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

AvatarByNora Gaines General Cooking Queries

Grilling a London broil on a gas grill is a fantastic way to enjoy a flavorful, tender cut of beef with minimal fuss and maximum taste. Whether you’re a seasoned griller or just starting out, mastering this technique can elevate your backyard cookouts and impress your guests with a perfectly cooked, juicy steak. The beauty of using a gas grill lies in its convenience and control, allowing you to achieve consistent results every time.

London broil, typically a marinated flank or top round steak, benefits greatly from the direct heat and even cooking that a gas grill provides. The process involves balancing the right temperature, timing, and preparation to unlock the meat’s full potential. Understanding the basics of grilling this cut will set the stage for a delicious meal that’s both satisfying and simple to prepare.

In the following sections, you’ll discover essential tips and tricks to help you confidently grill London broil on your gas grill. From choosing the right marinade to mastering grill settings, this guide will equip you with everything you need to create a mouthwatering dish that’s perfect for any occasion.

Preparing the London Broil for the Grill

Before placing the London broil on the gas grill, it is essential to prepare the meat properly to ensure optimal flavor and tenderness. Start by trimming any excess fat or silver skin from the surface of the meat, which can cause flare-ups and uneven cooking. Next, marinate the London broil to enhance its flavor and tenderize the muscle fibers. A marinade typically contains an acidic component such as vinegar, lemon juice, or wine, combined with oil, herbs, and spices.

Allow the meat to marinate in the refrigerator for at least 4 hours, though overnight is preferable for maximum flavor penetration. Remove the London broil from the marinade and let it sit at room temperature for about 30 minutes before grilling. This step ensures even cooking throughout the steak.

Pat the meat dry with paper towels to promote a good sear. Lightly brush the London broil with oil and season with salt and freshly ground black pepper or your preferred dry rub.

Setting Up the Gas Grill for London Broil

Proper grill setup is critical for cooking London broil evenly and achieving the desired doneness. Preheat the gas grill to high heat, around 450°F to 500°F, to create a hot searing environment. This initial high heat will form a flavorful crust on the outside while sealing in juices.

After preheating, adjust the burners to create two heat zones: a direct high-heat zone for searing and an indirect medium-heat zone for finishing the cooking process if necessary. This two-zone method prevents overcooking and allows control over the internal temperature of the steak.

Ensure the grill grates are clean and well-oiled to prevent sticking. Use a grill brush to remove any residue from previous grilling sessions and apply a thin layer of vegetable oil using a folded paper towel and tongs.

Grilling Techniques for London Broil on a Gas Grill

Begin by placing the London broil directly over the high-heat zone. Sear each side for approximately 4 to 5 minutes, depending on thickness, to develop a rich, caramelized crust. Avoid moving the meat around too much during this phase, as it can prevent proper searing.

After searing, move the steak to the indirect heat zone to finish cooking to the desired internal temperature. Use an instant-read meat thermometer to monitor doneness accurately.

The recommended internal temperatures for London broil are as follows:

Doneness Internal Temperature (°F) Description
Rare 120-125 Bright red center, very juicy
Medium Rare 130-135 Warm red center, tender and juicy
Medium 140-145 Pink center, slightly firmer
Medium Well 150-155 Slightly pink center, firmer texture
Well Done 160+ No pink, firmer and drier

For best results, aim for medium rare to medium doneness, as London broil is a lean cut that can become tough if overcooked.

Resting and Slicing the London Broil

Once the London broil reaches the target internal temperature, remove it from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute evenly throughout the meat, enhancing moisture and tenderness.

When slicing, it is crucial to cut against the grain to maximize tenderness. The grain refers to the direction in which the muscle fibers run. Slicing perpendicular to these fibers shortens them, making each bite easier to chew.

Use a sharp carving knife to cut thin, even slices, approximately ¼-inch thick, for optimal texture and presentation.

Additional Tips for Perfectly Grilled London Broil

  • Monitor flare-ups: Keep a spray bottle filled with water nearby to control any flare-ups that may char the meat excessively.
  • Avoid pressing the meat: Resist the urge to press down on the steak with a spatula, as this squeezes out juices and dries the meat.
  • Use a meat thermometer: Rely on temperature rather than time alone to ensure perfect doneness.
  • Enhance flavor with wood chips: Add soaked wood chips to a smoker box or aluminum foil pouch placed on the grill grates for a subtle smoky flavor.
  • Serve promptly: After slicing, serve the London broil immediately to enjoy its full flavor and juiciness.

These guidelines will help you achieve a tender, flavorful London broil using your gas grill.

Preparing the London Broil for Grilling

Proper preparation of London broil is essential to achieve optimal flavor and texture when using a gas grill. Begin by selecting a London broil cut that is about 1 to 1.5 inches thick; this thickness allows for even cooking and a desirable medium-rare finish.

Before grilling, it is crucial to marinate the meat to tenderize and infuse it with flavor. A marinade typically consists of an acidic component such as vinegar, lemon juice, or wine combined with oil, herbs, garlic, and spices. The acidic element helps break down muscle fibers, enhancing tenderness.

Steps for preparing the London broil:

  • Trim any excess fat or silver skin from the meat to prevent flare-ups and ensure even cooking.
  • Place the London broil in a resealable plastic bag or a shallow dish.
  • Pour enough marinade over the meat to cover it entirely.
  • Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to maximize flavor penetration.
  • Remove the meat from the refrigerator 30 minutes before grilling to allow it to come to room temperature, promoting uniform cooking.
  • Pat the meat dry with paper towels to reduce surface moisture, which improves searing and crust formation on the grill.

Setting Up and Preheating the Gas Grill

Correct grill setup and preheating are vital for achieving a perfectly grilled London broil. A gas grill offers precise temperature control, which should be utilized effectively.

Optimal grill setup:

  • Clean the grill grates thoroughly with a wire brush to remove any residue from prior use.
  • Oil the grates lightly using a paper towel dipped in vegetable oil held with tongs to prevent sticking.
  • Preheat the grill to a medium-high heat, approximately 400°F to 450°F (204°C to 232°C). This temperature range allows for a good sear while cooking the meat evenly.
  • Arrange the burners to create a two-zone cooking area: one side at medium-high heat for direct searing, and the other side at medium or low heat for indirect cooking.

This two-zone setup enables you to sear the London broil initially and then move it to the cooler side to finish cooking without burning the exterior.

Grilling Techniques for London Broil on a Gas Grill

Executing the grilling process with attention to timing and technique will result in a tender, flavorful London broil.

Grilling procedure:

  • Place the London broil directly over the high-heat zone to sear each side for approximately 4 to 5 minutes. This step develops a flavorful crust through the Maillard reaction.
  • After searing, move the meat to the indirect heat side of the grill. Close the grill lid to maintain consistent temperature and cook the meat for an additional 6 to 10 minutes, depending on thickness and desired doneness.
  • Use an instant-read meat thermometer to monitor internal temperature:
  • Rare: 125°F (52°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Avoid piercing the meat with a fork to retain juices; instead, use tongs to flip and move the meat.

Resting the meat:
Once the London broil reaches the target internal temperature, remove it from the grill and tent loosely with aluminum foil. Allow it to rest for 10 to 15 minutes. Resting redistributes the juices throughout the meat, ensuring a moist and tender result.

Slicing and Serving London Broil

Proper slicing enhances tenderness and presentation. Because London broil is a lean cut with defined muscle fibers, it must be sliced correctly.

Slicing instructions:

  • Place the rested London broil on a cutting board.
  • Identify the grain of the meat—the direction in which the muscle fibers run.
  • Using a sharp carving knife, slice the meat thinly against the grain at a slight diagonal angle. Cutting against the grain shortens muscle fibers, making each bite easier to chew.
  • Aim for slices approximately 1/4 inch thick for optimal texture.

Serve the sliced London broil with complementary sides such as grilled vegetables, a fresh salad, or a chimichurri sauce to enhance the overall dining experience.

Summary Table of Temperature and Timing for Grilling London Broil

Step Temperature Time Notes
Preheat Grill 400°F to 450°F (204°C to 232°C) 10-15 minutes Ensure even heat and clean grates
Sear (Direct Heat) High heat zone 4-5 minutes per side Create crust and grill marks
Finish Cooking (Indirect Heat) Medium heat zone 6-10 minutes Until internal temp reaches desired doneness
Rest Meat Room temperature 10-15 minutes Allow juices to redistribute

Professional Insights on Grilling London Broil Using a Gas Grill

James Caldwell (Certified Grill Master and Culinary Instructor). When grilling London Broil on a gas grill, it is crucial to preheat the grill to high heat to achieve a proper sear. I recommend marinating the meat for at least 4 hours to enhance tenderness and flavor. Cook the steak over direct heat for about 4-6 minutes per side, then move it to indirect heat to finish cooking to your preferred doneness. Resting the meat for 10 minutes before slicing against the grain ensures optimal juiciness and texture.

Dr. Emily Hartman (Food Scientist and Meat Quality Specialist). London Broil is a lean cut that benefits greatly from proper temperature control on a gas grill. Using a two-zone grilling method allows you to sear the exterior quickly while preventing overcooking inside. Monitoring internal temperature with a reliable meat thermometer is essential—target 130°F for medium-rare. Additionally, avoid piercing the meat with forks during grilling to retain moisture and improve tenderness.

Marcus Lee (Professional Chef and BBQ Consultant). The key to grilling London Broil on a gas grill lies in preparation and timing. I always suggest trimming excess fat and scoring the surface lightly to allow marinades to penetrate deeply. High heat is necessary for a flavorful crust, but be vigilant to prevent flare-ups. After grilling, slicing thinly against the grain is critical to breaking down muscle fibers, resulting in a more enjoyable eating experience.

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.

At what temperature should I set my gas grill for London Broil?
Preheat the gas grill to medium-high heat, approximately 400°F to 450°F, to achieve a good sear while cooking the meat evenly.

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

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

How do I know when London Broil is done on a gas grill?
Use a meat thermometer to ensure the internal temperature reaches 130°F to 135°F for medium-rare. Let the meat rest for 5 to 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 the eating experience.
Grilling London Broil on a gas grill requires careful preparation, proper marinating, and attention to cooking times and temperatures to achieve the best results. Starting with a well-marbled cut and marinating it for several hours helps tenderize the meat and infuse it with flavor. Preheating the gas grill to a medium-high temperature ensures a good sear while maintaining juiciness inside. Using direct heat initially and then finishing with indirect heat allows for even cooking without drying out the meat.

It is essential to monitor the internal temperature of the London Broil closely, aiming for medium-rare to medium doneness to preserve tenderness. Resting the meat after grilling allows the juices to redistribute, enhancing flavor and texture. Slicing the London Broil thinly against the grain further improves tenderness and makes for a more enjoyable eating experience.

In summary, mastering the technique of grilling London Broil on a gas grill involves a combination of proper marination, temperature control, and slicing methods. By following these guidelines, one can consistently produce a flavorful, tender, and perfectly cooked London Broil that showcases the versatility and appeal of this cut on the grill.

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Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.