Round steaks are cheap, but they aren't good.It takes a lot of work to make a round steak tender and more delicious, but you can cook it with some effort.Round steak requires more preparation than more prestigious cuts of meat.If you are willing to tenderize, season, and slowly cook your steak, you can end up with a delicious meal.
Step 1: Thin layers should be used to trim off fat and silver skin.
Remove the edge fat and silver skin from your steak to get rid of hard-to-chew bits.If you want to remove the fat in thin layers, gently slide the blade of the knife under the unwanted pieces.Thin layers are a good place to trim fat.It could end up taking chunks of meat off.Steak is kept moist and tender by being marbled with fat.Don't worry about trying to pick out small veins of fat in the center of the steak, it's not necessary.As you grill the steak, those will render down.
Step 2: It's better to tenderize the meat to make it easier to eat.
Round steak is a tough cut of meat that can be tenderized to make it easier to chew.Use a meat tenderizer to pound your steaks.The meat should be close to 1 cm thick.When cooking a round steak, it is important to tenderize it to make it more palatable.
Step 3: The steak needs to be Seasoned.
There are many ways to enhance the flavor of a round steak.Sprinkle a pinch of kosher salt on each side of the steak.Adding an even ratio of dried oregano and onion powder along with a pinch of salt and a clove of garlic is one of the seasoning options.It depends on the amount of steak you have and how much seasoning you want to keep.Try different blends to find the right option.A quarter cup of olive oil, a pinch of salt, fresh herbs, and 2 halved garlic cloves are combined in a plastic bag to make a vinaigrette.
Step 4: Rest your steak in the fridge for an hour.
After you have seasoned your steak, place it in a zip lock bag and let the air out.You could either cover it with cling-wrap or vacuum- seal it.Allow your steak to rest in the refrigerator for at least an hour.You can leave your steak to rest up to overnight to get the best flavor.This works well with dry-rubs.
Step 5: You should have 2 heat levels on the grill.
The sides of the grill should be cooler to cook a steak on.If you are using a charcoal grill, rake the coals to one side.Set a single burner to a medium flame on a propane grill.The area next to the burner is the cooler side.Allow your grill to warm up fully once you establish your heat zones.This will take a while.
Step 6: Remove any large chunks from your marinade.
You want the seasonings to stay on the steak.A big piece of garlic cloves can burn and cause a bad taste.Remove any large chunks of herbs or veggies from your steak prior to grilling.Don't use your marinade to cook the steak.
Step 7: For 60-90 seconds, sear your steak over high heat on each side.
If you want your steak to cook quickly, place it over the high heat area of your grill.Then, use tongs to sear it on the other side.Continue this process until a brown layer forms on each side of the steak.
Step 8: To cook the interior of your steak, move it to the cooler side of the grill.
If your steak has a good sear on the outside, move it over to the cooler side of the grill and cover it to cook it inside.This could take up to 10 minutes depending on how thick your steak is.It's a good idea to check it occasionally to make sure it isn't burning.When the internal temperature is about 100 F, it's a good idea to flip your steak.
Step 9: The internal temperature should be 120 F.
Since round steak is tough, you should only cook it to medium rare.The steak won't get a rubbery texture.It's a good idea to use a meat thermometer to check the internal temperature of the steak.It should be around 120 F.The ideal temperature range is around 130 F.You don't want to cook your steak all the way up to the medium rare temperature on the grill because it will still cook a little while it rests.If you want to cook your steak to a medium temperature, bring it up to 145 F (62.8 C) before removing it from the grill.The steak will be cooked medium to medium well.Well done steaks should be cooked to 160 F (71.2 C), but this may result in a very leathery or chewy texture.
Step 10: Allow the steaks to rest for 10 minutes after you remove them from the grill.
When your steak is at the right temperature, immediately transfer it from the grill to a cutting board.Allow it to rest for a while.tent it with aluminum foil to keep it warm.
Step 11: The thin slices of the steak should be against the grain.
The muscle fibers in your steak are visible.The direction those fibers travel is called the grain.If you want to cut against the grain of your steak, use a sharp knife.To tenderize the steak, slice it into several thin slices.If your steak is running from left to right, you should cut it from the top to the bottom.Slicing against the grain keeps the fibers in each bite short so that you don't end up with a hard-to-swallow steak.
Step 12: You can plate your steak with either a sauce or a drink.
The steak is ready to go on the plate.You can either serve it as-is or add something to it.They can be grilled onions and bell peppers or chopped herbs.A red wine reduction is one of the sauce options.
Step 13: The steak should be served while it is still hot.
While the steak is still warm, you want to serve it.The flavor and texture of a round steak can be compromised if it is allowed to cool too much.After the steak is done resting, serve it for the best possible taste and presentation.You can keep leftovers in the fridge for up to 5 days.Repeatedly heating and cooling the steak will make it tougher.