London Broil Roast Recipe Oven: Cast Iron Seared and Oven-Finished

I’ve tested this method in my tiny Boston kitchen more times than I can count to get it right. The cast iron sear creates a deep, flavorful crust while the oven finishes the meat to perfect medium-rare.

This technique transforms an affordable cut into a tender, juicy roast with minimal effort. The key is proper searing before transferring to the oven for even cooking.

You’ll end up with a beautifully caramelized exterior and a rosy center that slices like butter. The aromas alone will have everyone gathering in the kitchen.

Serve with mashed potatoes or roasted vegetables for a complete meal. Here’s how to achieve these results at home.

Ingredients for London Broil Roast Recipe Oven

Simple ingredients, stunning results. The cast iron does the heavy lifting here.

The London broil cut is key here. Top round or flank steak works best—look for pieces about 1-1.5 inches thick with good marbling. Whole Foods or Costco have reliable options, but most supermarkets carry it in the pre-packaged section. Avoid pre-marinated versions; you want to control the seasoning yourself. Ask the butcher to trim excess fat if you’re feeling fancy (or just do it yourself at home).

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Skip the fresh herbs? Dried rosemary and thyme at half the amount work fine—just add them to the oil before searing. The beef broth can be swapped for red wine if you’ve got an open bottle. And if you’re out of garlic powder, fresh garlic (minced) is even better—just use 2 cloves instead.

Leftovers keep beautifully—slice thin against the grain and store in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth to keep it juicy. Freezes well for 3 months too (slice first for easy portioning).

Step-by-Step Instructions for London Broil Roast Oven

This method delivers a perfectly seared crust and tender, juicy interior every time.

Step 1: Season the London Broil Liberally

Pat the 2 lb London Broil completely dry with paper towels—this is essential for achieving a good sear. I always press firmly to remove every bit of moisture from the surface.

Combine the 2 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Smoked Paprika. Rub this mixture evenly over all sides of the London Broil, pressing it in so it adheres well. Let the seasoned meat sit at room temperature for 30 minutes while you preheat the oven to 400°F.

Step 2: Sear in a Cast Iron Skillet

Place a cast iron skillet over high heat until it’s smoking hot. Add the 2 tbsp Olive Oil and swirl to coat the pan evenly. Carefully place the London Broil in the skillet—you should hear a satisfying sizzle immediately.

Sear for 3-4 minutes per side until a deep brown crust forms. During the last minute of searing on each side, add the 2 tbsp Unsalted Butter, 2 sprigs Fresh Rosemary, and 2 sprigs Fresh Thyme. Tilt the pan and baste the meat with the melted butter and herbs continuously. This adds incredible aroma and flavor.

Step 3: Transfer to the Oven

Once both sides are beautifully seared, carefully transfer the skillet with the London Broil to the preheated 400°F oven. Roast for 10-12 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130-135°F.

Keep an eye on the internal temperature rather than relying solely on time, as oven temperatures can vary. The meat will continue cooking as it rests, so it’s important to pull it out just before it reaches your desired doneness.

Step 4: Rest and Slice Against the Grain

Transfer the London Broil to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes—this allows the juices to redistribute, ensuring every slice is moist and flavorful.

While it rests, place the skillet back on the stovetop over medium heat. Add the 0.5 cup Beef Broth and scrape up all the browned bits from the bottom of the pan to make a simple pan sauce.

Slice the London Broil thinly against the grain for maximum tenderness. The grain runs in one direction, so look for the lines in the meat and cut perpendicular to them. Serve immediately with the pan sauce drizzled over the top.

Essential Equipment for This Recipe

Cast Iron Skillet

A heavy 12-inch cast iron skillet is non-negotiable for this recipe. I use my Lodge skillet that’s been in my family for generations—it retains heat beautifully and creates that perfect sear. Make sure it’s well-seasoned and completely dry before heating.

Instant-Read Thermometer

Don’t guess with this cut of meat. A ThermoWorks Thermapen gives accurate readings in 2-3 seconds. I pull the roast at 130°F for medium-rare and let it carry over to 135°F while resting. This is the difference between perfect and overdone. 🌡️

Tongs and Heat-Resistant Mitts

Use 12-inch locking tongs for flipping the roast—they give you control without piercing the meat. A good pair of silicone mitts protects your hands when handling the hot skillet. I keep mine right by the stove for quick access.

Oven-Safe Skillet Handle

If your skillet has a plastic handle, transfer the meat to a half-sheet pan for the oven. My Lodge has an all-metal handle, so I go straight from stovetop to oven without missing a beat. Just be mindful of the hot handle when removing it.

Resting Surface

A large wooden cutting board or heatproof platter works best for resting. I use a bamboo board that’s big enough to catch all the juices. Tent loosely with foil—this keeps it warm while allowing some steam to escape. 💡

Pan for Deglazing

After resting, use the same skillet to make a quick pan sauce. If your skillet isn’t oven-safe, keep a 10-inch stainless steel sauté pan ready. I always have a Wooden spoon nearby to scrape up those flavorful browned bits.

Frequently Asked Questions