Last Updated: 29 DEC 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):
If you want to cook a perfect steak on stove, then SteakEat Method is for you.
It took many steaks to perfect...check it out!
To cook a delicious round steak we need the following ingredients:
And the following tools:
Before you even start cooking steak on stove, you need to bring it to room temperature.
Getting meat to room temperature helps for two reasons:
Use paper towels and dry the steak’s surface as much as possible using light tapping – it will help with browning in a couple of minutes.
Avoid using toilet paper, since its layers stick to meat fairly well and it’s hard to get them off afterwards.
Add coconut oil or ghee and switch the stove top on to maximum.
How do we know when it’s heated to the right temperature?
It really depends on the cooker and the skillet.
I recommend you wait for a considerable while.
Remember that electric stove top will take more time to heat up than the gas one.
That’s totally fine – be patient, some old stove tops might need up to 10 minutes to heat up the skillet.
While your skillet is heating up, season both sides of steak with kosher salt.
How much salt to put? I recommend you start with two 3-finger pinches (thumb, forefinger and middle finger) per side of 400g / 14oz steak.
Then, when you cook your perfect round steak on stove next time, you can adjust this amount according to your personal preference/requirements.
Remember that Kosher salt has lower density (i.e. it’s less salty per gram than table salt), which gives us a margin of error when it comes to oversalting – it’s harder to overshoot the mark using Kosher salt.
We are going to spare freshly ground pepper till when you finish cooking, as it can burn at high temperature, causing charred flavor.
Remember light smoke coming off the skillet? It means it’s time to start cooking.
Wait for another 10 seconds and gently put your round steak inside the pan.
Sizzling sound should follow right after - that's boiling water quickly evaporating.
As a rule of thumb, I recommend you sear a standard round steak for some minutes to achieve medium-rare level of doneness.
Please note that the cooking time depends on many factors, so you will probably find yourself adjusting it according to your personal taste in future, but a few minutes total is a good place to start.
To keep things simple we will only flip the steak once, which makes it a few minutes of searing per side.
So, after you placed the steak seasoned with salt inside the skillet, set your timer to a few minutes.
Once time runs out, flip it using tongs and sear for another few minutes.
Once the time runs out, transfer the steak to the plate.
Now is the time for freshly ground black pepper – season your steak with it.
Now cover the whole thing with tin foil and let it rest for a minute or two.
Resting helps to "calm down" the steak, so it won't burst with juices, when you cut it.
It's a great way to preserve most of the flavor we developed while cooking.
Cut the steak across the grain (i.e. perpendicular to the ‘lines’ (a.k.a. muscle fibers) on the steak) and serve on its own or with some healthy garnish. Enjoy!
This is the end of the steak cooking part, but there are few pro tips I want to share, so that you can really bring your steak to the ultimate level of deliciousness.
Find them on the next page along with some recipes to try.
This manual shows how to cook round steak on stove & finish it in oven to medium-rare level of doneness.
You know the way round steak often ends up dry and chewy when cooked on stove top?
Part of the problem is that it's overcooked, but the second part of the problem is that...
It's cooked too quickly!
All the juiciness and tenderness escape before you even touch it with your fork.
My goal for this guide is to help you get a grip of the actual cooking method, this is why the ingredient list is very short:
And the following tools:
Got these ready? Let's SteakEat!
Even though this technique is not hard at all, I'd like to warn you - it might take a bit of practice to nail it.
This is why you shouldn't get disappointed in your cooking skills in case you first (second or even third) top/eye round steak will not get cooked the way you wanted it. ;)
The easy step - take your top/eye round steak out from the fridge 40 minutes before cooking.
Warmer, room temperature steak will not decrease the skillet's surface by a lot, which means that the temperature will actually be high enough to sear it.
No time? Use the microwave!
Set the power to the lowest setting (not the defrost though) and place the steak inside (preferably on a microwave-safe ceramic plate).
Hit the 'start' button and wait for 3-5 seconds. Stop.
Open the door and flip the steak on to the other side - you will notice how the side that was touching the plate has warmed up.
Repeat this cycle for 4-6 times until your round steak is slightly warm.
It takes less than a minute!
Another easy step - pat dry the round's surface using paper towels.
Dry surface will sear and brown much easier.
We want more of it, so really try to remove as much surface moisture as necessary!
Warning! Avoid using toilet paper or multi-layered tissues, because they will stick to the steak's surface.
If you frying skillet is not oven-safe (e.g. has a handle made of plastic), you would need to prepare oven tray by covering it with tin foil to help the afterward cleaning process.
Set the oven to 130C / 265F with the fan option (or 150C / 300F without the fan).
It might seem like a low temperature, but that is how we are actually going to preserve the juices and tenderness inside the steak.
The slower we cook it, the more flavorful it stays!
Time to get the steak seasoned - add 2 pinches of kosher/flaked salt per side.
I recommend using this type of salt (instead of standard table salt) for one main reason - its density is much lower, so you can use more of it without over-salting your top/eye round steak.
The more salt particles, the better for flavor!
By the way, I don't add pepper at this stage, because I dislike the charred, burnt flavor it produces after high-heat searing on stove.
Now, we are about to start searing...
Add the tablespoon of ghee/coconut oil inside your frying skillet and place it over your stove top set to maximum power.
Heat it until you notice gentle smoke lifting off the surface of the skillet.
Then count 20 seconds - you skillet is now ready to for steak searing.
Our sole objective now is to sear the sides at high heat so that they develop the browning (flavor).
That's why 1 minute per side is my recommended searing time (of course it will depend for steak size, skillet, stove etc...)
The quicker we brown the steak, the more juices (read - tenderness) will stay inside and that's just what we want.
This is another reason to really heat up your skillet before searing the steak (some electric stoves and skillets, like cast iron, take 10-15 minutes(!!!)).
Total searing time is then 2 minutes.
As soon as you are done searing, transfer the steak using either, your oven-proof skillet (use the same one) or the oven tray you prepared earlier), inside the preheated oven.
Now it is time to finish your top/eye round steak.
How long to cook it for though?
Now, because I promised you medium-rare, we are aiming at 55C / 130F inside steak temperature (50C / 122F and 60C / 140F for rare and medium respectively).
This is when the meat probe is vital - check the temperature inside the steak before placing it in oven.
It will give you an idea of how much time it needs inside.
In my case I require around 20-30 minutes to finish top/eye round steak in oven, but I'm not the person to trust (use your thermometer!) ;)
Steak ready? Take it out!
Before you 'jump into it', season it with freshly ground black pepper and cover with a piece of tin foil.
We do this to rest it and let the inside juices stabilize, so that they stay in your top/eye round steak when you cut into it.
Talking of cutting...3-5 minutes after the steak rested, cut it with a sharp knife against the grain (i.e. perpendicular to muscle fibers).
This is a small trick to help chewing and make the steak appear even more tender.
SteakEat Tip: While steak is being finished in oven, insert the serving plates inside as well. Hot plates will help to keep the steak warm for longer.
SteakEat Tip #2: Guests are late and you don’t want the steak to cool down? Set the oven to 50C / 120F and insert the plate with the steak on it right inside – it will stay nice and warm, so you don’t need to worry anymore.
This guide explains how to cook top/eye round steak in cast iron skillet to medium-rare level of doneness.
What is the single most important rule for searing steak so it becomes beautifully browned, flavorful and delicious?
The skillet should be hot enough!
This is why cast iron is one of the best alloys from that perspective - it is able to accumulate a tremendous amount of heat, so you can definitely cook a perfect steak. ;)
The beauty of cast iron is that it is also quite inexpensive, so you don't need to pay big $$$ for it to get a quality skillet.
All I want is to help you understand the cooking technique, that's why the recipe is simplicity itself:
And these are cooking utensils you will need as well:
Got 'em all? Let's SteakEat!
Even though this method is not hard at all, please remember that it's normal to screw up first (second or even third) time.
No need to feel bad about that...practice makes perfect - enjoy! :)
Remove the steak from the fridge 40 minutes before starting to cook.
Warmer steak will not significantly drop the skillet's temperature, when placed inside...so it will end up having a much better surface browning which occurs at high heat.
If you have no time, you can use the lowest power setting of your microwave (not the defrost mode though).
Put the steak inside the microwave oven, preferably on a ceramic plate.
Run the oven for 3-5 seconds.
Open it up and turn the steak on to the other side.
You will feel how the side that's touching the plate is getting warmer.
Repeat this cycle 4-6 times until your top/eye round is warm (don't cook it inside though ;) )
As I already said - cast iron is excellent at retaining heat, but takes a while to actually heat up.
Provided your skillet is already seasoned*, you might need a good 10-15 minutes to let it get really hot.
Drop the tablespoon of ghee/coconut oil inside the skillet.
Then place it over high heat.
I usually wait until I start seeing gentle fumes lifting off the skillet's surface; I then count another 20 seconds and this when I'm ready to go...
Cast iron has a minor disadvantage and that it stickiness.
To prevent it, we need to season the skillet using the following method.
Heat the skillet to medium-high heat adding a tablespoon of ghee/coconut oil.
Wait for the oil to melt and distribute it evenly along the pan.
Remove it from the stove.
Once the skillet has cooled down, use paper towels to absorb excess fat and wipe the whole thing down.
Your skillet is now ready for searing steaks - heat it up again and follow the rest of the steps. ;)
To help your top/eye round get even better browning, you'll need to pat it dry with paper towels to remove excess moisture from the surface.
Dry surface browns much easier, so make an effort! ;)
Next is seasoning - add 2-3 pinches of flaked/Kosher salt per side.
I don't recommend adding pepper at this stage, because it burns at high heat leaving charred flavor which I don't like.
Is the skillet hot enough?
Place the steak inside and hear the gentle sizzle...
How long to cook it for?
A rule of thumb stands at 2-3 minutes per side for medium-rare level of doneness, which equals to 55C / 130F inside temperature (50C / 122F and 60C / 140F is rare and medium doneness respectively).
To develop #-like marks (if your skillet has them), rotate the steak by 90 degrees every 1.5 minutes of cooking.
This is when meat tongs become very useful!
If your top/eye round is thicker than 1 inch, I recommend you use the oven to finish it after stove top cooking.
The gentler oven heat will cook the steak at a slower rate helping to preserve tenderness and flavor inside it.
To do it, preheat the oven to 135C / 275F with fan on (150C / 300F with fan off).
Once the steak was seared on the stove, transfer it inside the oven - you can use the same skillet, provided it's oven-safe (i.e. it doesn't have a plastic handle).
Check the steak's inside temperature using meat probe.
I highly recommend not going over medium-rare at 55C / 130F, because round steak is a relatively tough piece.
Once the steak has reached that temperature (you'll probably need around 20 minutes), follow on to the next step.
After you are done cooking, transfer the steak on to a plate/cutting board.
Add freshly ground black pepper to develop aroma and cover it with tin foil to help stabilize the inside temperature.
It will rest for 3-5 minutes after which you can can into it and...enjooooy! :)
Here I show how to slow cook round steak in the oven to medium-rare or medium doneness level.
It's hard to say that round steak is a tender and juicy cut, when it's not...
However there is a way to make it so by slowly cooking it in the oven.
The working principle behind the 'low & slow' approach is like a physic's law - it works all the time without any exception.
The main idea is this:
The slower you cook your round steak (i.e. the lower temperature you use to cook it), the more tenderness, flavor and juices it will reserve inside for you to enjoy later on.
What's 'lower temperature'?
I use the tag of 'slow oven cooking' for temperatures not exceeding (or lower than) 130C / 270F (with the oven fan off).
Keep in mind though that this threshold is not itself a law of physics, so you can definitely adjust it in some manner (e.g. I sometimes get the temperature to 150C / 300F to speed up cooking a little).
The gentler temperature gradually cooks steak, helping it preserve all of its goodness inside.
Let's see how it actually works step by step...
The good thing about this method is that it's really simple.
I even think it's easier than conventional, high-heat oven cooking, because there is no way you can overcook your round steak.
My goal is to explain the actual method, so the ingredients list is very basic:
Add tools for oven:
If you are ready to go, let's SteakEat!
Remove your round steak from the fridge 40 minutes before you actually start cooking it.
It will help with gradual preparation and even heat distribution (i.e. tastes better 8-) ).
I rarely have the 40 minutes, so microwave is my little dirty secret...
First, I place the steak on a ceramic plate (it should be microwave-safe of course), setting the microwave to the lowest power output (not the defrost option though).
Second, I hit the start button and run the thing for 3-5 seconds.
Third, I flip the steak and repeat this cycle for 4-6 times for the round to warm up in less than 1 minute!
N.B. Be careful and don't actually cook the steak in the microwave.
Once again, I recommend preheating the oven to 130C / 270F (fan off), if you are doing this first time.
To avoid the clean-up, cover the dripping tray with tin foil and place it inside the oven - it should be right below the oven grill rack with round steak on it (it will be collecting excess juices dripping down).
All that's left is putting your round steak on the oven grill rack and actually placing it inside the oven, above the dripping tray.
Note that at this stage there is no salt or pepper used.
Salt will dry round steak out during this prolonged cooking and pepper will burn at high heat, when we are searing the sides to develop browning.
One of the ways to keep round steak as tender as possible, is to never cook it beyond medium-rare level of doneness at 55C / 130F inside temperature.
However this method gives a bit more flexibility and medium doneness level will taste good too - 60C / 140F inside temperature.
How to control inside temperature?
It eliminates the guesswork and helps you cook a perfect steak every time.
Have your round steak ready at medium-rare (or medium) doneness?
Go to the next step...
Take the steak out from the oven, transferring it onto a ceramic plate or cutting board.
Give it 5 minutes to rest and go to the next step meantime.
The only real con (apart for the time investment) of the slow oven cooking method is the absence of browning on the steak's surface.
Let's fix it with a quick sear from both sides.
Add the tablespoon of ghee/coconut oil into the pan and start heating it up to high heat on stove top.
Meantime season your round steak with 2-3 pinches of flaked/Kosher salt per side.
Wait and see until the pan starts smoking lightly, then count 20 more seconds and add the steak to the pan.
You will immediately hear a gentle sizzling sound.
Sear each side for 1 minute (this should be enough for browning to appear, if the pan is hot enough).
Use meat tongs for flipping the steak and, once finished, rest it on the same plate/cutting board for another 5 minutes.
Now is the time to add freshly ground black pepper to develop aroma.
Cut against the grain (i.e. perpendicular to the muscle fibers), serve and enjoy.
Great job. 8-)
Here I explain how to sous vide any round steak - bottom, top or eye - without any special equipment (such as immersion circulator).
Is it even possible to prepare this lean, chewy cut without bothering to be physically present at the cooking scene? :)
Sous vide lets you do THAT and so much more...Michelin-star restaurant steak at your crib. Every time!
The method works like this - you take your bottom/top/eye round steak and put it inside food-safe plastic bag, letting all the air out.
After that you get it inside a warm water bath and cook it for about an hour.
Sear it to get the browning developed and here you are: cut-n-serve! ;)
My goal is to explain the actual sous TECHNIQUE, so I use the salt-n-pepper recipe to keep things simple.
Here's what you'll need:
With the following tools:
Got them all? Let’s SteakEat!
Now that you got all the ingredients, we'll do just that - sous the steak and sear its sides, using either, blowtorch (my favorite) or frying skillet.
Let's look into the details.
Clip the candy or oil thermometer onto your Dutch oven and pour in warm water from the tap - it should at least touch the very bottom part of the probe to let us read the water temperature.
There should also be enough to fit the steak!
Transfer the pot inside the actual cooking oven and start heating it up to the required temperature (more details in the next step).
I recommend using oven instead of stove top, because it tends to be easier to control its inside temperature.
This is very important for sous vide (without immersion circulator).
So, what's the required temperature?
Your goal is to heat up the water bath to the temperature you wish your steak cooks to.
This depends on your preferred level of doneness.
For example, I am a rare steak fan, so I will heat up water in the Dutch oven to 50C / 122F.
If I wanted medium-rare or medium bottom/top/eye round steak, I would instead go for 55C / 130F and 60C / 140F temperature respectively.
Hence adjust your oven temperature accordingly and check the temperature readings frequently.
Now that the water temperature is taken care of, prepare the steak for cooking.
Pack it into the food-safe plastic* bag, taking all the air out as you go (freezer food bags work pretty good for that).
Avoid using salt and pepper at this stage, because salt will dry out the steak and pepper will burn at high heat later on.
* Apparently even food-safe plastic is not entirely safe and still produces some chemicals during cooking.
At this stage the best alternative is using silicone bags, which can be used multiple times.
After your round steak is packed and the water is at the temperature you nee, place the steak inside the Dutch oven water bath.
Make sure the water temperature is still stable after a couple of minutes - you might notice that it goes down initially (colder-than-water steak is bringing it down), but it should return to the initial point.
Now, important question - how long to cook it for?
Here are sous vide cooking time guideline approximations:
Thickness Required cooking time
0.25 inches 23 minutes
0.5 inches 31 minutes
1 inch 60 minutes
1.5 inches 1 hour 45 minutes
2 inches 2 hours 50 minutes
2.5 inches 4 hours 15 minutes
3 inches 6 hours
So our bottom/top/eye round steak with 1-inch thickness will need around 1 hour to finish cooking.
Having said that, it doesn't mean that it will overcook, if you leave it there for 2 hours - the water temperature is still at 50C / 122F (in my case).
In fact there is a chance that it will get even tenderer, because there is more time to break down that tough connective tissue, so give it a try next time - just remember to monitor the water temperature.
Contemporary ovens are quite good with temperature, but if you find yourself using sous vide more and more, I recommend you either get a sous vide minioven or an immersion circulator like this - they are well worth the investment.
After the steak is ready, take it from the water bath and open up the bag.
Be careful handling it, because there will be moisture inside.
It's important you keep in mind that this is still practically a raw piece of steak (it never reached really high temperature to kill bacteria on the surface), so you should handle it accordingly and with care.
Place it on a plate and pat it dry with paper towels - it really helps with developing the golden crust on the surface.
Next thing - season it with Kosher salt. I recommend you start with 2-3 pinches per side as a rule of thumb.
Now we are going to sear it using either, blowtorch (my favorite) or skillet.
Caution: Open fire is dangerous - handle it with care.
SteakEat Tip: Make sure it's a professional blow torch, you are using, because smaller versions do not have enough power to sear the steak properly.
SteakEat Tip: Once you are 30 seconds away from finishing to sear the second side, add the tablespoon of organic grass-fed butter to develop even more browning and flavor!
This article explains how to broil round steak in electric oven to medium-rare level of doneness. It also applies to round roasts, so you are in the right place...
We use minimum ingredients and the goal is just that - show, in detail, how to broil steak.
We only need 3 ingredients:
And broiling utensils:
When you are ready, let's SteakEat!
Before we begin, you need to know this...
Conventional oven is not great for broiling - it often isn't powerful enough to quickly sear the surface of the steak without overcooking it.
That's why, if we want to enjoy a tender, juicy and flavorful round steak, we need to use these two tricks.
Why do we need these tricks?
Our goal is to give enough time for the steak's surface to brown (and it will take a while in home broiler), while still not overcooking the inside.
These two tricks help us achieve just that - steak perfection SteakEat-style. ;)
Let's look into the details now.
Preheat the broiler to maximum temperature and open the oven door, so the heat can escape.
This is a little trick to circumvent oven's intellect (a.k.a. thermostat) and will help to keep the broiler red-hot most of the broiling time - just what we need.
Note that, if you haven't cleaned your oven for a while, there is a good chance of room filling up with smoke...so switch off the fire alarm (I am just kidding - clean the oven first ;))
While your oven broiler is heating up, have the steak pat dried with paper towels.
The put it right in the center of the oven grill rack.
Generously season one side of it with Kosher/flaked salt - I use 2 pinches per side.
You will also need a drip tray sitting at the lowest level of your oven. It accumulates all the juices, which ooze out during the cooking process.
Use a layer of tin foil on top - it saves the tray from cleaning after the steak is done.
Once the broiler has been heating up for a while, put the rack with the roast on it at the first OR second level (counting from the top).
It depends on how close your roast is to the heating element - we want the browning occur asap, but it doesn't mean that the roast should touch the broiler.
You will also have the drip tray (with tin foil on it) underneath the rack, so the drippings come right on it.
Leave the oven door semi-opened to have the broiler working for longer (thermostat - remember...).
Now it's all about the right timing. It's really hard to predict, since our ovens and round roasts are different, but...let's try?!
Again, the goal is simple - get the browning reaction on the surface, while not overcooking the roast on the inside.
Unlike pan-searing, broiling takes longer, so anything around 10 minutes per side might be the golden point in your case.
Set the timer going so you can actually measure the cooking process. It will help you to get better results this time and you will find it all much easier next time.
As the timer approaches the 10-minute barrier - check the round roast.
Has it browned to your liking?
- Yes? Flip it around, season the second side with Kosher/flaked salt and broil for a similar amount of time once again (please see next step for details).
- No? Keep broiling it for another few minutes. If you see oven thermostat not being lit for too long (it means that the broiler is not powered), consider opening the oven door even more - it will help to bring the temperature down, so the broiler should kick in again.
When I was looking at how to broil a steak in oven, I came up with the following time frames:
Once you are done cooking, take the steak out and check the temperature inside - this is when your meat thermometer comes into play (I highly recommend you get one, if you haven't got one yet)
Ideally you want it to be approaching, but not too close, to the medium-rare state (i.e. 55C / 130F).
This is a universal guideline, even if you like it well-done - please keep reading.
Cover the steak with tin foil and let it rest on a plate.
Meantime switch off the broiler and bring the oven to 130C / 270F with oven fan on (150C / 300F with ovenfan off).
The lower-heat cooking will help to gradually increase the temperature inside the steak, leaving whatever juices remained in it after home-broiling.
As soon as the oven reaches the temperature, put the steak inside removing the tin foil.
I also use the plate from resting steak inside the oven - it helps to keep steak warmer, once you take it out, and saves washing liquid.
Check the steak temperature in around 20 minutes. This lower-heat cooking method takes more time, but the result is worth it.
It took me around 30 minutes to bring the thickest part of my steak to 48C / 118F. This is slightly on the rare side, but...my steak's thickness wasn't even along the way - it was thicker in some and thinner in other parts.
That way my cut-off temperature allowed me to offer my guests different levels of doneness, depending on their preferences.
If you are looking for well-done, but still intend the meat to be juicier than ever - keep it in oven for another while.
As your steak's inside temperature is few degrees away, you may want to reduce the oven temperature to 50C / 120F.
This is a trick I use to "cool down" the steak, while keeping it warm at the same time.
It's especially handy when I have people coming and they are not being late...
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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