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Top round steaks are one of the leaner cuts of beef, with less fat and marbling throughout the meat. Because of the lack of fat, the cut can be one of the more challenging to cook. This is due to its tendency to dry out, and grilling or roasting is not recommended. Slow, moisture retaining methods such as braising are recommended. This method is easy to do at home and creates a moist, flavorful steak.

Place steak in a bowl and sprinkle pepper and salt evenly on both sides, rubbing them into the flesh with your hands.

Heat olive oil in a skillet on a stove top at medium heat.

Set the steak in the middle of the skillet for about two minutes on each side, until brown.

Add the beef broth to the skillet and bring it to a boil.

Flip the steak once the broth is boiling. Lower the temperature to a simmer and cover the steak with a lid.

Cook for 30 minutes and flip the steak. Simmer for another 20 minutes, or until the steak is cooked on the outside and slightly pink on the inside.

Remove the steak from the heat and let it rest in tinfoil for 10 minutes. Bring the liquid in the pan back up to a boil on the stove and simmer it for five minutes, or until reduced by half.

Serve the steak with mashed potatoes and broccoli. If desired, use the thickened sauce as a gravy.

Tip

This cut of steak can become tough if cooked more than medium rare.

Serve steak with gravy or sauce if desired.

Marinate the steak for 24 hours prior to cooking for added flavor and moisture.

Warning

While cooking, constantly check the meat to ensure it is not overcooked.

About the Author

Samantha Lowe

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.