develop a desirable crust. It is essential to monitor the internal temperature closely to avoid overcooking, aiming for medium-rare to medium doneness for optimal juiciness.

Allowing the London Broil to rest after grilling is crucial, as it enables the juices to redistribute throughout the meat, resulting in a more succulent and tender bite. Additionally, slicing the meat thinly against the grain maximizes tenderness and enhances the eating experience. Utilizing these techniques ensures that the London Broil is cooked evenly and retains its rich flavor profile.

In summary, mastering the process of cooking a London Broil on a gas grill requires attention to marination, temperature control, grilling time, and resting. By following these expert guidelines, one can consistently produce a delicious and satisfying dish that highlights the unique qualities of this cut of beef.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.