You can broil London broil without a marinade: dry the steak, season it, and cook it on a preheated, broiler-safe pan. Keep the meat about 4–6 inches from the heating element, turn it once, and check the thickest part with a thermometer. For food safety, cook whole beef steaks to 145°F and rest at least 3 minutes.

A dry steak, a hot broiler, and a reliable plan

A marinade can add flavor, but it is not required for broiled London broil. The key is to manage intense top heat: dry the surface, use cookware approved for broiling, and rely on a thermometer rather than color or a timer.

In my kitchen classes, I have seen cooks focus on getting a dark crust and forget to check the center. Broilers can brown one area quickly while leaving another less cooked. A simple sequence and a thermometer help you stay in control.

Choose Broiler-Safe Cookware and Prepare the Steak

Broiling cooks with strong heat from above, so both the pan and its handle must be safe for that use. Check the cookware maker’s instructions, since a pan that works on the stovetop may not be approved for a broiler. A dry steak and a thin film of oil help limit splatter and smoke.

Pick a pan and set the broiler

A sturdy cast-iron, carbon-steel, or stainless-steel pan can work if its maker rates it for broiling. Do not use PTFE/nonstick or ceramic-coated cookware under a broiler unless the manufacturer explicitly approves it. Radiant heat can exceed a coating’s safe limit, even when the oven setting seems familiar.

Set the oven to BROIL. Broiler-element temperatures and heat patterns vary by appliance, so use the setting and your appliance manual rather than assuming a precise oven temperature. Position the steak about 4–6 inches (10–15 cm) from the element, unless the manual gives a different clearance.

Preheat the broiler and empty pan for 5–10 minutes as a starting point. Heavy pans may need longer. Keep the pan handle inside the oven or shield it as the cookware maker directs. Use oven mitts when moving hot cookware.

Dry, season, and oil the meat

Pat the steak thoroughly dry with paper towels. Drying removes surface moisture that can slow browning and cause more splatter. Trim only thick, loose surface fat; leave a thin layer if you want it for flavor.

Salt the steak just before cooking, or salt it up to 24 hours ahead and keep it uncovered in the refrigerator. If the surface looks wet after salting, blot it before broiling. Add pepper or other dry seasonings if you like. A marinade is not needed, and sugary rubs may scorch under strong broiler heat.

Apply only a thin coat of high-smoke-point oil. Refined avocado oil is often labeled near 500°F (260°C) and refined canola oil near 400°F (204°C), but values vary by product. A thin film is enough; excess oil and drippings can smoke.

Broil by Thickness and Verify Doneness

Cooking time depends on thickness, starting temperature, pan heat, and broiler strength. Use time only as a first check, not as proof that the steak is done. An instant-read thermometer gives you a more reliable measure of the thickest part.

Use a starting time, then check

For a steak 1–1½ inches (2.5–3.8 cm) thick, start with 4–6 minutes per side. Turn it once with tongs, then check the internal temperature. A thinner steak may finish sooner; a thicker or colder steak may need longer.

Insert the thermometer into the thickest part. When practical, insert it from the side so the tip reaches the center. Avoid touching the pan or probing only a thin edge, as either can give a misleading reading.

For food safety, the USDA recommendation for whole beef steaks is 145°F (63°C), followed by a rest of at least 3 minutes. Do not judge doneness by the browned surface or a set cooking time alone. If cooking for someone at higher risk from foodborne illness, follow current food-safety advice for that person.

Manage smoke and uneven heat

Broilers can heat unevenly. If one side of the pan browns faster, turn the pan only if it is safe to do so and your appliance allows it. Keep the door position as directed in your oven manual. Stay nearby; rendered fat, oil, and drippings can smoke or ignite.

If you see a flare-up, switch off the broiler before handling it. Do not reach into the oven while flames are active. Let the situation settle, and follow your appliance’s safety instructions. Keep the broiler pan clean between uses so old grease does not add extra smoke or fire risk.

Two useful kitchen scenarios

These are practical examples, not fixed cooking results. They show how to respond to common differences in steak thickness and broiler behavior.

• A thinner steak browns fast: Start checking early, even before the suggested time. Measure the center and continue in short intervals if it has not reached the safe endpoint.
• A thick steak browns before the center is ready: Move it farther from the element if your oven setup permits, then continue cooking and check the center again. A dark crust does not confirm that the middle is done.

Rest, Clean, and Maintain the Cookware

Resting lets the steak sit after cooking and gives its temperature time to even out. It also gives you a safe moment to handle the pan and deal with any drippings. Set the steak on a clean board, and do not use the cooking pan as a cutting surface.

Rest the steak and handle drippings safely

Transfer the steak with tongs to a clean cutting board. Rest it for at least 3 minutes. Do not leave it sitting in a very hot pan, where it may keep cooking and become harder to slice evenly.

If you want a quick pan sauce, first remove the pan from the broiler and place it on a stable, heat-safe surface. Use a small amount of warm liquid to loosen browned bits. Never pour cold liquid into very hot cookware; a sudden temperature change can warp metal or damage a coating. Avoid leaning over the pan, since hot liquid and trapped steam can splatter.

Clean the pan without shocking it

Let the pan cool gradually before washing. Do not put cold water into hot cookware. Remove residue with a suitable, nonabrasive tool, following the cookware maker’s care advice. Dry cast iron or carbon steel promptly, then apply a thin maintenance oil film if needed.

Oil or grease left in a broiler pan can smoke during the next use. Clean the pan after it cools, and store it dry. For coated cookware, use only the cleaning tools and methods approved by its manufacturer.

Slice Across the Grain and Serve

The grain is the direction in which the meat’s muscle fibers run. Cutting across those fibers makes each bite shorter and easier to chew. Rest the steak first, then look closely at the surface and slice perpendicular to the visible lines.

Find the grain and cut thin slices

Use a sharp knife and cut across the grain into thin slices. The grain may change direction across the steak, so check as you go and turn the meat if needed. Cutting with the grain can leave longer fibers in each slice, which may feel chewier.

Serve the slices as they are, or add a sauce after cooking. This method gives the steak its flavor from seasoning and browning rather than a marinade. The most useful final check is still the thermometer reading, not how dark the outside looks.

Frequently Asked Questions

These answers cover the most common choices when broiling an unmarinated steak. Use your oven manual for appliance-specific instructions, and check the cookware maker’s guidance before placing any pan under a broiler.

Can I cook London broil without marinating it?

Yes. Pat it dry, season with salt and any dry spices you like, then broil it in a compatible pan. A marinade is optional; it is not required for broiling.

What cut is sold as London broil?

“London broil” is commonly used for a preparation or label, not one exact cut. Top round is often sold for it, but labels can vary, so check the package.

Should I broil on high or low?

Use the BROIL setting and follow your oven manual. Broiler designs differ, so there is no single cavity temperature or setting rule that fits every appliance.

How far should the steak be from the broiler element?

A practical starting point is 4–6 inches (10–15 cm). Use a different clearance if your appliance manual specifies one.

Do I need to preheat the pan?

Preheating the broiler and an empty broiler-safe pan for 5–10 minutes is a practical starting point. Heavy cookware may need longer, so handle it with oven mitts.

How long should I broil London broil?

For a 1–1½-inch steak, begin checking after about 4–6 minutes per side. Thickness and broiler output change the timing, so use a thermometer to judge doneness.

What temperature should London broil reach?

For whole beef steaks, the USDA recommends 145°F (63°C) in the thickest part, followed by at least a 3-minute rest. Measure the center, not the surface.

Can I use a nonstick pan under the broiler?

Only if the manufacturer explicitly says that the pan is broiler-safe. Do not assume a pan is safe because it can be used in a regular oven.

Why is my broiler smoking?

Oil, rendered fat, and drippings can smoke under intense heat. Use only a thin oil coating, keep the broiler pan clean, and stay nearby while cooking.

Should I slice London broil with or against the grain?

Slice across the grain into thin pieces. This cuts the muscle fibers shorter and can make each bite easier to chew.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)