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This Angus beef London broil recipe delivers a perfect balance of crispy crust and juicy core—the hallmark of a well-executed reverse sear. The technique transforms tougher cuts into melt-in-your-mouth perfection, and the rich, beefy flavor makes it a showstopper for any dinner table.
What sets this method apart is the precision: a low-and-slow oven phase followed by a high-heat sear, ensuring every bite is tender yet deeply flavorful.
The beauty of this recipe lies in its foolproof approach—no special equipment required beyond a meat thermometer and a reliable heat source. A simple dry brine enhances the natural beefy richness, while the reverse sear guarantees a juicy interior with a caramelized crust that’s irresistibly crisp.
Whether you’re grilling outdoors or searing in a cast-iron skillet, the results are consistently restaurant-quality.
By the time you’re done, you’ll have a perfectly cooked steak—medium-rare at the core, with a deep mahogany crust that locks in all those juices. The reverse sear method eliminates guesswork, ensuring even the thickest cuts come out flawless.
Serve it sliced against the grain for maximum tenderness, paired with garlic mashed potatoes or a fresh arugula salad to balance the richness.
This isn’t just another steak recipe—it’s a game-changer for home cooks who want to impress without the fuss. The method is adaptable, whether you’re working with a thick cut or a leaner piece, and the results speak for themselves. Let’s get started on creating a steak that’s worth every bite.
Ingredients for angus beef london broil
The secret to restaurant-quality London broil lies in these carefully selected ingredients and precise technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Angus Beef London Broil 🥩 | 2 ½ lb | Center-cut, 1-1.5 inches thick |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred, coarse grain |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked for maximum flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, peppery variety |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, finely chopped |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, for garnish |
| Butter 🧈 | 4 tbsp | Unsalted, for basting |
| Garlic Powder 🧄 | 1 tsp | For finishing crust |
| Meat Thermometer 📏 | 1 whole | Instant-read preferred |
The Angus beef is non-negotiable here—look for center-cut London broil with visible marbling for maximum tenderness. Costco or high-end butchers carry the best cuts, often pre-trimmed for convenience. If buying whole, trim excess fat to about 1/4-inch thickness for even cooking. The thickness (1-1.5 inches) ensures proper reverse-sear results. For the best flavor, source beef within 24 hours of cooking if possible, or freeze briefly to enhance tenderness. USDA Choice or Prime labels guarantee superior quality, though even Select-grade works if you're patient with the cooking time.
No fresh rosemary? Dried works at one-third the amount, but the aroma is noticeably different. The olive oil should be peppery and robust—California Avocado Ranch or Colavita brands excel. For the dry brine, Diamond Crystal kosher salt dissolves more slowly than table salt, creating a deeper flavor crust. If you're short on time, substitute 1 tbsp coarse sea salt instead. The butter should be cold when basting—softened but not melted—to create a glossy, flavorful crust. For extra richness, add a splash of beef tallow to the basting butter.
Store the beef uncovered on a wire rack in the fridge for 24 hours before cooking to maximize dry brine penetration. Once cooked, slice against the grain immediately for maximum tenderness. The finished steak keeps for 3-4 days in the fridge, but reheating is tricky—it's better enjoyed fresh. For leftovers, wrap tightly in foil and refrigerate. The crust loses crispness after 24 hours, so plan to serve immediately. Freezing isn't recommended as it compromises texture, but you can freeze portions of the basting butter for up to 6 months.
Why You'll Love This Recipe
- I swear by this: just salt, pepper, and a quick sear with garlic cloves. That’s it. The beef does all the heavy lifting—rich, buttery, and packed with natural flavor without needing fancy rubs or hours of marinating.
- Here’s what sold me: the second day is even better. Cold slices on toast with mustard? Yes. Wrapped in tortillas for tacos? Absolutely. That tender, juicy beef doesn’t let you down, no matter how you repurpose it.
- I’ll be real: Angus beef isn’t cheap, but it stretches further than you’d think. A single broil feeds four easily, and the leftovers turn into sandwiches or salads that taste like a splurge—without the weekly grocery shock.
Step-by-step instructions for perfectly reverse-seared Angus beef London broil
A methodical approach ensures a perfectly seared crust with a juicy, tender interior every time.
Prepare the Meat with Herbs and Seasoning
Pat the 2.5 lb Angus Beef London Broil completely dry with paper towels, removing any moisture from the surface. This step is critical for achieving that coveted crust during searing. Place the meat on a cutting board and create a paste by combining the 0.5 cup fresh rosemary, 0.25 cup fresh thyme, 4 cloves minced garlic, 1.5 tbsp kosher salt, and 1 tbsp freshly ground black pepper. Rub this mixture generously over both sides of the meat, pressing firmly to ensure even distribution.
Let the seasoned meat rest at room temperature for 30 minutes while you prepare your oven. This resting period allows the meat to come to room temperature, ensuring even cooking throughout. The herbs will infuse the meat with their aromatic oils, while the salt begins to penetrate the surface, setting the stage for a deeply flavorful crust.
Low-Temperature Oven Roast to Medium Rare
Preheat your oven to 275°F and place a wire rack on a baking sheet. Position the seasoned Angus Beef London Broil on the rack, fat-side up. The rack ensures even heat circulation, preventing any part of the meat from steaming instead of roasting. Insert the meat thermometer into the thickest part of the meat, ensuring it doesn't touch bone.
Roast the meat in the oven for 40-45 minutes, or until the internal temperature reaches 115°F. This low-and-slow approach is essential for achieving a juicy interior without overcooking the exterior. The meat should feel slightly firm but still yield slightly to gentle pressure. Avoid opening the oven door during this process, as temperature fluctuations can disrupt the cooking process and lead to uneven results.
Reverse Sear for a Crispy Crust
While the meat rests, heat a large cast-iron skillet over high heat until it's screaming hot. Add 2 tbsp extra-virgin olive oil and let it shimmer for 1 minute. Remove the meat from the oven and place it in the skillet, fat-side down. Sear for 2-3 minutes until a deep golden-brown crust forms. Flip the meat and sear the other side for another 2-3 minutes.
In the final minute of searing, add 4 tbsp butter to the skillet. The butter will foam and bubble, creating a luxurious sauce that bastes the meat. Sprinkle 1 tsp garlic powder over the top and tilt the skillet to coat the meat evenly with the butter mixture. The crust should be deep mahogany in color, with a slight char in spots. This reverse searing technique locks in the juices while creating the perfect crust.
Rest and Garnish Before Serving
Transfer the seared meat to a cutting board and tent loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. The internal temperature will rise another 5-10°F during this time, so don't be alarmed if your thermometer shows 120-125°F when you check it.
Slice the meat against the grain into ¼-inch thick portions and arrange on a platter. Garnish with thinly sliced yellow onion for a touch of freshness and color. Serve immediately with the pan juices spooned over the top. The result should be a perfectly balanced dish: a crispy, aromatic crust with a tender, juicy interior that melts in your mouth.
Pro Tips For Making Angus Beef London Broil
- CRANK THE HEAT HIGH: Start your sear with the pan screaming hot—cast iron or stainless steel, not medium. I used to play it safe with medium-high, and the crust never got that deep, caramelized bite. Once you get that first batch of oil shimmering, let the beef sizzle like it’s auditioning for a steakhouse.
- SLICE AGAINST THE GRAIN: Cut the beef thin (¼-inch max) and slice perpendicular to the muscle fibers—this is non-negotiable for tender bites. I learned this the hard way when I served up chewy strips that needed a fork. A sharp knife and patience here save you from disappointed guests.
- SALT THE MEAT 40 MINUTES EARLY: Generously coat the raw steak with kosher salt before cooking and let it sit uncovered on a plate. This seasoning penetrates deeper than last-minute sprinkles, and the crust forms better when the surface is dry. (Yes, even if you’re impatient like me.)
- GARLIC: SMASH DON’T MINCE: Pound 4-5 garlic cloves flat with the side of your knife before tossing them in the pan—this releases more flavor than mincing. After the beef sears, toss the garlic in the hot oil for 30 seconds until fragrant, then spoon it over the top. It’s the easiest way to add depth without overpowering.
Creative variations of this recipe
Global Spice Twists
Transform your London broil into a global sensation by swapping herbs for regional flavors. For a Japanese-inspired version, replace rosemary and thyme with 1 tbsp grated fresh ginger, 2 tbsp soy sauce, and 1 tsp sesame seeds in the dry rub.
Finish with a drizzle of ponzu sauce and sliced scallions. 🌏
Craving Mexican flair? Swap the herbs for 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tbsp lime zest. Sear in a cast-iron skillet with 2 tbsp lard instead of olive oil, then serve with avocado slices and a side of charred corn.
The smoky, citrusy profile elevates the beef beautifully.
Dry Brine Variations
Experiment with dry brine alternatives to customize flavor profiles. For a garlic-herb boost, add 2 tbsp finely minced garlic and 1 tbsp chopped parsley to the salt mixture.
Let the meat rest uncovered on a wire rack in the fridge for 12-24 hours—this enhances tenderness and creates a deeper crust. 🧄
For a citrus-kissed twist, mix 1 tbsp lemon zest and 1 tbsp orange zest into the salt before applying. The bright acidity cuts through the richness, especially when paired with a balsamic reduction drizzle. Use 1 cup balsamic vinegar reduced with 2 tbsp brown sugar for a glossy, tangy finish.
Cooking Method Upgrades
Skip the oven entirely and try a grill-finished reverse sear. Start by searing the meat over direct high heat for 2 minutes per side, then move to indirect heat at 250°F until the internal temp hits 115°F.
Finish with a quick blast over direct heat for a smoky crust. This method works beautifully on a charcoal grill or pellet smoker. 🔥
For a sous vide twist, vacuum-seal the seasoned meat and cook it in a water bath at 120°F for 4-6 hours until perfectly tender. Finish with a 3-minute sear in a screaming-hot cast-iron skillet.
The precision of sous vide ensures a perfectly even interior, while the sear delivers that coveted crust.
Serving Style Innovations
Elevate your presentation with deconstructed plating. Slice the London broil into ½-inch thick medallions and arrange on a platter with a red wine reduction (simmer 1 cup red wine with 2 tbsp butter and 1 tbsp shallots for 10 minutes).
Garnish with microgreens and edible flowers for a restaurant-worthy look. 🌸
For a build-your-own experience, serve the sliced beef on a wooden board with small bowls of toppings: caramelized onions, crispy prosciutto, whipped ricotta, and toasted pine nuts**. Let guests assemble their plates for a fun, interactive meal. This approach works especially well for gatherings or family dinners.
Nutrition facts
Frequently asked questions
What's the best cut for London broil?
Look for a center-cut section from the top round or sirloin, about 1-1.5 inches thick. This cut has excellent marbling and tenderness when cooked properly. Avoid flank steak or skirt steak—those are better for fajitas. The Angus beef label ensures superior flavor and texture compared to conventional cuts.
Can I cook this without an oven?
For a grill-only method, start by searing over direct high heat for 2 minutes per side, then move to indirect heat at 250°F until internal temp reaches 115°F. Finish with a final sear. A cast-iron skillet on the grill works too—just use the same reverse sear technique. The key is hitting that 115°F internal temp before the final crust.
How do I know when it's done?
Use a meat thermometer—the magic number is 115°F for medium-rare before the final sear. After resting, it'll reach 120-125°F. For well-done, aim for 130°F before searing. Never guess! The crust color alone doesn't guarantee doneness—always check the internal temperature. A 10-15 minute rest after cooking is crucial for juicy results.
What if my steak is tough?
Toughness usually means it was overcooked or didn't rest properly. Use the reverse sear method to avoid this—low-and-slow first, then high-heat finish. Always slice against the grain (look for the muscle fibers) to shorten them and improve tenderness. If it's still tough, try marinating for 4-6 hours next time in 1/2 cup olive oil, 1 tbsp Worcestershire sauce, and 1 tbsp lemon juice.
Can I make this ahead of time?
Cook the meat as directed, then let it cool completely. Wrap tightly in plastic wrap and refrigerate for up to 2 days. Reheat gently in a skillet with 1 tbsp butter over medium-low heat until warmed through. Note: The crust won't be as crispy after reheating. For best results, cook fresh and serve immediately. If freezing, wrap portions in foil and freeze for up to 3 months—thaw overnight in the fridge before reheating.