thin cut round steak recipe
- The Best thin cut round steak recipe
- Pan-Seared Thin Cut Round Steak with Garlic Herb Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Pan-Seared Thin Cut Round Steak with Garlic Herb Butter Works
- ❓ Frequently Asked Questions About Pan-Seared Thin Cut Round Steak with Garlic Herb Butter
The Best thin cut round steak recipe
I’m so excited to share this thin cut round steak recipe with you all. I’ve been making it for my family for years, and it’s always a hit. The dish originates from the southern United States, where thinly sliced beef is a staple in many traditional recipes.
When cooked correctly, the steak is tender, juicy, and full of flavor. The key to making this recipe is to pound the steak thinly so that it cooks evenly and quickly. This technique allows the flavors of the seasonings and marinades to penetrate deep into the meat, making each bite truly delicious.
I love serving this dish with a side of mashed potatoes or roasted vegetables for a hearty and satisfying meal that everyone will enjoy. My kids always ask for seconds when I make this recipe, and it’s become a staple in our household. Whether you’re looking for a new recipe to try or just want a quick and easy dinner option, this thin cut round steak recipe is sure to become a favorite in your household too.
The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. You can adjust the seasonings to suit your taste preferences, making it perfect for any occasion or special event. So go ahead, give this recipe a try, and let me know what you think!
It’s perfect for family gatherings, holiday meals, or even just a weeknight dinner.
Pan-Seared Thin Cut Round Steak with Garlic Herb Butter
A quick and flavorful thin cut round steak recipe with a garlic herb butter. It is perfect for a weeknight dinner and pairs well with roasted vegetables or mashed potatoes.
🥘Ingredients
For the Steak
For the Garlic Herb Butter
For the Pan Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan-Seared Thin Cut Round Steak with Garlic Herb Butter Works
This thin cut round steak recipe is always a good idea for any occasion or gathering because it’s so easy to make and always impresses my family and friends alike.
Whether you’re looking for a quick weeknight dinner or an impressive main course for special events, this recipe delivers on both counts!
To store leftover cooked steak, let it cool completely before refrigerating in an airtight container up to three days or freezing up to two months; thaw frozen portions overnight in the fridge before reheating as desired.
❓ Frequently Asked Questions About Pan-Seared Thin Cut Round Steak with Garlic Herb Butter
Q: What type of steak should I use for this recipe?
For this thin cut round steak recipe, you’ll want to use a high-quality round steak that’s at least 1 inch thick. Look for a cut that’s labeled as ’round tip’ or ’round sirloin.’ If you can’t find round steak, you can also use top round or eye round.
Q: How do I pound the steak thinly?
To pound the steak thinly, place it between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound it until it reaches your desired thickness. Be careful not to pound the steak too much, as this can cause it to become tough.
Q: Can I marinate the steak before cooking?
Yes, you can marinate the steak before cooking! In fact, marinating will help to tenderize the meat and add more flavor. Simply place the steak in a zip-top plastic bag or shallow dish with your desired marinade ingredients and refrigerate for at least 30 minutes before cooking.
Q: How do I cook the steak to prevent overcooking?
To prevent overcooking, cook the steak over medium-high heat until it reaches your desired level of doneness. Use a meat thermometer to ensure the internal temperature of the steak reaches 135°F (57°C) for medium-rare or 160°F (71°C) for medium.
Q: Can I make this recipe ahead of time?
Nope! This recipe is best made just before serving. However, you can prepare the marinade ingredients ahead of time if you’d like.
