London broil on a wooden board with several slices cut, topped with butter.

London Broil Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Rest Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


The London Broil technique is a wonderful way to cook larger inexpensive, lean cuts of beef. This recipe doesn’t use a marinade but instead has a dry-aging step. To get the marinade-style flavor that is often associated with this dish, you’ll instead make a soy sauce butter to dollop onto the meat after it’s cooked. Don’t skip the butter! It adds so much flavor and is really luscious!

Listen to learn how to make this recipe, along with some great tips from Christine:

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  • 1 (3 lb.) top round roast
  • 1 Tbsp. salt
  • ½ tsp. ground black pepper
  • 2 tsp. granulated garlic
  • 2 tsp. onion powder
  • 8 Tbsp. salted butter (1 stick), room temperature
  • 1 tsp. soy sauce
  • 3 Tbsp. olive oil


  1. Using a sharp knife, on both the top and bottom, make shallow diagonal slices across the roast, about ⅛-inch deep. Repeat in the opposite direction to create hash marks. 
  2. In a small bowl combine salt, pepper, garlic powder, and onion powder. Divide mixture evenly between top and bottom, and rub into hash marks.
  3. Transfer roast to a wire rack fitted into a sheet pan. Refrigerate roast at least 30 minutes or up to three days, uncovered.
  4. Meanwhile, in a small bowl combine butter and soy sauce. Refrigerate until ready to use.
  5. Remove roast from refrigerator. Let stand while oven preheats.
  6. Preheat oven to 420°F.
  7. In a large, oven-proof skillet heat olive oil over medium-high heat until shimmering. Place roast into pan. Sear on one side, about 3 minutes.
  8. Flip roast over and place pan in oven.
  9. Roast 10-12 minutes or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare, or until desired temperature is reached based on the chart below.
  10. Remove pan from oven, let stand 10 minutes. Transfer roast to cutting board. Top roast with pan drippings and the soy sauce butter. Slice thinly against the grain and serve.

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  • Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
  • Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
  • Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
  • Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
  • Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)