Best Round Steak Recipes
Top Rated Round Steak Recipes
Using round steaks, this recipe calls for a marinade of yogurt, mayonnaise, garlic, paprika, parsley and lemon juice.This recipe is courtesy of BeefItsWhatsForDinner.com.
You'll never go back to store-bought BBQ sauce after trying this recipe.This recipe is courtesy of Juicy Juice.
This spin on a classic Chinese takeout is a fun family meal for busy weeknights. It’s not too labor intensive and tastes amazing. Click here for more ramen upgrades
Chicken-fried steak is a staple in traditional Texas cooking. It features the lowly round steak, beaten with a mallet to a tender, even consistency, dredged in flour and batter and then fried. This “fried chicken” method is what gives this dish its famous name. Chicken-fried steak is always served with white pepper gravy.
This traditional Puerto Rican stew recipe is easy to preapre and makes for a hearty meal.
Fried Round Steak
Simple, easy to whip up in about 10 to 15 minutes, and so flavorful.
One of the most simple things you can whip up for dinner. Serve it with a potato side dish and a big green salad. or smash it between two pieces of white bread. Heaven.
cube steak (round steak that's been extra tenderized)
ground black pepper, or to taste
canola oil (more if needed)
- Heat oil in a large skillet over medium heat.
- Mix together flour, seasoned salt, and pepper.
- Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
- Add butter to pan right before frying.
- When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
- Remove to a paper towel-lined plate. Serve immediately.
You&rsquore just going to have to trust me on this one.
I&rsquove been living in the country, among picky kids and cowboys, for almost fourteen years. During that fourteen years, I have accumulated valuable knowledge about what people in my world will, and will not, eat.
They will not, for instance, eat poached Chilean sea bass. I can&rsquot close my eyes and wish for something to be so that isn&rsquot so. It just isn&rsquot going to happen.
They will, 100% of the time and without hesitation, however, eat fried round steak.
(And I&rsquoll let you in on a little secret: I will, too.)
Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can&rsquot even believe what you&rsquore eating is a fried up piece of cheap beef. It tastes so darn good, and you can eat it fresh out of the skillet with a potato side dish, or smashed between two pieces of white bread, or (probably my favorite application) cold out of the fridge the next day.
This is how the meat is sold in my local grocery store. It&rsquos called &ldquoCube Steak&rdquo here.
Basically, what you need is tenderized round steak that&rsquos been extra-tenderized and cut into neat, squarish pieces.
If you store doesn&rsquot sell this, you can buy regular round steak, then pound it yourself using the pointy, spiked side of a mallet.
My mom used to do it that way.
Heat a skillet over medium heat, then add in enough canola oil to completely cover the surface of the pan.
Grab a dish or pie plate and add a cup or so of flour, some seasoned salt (whatever kind you like), and plenty of ground black pepper.
Stir it with a fork, assess the pepper content&hellip
Now, season both sides of the meat! Just salt and pepper will do.
Now, one by one, throw the pieces of seasoned steak into the flour mixture.
Then throw more of the flour mixture over the top and pat-pat-pat with the fork in an effort to get as much flour stuck to the surface of the meat as you can.
Note that I do not want to take an egg wash/heavy breading approach here. I show that chicken fried steak method in my cookbook, and it&rsquos delicious. But the beauty of this is the sheer simplicity&mdashno worrying about mixing up eggs and milk&mdashand a lighter texture and taste.
How to Cook Round Steak
What is Round Steak?
Round steak is the cut of meat from the rear portion of a cow’s hindquarters (aka the Beef Round primal cut). This meat is definitely more lean and tough because the muscles in the back legs are exercised frequently. The Beef Round is usually divided into four cuts of meat that can be sold as steaks or roasts: Top Round, Bottom Round, Eye of Round, and the Sirloin Tip. Round Steaks may come from a variety of places on the Round (and we’ll discuss the roasts that come from the Round in a later post.)
Other Names for Round Steak
Round Steak can come from a variety of places on the Beef Round, which often gives it a variety of names. Let’s take a closer look:
- Top Round: Steaks from this portion are often referred to as Top Round steaks, Butterball Steaks, or Inside Round steaks and can be used in London Broil and Swiss Steak recipes.
- Bottom Round: This subprimal cut is often divided into roasts such as Bottom Round Roast (also known as Beef Silverside) and Rump Roast. The steaks from this area are often referred to as Western Steaks, Bottom Round Steaks, or Western Tip Steaks and can be marinated, grilled, and sliced very thinly against the grain.
- Eye of Round: Steaks from this area of the round are called Eye of Round Steaks and can be used to make Philly Cheesesteaks among many other recipes.
- Sirloin Tip (aka Knuckle): It’s a little deceiving since this is a part of the Round, NOT the Sirloin. This portion of the Round can also be referred to as the Knuckle and gives us Sirloin Tip Center Steak, Sirloin Tip Side Steak, and Sirloin Tip Steak.
Is Round Steak the Same Thing as Cube Steak?
Sometimes folks use the terms Round Steak and Cube Steak interchangeably, which isn’t necessarily wrong, but it can get confusing.
Cube Steak refers to any cut of beef that has been tenderized with a machine. (We’ll talk cube steaks in a different post!)
However, Round Steak refers to a specific cut of beef that is taken from the Beef Round primal cut (as described above).
So Round Steak may or may not be Cube Steak, depending on whether or not it’s been tenderized. And a Cube Steak could be made from Round Steak, or something else entirely.
(The Round Steak in the above photo has been tenderized, so it’s technically also Cube Steak.)
Is Round Steak Easy to Find?
Round Steak is very easy to find if anything, it can be a bit overwhelming, because each store/butcher uses different names for the meat cuts.
There are also different grades for Round Steak: Prime, Choice, and Select. Prime Round Steak is the most tender and flavorful and expensive. These cuts are usually found only in restauraunts and can be rare to find at the grocery store or local butcher shop. Choice cuts are found at most grocery stores and local butcher shops. They are leaner than Prime cuts. Select cuts are the cheapest option and are very lean and tough. They are usually easier to find.
Are Round Steaks Tough or Tender?
Since Round Steaks come from the hindquarters, where the muscles, tendons, ligaments, and cartilage get plenty of exercise, this meat option can be quite tough and chewy. It is also a very lean piece of beef, which causes it to be a little lacking in the flavor department.
However, it is possible to make some delicious meals with Round Steaks as long as you take measures to give them a little extra flavor and tenderness (such as marinating, tenderizing with a mallet, and slicing thinly against the grain). Like Beef Shank, Round Steak cuts are most tender when cooked with moisture, so methods such as slow cooking or braising are usually preferable (more on that in the cooking tips below).
Are Round Steaks Expensive?
Round Steaks are generally an inexpensive cut of beef. And bonus: they are just as nourishing as more expensive cuts of beef, so as you cook round steaks properly, you can still enjoy very flavorful and nutritious beef-based meals.
Versatility of Round Steak
Despite being slightly on the tougher side, round steak is still quite versatile. You can make jerky, ground beef, roasts, steaks, deli meat, stir-fry, and so much more.
How to Cook Round 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. The difference between slow cooking and braising is that slow cooking covers the meat with liquid and cooks slowly over time, while braising cooks the meat with smaller amounts of liquid and often starts with the meat being pan-seared first to enhance the flavor.
Top Round meat is usually more tender than Bottom Round cuts. Still, if you plan to grill it, it’s best to cook it medium rare and slice it thinly against the grain, in order to prevent it from being too tough and chewy. For this reason, Top Round makes amazing deli meat (roast beef) for sandwiches. It also makes a great London broil, which involves marinating a thick slab of Top Round, and then grilling it quickly over high heat. Just make sure you always slice it against the grain to make it more tender.
Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. They are also used to make ground beef and deli meat. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches.
The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it.
Round Steak Recipes:
Round Steak Quick Rankings:
- Sourcing Difficulty: 2(1= available everywhere, 10= very difficult to find)
- Versatility: 7(1= very versatile, 10= very limited uses)
- Price: 2(1= cheap as it gets, 10= special occasions only!)
- Toughness: 8(1= spoon tender, 10= shoe leather)
What are YOUR favorite ways to cook Round Steak? Please share in the comments below!
When my oldest grand daughter Chrissy was old enough to walk, she used to go into the refrigerator and grab a whole raw mushroom to eat. Anytime, I would open the door she would rush and grab a mushroom, craziest thing I’d ever seen. I love putting them in recipes because they absorb the juices and flavors of the other ingredients. This recipe is simple, and packed full of flavor I think you will enjoy it.
1 1/2 – 2 lbs top round steak trimmed of all fat
1 large onion sliced thin
8 ounces sliced mini Bella mushrooms
1 envelope onion soup mix
2 cups beef bullion
1-2 tablespoons of olive oil
I first line my baking dish with aluminum foil, that makes clean up easier.
Lay the sliced onions on the bottom of the lined baking dish.
Cut your round steak into portions. Cut out as much extra fat as you can. That’s how I decide the size each piece will be. Salt and pepper both sides of the meat.
In a large skillet brown each side of the round steak in olive oil over medium heat. A couple minutes on each side. You just want to brown the meat but not cook it all the way through.
Place the browned round steak on top of the sliced onions.
Top with the sliced mushrooms.
Sprinkle the onion soup mix on top and add the beef bouillon.
Cover and cook the round steak in a preheated 325 F oven for 1 1/2 hours.
You will have a thin gravy when finished, you can add flour or corn starch to thicken if desired. I like mine thin so I didn’t thicken the juice. I made black quinoa (pronounced Keen-Wah) as my side dish.
Basic Broiled Top Round Steak Recipe
A top round steak is lean, flavorful, and budget-friendly. It is an excellent candidate for marinades, and it's at its best when cooked to medium-rare, which is about 145 F. This is a great steak to grill but if it's not grill weather then you can get a similar effect by broiling it. Broiling exposes meat to high heat from all directions and our oven likely has a special setting just for broiling.
Broil this flavorful seasoned top round steak and slice it thinly for serving. This steak makes a great meal with baked potatoes and a tossed salad or steamed vegetables.
Feel free to season the steak with some Montreal steak seasoning or another seasoning blend for beef. Or just add a sprinkling of garlic powder along with the salt and pepper. See the expert tips below the recipe for a simple marinade. You can also try rib steaks with garlic marinade or this recipe for pan-broiled steak with bourbon sauce.
Check the steak with an instant-read thermometer to ensure the meat is done to your liking.
Keep in mind that oven temperatures can vary widely and if your oven runs hot, you may need to keep your oven slightly open while broiling.
Return the round steak to the skillet and bring the braising liquid to a boil. Reduce the heat to low to simmer and put a lid over the pan. Stir and turn the meat every 15 minutes or so to promote even cooking and prevent burning. Cook for about 45 to 60 minutes, until the beef is fork-tender.
Things You'll Need
Additional seasonings and flavorings (optional)
Cast-iron or other skillet with lid
Canola or other cooking oil
Red wine or other braising liquid
Cook steak to a minimum internal temperature of 145 F, advises the Academy of Nutrition and Dietetics. If you have an ovenproof skillet, you can also braise the round steak in it in the oven at 325 F. This reduces the risk of burning and requires only one turn of the meat halfway through. With the indirect heat, it takes more like 90 minutes this way, though. Transfer the skillet to the oven once you've deglazed, added the braising liquid and other ingredients, and brought it to a boil.
Refrigerate round steak to keep it below 40 F. According to the USDA, round steak can be frozen for up to 12 months. Refrigerate leftovers and eat within three to four days — but discard any beef that has been at room temperature for more than two hours to reduce risk of foodborne illness.
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- 2 lbs beef round steak
- 1 oz pkg onion soup mix
- 1 cup water
- 10.75 oz can cream of mushroom soup
- cooked egg noodles optional
- I used my 6 quart Instant Pot to make this delicious recipe. Any 6 quart electric pressure cooker should work just fine. Or you could also make them in a crock pot using our Easy Crock Pot Round Steak recipe.
- Make sure you stir everything before you start cooking. Once it is finished cooking and pressure released, remove the lid and stir your gravy.
- Cutting carbs? Use a homemade low carb onion soup mix instead of the ones you find in the store.
- You can find more electric pressure cooker recipes with our Recipe Finder.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.
We recommend serving this dish with these recipes
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Old-Fashioned Swiss Steak
Although many might think Swiss steak comes from Switzerland, in reality, the name comes from the "swissing" technique for tenderizing meat. Tough cuts of meat go through a mechanical tenderizer, or a swissing machine, and come out the other end with cube-shaped indentations. If you can't find it in the supermarket already packaged that way, use thick steaks and thin them out with a tenderizing mallet, or ask your butcher to do it for you. They might have the machine and can provide you with beautifully tenderized steaks.
Our take on the classic Swiss steak starts on the stove and finishes the meat in the oven. The steak is portioned, tenderized, and slowly baked with onions and tomatoes for a full-flavored and filling dish. We tenderize our meat using flour, which helps create a crust and thickens the tomato sauce. If there are any guests with wheat allergies, simply skip the flour and reduce the sauce as much as possible before serving, so it's nicely thick. Alternatively, you can use a cornstarch slurry at the end to obtain a thicker texture in your sauce.
For a classic Swiss steak meal, serve with green beans and mashed potatoes.
How do I make a tender eye of round steak?
If you are still apprehensive of using this tough cut and want a sure way to tenderize the meat, we suggest using a mallet. Of course, not everyone would have that on hand. But, using whatever kitchen tool available, you can pound the steak to break the connecting tissues. This also ensures that it cooks on an even surface.
This simple recipe has incorporated techniques applicable to a number of other cuts of beef. It’s a beginner starting point for pan-searing techniques to achieve moist and tender steak. The eye of round steak is also great for roasting, grilling, or broiling so don’t be afraid to try your hand at other steak recipes.