Round steak, as is the case with many round primal cuts from the beef cow, is low in fat, high in sinew and lacking in flavor. As such, most recipes that call for round steak are either braised slowly or used as part of stews and soups that are cooked for long periods. One way to add flavor to round steak and the recipe that it is being used in is to brown the steak. Some recipes, such as Swiss steak or beef stew, call for adding flour before browning. A large skillet is the best option for browning round steak.

Things You'll Need

Rinse the round steak under cool running water and pat dry with a paper towel. Cut the round steak into the size you need using a knife and cutting board. For example, if making beef stew, cut into 1-inch cubes; if making Swiss steak, cut into four to six equal-size pieces.

Add flour and seasonings to a bowl. For every cup of flour add 2 tablespoons total of seasonings; options for the combined seasonings include onion powder, garlic powder, ground thyme, oregano flakes, dried basil, parsley, salt and ground black pepper. Lightly dredge the beef into the flour and shake off any excess. Repeat for all pieces of round steak.

Heat a large skillet on medium high heat. Add about 1 1/2 to 2 tablespoons of vegetable oil to coat the surface of the skillet. Place the beef into the skillet once the oil in the skillet begins to shimmer. Lay the meat into the pan away from you to avoid splashes of hot oil.

Brown the beef for about five minutes or until a crust forms and the meat easily releases from the skillet. Use a pair of tongs to turn the round steak pieces. Use a sauteing motion or stir with a wooden spoon if using round steak cubes.

Brown the round steak for an additional five minutes or continue sauteing until the beef cubes are browned all the way around. Remove the meat from the heat.


  • Round steak can also be ground using a food processor to make hamburger patties. Add a small amount of fat, such as shortening or vegetable oil, to the mixture to keep the burgers from being dry and crumbly.

References and Resources

Cooking Light: Slow Cooker Secrets