The BEST Easy Round Steak and Gravy Recipe (2024)

FAQs

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

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.

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. Powdered meat tenderizer will also help break down your meat to give you a more tender steak.

A round steak works perfectly with a roasting pan, sous vide bag, or other cooking methods that keep it tender and flavorful.

Use an acidic marinade.

For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.

Meat – You can choose a top-round steak or a bottom-round steak. These cuts will come from the back side of the cow and are lean and tough textures. Slow cooking breaks down tough meat fibers and makes tender meat. Vegetables – Slice or buy pre-sliced mushrooms – white button or cremini varieties would be great.

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.

Much to our surprise steak cooked with olive oil brought out the natural flavors of meat and helped maintain a desirable texture much better than butter.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

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. The low-and-slow cooking process helps to tenderize the meat, maintain its moisture, and result in fork tender steaks.

How do you cook steak evenly on the stove? ›

Keep the steaks moving, turning or flipping every minute or so to create a thin, even crust on the outside. About halfway through cooking, add a few tablespoons of butter, herbs, and aromatics to make a hot baste for finishing the steak.

Prepare a bed of *coarse sea salt or kosher salt the size of your steak. 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).

Depending on the cut of meat you're dealing with, taking most quick-cooking steaks (sirloin for example) to medium (or 140ºF) is a good bet. The exception to this rule is tougher cuts of meat like brisket that need to be cooked longer to become tender.

Steps to make Restaurant Quality Pan Cooked Steak:

The less heat you have to use, the more tender your steak. Step 2: Dab your steak with a paper towel to remove excess moisture- this will help caramelize it. After that, coat the steak on both sides with salt and pepper.