How To Cook Round Steak So It Is Tender And Tastes Great
If you are wondering how to cook round steak, then you are in the right place.
You probably know that round steak is pretty tough cut to manage – lean, dry and tasteless (if cooked incorrectly).
That’s why I created cooking guides for this tricky cut.
You have two options:
Download Cooking Guides in PDF (click to Download):
View Cooking Guides Online (click to view Online):
Round Steak Cooking Methods – Becoming the Steak Pro
Round steak is one of those lean, inexpensive cuts, which needs special treatment when being cooked.
I’ve seen this too often – overcooked, dried out, chewy…you know what it’s like. 😉
And what’s the reason behind? Is it the recipe’s fault…or the cook’s?
Actually it’s the method that’s missing!
This is exactly what I do by helping you stop wasting your taste buds by chewing unchewable and eating uneatable flavorless round steak.
Marinating & Tenderizing
How to make lean and tough round steak a bit more tender and chewable?
Here is a couple of ideas to help you out…
How to Buy Quality Round Steak
Unlike other more expensive cuts of beef (e.g. rib eye), round steak is relatively leaner and chewier – it comes from the rare part of the animal, which ‘works out’ quite a lot during the lifetime of the cow.
This is why we recommend you look for a round steak that has been matured (a.k.a. dry-aged/hanged) for at least 14 days (try 21- and 28-day matured if you find them too).
Dry aging is the process of natural protein molecule decomposition, which occurs as a result of enzymatic action within the meat itself.
In simple language – maturing softens meat and concentrates flavor (as a result of moisture evaporating). This is just what we need with chewy and lean round steak.
We also recommend you go organic grass-fed. Not only will you enjoy a better flavor, but you will also gain all the health benefits seen in wild game meat – higher nutrient density and better fatty acid profile (good for cardiovascular health).
Money saving tip: instead of ordering round steaks piece by piece, buy the entire roast (i.e. a larger piece of meat which they cut steaks from) and cut steaks yourself – it works out much cheaper!
You can also try cow-pooling as an overall savings strategy.