25+ BEST Round Steak Recipes (2024)

FAQs

What is the best way to cook round steak so it is tender? ›

You can also use slow cooking methods for round steak, like braising, oven roasting, or the slow cooker. This can take between 1.5 to 2.5 hours. Like I said, use a meat thermometer to ensure the steak is cooked to your perfect internal temperature.

Either before or after cooking, use a sharp knife cut the steak against the grain to break the muscle fibers down. This will make the steak easier to chew and make it feel more tender as you eat it. Instead of tenderizing with a mallet, you can also use a Jaccard tenderizer.

The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

Top round steak is also a lean cut of beef just like the flank steak. But since it has almost no fat in it, it's still a healthier option than flank steaks as well as other cuts. The absence of marbling means this steak cut is more affordable and easier to buy for budget-conscious people.

Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it's a surprisingly effective method.

Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling, so this cut is best suited for slow cooking methods with gentle, moist heat. That's why round steak is typically used for braising, Crock Pot meals, Swiss steak, London broil, Italian beef, and beef stew.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Also Known As Beef Round, Top (Inside) Round Steak; London Broil; Short Cut; Top (Inside) Round Steak; Top Round London Broil; Top Round Steak (Center Cut); Top Round Steak Boneless; Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

The best selling steak at Texas Roadhouse is the Ribeye.

What is round steak best for? ›

This versatile cut of meat doesn't need to just stay intact as a roast. Once you cook it, you can cut it up to use in soups, beef stew, stir frys, and so much more. Round steak can also work much like flat iron or flank steak. Slice it up to use on steak sandwiches or atop a salad.

The lean state of the Bottom and Top Round Steaks prefer moist-heat cooking methods such as braising to preserve the moisture (as opposed to grilling, which is dry-heat). These round cuts are exceptional when cooked with the sous-vide method.

Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Round cuts are from the section of the hind leg of beef that expands from rump to the ankle. The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round.

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.

Tip: Piercing a tough cut of beef, such as an inside round, with a fork helps to tenderize it. You can also tenderize meat by using a meat mallet, slicing I thinly, cooking it low and slow or by using a marinade.

Braising the steaks is the best way to keep the thin cuts from getting tough when exposed to longer cooking periods. Sear the steaks first in a hot cast iron pan for a few seconds per side.