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How to Cook Round Cut Steaks

Updated on May 17, 2013
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How to Cook Round Cut Steaks

I did some grilling last night and wanted to share. The thing is I grilled round cut steaks. These are unique due to they are not as popular. I believe the main reason is because people do not how to cook a round cut steak correctly. I can help give you an idea and enjoy this lean cut steak all summer.

Mmm...Steak

The unique thing about round cut is that it is a leaner meat. This is one way to eat healthier by cutting out the fat in your steak. The problem with cooking leaner meat is the tenderness. Without the fat it will not be as tender and if you are not careful it will be dry. There are some things you can do to avoid that. So let's start from the beginning.

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Seasoning

The first thing is something I suggest for any steak. That is to lay it out for about 10-15 minutes before you season. A cold steak will not accept the seasoning as well as a lukewarm steak. Remember, this is not chicken folks. It will be alright and you will reap the benefits.

Now to avoid being too dry I would not suggest a dry rub for seasoning because it will only make things worse for the round cut steak. You want to use a marinade. Almost any marinade will work and so the preference is up to you. The marinade you are seeing is Teriyaki. No brand specific since I have switched many times and get the same result, but it's up to you. You want to let it marinade for about 30 minutes. This will let the meat absorb the marinade deeper. You could let it marinade for that long then put it back in the fridge for a couple of hours. Then take it out for 10 min or 15 min to warm it up again. It is up to you. However, I have done it both ways and there was very little difference and found that the 30 minute marinade time was just as good. It's lean and can only tenderize so much.

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Grill Baby Grill

So lets put it on the grill. You want to judge the heat of your grill. If it's high bring it down to about a medium heat. Most of the time these steaks are thin and are about 3/4 inch or an inch thick.

For an inch I would put it on a medium heat. You want to cook them about 7 min on each side to get it about medium well. For a 3/4 inch you want to cook them for about 5 min on each side. You may need to adjust your time according to your grill. Just bare in mind not to cook it too long. It is lean and thin and will become too dry if you do.

Also remember to let it set. Do not keep looking at it because that will let the heat out. It's better to give it the full time and then check it. Grill heats do vary and please always cut a steak open to see if it is where you want it. I am pretty familiar with my grill but I like to see how I am doing.

Here is some great advise on how to cook more popular steaks.

http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/

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Is There Another Way?

Some of you may be wondering what else I could do with Round Cut Steak. It is something you be familiar with called Braising. Braising is similar to roasting in a crock pot but you would use a skillet.

What you would do is let the steak out for the 10-15 minutes to let it warm up. Remember that is to allow the steak to accept the seasoning. Then you would put on your seasoning. You can use a dry rub seasoning if you are braising the meat. You could also do a marinade if you want. Now just let it set for about 30 minutes so it can soak up the marinade.

After waiting it's time to grease your skillet and put it at a medium heat. Let it get up to full temperature and put in the steak. You only want to cook both sides for about a minute just to brown the steak and lock in the marinade. This is because the water and liquid from the braising will take some of it away if you don't. After you have browned both sides then take out the steak and set it aside.

Now you want to put in about a cup of vegetable oil and a half cup of water. Put it on a medium heat. Now we re-put in the round cut steak, and any kind of vegetables. Carrots and potatoes is always a favorite, but I am going a healthier route with carrots and snap peas. You could sprinkle some seasoning on the vegetables if you want.

Put on your cover and bring down the heat to a low medium. Now you need to just let it set for an hour. Some stoves are at different heats so if you may need to let it set for another 30 minutes. After that you should have a nice moist steak ready to eat.

Thank you for reading my article. Happy cooking!!

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    • litsabd profile image

      litsabd 4 years ago

      Thank you for letting me know!

    • Manwithaplan profile image
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      Manwithaplan 4 years ago from Tulsa, OK

      This cut is the back leg and that is why it is leaner. I am trying to be healthier and save money so this is what I am trying to stick with for steak. If I really had my choice I would go with a tenderloin other wise known as Filet Minon but that is a bit more expensive.

    • litsabd profile image

      litsabd 4 years ago

      I am always into new and exciting recipes, like this one! Any suggestion as to which part of the animal is better for this kind of recipe? I prefer the neck, although I am open to any new ideas...!! Thanks :)