Bring the 5-star steakhouse experience to your dinner table with this round steak recipe. Seared in a sizzling hot skillet with garlic and herb butter, it’s a budget-friendly steak with restaurant-quality flavors!.
You’ll rarely see a week go by where me and my family are NOT eating beef for dinner. From fancy filet mignon to ribeye roast, or a simple round steak, it’s our favorite protein!.
This round steak recipe is quick and easy. The meat is seared in a hot skillet and then brushed with butter, garlic, and fresh herbs. This steakhouse-inspired method yields golden-crusted steak with tender and juicy meat in the middle every time!Table of Contents.
Beef top round steak can make for a delicious, affordable meal when cooked properly. While top round is lean and can become tough when overcooked, slicing it thin makes it more tender and opens up quick cooking methods. If you’ve got some thin slices of top round steak at home, keep reading to learn how to cook up this budget-friendly cut for a mouthwatering dinner.
Choosing the Right Cut
The top round sits near the back leg of the cow. It’s the most muscular primal cut on the animal, making it flavorful yet lean. When purchasing top round steaks, select cuts that are bright red in color with minimal marbling. The leanness means top round requires quick, high-heat cooking to prevent it from drying out. Choosing thin slices, about 1/4 to 1/2 inch thick, allows for fast cooking while delivering tenderness.
Thin slices of top round steak work well for stir-fries, fajitas, sandwiches, and more. You can also pound them for chicken-fried steak or rolled up pinwheels. Avoid roasts or other large cuts that require prolonged braising.
Preparing and Seasoning the Meat
Before cooking thin sliced top round steak you’ll want to prep it with a marinade and proper seasoning. Here are some tips
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Trim off excess fat and silver skin: Use a sharp knife to remove any thick sections of fat or silver skin, which can toughen when cooked.
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Marinate for added moisture and flavor (optional): Soaking the steaks in an acidic marinade for 30 mins up to overnight helps tenderize while infusing taste. Use ingredients like vinegar, citrus, yogurt, wine, soy sauce.
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Pat dry Remove steaks from the marinade and pat off excess moisture with paper towels before cooking Wet meat won’t brown well
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Apply salt and pepper Season both sides with a pinch of salt and ground pepper Go light on the salt since the meat is lean
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Coat with spices or rubs (optional): For more flavor, add spices like garlic powder, onion powder, paprika, oregano, cumin, chili powder, etc. Or make a spice rub.
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Let sit 5-10 mins: After seasoning, let the meat rest for a few minutes so the flavors are absorbed.
Cooking Methods for Thin Sliced Top Round
The quick cooking time of thinly sliced steaks makes top round ideal for searing and grilling. Here are cooking methods to try:
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Pan sear: Heat oil in a cast iron or stainless steel pan until very hot. Add steaks and cook 1-2 mins per side. Slice against the grain before serving.
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Grill: Get the grill hot. Place steaks on the grates and grill 2-3 mins per side. Let rest 5 mins then slice.
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Stir fry: Cut steak into thin strips. Stir fry 1-2 mins in a very hot pan with sliced veggies.
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Broil: Set oven to high broil. Place steaks on a broiler pan 4-6 inches from heat. Broil 2-3 mins per side until charred.
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Griddle: Cook on a hot flat top griddle, pressing steaks occasionally with a spatula, for 2-4 mins per side.
Handy Tips for Cooking Thin Sliced Top Round
Follow these tips when cooking your thin cut top round steaks for the best results:
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Get the pan or grill nice and hot before adding the steaks. You want a high-heat, fast cook.
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Pat the steaks dry before cooking. Moisture will hinder browning.
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Don’t move the steaks too much during cooking. Let them sear properly before flipping.
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Use tongs instead of a fork to flip steaks. A fork pierces the meat, causing juices to escape.
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Cook to medium-rare or medium doneness at most. Well-done will be tough.
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Let steaks rest 5 minutes after cooking before slicing to allow juices to redistribute.
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Always slice against the grain. This cuts through the meat fibers for tenderness.
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Avoid overcrowding if cooking multiple steaks. Cook in batches if needed.
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Add a pat of butter to the cooked steaks as they rest for extra richness and flavor.
With these handy tips, your thin sliced top round steaks will come out tender and delicious each time. The quick cooking method lets you get dinner on the table fast.
Sample Recipe: Balsamic Glazed Top Round Steak
This easy recipe produces a restaurant-worthy meal yet takes only about 15 minutes start to finish. The sweet, tangy glaze complements the beef beautifully.
Ingredients:
- 1-1.5 lbs top round steak, sliced thin
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- Salt and pepper to taste
Directions:
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Pound steak slices to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
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Heat oil in large skillet over high heat. Add garlic and steak and cook 1 minute per side until browned. Transfer to a plate.
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Add vinegar, brown sugar and soy sauce to the pan. Cook 30 seconds until sugar dissolves, scraping up any browned bits.
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Return steak and any juices to skillet. Toss to coat in glaze. Cook 30 seconds-1 minute until glaze reduces slightly.
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Serve steak topped with extra glaze. Goes great with mashed potatoes and roasted asparagus.
The sweet and salty glaze gives a major boost of flavor to quick-cooking top round steak. Pounding the meat thin helps ensure a tender texture when cooked over high heat. This recipe can be doubled for a crowd.
More Tasty Ways to Use Thin Sliced Top Round
Beyond a simple pan-seared steak, thin sliced top round is versatile for all kinds of recipes. Here are more serving ideas:
- Steak tacos or fajitas with peppers and onions
- Steak sandwiches with caramelized onions and chimichurri
- Thai beef salad with veggies and lime dressing
- Cheesesteak sandwich with provolone and sautéed peppers
- Beef and vegetable kabobs brushed with teriyaki glaze
- Mongolian beef with broccoli and scallions
- Cheeseburger salad topped with all the fixings
- Beef stroganoff with mushrooms and tender noodles
- Thai lettuce wraps with peanut sauce and fresh herbs
So grab some thin cut top round steaks at the grocery store to add an affordable yet restaurant-worthy option into your dinner rotation. With proper high-heat, quick cooking, top round delivers a satisfying meal. Just slice against the grain and avoid overcooking this lean cut. Follow the tips above for foolproof results.
Frequency of Entities:
top round steak: 21
thin sliced: 8
heat: 6
cook: 5
slice: 5
tender: 4
flavor: 3
juicy: 3
grill: 3
pan: 3
sear: 3
grain: 3
broil: 2
season: 2
marinade: 2
What is round steak?
Round steak is cut from the cow’s hind legs. The cut is typically divided into the eye (of) round, bottom round, and top round steak subcuts. It’s not naturally as tender as a beef tenderloin and is one of the tougher cuts of meat, but if you use the right mix of ingredients, you can make the best steak ever.
My family and I will sear or grill round steak when we’re craving a juicy beef dinner. These are just a few of the reasons why we can’t get enough:
- Budget-friendly beef. Even though I love steak, I don’t want to spend a lot of money on it every week. This steak is a great way for my family and me to enjoy our favorite protein without spending too much.
- Soaks up flavor like a sponge. The garlic, rosemary, and butter really bring out the flavors in the round steak, making every bite delicious!
- Quick and easy. For a beautiful steak dinner in no time, sear each side of the steak for about 5 minutes.
The steak’s natural flavors shine through using a simple blend of seasonings. These are the ingredients you need:
- Round steak. Look for a steak that is about an inch thick, a deep red color, and not too much fat marbling. To get the exact steak I want, I like to buy it from a butcher instead of a grocery store.
- Salt and pepper. Before I sear the steak, I like to season it with kosher salt, sea salt, and coarsely ground black pepper.
- Olive oil. To prevent the steak from sticking to the skillet.
- Butter. I like putting butter on the steak near the end of cooking. It takes in the smells of the garlic and rosemary this way and gives the meat an extra layer of richness that olive oil alone can’t give.
- Garlic cloves. For a gentle boost of aromatic, savory flavor. There are more garlic cloves you can add if you want it to taste even better.
- Fresh rosemary. This is one of my favorite herbs for making a steak dinner taste better. Thyme and oregano also work here. And remember to remove the fresh herb sprigs before serving!.
Find the printable recipe with measurements below.
How to cook round steak
Making round steak at home takes almost no time at all! Here’s how it’s done:
Step 1 – Prepare for searing. Place the steak between two pieces of parchment paper and pound it with a meat mallet until tenderized. Season both sides with salt and pepper.
Step 2 – Sear. Heat a cast iron skillet with oil over medium-high heat. Sear the steak on both sides until they have a golden crust.
Step 3 – Baste with butter. Add the butter, garlic, and rosemary to the pan. Once melted, spoon the melted herb butter over the meat.
Step 4 – Rest, slice, and serve. Transfer the medium-rare steak to a cutting board and let it rest before slicing. Garnish with flaky salt, then enjoy!.
Thin Sliced Beef Round Steak with Creamy Sauce
FAQ
How do you cook a thin top round steak?
How do you tenderize thin round steak?
How to cook thin sliced top round steak?
Pan-frying thin-sliced top round steak is a great way to cook this cut of meat. Here is how to do it: 1. First, place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. 2. Pat dry the meat using a paper towel, then season on both sides with salt and pepper.
How to cook top round steak in a pan?
Pan-Fried Top Round Steak: 1. Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. 2. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. 3.
How to cook a thin steak?
1. Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. 2. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. 3. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side.
How to cook a round steak in the oven?
The oven-baked round steak goes well with stewed tomatoes and chopped carrots. Plus, it only takes 15 minutes to prepare. First, preheat the oven to 350℉ and set a pan at medium-high heat. Then, mix flour and salt in a bowl. Dust the mixture over the steak and sear it in the pan for 30 seconds to one minute per side.