Last Updated: 23 OCT 2017
Brought to You by SteakEat.com
Here I show how to cook round steak using different cooking methods.
Below you will find (scroll to see):
This method is, arguably, the most used, when it comes to cooking round steak.
It doesn’t require a ton of equipment and is the quickest way to cook a great dinner!
Quickly sear it on the stove and finish it in the oven.
Works great with thick cuts.
This technique helps to develop browning and gently finish the steak in oven.
Cast iron is an awesome alloy that accumulates tremendous amounts of heat and helps to really sear and brown steak.
It takes a while to warm up and requires seasoning to prevent stickiness.
Cooking this cut slowly in oven is a great way to retain its tenderness and flavor, so you can really enjoy eating it.
After that, quickly sear the surface for the browning to develop and voilà…flavor kicks!
Is it even possible to prepare this lean, chewy cut without bothering to be physically present at the cooking scene?
It turns out – YES! Sous vide lets you do THAT and so much more…
Inserting a piece of beef into a plastic bag while leaving it in a warm bath might seem weird, but it works!
Broiling this cut in a conventional oven is a tricky business…
However with a bit of insight and experience, it is possible to get some pretty good results.
How to make round steak even better?
Here are a couple of ideas I recommend you check out.
This 5-minute guide will guide you through the marinating process, making it easy.
It answers a couple of FAQs (e.g. how long marinated steak is good for in the fridge) and gives a couple useful ideas.
How long does it take to cook round steak in oven, on the grill or on stove?
This ultimate guide to steak cooking times will help you get exactly what you are looking for, even if you don’t have a meat thermometer!
Even before starting to prepare round steak in the oven or the stove top, you might consider tenderizing it, especially if the steak itself is big or you prefer softer meat.
There are few ways of doing it – so tenderize round steak.
Quick and easy marinade ideas, which do the job.
Unlike other more expensive cuts of beef (e.g. rib eye), round steak is relatively leaner and chewier – it comes from the rare part of the animal, which ‘works out’ quite a lot during the lifetime of the cow.
This is why we recommend you look for a round steak that has been matured (a.k.a. dry-aged/hanged) for at least 14 days (try 21- and 28-day matured if you find them too).
Dry aging is the process of natural protein molecule decomposition, which occurs as a result of enzymatic action within the meat itself.
In simple language – maturing softens meat and concentrates flavor (as a result of moisture evaporating). This is just what we need with chewy and lean round steak.
We also recommend you go organic grass-fed. Not only will you enjoy a better flavor, but you will also gain all the health benefits seen in wild game meat – higher nutrient density and better fatty acid profile (good for cardiovascular health).
Money saving tip: instead of ordering round steaks piece by piece, buy the entire roast (i.e. a larger piece of meat which they cut steaks from) and cut steaks yourself – it works out much cheaper!
You can also try cow-pooling as an overall savings strategy.
You buy a steak to cook at home.
Once you are ready, you realize that you have no idea how to actually cook it so it's juicy, tender and delicious.
This is when SteakEat comes in with more than 40 FREE cooking guides, which explain just that - how to cook a perfect steak.
Learn more about SteakEat here.
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