Perfect Tender Beef Round Top Round Steak Recipe

You know, there's something about a perfectly cooked steak that just hits the spot. But let's be honest, those fancy cuts of meat can be a bit pricey, right? That's where beef round top round comes in. It's a bit of a hidden gem, often overlooked, but it's incredibly versatile and, most importantly, affordable. I've been a home cook for years, always trying out new recipes and finding ways to make the most of my ingredients. This beef round top round steak recipe is one of my absolute favourites, and I'm excited to share it with you.

(Part 1) The Magic of Beef Round Top Round: A budget-friendly Choice

Why It's My Favourite: Affordability Meets Deliciousness

Let's face it, we're all trying to be mindful of our spending these days, and that includes groceries. Beef round top round is a real champion in that regard. It's one of the leanest cuts of beef, so you're getting a healthier option, and it's usually a lot cheaper than other cuts like sirloin or ribeye. But don't be fooled by the price tag, it doesn't mean it's lacking in flavour. This is where my recipe comes in – it's all about unlocking the potential of this humble cut and turning it into a truly delicious and satisfying meal.

choosing the right steak: The Secrets to a Great Cut

Alright, let's start with picking the right steak. Now, I'm a bit of a stickler for quality, so I always look for a steak that's about an inch thick. It's easier to cook evenly, and it'll hold its shape better. You also want to pay attention to the marbling – those little streaks of fat that run through the meat. They're what give the steak its flavour and juiciness. You don't want a steak that's too lean, because it'll be dry and tough, and you definitely don't want one that's too fatty. Aim for a good balance.

Getting Started: Prepping Your Steak for Success

Once you've got your steak, the first step is to trim off any excess fat. You can use a sharp knife or kitchen shears for this. And while you're at it, give it a good rinse under cold water. Don't worry, rinsing won't wash away the flavour; it just helps get rid of any surface impurities.

Now, I've heard some folks swear by pounding their steak to make it thinner, but I'm not a fan. It can make the steak a bit tougher in my opinion. But hey, it's your kitchen, so if you want to pound it, go for it!

Now for the crucial part: seasoning. This is where you can really make your steak shine. I'm a simple kind of cook, so I usually stick with salt and pepper. But feel free to get creative! I often add a bit of garlic powder, onion powder, and a touch of paprika. I like to be generous with the seasoning, but it's all about personal preference.

(Part 2) Cooking to Perfection: The Secrets to a Juicy, flavorful steak

The Right Heat: Unlocking the Flavour

Alright, so your seasoned steak is ready to go. Now, the key to a juicy and flavorful beef round top round steak is to cook it over medium-high heat. I always use a cast iron skillet – it heats up evenly and retains heat well. You can use any heavy-bottomed skillet you like. The important thing is to get it nice and hot, but not smoking hot.

Sealing In the Flavour: That Sizzling Sound

Once the skillet is hot, add a bit of oil. I usually use olive oil, but any neutral oil will do. Carefully place the steak in the hot skillet, and listen for that satisfying sizzle as it hits the pan!

Now, this is the crucial part: the searing. You want to sear the steak for about 2-3 minutes per side. This is what creates that beautiful, crispy crust and locks in all those delicious juices. Don't be tempted to flip it too early. Let it cook undisturbed for those 2-3 minutes before flipping it over.

Cooking Through to Perfection: Achieving Your Desired Doneness

Once you've seared both sides, you'll need to cook the steak through to your desired level of doneness. I like mine medium-rare, so I cook it for another 3-4 minutes per side. If you prefer it more well-done, you'll need to cook it for longer.

You can use a meat thermometer to check the internal temperature of the steak. The USDA recommends cooking beef round top round steak to an internal temperature of 145°F (63°C).

Resting for Juiciness: Letting the Steak Relax

Once the steak is cooked to your liking, remove it from the skillet and place it on a cutting board. Now, the key to a juicy and flavorful steak is to let it rest for 5-10 minutes before slicing and serving. This gives the juices a chance to redistribute throughout the steak, resulting in a more tender and flavorful meal.

(Part 3) Serving Up a Delicious Dinner: The Perfect Accompaniments

The Perfect Accompaniments: Balancing Flavors

Right, so your steak is resting, now let's talk about the sides. You can really go wild here, but I like to keep things simple and let the steak be the star of the show. I often serve my steak with roasted vegetables, mashed potatoes, or a simple green salad.

For roasted vegetables, I love to toss some broccoli, carrots, and onions with olive oil, salt, and pepper, and then roast them in the oven until they're tender and slightly caramelized. Mashed potatoes are a classic accompaniment for steak, and they're so easy to make. Just boil some potatoes until they're tender, then mash them with some butter, milk, and salt and pepper.

And for a light and refreshing side, I love a simple green salad. Just toss some mixed greens with your favourite dressing and maybe add some cherry tomatoes, cucumbers, or red onions.

A Finishing Touch: The Sauce

You know, a little bit of sauce can really elevate a steak to the next level. But, I'm not talking about those heavy, gloopy sauces. I prefer a light and flavorful sauce that complements the steak without overpowering it.

One of my favourite sauces to serve with steak is a simple pan sauce. All you need to do is deglaze the skillet that you cooked the steak in with a little bit of wine or broth, then add some butter, herbs, and seasonings. Let the sauce simmer for a few minutes until it's thickened, and then pour it over the steak.

(Part 4) More Than Just Dinner: Versatility at Its Best

Beyond the Dinner Plate: Sandwiches, Salads, and More!

Now, you might be thinking that beef round top round is just for dinner, but you'd be wrong! It's incredibly versatile. I love using it in sandwiches, salads, and even for stir-fries.

For a delicious and filling sandwich, I'll slice the steak thin and layer it on a crusty roll with some cheese, lettuce, tomato, and onion. You can also add some mayonnaise or mustard for extra flavour.

And for a refreshing and healthy salad, I'll slice the steak into strips and add it to a bed of mixed greens with some roasted vegetables, grilled peppers, and a light vinaigrette.

The Perfect Meat for Meal Prep: Saving Time and Effort

You know what else? This steak is perfect for meal prepping. You can cook a batch of steak on the weekend and then slice it up and use it for lunches and dinners throughout the week. I like to keep my cooked steak in the fridge for up to 3 days, and I usually slice it thin and add it to salads, wraps, or grain bowls.

Freezing for Future Deliciousness: Storing Your Steak for Later

Now, if you're feeling really organised, you can even freeze your cooked steak for later. Just wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It'll keep in the freezer for up to 3 months.

To defrost your frozen steak, simply transfer it from the freezer to the refrigerator the night before you plan to use it. Then, when you're ready to eat it, just reheat it in a skillet or in the microwave.

(Part 5) Mastering the Art of cooking steak: Getting It Right

Doneness: A Guide to Getting It Right

Alright, so we've talked about cooking steak to the perfect doneness, but what does that actually mean? Here's a little guide to help you get it right:

Rare: The steak is cooked for a very short time and has a cool red centre.

Medium-rare: The steak is cooked until the centre is slightly pink and warm.

Medium: The steak is cooked until the centre is mostly pink and warm.

Medium-well: The steak is cooked until the centre is mostly brown and warm.

Well-done: The steak is cooked until the centre is brown and hot.

Tips for tender steak: Ensuring a Delicious Bite

Now, let's talk about tenderness. Beef round top round can sometimes be a bit tough, but there are a few things you can do to ensure a tender steak.

First, make sure you're using a sharp knife when slicing the steak. A dull knife will tear the meat, making it tougher.

Second, make sure you're cooking the steak to the correct level of doneness. Overcooked steak will be dry and tough.

Finally, let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the steak, making it more tender and flavorful.

(Part 6) My Favourite Beef Round Top Round Steak Recipe: The Recipe Breakdown

Alright, so enough with the theory. Let's get down to business and talk about my favourite beef round top round steak recipe. It's simple, it's delicious, and it's budget-friendly.

Ingredients You'll Need:

1 beef round top round steak, about 1 inch thick 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika

Instructions for a Delicious Meal:

1. Preheat your oven to 350°F (175°C).2. Trim any excess fat from the steak.3. Season the steak with salt, pepper, garlic powder, onion powder, and paprika.4. Heat the olive oil in a cast iron skillet over medium-high heat.5. Once the skillet is hot, carefully place the steak in the skillet.6. Sear the steak for 2-3 minutes per side, or until it's nicely browned.7. Transfer the steak to a baking sheet.8. Bake for 10-15 minutes, or until the steak reaches an internal temperature of 145°F (63°C) for medium-rare.9. Let the steak rest for 5-10 minutes before slicing and serving.

You can serve your steak with your favourite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

(Part 7) Variations and Twists on the Classic: Adding Your Own Touch

Add a Burst of Flavour: Marinades and Rubs

Alright, so you've got the basic recipe down, but let's get creative! There are so many ways to add your own personal touch to this recipe.

One way is to marinate the steak before you cook it. A simple marinade of olive oil, lemon juice, garlic, and herbs can add a lot of flavour. You can also experiment with different flavour combinations, such as soy sauce, ginger, and honey.

Another option is to use a dry rub. A dry rub is a mixture of spices that you rub onto the steak before cooking. You can buy pre-made dry rubs at the supermarket, or you can make your own using your favourite spices. Some popular dry rub combinations include garlic powder, onion powder, paprika, cumin, and chili powder.

Cooking Methods for Different Tastes: Exploring Different Techniques

Now, let's talk about cooking methods. You can cook your beef round top round steak in the oven, on the grill, or even in a slow cooker.

If you're using the oven, make sure you preheat it to the correct temperature and use a baking sheet with a rack to ensure even cooking.

If you're grilling, make sure the grill is nice and hot and that you're using medium-high heat.

And if you're using a slow cooker, cook the steak on low heat for 6-8 hours.

Experiment with Herbs and Spices: Creating Your Own Flavor Profile

The beauty of this recipe is that it's so versatile! You can really experiment with different herbs and spices to create your own unique flavours.

If you're feeling adventurous, try adding some rosemary, thyme, or oregano to your steak. Or, if you prefer a spicier flavour, try adding some cayenne pepper, chili flakes, or cumin.

(Part 8) Going Beyond the Steak: Recipe Inspiration

Beef Round Top Round: A Versatile Star

You know, I'm always looking for ways to use up ingredients in my fridge, and beef round top round is a real lifesaver. It's so versatile that you can use it in all sorts of recipes, not just as a steak.

One of my favourite things to do with beef round top round is to make beef stew. It's a hearty and comforting meal that's perfect for a cold winter day. Just cut the steak into small cubes, brown it in a pot, then add some onions, carrots, potatoes, and your favourite broth. Simmer everything together until the steak is tender and the vegetables are cooked through.

Another great option is beef stir-fry. Just slice the steak thinly, then stir-fry it with your favourite vegetables and sauce. This is a quick and easy meal that's perfect for a busy weeknight.

And for a more elegant meal, you can use beef round top round to make beef bourguignon. This is a classic French dish that's made with red wine, bacon, mushrooms, and onions. It's a rich and flavorful dish that's sure to impress your guests.

Creating Your Own culinary journey: Embracing Creativity

You know what? I love experimenting with new recipes and trying out different flavour combinations. I think it's all about having fun in the kitchen and creating your own culinary journey. And beef round top round is such a great ingredient to work with, because it's so versatile and affordable. So, go ahead and get creative! There are so many possibilities.

FAQs

1. How can I tell if my beef round top round steak is cooked to the right doneness?

The best way to tell if your steak is cooked to the right doneness is to use a meat thermometer. The USDA recommends cooking beef round top round steak to an internal temperature of 145°F (63°C). You can also use a visual guide to gauge the doneness, by pressing on the steak:

Doneness	Appearance	Feel
Rare	Red center	Very soft
Medium-rare	Pink center	Soft
Medium	Mostly pink center	Slightly firm
Medium-well	Mostly brown center	Firm
Well-done	Brown throughout	Very firm

2. What are some good ways to prevent my beef round top round steak from drying out?

To prevent your beef round top round steak from drying out, make sure you cook it to the correct level of doneness and let it rest for a few minutes before slicing. You can also try using a marinade or a dry rub to add moisture and flavour to the steak.

3. Can I use other cuts of beef in this recipe?

You can definitely use other cuts of beef in this recipe, but you may need to adjust the cooking time. For example, if you're using a more tender cut of beef, like ribeye, you'll need to cook it for a shorter period of time.

4. What are some alternative cooking methods for beef round top round steak?

You can cook beef round top round steak in the oven, on the grill, or in a slow cooker. For oven cooking, preheat the oven to 350°F (175°C) and bake the steak for 10-15 minutes. For grilling, heat the grill to medium-high heat and grill the steak for 2-3 minutes per side. For slow cooking, cook the steak on low heat for 6-8 hours.

5. Can I freeze my cooked beef round top round steak?

Yes, you can freeze your cooked beef round top round steak. Just wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It'll keep in the freezer for up to 3 months. To defrost your frozen steak, simply transfer it from the freezer to the refrigerator the night before you plan to use it. Then, when you're ready to eat it, just reheat it in a skillet or in the microwave.