How To Cook Top Round Steak

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Introduction

Top round steak, also known as inside round, is a lean and economical cut of beef taken from the inner part of the cow’s rear leg. While it can be tougher than other steaks, proper cooking techniques transform it into a flavorful and satisfying meal. Its affordability and versatility have made it a popular choice for budget-conscious home cooks worldwide. This guide provides the knowledge needed to prepare top round steak to perfection, unlocking its full potential.

Ingredients

The basic ingredients for cooking top round steak are simple:

• Top Round Steak: Approximately 1-1.5 inches thick is ideal.
• Salt: Kosher salt is recommended for even seasoning.
• Black Pepper: Freshly ground is best.
• Oil: High-heat oil such as canola, vegetable, or grapeseed.

Optional ingredients for enhanced flavor:

• Garlic: Minced or crushed.
• Fresh Herbs: Rosemary, thyme, or oregano.
• Butter: For basting during cooking.
• Marinade: (See variations section)

Preparation Steps

Proper preparation is key to tenderizing top round steak.

• Pat Dry: Use paper towels to thoroughly dry the steak’s surface. This promotes a good sear.
• Trim Excess Fat: Trim away any large pieces of hard fat, but leave a thin layer for flavor.
• Score the Steak (Optional): Lightly score the surface in a crosshatch pattern to help tenderize the meat and allow for better marinade penetration (if using).
• Season Generously: Liberally season both sides of the steak with salt and pepper at least 30 minutes before cooking, or up to 24 hours in advance. Salting early helps the steak retain moisture.
• Bring to Room Temperature: Allow the steak to sit at room temperature for 30-60 minutes before cooking. This ensures more even cooking.

Cooking Instructions

Several cooking methods are suitable for top round steak. The searing method with oven finishing is a reliable approach:

1. Preheat: Preheat oven to 350F (175C).
2. Sear: Heat oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until shimmering and nearly smoking. Add the steak to the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms. Do not overcrowd the pan.
3. Add Aromatics (Optional): Add garlic, herbs, and butter to the skillet during the last minute of searing. Tilt the pan and spoon the melted butter over the steak.
4. Transfer to Oven: Transfer the skillet with the steak to the preheated oven.
5. Roast to Desired Doneness: Roast the steak in the oven until it reaches the desired internal temperature (see recommended times and temperatures below). Use a meat thermometer to accurately gauge doneness.
6. Rest: Remove the steak from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Slice: Slice the steak thinly against the grain before serving.

Recommended Times and Temperatures (Internal temperature measured with a meat thermometer):

• Rare: 125-130F (52-54C), Approximately 5-7 minutes in oven.
• Medium-Rare: 130-135F (54-57C), Approximately 7-9 minutes in oven.
• Medium: 135-145F (57-63C), Approximately 9-11 minutes in oven.
• Medium-Well: 145-155F (63-68C), Approximately 11-13 minutes in oven.
• Well-Done: 155F+ (68C+), Not Recommended as the steak will be very tough.

These times are approximate and will vary based on steak thickness and oven.

Serving Suggestions

Top round steak is incredibly versatile and pairs well with a variety of accompaniments:

• Classic Sides: Mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), green beans.
• Sauces: Chimichurri, horseradish sauce, Barnaise sauce, mushroom sauce.
• Salads: Caesar salad, mixed green salad with vinaigrette.
• Sandwiches/Wraps: Thinly sliced top round steak makes excellent sandwiches or wraps with cheese, lettuce, tomato, and your favorite condiments.
• Asian-inspired: Serve thinly sliced over rice or noodles with stir-fried vegetables and a soy-ginger glaze.

Tips and Common Mistakes

Achieving perfectly cooked top round steak requires attention to detail:

• Don’t Overcook: This is the most common mistake. Top round is lean and becomes tough when overcooked. Use a meat thermometer to ensure accurate doneness.
• Don’t Skip the Resting Period: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product.
• Slice Against the Grain: This shortens the muscle fibers, making the steak easier to chew.
• High Heat is Key: A hot skillet is essential for achieving a good sear.
• Avoid Overcrowding the Pan: Overcrowding lowers the pan’s temperature, preventing proper searing. Cook in batches if necessary.
• Marinating (Optional): A marinade can help tenderize and add flavor to top round steak. Acidic ingredients like vinegar or lemon juice help break down muscle fibers. Marinate for at least 30 minutes, or up to 24 hours.

Explore More Cooking Guides

Learning how to cook top round steak offers an affordable and adaptable way to enjoy a delicious and satisfying meal. Its mild flavor and lean nature make it a versatile option for a range of culinary creations. Mastering this cooking technique unlocks a world of possibilities in the kitchen, suitable for both everyday meals and special occasions. Embrace the opportunity to create your own flavorful variations, tailoring the recipe to your specific tastes and preferences. Discover the joy of cooking and experiment with different flavors at home! For more cooking guides and recipe inspiration, visit foodrecipestory.com.