Tender Round Steak (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.

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.

Famously tender cuts like filet mignon, prime rib, and porterhouse steak may need very little additional seasoning, but hanger steak and flat iron steak can be just as delicious with the help of marinades.

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. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Moist cooking includes slow cooking and braising.

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.

Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 20 minutes or until of desired doneness, turning once.

While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

What is the best cut of steak that isn't chewy? ›

Top sirloin

Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.

The round steak is also referred to as the rump, and that anatomical description is pretty self-explanatory. That large muscle works hard, so it's lean, without a lot of fat "marbled" throughout. The entire round is very large, weighing up to 150 pounds, with the bone-in.

The round beef cut comes from the steer's hind legs, thigh, butt, and hams. These are the largest muscles in the body. It is a less expensive beef cut and also quite lean. Round beef cuts provide some of the best value for family meals.

Ribeye. The ribeye is the juiciest, most marbled steak. It's cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it's also slightly chewier.

Rest Your Steak: After cooking, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite. Reconsider Your Cut: If you consistently find one cut to be too chewy, try switching to a more tender cut next time.

Place the steak on top, and completely cover it with salt. No need to use all of the salt you have, you just want a thick-ish layer to cover the meat completely. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes).

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.