How To Cook Top Round Steak

Top round, a.k.a. inside round, is cut from the inside of the leg and rump area of a cow. Because these muscles get lots of exercise, the meat is a bit lean and tough. But it’s very flavorful, fairly inexpensive and can be quite tender when tenderized and cooked the right way. It tastes very similar to a top sirloin when braised or slow cooked at low temperatures in a pot or Dutch oven. It’s also an excellent cut of beef when sliced thin for steak dishes like fajitas or cooked as a stew. Because top round is a little tough, it’s excellent when tenderized with a spiked mallet followed by an acid based marinade. The best way to cook top round is seasoned, seared and then grilled to medium-rare, which is about 145 F, over medium heat.

Sear top round over high heat with some butter or oil to lock in juices and develop a wonderful crust. Then slow cook the meat on medium heat until done.

If you don’t have a grill, cook top round in a broiler instead. The result will be similar to a grill and most ovens have a broiler setting which makes cooking top round steak easy. Broiling heats meat from all directions at an even temperature that’s easy to control which achieves a fantastic result. Make sure to sear the meat on a stovetop in oil or butter before putting it in the broiler.

When slicing top round steak, always cut against the grain. This shortens muscle fibers making meat easier to break down and chew.

In this article we’ll discuss how to season, tenderize, marinate, cut and grill a top round steak like a pro.

Tenderize Top Round Steak Before You Cook

Top round is a very lean and tough steak so it greatly benefits from being tenderized before you cook.

You should always tenderize a top round before you cook it because the meat is a bit tough with very little fat. Break down tough muscle fibers with a spiked mallet followed by an acid based marinade. You can also try a salt bath, enzymes or baking soda to soften a tough steak.

The best way to tenderize a top round steak is with a spiked mallet. Pound the meat with spiked evenly on both sides until dimples form. This breaks down tough muscle fibers and connective tissue which softens the meat.

Next, soak a top round in an acid based marinade. The dimples created by the mallet allow marinade to penetrate deeper into the meat. This makes it even more tender than using the mallet alone. Use a marinade that contains acid like lemon, lime or kiwi. Fruit is actually a really good tenderizer because many contain acids.

Acids break down proteins and tough connective tissue which tenderizes the meat. Lemon juice, wine, vinegar, beer and soda are all strong tenderizers. Even liquids like buttermilk and yogurt will help tenderize meat because of their acidic qualities.

Salt, baking soda and enzymes can also be used to tenderize a top round steak before you cook.

The most effective way to tenderize steak is by combining a spiked mallet with another tenderizer like marinade, salt, baking soda or enzymes. They tenderize the meat in different ways which work together to create a more tender, juicy and flavorful steak.

How To Tenderize Top Round Steak Before You Cook

Tenderizing a top round steak before you cook is highly recommended because the meat is lean and tough. I recommend beating the steak with a spiked mallet followed by an acid based marinade. The mallet breaks down tough muscle fibers while creating small dimples on the surface. These dimples allow marinade to penetrate deeper into the meat with helps soften it from the inside.

Here’s how you do it:

Rinse and pat dry the meat with a paper towel.
Wrap the meat in wax paper or place it in a plastic bag. This will help prevent juices from splashing off the meat.
Place the steak on a cutting board.
Pound the meat evenly on both sides with a spiked mallet until dimples form on the surface.
Place your steak in a food-safe container and add your favorite marinade over it.
Use a fork to turn the meat over.
Both sides of the steak should be bathed in marinade.
Place the steak in the refrigerator.
Let the steak rest for at least 30 minutes and no more than 24 hours. I recommend marinating for 8 hours.
Season.
Start cooking.

Use a clean paper towel to blot the steak dry before cooking or sear it while still wet.

Pro Tip: When marinating with acids, use a non-reactive container like glass or Ziploc bags. A metal bowl can react with the acids giving your steak a strange metallic flavor.

A Simple Marinade For Top Round Steak

In a bowl, combine 1/4 cup of balsamic vinegar, 3 tablespoons of Worcestershire sauce, 1/2 teaspoon soy sauce, 1/4 cup of soy sauce, 1/3 cup of olive oil, 3 cloves of minced garlic, 1/4 teaspoon of ground black pepper, 1 teaspoon of cayenne pepper, and 1 tablespoon of Dijon mustard. Put the steak in a food storage bag or bowl with the marinade ingredients and refrigerate for two to three hours. Make sure the meat is completely covered in marinade on all sides.

When done marinading, pat the meat dry with a clean paper towel, season and start to cook. If you plan on slicing the steak before you cook, make sure to do it against the grain.

Season A Top Round Steak Before Cooking

Top round steaks are fairly large cuts of meat that require seasoning before you cook. I recommend tenderizing with a meat mallet followed by a marinade to soften the meat because they’re a bit tough and can be chewy. The marinade adds flavor, but you should still sprinkle on some additional seasonings to taste.

Marinate a top round for for at least 30 minutes, but no more than 24.

I recommend marinating for 8 hours.
Marinades add flavor while they tenderize the meat.
Use a marinade with acids like lemon juice, wine or vinegar.

When you’re done marinading, pat dry the steak with a paper towel and add additional seasonings. Brush on some butter or olive oil with fresh herbs. Or try rubs and sauces. A variety of seasoning techniques work really well with a top round.

When using rubs, work spices into the meat with your hands. Make sure to get seasoning on both sides and the edges of the steak.

Top round can be eaten as a traditional steak dinner or cooked in steak dishes like fajitas, tacos, sandwiches or stews. Vary your level of spices based on how you’ll be serving the meat.

The Best Ways To Cook Top Round Steak

There are several great ways to cook a top round steak which include the grill, broiler or a skillet. We’ll over all 3 below.

Grill Top Round Steak

Tenderize the meat with a spiked mallet
Marinate your steak in the fridge for at least 30 minutes but no more than 24. I recommend marinating for 8 hours.
Season the steak.
Heat the grill to high heat.
Place your steak on the hottest part of the grill and let it sear for 3-4 minutes per side. This will develop grill marks.
Move the meat to indirect heat and cook it for 5-10 more minutes until it’s reached your desired doneness.

Cook Top Round Steak In A Broiler

Tenderize the meat with a spiked mallet
Marinate your steak in the fridge for at least 30 minutes but no more than 24. I recommend marinating for 8 hours.
Season the steak.
Preheat the oven to around 325°F.
Place your top round on a baking tray. You can put a wire rack underneath to separate the juices.
Place the steak in the oven for around 5–10 minutes.
Reduce the temperature to around 300°F for another 5-6 minutes until the meat reaches the desired doneness.
If you cover the steak with foil before placing it in the oven, keep the temperature at 325°F until done.

Cook Top Round Steak In A Skillet

Cutting top round into thin slices and cooking it in a skillet is best when serving the meat as part of a steak dish like tacos, fajitas or a steak sandwich.

Tenderize the meat with a spiked mallet
Marinate your steak in the fridge for at least 30 minutes but no more than 24. I recommend marinating for 8 hours.
Season the steak.
Cut the meat against the grain into thin slices.
Pour some oil in a skillet and get it as hot as possible.
Place the steak into the hot oil. Do not start cooking the meat until the skillet is at maximum temperature.
Sear both sides of the steak slices and remove from the skillet.
Sear only a few slices at a time.
Once all the slices are seared, put all the steak back into the skillet and finish cooking on low heat.
Add in more oil, butter, a sauce, onions, garlic, peppers, etc.
Once the meat and other ingredients are done cooking, remove the skillet from the heat and let it rest for about 5 minutes.
Serve.

Tools & Equipment Needed

Spiked Meat Mallet
Plastic Bag Or Waxed Paper
Mixing Bowl
Wire Wisk Or Fork
Broiling Pan With Rack
Oven With A Broil Setting
Meat Thermometer
Cutting Board
Aluminum Foil
Knife

Seasonings

1 1/2 Inch Thick Top Round Steak
2 Tbsp Extra Virgin Olive Oil
2 Minced Garlic Cloves
2 Tsp Coarse Salt
1 Tsp Coarse Ground Black pepper

Tips For Cooking Top Round

For medium-rare (145°F), broil a 1 1/2 inch top round steak for about 26 to 28 minutes at 325°F.. For medium (160 F), broil for about 28 to 30 minutes.
Make sure you always preheat the oven.
Never place steak in an oven as it’s heating up or the meat will become dry.
Broiling racks are used so that food can heat evenly on all sides. If you don’t have a broiler pan with a rack, you can achieve almost the same effect by flipping the steak halfway through cooking.
If you used a marinade, pat dry the steak with a clean paper towel before cooking.

How To Season Top Round Steak

It’s best to season steak that’s at room temperature just before you start cooking. Take the steak out of the refrigerator 45 minutes before cooking. If the steak is frozen, take it out of the freezer about 18-24 hours prior to cooking and let it thaw in the fridge. Thick cuts of beef can take up to 30 hours to properly thaw.

Steak will cook more evenly when at room temperature.

Cover the steak generously in coarse black pepper and salt along with your other spices. If you’re using a spice rub, gently massage seasoning into the meat with your hands. make sure to get spices on all sides including the edges of the meat.

If you’re using a wet spice mix, in a mixing bowl, whisk together olive oil, garlic, salt, pepper and your other spices. Spoon half the mixture over the steak and rub it into the meat with your hands. Flip the steak over and repeat on the other side. You can use a brush if you don’t want to get your hands dirty.

The Best Oven Temperature For Cooking Top Round Steak

The best oven temperature for broiling a top round steak is 325°F. Preheat the oven before you start cooking the meat. Do not place the steak into the oven until it has reached 325°F or the meat will become dry and tough.

If you used a marinade, make sure the meat is dry before you place it in the oven. Pat it dry with some clean paper towels to absorb excess moisture.Cooking a steak that’s wet prevents it from developing an outer crust and creates a weird boiled meat flavor.

How Long Should You Cook Top Round Steak?

Cook a top round steak for 25 to 28 minutes at 325°F to reach medium-rare donesness of 145°F internal temperature. Adjust the cook time if you want your steak more or less done. To reach medium, which is 160°F internal temperature, cook the steak for about 28 to 30 minutes.

Let Top Round Steak Rest Before Serving

You cook cover the steak with foil to slow down the cooling process further, leading to even better overall results from taste and texture.

Let the steak rest for about 5-10 minutes after removing it from the oven. During this time, juices will consolidate throughout the steak as it continues to cook inside. The result is a juicier, more tender and flavorful steak.

If you slice a top round before letting it rest and cool off, it will release all its juices, and your meat will turn out dry and tough, resulting in very chewy bites.

Slice Top Round Steak Against The Grain

Always slice top round steak against the grain. This helps retain juices and makes the meat more tender. Cutting meat against the grain shortens tough muscle fibers which makes the meat easier to break down and chew. Top round is naturally a tough cut of meat, so you have to do everything possible to make it more tender.

Why Cook Top Round Steak

Top round steak is lean and tough meat. But it has a rich beefy flavor that can become quite tender when tenderized, cooked and sliced properly. And it’s very affordable compared to prime cuts of beef.

Top round is a very versatile steak that’s great when cooked on a grill or in a broiler, in a skillet, when slow braised or cooked in a stew.

Since it’s a lean cut without much marbling, it can easily dry out if it’s not cooked properly.It’s also a moderately tough cut of meat, so tenderizing and proper cooking is essential to achieve the best results.

Top round is best when cooked and sliced thin as part of a steak dish like tacos, fajitas or a sandwich.
Try it cubed and braised or cooked in a stew.
Slice it thin and cook it in a hot skillet with butter, oil or a sauce.
Top round can be cooked on a grill, broiler, in a skillet, braised or in a stew. This makes it a very versatile steak.

Top round steak’s taste is on par with prime cuts, but for a lot less money. And it’s toughness can be overcome when cooked and sliced properly.

Summary: How To Cook Top Round Steak

Sear top round over high heat with some butter or oil to lock in juices and develop a wonderful crust. Then slow cook the meat on medium heat until done.

When slicing top round steak, always cut against the grain. This shortens muscle fibers making meat easier to break down and chew.

If you have any questions about tenderizing steak, email any time.