Also indexed as: Round Steak
Preparation, uses, and tips
Round steaks can be cooked using either dry or moist heat, depending on the cut. Round tip
can be broiled or grilled as is, but it’s a good idea to marinate the less tender cuts
before broiling or grilling.
Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such
as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. To marinate, place round steak in an
acid-resistant container, add marinade—1/4 to 1/2 cup (63 to 127g) for each 1 to 2
pounds (0.45 to 0.90 kg) of meat—and turn meat to make sure the liquid touches all
surfaces. Cover, and marinate in the refrigerator for several hours or overnight. Marinades
can be used to baste round steak while cooking, or to make a sauce. However, once the marinade
has come in contact with raw meat, never consume it unless it has been thoroughly cooked so
that all microorganisms are destroyed.
Marinate first, then preheat the broiling element. Place steak on a broiler pan 2 to 4
inches (5–10cm) from the heat source. Depending on the size, cook 14 to 17 minutes,
turning once. Remove the steak when it reaches the desired degree of doneness.
Marinate first, then place steak or kabobs directly over the heat source. Grill 8 to 18
minutes, depending on the thickness of the meat.
Marinate first, then heat a skillet on the stovetop until hot. Place the steak on the
skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of
Marinate first, then heat oil in a skillet until medium hot, then add steak. Cook on each
side until the meat reaches an internal temperature of 145°F (63°C) for medium rare
or 160°F (71°C) for medium.
Cut steak into thin pieces (partly-frozen meat slices more easily), heat oil in a skillet
or wok, and cook over medium-high heat, turning pieces frequently, until meat is brown.
Heat oil in a skillet and brown the steak on both sides. Add cooking liquid and seasonings.
Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.
Round Tip Steak
In different regions, round tip steak is also known as ball tip steak, beef round tip,
breakfast steak, and knuckle steak, but it can always be recognized by the four different
muscles that make it up.
Round steak, also known as full-cut round steak, has a round bone in the middle. It is
somewhat less tender than round tip.
Top Round Steak
The top round, like the round tip, is one of the more tender round steaks.
Bottom Round Steak
The cut for bottom round steak contains two main muscles and a good deal of connective
tissue, making it less tender than the other round steaks. It cooks well with moist heat.
Round Eye Round Steak
Round eye, a boneless steak consisting of the eye of round muscle, tends to be less tender
and lends itself well to moist cooking.
Beef top round steak (cooked), 3oz. (85g)
Total Fat: 8.1g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.