For many of us, preparing steak can be an expensive ordeal. Most of the beef cuts suitable for the recipe are costly, so you’ll have to spare a hefty couple of bucks. Luckily, round steaks are cheaper and readily available. However, they do come with certain downsides.

Round or eye of round steak is a beef cut gotten from the rear region of the cow. The muscles in this region are prone to work, so their cuts have very little fat. But while the meat is an excellent option for those who seek lean beef, they tend to be tougher to chew and require specific techniques to cook correctly.

It’s why the idea of making steak from such beef cuts sounds laudable. But it’s quite a feat to attain if you can spare the time and patience. Round steak can be made into a succulent, moist, and tender serving when braised with a seasoning broth of spices, herbs, or sauce. And here’s how to do it.

Round Steak Nutrition Facts

Prepare the Steak

Take the round steak out of the fridge and allow it to come to room temperature. Afterward, pat it dry with paper towels to remove the moisture so it sears well. Next, season the steak generously with any dry spice mix of your choosing.

Oil the Pan

You can use any oil- canola, vegetable, even olive- for this purpose. You can also use butter for a richer flavor on your steak. Whichever you choose, bring the pan or skillet over medium-high heat till it’s almost smoky. Then add a liberal amount of the oil or butter and let it heat till it’s shimmering.

Sear the Steak

Put in the eye of round steak and sear one side for two minutes till a crusty surface is achieved. Then, flip the steak with a pair of tongs and repeat the process. Once it’s appropriately seared, remove the steak from the pan.

Make a Braising Sauce

The braising sauce is the essential addition to creating extreme tenderness in your eye of round steak. It’s mostly a liquid you’ll simmer the steak in, so it can comprise any combination of ingredients you’d prefer. You can use any cooking liquid as your braise; stock, broth, red wine, beer, or even tomato sauce. And you can season to your taste with any combination of dry and wet spices and vegetables; soy sauce, thyme, marjoram, carrots, celery stalks-anything!

First, add the braising liquid- enough to cover the steak halfway. As it boils, run a wooden spoon through the bottom of the pan. The process deglazes the pan and adds flavor to the sauce. Next, add the herbs and spices and mix thoroughly.

Simmer the Steak

Add the steak back into the pan and let the braising liquid boil around it. Then, lower the heat and cover, so the liquid simmers. Stir occasionally, and turn the meat from time to time so it evenly cooks. At about 50 to 60 minutes, the beef should pull apart easily with a fork. Regardless, make sure the internal temperature reaches 145°F for safe consumption.

Now, why not check out this exciting stovetop round steak recipe suggestion;

Stovetop-Braised Round Steak (4 servings)

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Instructions

Pat the round steaks dry with paper towels and season with pepper and salt. Melt a tablespoon of butter in a large pan over medium-high heat till it melts and shimmers hot. Sear the steaks at 3 minutes for each side. Set the steaks apart.
Add in the remaining butter and heat till it fully melts. Toss in and sauté the onions for 5 minutes, followed by the garlic for another minute. Stir occasionally. Add the tomato sauce, soy sauce, maple syrup, and vinegar. Stir thoroughly, add the broth, and stir again. Leave to boil.
Place the steaks into the sauce and drop the heat to medium-low. Place lid and allow it to simmer for about 1 to 1½ hours. Uncover the pan at the final 20 minutes.
Once the cooking time is done, set the pan down and serve the steaks alone or with the sauce. Pair the recipe as you will for regular steaks.
You can also take a look at this helpful video recipe on stovetop round steaks.

Author: Bobby

How to Cook Round Steak on the Stove