How to cook round steak on the stove to make it fork tender full of flavor. Sauteed with wine or broth and seasonings, this is great.
If you want to know how to cook round steak on the stove, this is the best method. It is a tough cut of beef that is often used in stew meat recipes. To make it tender, it can be cooked whole in liquid. (affiliate links present).
How To Cook Beef Round Tip Steak Cap Off: The Complete Guide For Grilling, Broiling, And Slow Cooking This Affordable Cut
As an avid home cook and meat lover, I’m always on the hunt for affordable cuts of beef that offer great flavor and value One of my favorite finds is the beef round tip steak cap off – it’s budget-friendly, widely available, and with the right prep and cooking method, can be downright delicious
In this complete guide, I’ll walk you through everything you need to know to cook up tender, juicy round tip steak cap off at home We’ll cover
- What is beef round tip steak cap off?
- Prepping and tenderizing the meat
- Best cooking methods: grilling, broiling, and slow cooking
- Cook times and temperatures
- Serving suggestions and leftovers tips
I’ve been cooking this cut for years using a range of techniques, so I’ll share plenty of pro tips and tricks to take your round tip steak game to the next level. Let’s get started!
What Is Beef Round Tip Steak Cap Off?
First, let’s talk about what exactly this cut is The round tip steak cap off comes from the round primal or back leg of the cow. It’s a small, oval-shaped cut that sits on the tip of the round primal, hence the name
Since it comes from a well-exercised part of the cow, it’s lean and moderately tough. It lacks the marbling and fat that helps keep steaks like ribeye tender and juicy. But don’t let that scare you off! With a little TLC, the round tip can be delicious and budget-friendly at around $4-6 per pound.
One thing that helps is that it’s usually cut across the grain in thin steaks around 1⁄2 to 1 inch thick. This makes the meat easier to tenderize and faster to cook. When shopping, look for round tip steaks that are bright red and well-trimmed with minimal fat.
Preparing and Tenderizing Round Tip Steak
Because round tip steak is fairly lean and tough, proper prep is key to end up with a tender, flavorful finished product. Here are my tips:
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Pound it out: Use a meat mallet or tenderizer to gently pound the steaks. This helps break down tough muscle fibers.
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Marinate it: A marinade is a must for adding flavor and tenderizing the meat. Use an acidic one with ingredients like wine, vinegar, citrus, and yogurt. Let it soak for at least 2-4 hours, but ideally overnight.
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Bring to room temp: Let steaks sit out for 30 minutes to 1 hour before cooking so they cook more evenly.
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Pat it dry: Blot steaks with paper towels before seasoning so spices stick better.
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Season generously: Use salt, pepper, garlic powder, onion powder, smoked paprika, etc.
Getting the prep right makes a huge difference in the final texture and flavor! Now let’s talk cooking methods.
Grilling Tips for Juicy, Flavorful Round Tip Steak
Grilling over direct high heat is a quick and flavorful way to cook round tip steak. The key is not to overcook it. Follow these tips:
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Get your grill as hot as possible, around 500F degrees. Use a grill thermometer to check.
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Oil the grates right before putting the steaks on so they don’t stick.
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Grill for just 2-4 minutes per side for medium rare, up to 6 minutes per side for medium. Use a meat thermometer to check doneness.
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Let rest for 5-10 minutes before slicing against the grain. This allows juices to redistribute.
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Slice thinly across the grain. This makes it more tender to chew.
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Serve with a flavorful sauce or compound butter. Chile butter is amazing!
Properly grilling round tip steak takes some attention, but the payoff is a juicy, crispy crust and tender interior.
Broiling For Crusty, Juicy Results
Broiling is similar to grilling, using direct overhead high heat to quickly cook the exterior while keeping the inside moist. To broil:
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Place rack 4-6 inches from heating element and preheat broiler to high, around 550F.
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Line a rimmed baking sheet with foil for easy cleanup. Place steaks on sheet.
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Broil for 4-6 minutes per side for medium rare, 6-8 minutes per side for medium. Check temperature.
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Watch closely to avoid burning. Upper portion of steak should be 2-3 inches from broiler.
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Let rest before slicing across the grain.
The intense overhead heat of broiling gives a nice crusty sear while cooking the inside more gently. Just be careful not to overcook.
Slow Cooking For Ultra-Tender Results
For the most tender results, low and slow cooking in a crockpot or Instant Pot is hard to beat. Here’s how:
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Generously season raw steaks with salt, pepper and other spices.
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Quickly sear steaks in a hot skillet before slow cooking to boost flavor.
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Place in slow cooker or pressure cooker with 1 cup broth or wine.
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Cook on low for 8-10 hours (slow cooker) or high pressure for 30-40 minutes (Instant Pot).
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Once cooked, the meat will be fall-apart tender. Slice or shred.
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Use in tacos, sandwiches, over rice, etc. It soaks up flavors beautifully.
The long cook time gives the collagen in the meat plenty of time to break down into gelatin, making it incredibly succulent and juicy.
Cook Times and Temperatures
To recap cook times for different levels of doneness:
- Rare: 120-125F – grill/broil 1-2 mins per side, slow cook 8+ hours
- Medium rare: 130-135F – grill/broil 2-4 mins per side, slow cook 8-10 hours
- Medium: 140-145F – grill/broil 4-6 mins per side, slow cook 10-12 hours
- Medium well: 150-155F – grill/broil 6-8 mins per side, not ideal for slow cooking
Always use a digital meat thermometer to check temperature in thickest part of steak. The times are just general guidelines and can vary based on thickness. Rest steak 5-10 minutes before slicing to allow juices to redistribute.
Serving Suggestions and Leftover Tips
Round tip steak is versatile enough to use in a variety of dishes:
- Steak sandwiches or tacos with caramelized onions and chimichurri
- Steak salad with tomatoes, arugula, and blue cheese
- Fajitas or stir fry with peppers and onions
- Beef stroganoff over egg noodles
Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or sauce to serve again.
For maximum tenderness, try shredding or slicing the cooked meat thinly across the grain and using in casseroles, tacos, a hash, or omelet. It makes amazing next-day beef tacos!
How to Cook Frozen Round Steak
Read here on how to cook frozen steak properly. At first, you’ll need a pan to sear the meat, and then you can move it to the oven. Putting a cooling rack on top of a baking sheet is the best way to heat them slowly until they are soft enough to knife-test.
Before cutting, you should always let proteins rest for 10 minutes. When you do cut them, you should always do it against the grain on a cutting board to make it easier to chew. Total cook time is about 60 minutes so you’ll have time to make a few sides too. We love to serve with mashed potatoes on the side.
Because it is a leaner and tougher cut, the best way to cook it is in a stew or liquid. We’ll show you how to cook it in a pan on the stove, but it’s best when it’s cut up into chili or carnitas.
Read enough to decide, “Okay, maybe if slow cooker Puerto Rican stew is the best way to make it, then that’s what I’ll do.” Then feel free to use the recipe above. Want to try it this way and decide for yourself? I have step by step directions below.
How to Defrost Steak Quick
A few tricks can help you get frozen meat to soft without having to thaw it first if you need to in a hurry. Put the meat in a cold bowl of water while leaving it in the bag. This is the easiest method. Change it out every 30 min. or so until the meat has softened inside.
How to Cook Sirloin Tip Steak (45 second instructions)
FAQ
What is a beef round tip steak cap off?
How to make round tip steak tender?
What is the best way to cook a top round steak?
What is round tip steak good for?
How do you cook a round tip roast in the oven?
Preheat the oven to 500 F. Line a baking pan with foil and place a rack in the pan. With a sharp knife, cut a diamond pattern on the fat side of the beef. In a small bowl, combine the all-purpose flour, kosher salt, garlic salt, and pepper. Rub the seasoned flour mixture all over the round tip roast.
How do I choose a beef round tip roast?
When choosing a beef round tip roast, look for a roast that has a deep red color and minimal visible fat. The roast should also feel firm to the touch. Aim for a roast that is around 3 to 4 pounds in weight for optimal cooking results.
What is round tip steak?
The round tip steak is an affordable cut of beef perfect for the grill or broiler. From the loin edge of the round primal at the cow’s rear end, it’s one of the best choices for fajitas, kebabs, and stir-fry dishes, especially if your recipe includes a marinade.
Should you marinate a round tip steak?
The round tip steak lacks the intramuscular fat, called “marbling” in culinary terms, that adds flavor to less used muscles such as those found in the loin and rib primals. This means that it is not as flavorful as the premium cuts and dries out quickly if cooked over intense heat. For this reason, it’s best to marinate this steak.