This recipe is very easy and does not require too many ingredients. Keep in mind that the meat will continue to cook to an additional 5°F while it is resting before slicing. Slow-Cooked Round Steak Recipe: How to Make It | Taste of Home Roast in a preheated 375°F degree oven for 15-20 minutes, or until desired doneness. After they become brown, remove them and put on a plate. Bake in the oven for 7-10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. But, when cooked properly, you can still enjoy very flavorful and tender steak without spending a lot of money. Guidelines for Time in the OvenDonenessRoastingBroilingMedium Rare – 130°F12 minutes3 minutes per sideMedium – 145°F14 minutes4 minutes per sideMedium Well – 150°F16 minutes5 minutes per sideWell Done – 155°F+18 minutes6 minutes per side, Your email address will not be published. Make sure that you season the steak on all sides thoroughly. Pounding softens and tenderizes meat, making it easier to cut and eat. Round steak is the cut of beef from the rear portion of the cow, also known as Beef Round primal cut. The best way to cook this cut to perfection is by using a meat thermometer. They keys to cooking steak in the oven are pretty simple: you need to begin with room temperature steak, sear it in a screaming hot skillet, broil it the rest of the way in the oven until it reaches your desired level of doneness, and then let the steak rest for a few minutes to lock in those juices. A perfectly cooked round steak goes well with a simple side dish. To do this, first, add butter halfway through cooking to ensure it doesn’t burn and after the butter is melted, baste the steak with it. https://www.delish.com/.../a21566115/how-to-cook-steak-in-the-oven https://fantabulosity.com/easy-steak-recipe-pan-seared-in-the-oven Preheat the oven to 200 F. Place the steak on a sheet pan with a rack and transfer to the oven. Return the pan to the oven and broil for an additional 10 to 15 minutes. …. Flip the steak over and repeat on the other side. This temperature point is for a medium-rare doneness level. Pound it out. 275 degree oven works well for me. Brown steak strips on all sides. Heat your charcoal or gas grill to medium-high and put the steak for 6 minutes per side. Once it is done grilling and has reached the 145° internal temperature, let it rest for 5 minutes before slicing. Take into account the depth of the pan and the steak. Preheat the broiler for about 10 minutes and position the rack in the top portion of the oven so the steak will be approximately four inches from the heat source. Bake in the oven for 7-10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. The recipe described here includes instructions for broiling so that you can cook it any time of the year. Cook on each side for 5 to 7 minutes to cook to rare, or One hundred forty-five degrees Fahrenheit internally. Also, make sure that your pan doesn’t contain any water either. After that, add all the sauce ingredients to the cooked onion and garlic. Salt will help the meat create a crust when heated. Hold the steak on … Top Round: Steaks from this portion are often referred to as Top Round steaks, Butterball Steaks, or Inside Round steaks and can be used in London Broil and Swiss Steak recipes. Season the steak with salt and pepper from both sides. The timing will depend on the thickness of your cut of meat, so be sure to use a meat thermometer to determine when your steak is finished and sufficiently oven-baked. Allow the meat to rest for approximately 7 minutes so that the juices get reabsorbed. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Bottom round steak can be challenging to cook. Staff Picks Round Steak and Gravy II See how to cook round steak, including top-rated recipes for the slow cooker, oven, and skillet. Spoon half of the mixture over the steak and rub it into the meat with your hands. For more flavor, you can choose to baste the meat at this point. Serve with rice or mashed potatoes. (You want the pan to be the temperature of the oven for an even cooking time and temperature.) You can use a meat thermometer to measure the temperature and know exactly when to remove it from heat. Preheat the broiler for at least 5 minutes and up to 10 minutes. My steaks always range between 12-18 minutes in the oven with this method depending on thickness (I love rare). The soups make a delicious gravy. Your target temperature for the steak is 120 to 130 F, at which point it is considered rare. When the liquid is simmering, … The slow cooking process in liquids allows the meat to break down more, making it more tender and prevent from drying out. We sometimes add chopped fresh parsley, dried oregano, a squeeze of fresh lemon juice, and even a shot of red wine or whiskey. For better results, make sure only to flip the steak once. Season your steak simply with good salt and pepper or use a complete steak seasoning blend like Omaha Steaks Signature Steak Rub. Step 5 - Slice the steak against the grain into 1/4” thick slices. Required fields are marked *. Usually, this cut of steak is relatively inexpensive, it is often sold as steaks, roasts or ground beef, and if you cook it properly, you can get great results. Top round steak may be the perfect choice for the protein component of your festive meal. It can be sliced and used in a vegetable and rice stir fry, added to a salad, made into Philly cheesesteak sandwiches, or incorporated into a beef stroganoff or goulash served over egg noodles. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 hours. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Place in Dutch oven. Feel free to add ingredients to the recipe, such as fresh herbs. Top Round steaks taste best when they are not cooked beyond medium rare, for a total cooking time of about 10-14 minutes. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that … Remove from the oven and coat the steak in oil. Keep the door open just a crack to discourage smoke from building up inside the oven. The seasonings mixture is not complicated and utilizes ingredients that you most likely already have in your pantry and fridge. Remove pan from oven and allow to rest for a few minutes. Season with salt, pepper... bake in 300 degree oven until tender, about 2 hours. You remove the steak over and repeat on the stovetop over medium-high heat, about 3 minutes per side thick. Full of flavor time to serve it, I suggest you Slice the meat rather than steam when putting the... 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