18 Round Steak Recipes That Prove You Should Buy This Protein More Often (2024)

FAQs

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

As I mentioned above, slowly cooking the steak in moisture is one of the best ways to tenderize this cut, creating a flavorful, versatile meat that can be used in a variety of ways. Use the textured side of a meat mallet to tenderize the round steak and pound it to ½-inch thickness.

This versatile cut of meat doesn't need to just stay intact as a roast. Once you cook it, you can cut it up to use in soups, beef stew, stir frys, and so much more. Round steak can also work much like flat iron or flank steak. Slice it up to use on steak sandwiches or atop a salad.

Because the leg meat has been toughened by exercise, it is full of connective tissue, and is less tender than other cuts of beef. Marinating the meat for 30 minutes prior to cooking helps to break down this tissue; not overcooking the meat is also key, so keeping to a doneness of medium-rare is ideal.

The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.

The #1 Unhealthiest Steak: Ribeye Steak

There's a reason this rich-tasting steak is so sought after (and ranks top of our list for the unhealthiest).

A gram of whole egg contains about 1/8th of a gram of complete protein. Conversely, a gram of meat (flesh of any animal) has about a 1/5th of a gram of complete protein. So, as you can see, in a gram-to-gram comparison, meat contains more protein than eggs.

It looks like turkey is our winner for having the most protein per serving. You'll get 30 grams of protein in one serving of turkey, making this lean white meat a great addition to your weekly meal planning.

Bottom Round

This steak cut lives up to its name as it is taken from the rump of the animal. Every 3 ounces of this cut grants eaters around 20 grams of protein. That is a ration that cannot be beaten. This is a great cut for slow cooking to help tenderize what could be considered a slightly tough meat.

Why is round steak so cheap? ›

Top round steak is also a lean cut of beef just like the flank steak. But since it has almost no fat in it, it's still a healthier option than flank steaks as well as other cuts. The absence of marbling means this steak cut is more affordable and easier to buy for budget-conscious people.

The round steak is also referred to as the rump, and that anatomical description is pretty self-explanatory. That large muscle works hard, so it's lean, without a lot of fat "marbled" throughout. The entire round is very large, weighing up to 150 pounds, with the bone-in.

Instead of tenderizing with a mallet, you can also use a Jaccard tenderizer. This is a tenderizing device that will pierce needles into your steak to break down the muscle tendons in the meat and make it more tender. Powdered meat tenderizer will also help break down your meat to give you a more tender steak.

This unique steak cut is rich in flavor and naturally lean. It's been a popular steak in South American steakhouses for decades and is on trend here in the States. And, for good reason. The tri-tip is a versatile steak cut that tastes great on its own or adds incredible flavor to your favorite steak recipes.

Use salt.

We season meat with salt for more than just flavor — with tougher cuts, like choice steaks and roasts, it helps break down the proteins for a more tender texture. Instead of seasoning meat just before cooking, give it a generous coating of salt about an hour before you're ready to get started.

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.

Rest Your Steak: After cooking, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite. Reconsider Your Cut: If you consistently find one cut to be too chewy, try switching to a more tender cut next time.

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). The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.