Tender and Delicious: Mastering the Art of Cooking Round Steak

For years, I shied away from round steak. It always felt like the underdog in the butcher's case, a bit tough and unassuming compared to its more glamorous counterparts. But, as my culinary journey progressed, I realised the humble round steak was a hidden gem, offering affordability and a canvas for deliciousness. It just needed the right approach, the right touch. Once you understand its nature, you'll discover it can be transformed into juicy, flavourful meals. So, grab your apron, gather your ingredients, and let's embark on a journey to mastering the art of cooking round steak.

Part 1: Understanding Round Steak

The Lowdown on Round Steak

Round steak, as the name suggests, comes from the round, the large muscle group found in the hindquarters of a cow. This cut is lean, meaning it has a lower fat content than other cuts. This leanness is a double-edged sword. It's fantastic for those watching their fat intake, but it can also make the meat dry if not cooked correctly.

Think of round steak as a blank canvas. It's ready to absorb the flavours you choose to impart. It's versatile, suitable for various cooking methods, from slow-braising to pan-frying, each highlighting different aspects of its flavour profile.

The Different Types of Round Steak

Round steak isn't just one cut, it's a family of cuts, each with its own distinct texture and flavour. Here's a rundown of the most common types:

• Top Round: This cut is a bit more tender than other round cuts, less prone to dryness. It's perfect for grilling, pan-frying, or making steaks. Imagine a juicy, flavourful steak with a beautiful sear.
• Bottom Round: This cut boasts a more intense flavour but can be tougher. It thrives in slow cooking methods like braising or pot roasting. Think hearty stews and rich pot roasts.
• Eye of Round: Also known as "inside round," this cut has a more uniform texture and is a bit more tender than bottom round. It works well for slow cooking or making roasts. Picture a tender roast, perfectly cooked and infused with flavour.
• Round Steak (also known as "stewing beef"): Typically from the bottom round, this cut is ideal for slow cooking methods like braising, stewing, or pot roasting. Think of rich, flavourful stews and comforting pot roasts.

Choosing the Right Round Steak

When selecting round steak, look for a piece with a good amount of marbling. This refers to the streaks of fat throughout the meat, contributing to tenderness and flavour. The more marbling, the more tender and juicy the steak will be. Avoid cuts that are dry, discoloured, or have an off odour.

The thickness of the steak also plays a role. For pan-frying or grilling, choose a steak that's about 1-inch thick. For braising, a thicker cut, even up to 2 inches, is perfectly fine.

Part 2: Tenderising Techniques

The Art of Tenderising

The key to unlocking the deliciousness of round steak lies in tenderising. You need to break down those tough muscle fibres to reveal the juicy, tender meat beneath. There are various ways to do this, from traditional methods to modern innovations. Here's a look at some of the most effective techniques:

1. Mechanical Tenderising

Mechanical tenderisers use physical force to break down the muscle fibres. These methods include:

• Pounding: A classic approach involving using a meat mallet to tenderise the steak. Don't pound it into oblivion, just enough to break down the tough fibres.
• Cutting: This involves making small, shallow cuts across the grain of the meat. These cuts help to break up the muscle fibres and allow the marinade to penetrate deeper.
• Using a Meat Tenderizer: These tools are designed to pierce the meat with blades or needles, effectively weakening the muscle fibres.

2. Chemical Tenderising

Chemical tenderisers use enzymes to break down proteins in the meat, making it more tender. They are often available as powders or liquids. It's crucial to follow the instructions carefully and use the correct amount of tenderiser, as too much can make the meat mushy.

While effective, some people prefer to avoid using chemical tenderisers for flavour and health reasons.

3. Marinades

Marinades are a brilliant way to add flavour and tenderise the steak simultaneously. The acids in the marinade, such as vinegar, lemon juice, or wine, help break down the proteins, making the meat more tender. The marinade also adds flavour and moisture to the steak.

A classic marinade for round steak can include a combination of olive oil, vinegar, soy sauce, garlic, and herbs. Be sure to marinate the steak for at least 4 hours, and up to 24 hours for maximum flavour and tenderness.

4. The "Salt Cure"

This method involves salting the steak heavily and allowing it to sit in the refrigerator for several hours or even overnight. The salt draws moisture out of the meat and then reabsorbs it, making the steak more tender and flavorful. It's a method that allows for a deeper flavour development and a more tender texture.

Part 3: Cooking Methods

Now that your tenderised round steak is ready, let's explore the cooking methods that will bring out its best qualities.

1. Slow Cooking

Slow cooking is arguably the most forgiving method for round steak. The long, gentle cooking process breaks down tough muscle fibres, resulting in meltingly tender meat. Braising is a popular slow-cooking technique that involves browning the steak, adding liquid, and cooking it slowly in a covered pot or Dutch oven.

Think of hearty stews, rich braises, and comforting pot roasts. These methods are perfect for those busy weeknights where a little patience goes a long way.

2. Pan-Frying

For a quick and easy meal, pan-frying is a fantastic option. This method works well with thinner cuts of round steak, like top round. Before frying, it's essential to sear the steak over high heat to create a crispy crust while preserving the moisture inside.

This technique is perfect for stir-fries, steak dinners, or even sandwiches. It's a versatile method for quick and flavourful meals.

3. Grilling

Grilling can also produce delightful results with round steak, especially if it's been tenderised properly. Choose a cut that's at least 1-inch thick, and grill it over medium heat, turning it once or twice.

Grilling brings out a smoky flavour, making it ideal for barbecue-inspired dishes or a simple steak on the side. It's perfect for those warm summer evenings when you want to enjoy the outdoors and the smoky goodness.

4. Roasting

For larger cuts of round steak, like eye of round, roasting is an excellent option. This method involves cooking the steak in the oven, surrounded by vegetables and herbs. Roasting allows for even cooking and creates a deliciously moist and flavorful roast.

Roasting is perfect for family gatherings or special occasions. It's a method that allows for a truly impressive meal, full of flavour and a beautiful presentation.

Part 4: Tips for Cooking Round Steak

Here's a collection of my favourite tips for cooking round steak to perfection:

1. Temperature Matters

Always bring your steak to room temperature before cooking. This helps ensure even cooking and prevents the outside from overcooking before the inside reaches the desired temperature.

2. Searing for Flavor

Searing the steak before cooking helps to seal in the juices and develop a beautiful crust. To sear, heat a heavy-bottomed pan over high heat, add a little oil, and sear the steak for about 2-3 minutes per side.

3. Don't Overcook

Round steak is best cooked to a medium-rare or medium doneness. Overcooking will make it tough and dry. It's crucial to find that sweet spot where the steak is juicy and tender.

4. Resting is Key

Let the steak rest for 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a juicier and more flavorful steak. It's a crucial step that allows the flavours to meld and the meat to relax, resulting in a more enjoyable eating experience.

5. Don't Forget the Seasoning

Season the steak generously with salt and pepper before cooking. You can also add other seasonings like garlic powder, onion powder, paprika, or herbs. Seasoning is the key to adding depth and complexity to the flavour of the steak.

Part 5: Round Steak Recipes

Now that you're well-versed in the art of cooking round steak, let's get down to the good stuff: the recipes! Here are a few recipes that showcase the versatility of this cut of meat.

1. Classic Beef Stew

Ingredients:

• 1 lb round steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas

Instructions:

• In a large Dutch oven or pot, heat the olive oil over medium heat. Add the cubed beef and brown on all sides.
• Add the onion, carrots, and celery to the pot and cook for 5 minutes, or until softened. Stir in the garlic and cook for 1 minute more.
• Pour in the beef broth, diced tomatoes, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is tender.
• Stir in the frozen peas and cook for 5 minutes more. Serve hot with crusty bread.

This classic beef stew is a comforting and flavourful dish that showcases the tenderness of slow-cooked round steak.

2. Grilled Round Steak with Chimichurri Sauce

Ingredients:

• 1 lb round steak, about 1-inch thick
• Salt and pepper to taste
• For Chimichurri Sauce:
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

• Season the round steak generously with salt and pepper.
• To make the chimichurri sauce, combine all ingredients in a bowl and whisk until well combined.
• Preheat a gas or charcoal grill to medium heat.
• Place the steak on the grill and cook for 4-5 minutes per side, or until cooked to your desired doneness.
• Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
• Serve the steak with the chimichurri sauce.

This recipe combines the smoky flavour of grilled round steak with the vibrant, fresh taste of chimichurri sauce. It's a perfect combination of flavours and textures for a delightful meal.

3. Round Steak Pot Roast with Vegetables

Ingredients:

• 2 lb round steak
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup potatoes, peeled and cubed
• 1 cup parsnips, peeled and cubed

Instructions:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large Dutch oven or pot, heat the olive oil over medium heat. Brown the round steak on all sides.
• Add the onion, carrots, and celery to the pot and cook for 5 minutes, or until softened. Stir in the garlic and cook for 1 minute more.
• Pour in the beef broth, diced tomatoes, Worcestershire sauce, thyme, salt, and pepper.
• Add the potatoes and parsnips to the pot.
• Bring to a boil, then reduce heat to low, cover, and transfer to the preheated oven.
• Cook for 2-3 hours, or until the beef is very tender and the vegetables are cooked through.
• Serve hot with mashed potatoes or rice.

This pot roast is a classic comfort food, perfect for a cold winter day. The round steak cooks to a tender, melt-in-your-mouth consistency, while the vegetables add a burst of flavour and texture.

Part 6: Storage and Leftovers

Whether you have leftover cooked round steak or a raw piece ready for the fridge, proper storage is crucial for maintaining freshness and quality.

1. Storing Raw Round Steak

Fresh round steak should be wrapped tightly in plastic wrap or placed in an airtight container and stored in the refrigerator for 3-5 days. This keeps the steak fresh and prevents freezer burn.

2. Storing Cooked Round Steak

Cooked round steak can be stored in the refrigerator for 3-4 days. For longer storage, consider freezing it. It's always a good idea to date your leftovers so you know how long they've been stored.

3. Freezing Cooked Round Steak

To freeze cooked round steak, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a freezer-safe bag and squeeze out as much air as possible before sealing. It can be frozen for 2-3 months. This is a great way to save leftovers for later use.

4. Reheating Cooked Round Steak

There are a few ways to reheat cooked round steak, including:

• Microwave: Place the steak on a microwave-safe plate and cover with plastic wrap or a microwave-safe lid. Heat on medium power for 1-2 minutes, or until heated through.
• Oven: Preheat oven to 350 degrees F (175 degrees C). Place the steak on a baking sheet and cover with aluminum foil. Heat for 15-20 minutes, or until heated through.
• Skillet: Heat a skillet over medium heat. Add a little oil, then add the steak and heat for 2-3 minutes per side, or until heated through.

Each method has its advantages, so choose the one that best suits your needs and preferences.

Part 7: Round Steak Substitutions

If you happen to be out of round steak, or simply want to experiment with other cuts, there are some good alternatives that offer similar flavour and texture.

• Chuck Roast: This cut is known for its rich flavour and tenderness when slow-cooked. It's a popular choice for pot roasts and stews.
• Flank Steak: This cut is lean and flavorful, and works well for grilling or pan-frying. It's a good option for those who prefer a leaner cut of meat.
• Sirloin Tip: This cut is a bit more tender than round steak and can be cooked in similar ways. It's a good all-around cut, suitable for grilling, roasting, or pan-frying.

Part 8: FAQs

1. Is round steak really tough?

Round steak can be tough if not cooked properly. However, using the right tenderising techniques and slow-cooking methods can result in incredibly tender and flavorful meat. It's all about knowing how to work with this cut and understanding its strengths.

2. What are the best cuts of round steak for different cooking methods?

• Slow Cooking: Bottom round, eye of round, or round steak (stewing beef) are ideal for slow cooking methods. These cuts benefit from the long cooking process, becoming incredibly tender and flavorful.
• Pan-frying: Top round is a good choice for pan-frying. It's thin enough for quick cooking and benefits from searing for a crispy crust.
• Grilling: Top round is also a good option for grilling, but it's important to tenderise it properly beforehand. Grilling brings out the flavour of the steak and creates a beautiful char.

3. How can I tell if round steak is cooked to the right doneness?

A meat thermometer is the most accurate way to determine doneness. However, you can also use the following methods:

• Touch: Press the steak gently with your finger. A medium-rare steak will feel soft and springy, while a medium steak will feel slightly firmer.
• Colour: A medium-rare steak will have a reddish-brown interior, while a medium steak will have a light brown interior.

Remember, everyone has their preferred level of doneness. Use these methods as a guide and adjust to your liking.

4. What are some creative ways to serve round steak?

Round steak can be used in countless ways! Try it in:

• Stews and soups
• Braises and pot roasts
• Stir-fries
• Sandwiches and wraps
• Tacos and burritos
• Salads and pasta dishes

The possibilities are endless, limited only by your imagination.

5. Why is round steak so affordable?

Round steak is a less tender cut of meat, which is why it's often more affordable than other cuts. It's also a lean cut, which further contributes to its lower price. But don't let the price fool you. With the right approach, round steak can be just as delicious and satisfying as any other cut.

So, go forth and conquer the art of cooking round steak! You'll be surprised at the delicious and affordable meals you can create with this versatile and underrated cut of meat.