Beef round steak is one of the leaner cuts of round beef you can choose. But due to the lack of fat, the steak can end up being tough and dry if you don’t choose the right cooking method. Use a method that retains the natural juices of the cut, and you will end up with a more tender, flavorful steak. It is also important to get a good sear on each steak to seal in the juices before cooking.



Broiled

Broiling beef round steaks is a good option because it ensures that the juices stay in the steak, rather than leak through on a grill. Since beef round steaks are leaner than other round cuts, they are not as fatty and juicy. Season the steak to taste with a marinade or dry rub. Garlic, salt, pepper, onion, rosemary, thyme, basil, olive oil and mushrooms are optional ingredients with flavors that go well with beef. If you have time to let the steak sit covered in the fridge for several hours, do so. Heat a pan on the stove at medium high heat with a little olive oil. Sear the steak for a minute or two on each side and then transfer to an oven-safe dish to bake. Place the steak in the oven for about 5 to 20 minutes, depending on the thickness of the steak and the degree of doneness you want. Use the finger test to test the doneness of the meat–the more spring in the meat when you poke it lightly with your index finger, the rarer it is.

Braised

Braising beef round steak is a good route to go because cooking in its own and added juices makes it more tender. Follow the same steps for broiling, but set aside each steak after you’ve achieved a nice sear. Add beef broth to the skillet (just enough to cover the steaks when they go back in the pan) and bring to a boil. Put the steaks back into the pan, cover and let simmer on low to med heat for one hour or until the beef is tender. You can use the excess broth as an au jus gravy.

Crock Pot

Using a crock pot is the easiest way to cook beef round steak, and the steak will be the most tender with this method. Also, it’s hard to go wrong with a crock pot, since you can basically add as many different ingredients as you want so long as the flavors work fairly well together. Ingredients such as cream of mushroom soup, mushrooms, onions, tomatoes and the spices used for braising may be added to the pot.

First, season and brown the beef as you would in the previous two methods. Set aside while you add the other ingredients of your choice to the pot. Make sure there are enough “wet” ingredients (soup or broth) to cover the pieces of beef. Depending on your preference, beef pieces can be large small. Cook the beef for at least four hours on a high setting, or six or seven hours longer on a low setting, without opening the lid to the crock pot.