Round Steak

When cooking with round steak, the biggest area where people often go wrong is in not properly tenderizing the meat before cooking. This is a tougher cut of beef, and without proper tenderization, it can turn out quite chewy and tough, even after prolonged cooking. A good tip is to marinate the steak for several hours, or even overnight, in a marinade that contains an acidic component, like lemon juice or vinegar, which helps to break down the meat fibers and tenderize the steak. Another popular way to tenderize round steak is by mechanical tenderizing, using a meat mallet or a tool with blades or needles that cuts through the muscle fibers of the meat. Another mistake often made is to cook round steak in high heat. Slow cooking times at low temperatures will make your steak tender and juicy. In order to extract the most flavor and tenderness from round steak, it's best to cook it low and slow, in methods like braising or slow cooking with a sauce. The sauce will infuse into the meat and create a delectably tender dish. Similarly, in dishes like stews or casseroles, the steak will absorb the flavors from the other ingredients, adding another layer of complexity to its taste. A little-known tip for cooking with round steak is to slice it thinly, across the grain, which can make it easier to chew, and remember, always allow your steak to rest after cooking before cutting; this helps keep it juicy and flavorful.