From Bland to Bam! How to Cook Top-Round Steak

Forget the ribeye; step aside sirloin; top-round steak is here to steal the spotlight. This lean, budget-friendly cut might not have the fancy pedigree of its marbled brethren, but it packs a punch of flavour and potential. 

Yes, it can be a bit tough, but fear not, culinary adventurers! You can transform this underdog into a melt-in-your-mouth masterpiece with the right approach. This article is your guide to conquering the top round. We’ll dive into the secrets of tenderising this cut, explore different cooking methods from pan-searing to slow-cooking, and unveil tips and tricks to maximise flavour. 

So, ditch the steakhouse prices and get ready to unleash the inner beast in your top round. Prepare to be amazed at this humble cut’s delicious and affordable possibilities!

Ready to embark on your top-round steak adventure? Buckle up, grab your spatula, and let’s get cooking!

What Is Top Round Steak

A top-round steak is a lean and flavorful cut of beef from the cow’s hind leg. It comes from the top section of the “round primal,” a large muscle group used for movement.  

Here’s a breakdown of its key characteristics:

Location: Top section of the cow’s hind leg, above the bottom round and eye of round.

Pros

Flavorful: The top round offers a strong, beefy taste that many people enjoy.

Lean: Low in fat and calories, making it a great option for health-conscious eaters.

Versatile: Can be cooked in different ways like pan-searing, braising, grilling, and even slicing thin for jerky.

Affordable: Usually one of the more budget-friendly beef cuts.

Cons

Tough: The top round can be naturally tough if not cooked properly due to its muscular nature.

Less marbling: Lower fat content than other cuts, meaning it can dry out easily if overcooked.

Cooking Tips

Tenderize: Marinating, pounding, or using slow cooking methods like braising are all effective ways to soften the meat.

Don’t overcook; aiming for medium-rare or medium temperatures is best to retain juiciness.

Slice against the grain. This helps break down the muscle fibres and make the steak even more tender.

Use a meat thermometer to ensure the desired doneness: 145°F (63°C) for medium-rare.

Best cooking methods

Slow cooking: Braising, stewing, or slow roasting are ideal to break down the connective tissue and make it tender.

Marinating: Soaking in a marinade before cooking helps tenderise and add flavour.

Pan-searing: This is a quick and easy method for thin steaks but requires careful temperature control to avoid overcooking and drying out.

Grilling: Great for adding flavour, but marination is recommended for best results.

Overall, top-round steak is a great choice for those looking for a flavorful and affordable cut of beef. Just be aware of its slightly tougher texture and cook it properly to achieve the best results.

How to Cook Top-Round Steak

Top-round steak is a lean and flavorful cut of meat from the cow’s hind leg. It can be a bit tough if not cooked properly, but with the right techniques, you can still achieve a delicious and tender meal. 

Here are four popular ways to cook top-round steak:

Pan-Seared Perfection

This quick and easy method is perfect for a weeknight dinner. The high heat sears the steak, creating a flavorful crust while keeping the inside moist and tender.

Ingredients

• 1 top-round steak, about 1-inch thick
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1 tablespoon butter, 1 sprig of fresh rosemary

Instructions

1. Pat the steak dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until hot. Sear the steak for 2-3 minutes per side or until browned.
3. Reduce heat to medium-low and add butter and rosemary if using. Baste the steak with the melted butter for 1-2 minutes per side.
4. Remove the steak from the pan and let it rest for 5 minutes before slicing.

Tips

• Use a cast-iron skillet for optimal heat retention and searing.
• Don’t overcrowd the pan, as this can lower the cooking temperature and result in a less flavorful sear.
• Basting with butter adds richness and flavour to the steak.

Braised Bliss

This slow-cooking method is ideal for tougher cuts like top rounds. The long cooking time in liquid breaks down connective tissues, resulting in melt-in-your-mouth tenderness.

Ingredients

• 1 top-round steak, about 1-inch thick
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1/2 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium heat. Sear the steak on all sides until browned.
3. Remove the steak from the pan and set aside.
4. Add the onion, carrots, and celery to the Dutch oven and cook for about 5 minutes until softened.
5. Stir in beef broth, red wine, tomato paste, and thyme. Bring to a boil, reduce heat to low and simmer for 10 minutes.
6. Return the steak to the Dutch oven and cover. Braise in the oven for 1-2 hours or until the steak is fork-tender.

Tips

• Choose a flavorful cut of beef broth for added depth.
• You can substitute other vegetables like potatoes or mushrooms.
• Serve the braised steak with the sauce spooned over the top.

Grilled Glory

Grilling adds a smoky flavour to top-round steak, making it a perfect choice for summer cookouts. Marinating beforehand helps tenderise the meat and infuse it with additional flavours.

Ingredients

• 1 top-round steak, about 1-inch thick
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried garlic
• 1/2 teaspoon black pepper

Instructions

1. Whisk together olive oil, soy sauce, Worcestershire sauce, garlic, and pepper in a bowl.
2. Place the steak in the marinade and refrigerate for at least 30 minutes or up to overnight.
3. Preheat your grill to medium-high heat.
4. Remove the steak from the marinade and pat dry. Grill for 4-5 minutes per side for medium-rare or your desired doneness.
5. Let the steak rest for 5 minutes before slicing.

Tips

• Use a meat thermometer to ensure proper doneness.
• You can also use a grill pan if you don’t have access to a grill.
• Serve the grilled steak with your favourite grilling sauces or marinades.

Slow Cooker Symphony

Slow cooking is a fantastic way to transform the lean and flavorful top-round steak into a melt-in-your-mouth masterpiece. The low and slow heat breaks down tough connective tissues, resulting in succulent meat infused with delicious aromas. Here’s a detailed guide to conquer this method:

Ingredients

• 1 top-round steak, about 1 inch thick (trimmed of excess fat)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Optional additions

• Mushrooms
• Potatoes
• Pearl onions
• Garlic cloves

Instructions

1. Prep the steak: Pat the steak dry with paper towels and season generously with salt and pepper. You can also lightly coat it with olive oil if desired.
2. Sear the steak (optional): Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear the steak for 2-3 minutes per side to create a flavorful crust. This step is optional but adds extra browning and flavour.
3. Assemble the slow cooker: In your slow cooker, combine the chopped onion, carrots, celery, and any additional vegetables you are using.
4. Create the braising liquid: Whisk together the beef broth, red wine (optional), tomato paste, thyme, rosemary, and additional seasonings like garlic powder or onion powder. Pour the liquid over the vegetables in the slow cooker.
5. Add the steak: Nestle the seasoned steak into the braising liquid, ensuring it is mostly submerged.
6. Cook: Cook the top-round steak on low for 6-8 hours or on high for 4-5 hours or until fork-tender. The exact cooking time may vary depending on the thickness of your steak and your slow cooker model.
7. Thicken the sauce (optional): Mix cornstarch with equal parts water in a small bowl to form a slurry. Stir this slurry into the braising liquid during the last 30 minutes of cooking to thicken the sauce.
8. Rest and serve: Once the steak is cooked through, transfer it to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to be redistributed for a more tender result. Slice the steak against the grain and serve with the vegetables and braising sauce.

Tips

• Use a meat thermometer to ensure the steak’s internal temperature reaches 145°F (63°C) for medium-rare or adjust according to your preference.
• Don’t overcrowd the slow cooker. If your steak is too large, consider cutting it into smaller pieces to ensure even cooking.
• Adjust the seasonings to your taste. You can experiment with different herbs and spices to create your own signature flavour profile.
• Serve the slow-cooked top-round steak with your favourite sides like mashed potatoes, roasted vegetables, or rice.
• Brown the steak before adding it to the slow cooker: This adds a caramelised crust and extra depth of flavour.
• Thicken the sauce: If you prefer a thicker sauce, remove the steak and vegetables, then puree the liquid with an immersion blender or in a blender.
• Get creative with flavourings: Experiment with different herbs, spices, and sauces to find your perfect slow-cooked top-round steak recipe.

With these tips and a little patience, you can transform top-round steak into a culinary masterpiece that will have everyone asking for seconds! 

Remember, slow cooking is all about letting the flavours meld and the meat become incredibly tender, so relax, enjoy the process, and savour the delicious results.

Unlocking the Flavor

So, there you have it! You’ve unlocked the secrets to transform that affordable top-round steak into a culinary masterpiece. Remember, while it might be a bit tougher than its prime counterparts, with the right techniques and a little patience, you can achieve tender, flavorful results that will leave your taste buds singing.

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