top round steak recipe
- The Best top round steak recipe
- Perfectly Seared Top Round Steak with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seared Top Round Steak with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Perfectly Seared Top Round Steak with Garlic Butter Sauce
The Best top round steak recipe
What I love most about this recipe is how it holds up to different cooking styles. Whether you’re grilling it for a backyard barbecue with the whole family or cooking it in a cast-iron skillet for a quick weeknight meal, the top round stays juicy and flavorful. My family loves it because it’s hearty enough to fill them up without being too heavy, and the kids actually enjoy the taste once they get past the initial hesitation. It’s also a great way to sneak in some protein and iron without making it feel like a chore. Plus, because it’s leaner than other cuts, it’s a healthier option that still satisfies cravings. I’ve used it for everything from holiday dinners to simple lunches, and every time, it’s a crowd-pleaser.
Perfectly Seared Top Round Steak with Garlic Butter Sauce
A juicy, flavorful steak cooked to medium-rare perfection with a rich garlic butter sauce. Top round steak is lean but tender when prepared correctly.
🥘Ingredients
- 2 lbs top round steak (1.5-inch thick)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp coarse kosher salt (for dry brining)
- 2 tbsp freshly ground black pepper (for dry brining)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Prep the steak: Pat the steak dry with paper towels. Season generously with 1 tbsp kosher salt and 1 tbsp black pepper on both sides. Place in a bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor). -
2
Dry brine (optional but recommended): Coat the steak with a thin layer of coarse kosher salt and black pepper, then refrigerate uncovered for 1–2 hours to enhance flavor and tenderness. -
3
Preheat oven to 200°F (93°C) and a grill or cast iron skillet to high heat. For oven method, place steak on a rack in a roasting pan. -
4
Cook the steak: For grilling, sear steak for 3–4 minutes per side over high heat. For oven method, roast at 400°F (200°C) for 10–12 minutes for medium-rare (internal temp: 135°F/57°C). -
5
Rest the steak: Transfer steak to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing. -
6
Prepare the sauce: In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to make a roux, cook 1–2 minutes. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes until thickened. Stir in parsley. -
7
Serve: Slice steak against the grain and pour sauce over the top. Serve with roasted vegetables or mashed potatoes.
🔧Equipment
- Cutting board
- Steak knife
- Measuring spoons
- Mixing bowl
- Large skillet (cast iron recommended)
- Oven-safe skillet or grill
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, marinate steak in a mixture of olive oil, garlic, rosemary, and soy sauce for 1–2 hours before cooking.
- Use a meat thermometer to ensure perfect doneness (130°F/54°C for medium-rare).
- Let steak rest to retain juices—this step is crucial for a tender cut like top round.
- Adjust salt and pepper to taste, as dry brining can intensify flavors.
Variations
- Add a splash of red wine to the beef broth for a deeper flavor.
- Top with a sprinkle of smoked paprika or fresh thyme before serving.
Watch Video Of How Perfectly Seared Top Round Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Perfectly Seared Top Round Steak with Garlic Butter Sauce
What is the best way to prepare a perfect top round steak for a tender and flavorful result?
The best way to prepare a top round steak is by brining it for 4-12 hours (or dry-brining overnight for deeper flavor), then searing it in a hot cast-iron skillet with butter, garlic, and herbs. For medium-rare (130–135°F internal temp), let it rest for 5–10 minutes before slicing thinly against the grain to maximize tenderness.
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How do I ensure my top round steak stays moist and juicy?
To keep top round steak juicy, marinate it in a mix of olive oil, soy sauce, Worcestershire sauce, and a touch of brown sugar for 2–4 hours before cooking. After searing, baste with butter during the last minute of cooking, and avoid cutting into it too soon—resting for 8–10 minutes allows juices to redistribute. For extra moisture, consider a reverse sear (low oven bake first, then sear).
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What’s the ideal doneness temperature for top round steak, and how do I check it accurately?
Top round steak is best cooked to medium-rare (130–135°F internal temp) for the most tender texture. Use a meat thermometer inserted into the thickest part, avoiding the edge. For precision, let it rest for 5–10 minutes before slicing, then check again—it will rise slightly when cut.
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Can I cook top round steak in the oven instead of a skillet, and if so, how?
Yes! For a reverse sear method, preheat the oven to 275–300°F (135–150°C) and bake the steak indirectly (placing it on a wire rack over a tray of water) for 20–30 minutes per inch of thickness until it reaches your target temp (130–135°F). Then, sear it in a hot pan for 1–2 minutes per side to develop a crust. This method ensures even cooking and tenderness.
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What are some great flavor pairings and seasonings for top round steak?
Top round pairs well with herb butter (thyme, rosemary, garlic), a smoked paprika rub, or a miso-glazed sauce. For marinades, try honey, soy sauce, and ginger, or a lemon-herb blend. If grilling, a balsamic glaze or brown sugar reduction adds depth. Avoid over-seasoning—let the steak’s natural beefy flavor shine!
