Weber Grilled London Broil {One Inch Thick, No Marinade}

If you are trying to figure out the best way to grill a London Broil on your Weber gas grill then you are in the right place! I love London Broil because it is one of the few cuts of steak that are still affordable and has great beefy flavor.  You need to be careful when you grill it though because this steak will get TOUGH if you mess it up.

Keep reading and will show you how I grill a one inch London Broil (without using a marinade) on my Weber Traveler and keep it juicy and tender.

Start by Dry Brining the Steak

The first step in getting the London Broil ready for the grill is to dry brine it at room temperature.  This is going to help get the steak more tender than you could with any marinade.

I was working with a one inch thick steak that weighed about two pounds.  When I dry brine I typically shot for one tablespoon of salt per pound of meat so this steak got coated with two tablespoons of salt, split evenly between each side.

Place the salted meat into a shallow pan and let it rest at room temperature for at least one hour and up to ninety minutes.

This process lets the salt work deep into the meat which relaxes the proteins and helps make the steak more tender.  We are also using this time to let the steak warm up some so it will grill more evenly.

After the steak has dry brined at room temperature for 60-90 minutes give it a thorough rinse under cold water and pat dry with paper towels.

Do not skip the rinsing step!

Season the London Broil Before Grilling

At this point the steak has plenty of salt but we still need to add other seasonings.  Personally I keep it simple and stick with black pepper.  You could toss on some onion or garlic powder if you wanted some extra flavors.

I paint the surface of the steak with a balsamic vinegar glaze which adds a little flavor and helps the black pepper adhere to the meat.  You could use Worcestershire sauce instead of the balsamic glaze and it would still turn out great.

Light Your Weber Grill and Set to Medium

I was cooking on my Weber Traveler but this technique will work fine on a Q Series, Spirit, etc.

Light your grill and turn the burner control knob to Medium Heat.  Let the grill preheat for 15 minutes.

We are using Medium Heat because we want to gently cook the meat and keep it tender.  This is the same idea behind why I like to smoke London Broil or cook them sous vide.

It is important to give the grates 15 minutes to heat up as they are heavy cast iron and need some time to get hot.  After 15 minutes on Medium Heat your Weber should be running around 425F but don’t worry if the temperature isn’t spot on…we have a lot of flexibility here.

Grill the London Broil to Medium Rare

Get the London Broil onto the grill, close the lid and wait two minutes.

After two minutes open the lid, flip the steak, close the lid and wait another two minutes.

Keep flipping the steak every two minutes for twelve minutes and then start checking the internal temperature of the steak with a digital thermometer.

Measure the internal temperature in the thickest part of the steak and pull it off the grill at your desired level of doneness.  I prefer cooking the steak to 130F (Medium Rare).

When the steak is done remove it from the grill and tent it with aluminum foil while it rests for 15 minutes.

The reason for all of the flipping is to minimize the amount of grey, overcooked meat on the outside of the steak while letting the remainder of the steak cook evenly all the way through.

Thinly slice the meat, serve and enjoy!