10 Best Round Steak Recipes (For Top Round, Bottom Round and Eye of Round Steak) (2024)

FAQs

What is the best cooking method for eye round steak? ›

Sous vide is a cooking method that works well with meats that need a bit of help to achieve a tender bits, like round steak. Sous vide uses a vacuum-sealed bag to lock in flavors and natural juices as the meat cooks. The bag goes in temperature-controlled water to avoid cooking it too fast and drying it out.

You can also use slow cooking methods for round steak, like braising, oven roasting, or the slow cooker. This can take between 1.5 to 2.5 hours. Like I said, use a meat thermometer to ensure the steak is cooked to your perfect internal temperature.

The eye of round is a smaller subsection of the bottom round that comes from the center of the round primal cut, or the entirety of the animal's leg. It is by far the toughest and leanest of the three cuts as the muscle gets a lot of exercise. For this reason, it is best cooked slowly over low heat and thinly sliced.

The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

How do you cook eye of round so it is not tough? The best way to cook eye of round steak, so it's not tough, is to cook it to medium rare and nothing more. Since eye of round is a leaner cut of beef, cooking it to medium - or medium well - will dry the beef out since there isn't much fat to keep it tender.

Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

How do you cook bottom round steak so it isn't so tough? You can either cook it low and slow with liquid, marinade it well in advance with something acidic, and/or cut it thinly. You should also keep the meat as close to medium-rare as possible when grilling to avoid unnecessary toughness.

Uses: You can use top round and bottom round for similar pot roast recipes, but cooks utilize them in other ways, too. Cooks use top round often when making London broil (thick steak with a Worcestershire sauce marinade) and Swiss steaks (lean steak made in a roasting pan), as well as for deli meat and beef stock.

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.

Eye of round steak is a lean, boneless cut of beef from the back leg of the cow that is a great value for the money. It's a versatile cut, most suitable for pot-roasting, slow-cooking, stewing or braising to ensure the beef becomes tender and juicy, with tons of flavor.

Is bottom round steak better than top round steak? ›

The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

The bottom round is one of three cuts butchered from the round primal. It includes the rump and hind legs of the animal. This is a lean, relatively tough cut of meat and is best when cooked low and slow in preparations such as pot roast or jerky.

Top round roast – More tender than bottom round, top round has no gristle when cut correctly. Eye round roast – Very lean, with almost no fat. Because it can dry out easily, grilling is not recommended for this cut. Eye round steak – This steak resembles tenderloin, but is tougher.

Steps to Make It

In a small bowl, combine the olive oil, kosher salt, and coarsely ground black pepper. Rub the mixture all over the steak and place the steak on the oiled rack of a broiler pan. Place pan about five inches from the heat source and broil for 10 to 12 minutes. Place steak on a cutting board.

“Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Eye of round steak is a lean, boneless cut of beef from the back leg of the cow that is a great value for the money. It's a versatile cut, most suitable for pot-roasting, slow-cooking, stewing or braising to ensure the beef becomes tender and juicy, with tons of flavor.

Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.

Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.