Round Steaks Recipe with Creamy Cognac Sauce | Diethood (2024)

FAQs

What is the best way to cook round steak so it is tender? ›

Usually round steaks are marinated, braised, or served with a delicious sauce. What is the best way to cook round steak so it is tender? Choose a cooking method that is “low and slow” – whether braising, roasting, or slow cooking.

Either before or after cooking, use a sharp knife cut the steak against the grain to break the muscle fibers down. This will make the steak easier to chew and make it feel more tender as you eat it. Instead of tenderizing with a mallet, you can also use a Jaccard tenderizer.

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

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 does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

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.

It is a moderately tough cut of meat because it includes a lot of connective tissue and comes from a heavily exercised muscle. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling, so this cut is best suited for slow cooking methods with gentle, moist heat.

Generally, a 1-inch thick round steak will take about 5 minutes per side for medium rare. 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.

Round steak can be cooked in various ways, depending on your preference. It is often best when cooked using moist heat methods such as braising, stewing, or slow cooking since it is a more tough cut of meat. It is commonly used in recipes such as beef stew, pot roast, Swiss steak, and beef stir-fry.

What is another name for a round steak? ›

The round steak is also referred to as the rump, and that anatomical description is pretty self-explanatory. That large muscle works hard, so it's lean, without a lot of fat "marbled" throughout. The entire round is very large, weighing up to 150 pounds, with the bone-in.

The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round.

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).

Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts). The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.