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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Round Steak....HELP!!!

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  • SMO
    Club Member
    • Jan 2017
    • 124
    • Chanhassen, MN

    Round Steak....HELP!!!

    I bought a half a beef and had all steaks cut to 2" for grilling. This, of course, came with several round steaks, at 2" thick. I have tried several methods of grilling but it is so lean it is almost always too tough. My best effort was using it for chicken fried steak! I read through the Salisbury steak recipe here but it is a little unclear to me. Anyone have a a great recipe for this cut? Thank you.
  • Jerod Broussard
    • Jun 2014
    • 10029
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    We treat it like Chuck; brown it, add a little water, cook 'til tender.


    • Hugh
      Hugh commented
      Editing a comment
      Hi Jerod. I'm not having alot of luck cooking chuck, just curious what you mean. When you say brown it, add water and cook till tender, are you talking like a dutch oven or more low and slow on bbq?

    Club Member
    • Jan 2016
    • 297
    • San Diego, California
    • Rec Tec 680
      Weber Performer
      Weber Rotisserie for kettle
      Weber Summit
      My old worn out Gasser for burgers

    The first thing I think of is beef jerky.


    • CaptainMike
      Club Member
      • Nov 2015
      • 2687
      • The Great State of Jefferson
      • 24X40 Lone Star Grillz offset smoker
        Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Thermoworks Smoke and Thermapen.

      Oh man, round steak has great beefy flavor, don't underestimate it. Cut it in 1/4" strips about 2" long and use in stroganoff, chili, beef burgundy, or saute in teriyaki and serve over rice. Or, pack 'em in dry ice and send them to me!


      • PappyBBQ
        PappyBBQ commented
        Editing a comment
        Yeah. Agree. I use this sliced thin in the wok after a bath in a marinade made with rice wine vinegar, low-sodium soy sauce, fresh grated ginger root and garlic.

      • SMO
        SMO commented
        Editing a comment
        CaptainMike Going to try some round steak cut for fajitas tomorow. Thanks again for the suggestions.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Fantastic SMO, the sweet spot is not over/under cooking them, and that's just by feel.
    • MBMorgan
      Club Member
      • Sep 2015
      • 6517
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      Have a look at this for a possible solution: https://www.chefsteps.com/activities/sous-vide-steak


      • EdF
        EdF commented
        Editing a comment
        That's the ticket if you have the equipment (though I did notice there was a link there for improvising if you don't). For a round steak double the time in the bath, or even more since you have 2" and their recipe is for 1". We've done them, and they come out surprisingly good.

      • SMO
        SMO commented
        Editing a comment
        Thanks, looks good MBMorgan and I like the improvised SV suggestion EdF
    • treesmacker
      Club Member
      • May 2018
      • 1018
      • Grants Pass OR
        • Rec Tec Trailblazer RT-340
        • O-Grill 600 Portable Grill with O-Dock
        • Cuisinart 360 Griddle
        • Ooni Fyra (coming soon)

      When I think of round steak, swiss steak comes to mind. Maybe better cut for a slow cooker or pressure cooker (dare I say Instant Pot).


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Nah, ya dasn't!

        (But save me some, please! )
        Last edited by Mr. Bones; July 21, 2018, 03:56 AM.

      • SMO
        SMO commented
        Editing a comment
        Yeah, been thinking of the Instant Pot treesmacker
    • Huskee
      • May 2014
      • 15578
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber 26" Original Kettle Premium (light blue)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke X4 by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.



      • SMO
        SMO commented
        Editing a comment
        Looks like a lot of the recommendations are leaning that way!
    • snowswamp
      Club Member
      • Dec 2017
      • 235
      • Lakewood, CO
      • Weber Genesis Silver B (converted to nat. gas)
        Camp Chef Smoke Vault 24 (converted to nat. gas)
        Thermoworks Smoke
        Thermoworks Classic Thermapen
        Thermoworks IR-IND Infrared Thermometer
        Maverivk XR-50 Thermometer

      If you have one, I would suggest cooking it in an Instant pot (pressure cooker). I’ve got half a cow and that’s what I’ve been doing with my rounds. They fall apart they are so tender. You can put in veg and broth to make a roast and gravy or just broth to shred it with sauce.


      • RonB
        Club Member
        • Apr 2016
        • 13547
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        Cut it into the shape of a ribeye and cook it like a ribeye. Problem solved...

        Or maybe slice it real thin , add a little butter, and fry it for cheese steak sammies.


        • T-bone
          Club Member
          • Dec 2016
          • 357
          • Northern Virginia
            • Traeger Texas 075 (circa 2007)
            • Weber Genesis Gas Grill (circa 1997)
            • Weber Kettle Charcoal Grill
            • Anova WiFi Sous Vide
            • Tappecue WiFi Temperature Monitoring System
            • Thermapen
            • Operation BBQ Relief Volunteer
            You can take the boy out of Texas, but you can't take the Texas out of the boy.

          QVQ or SVQ like a chuckie. Potkettleblack is a resident expert.


          • EdF
            EdF commented
            Editing a comment
            Nice hat you got there!

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Or just SV for sth like 131x48h, Shock, season, sear, slice with a board sauce.
        • johnec00
          Charter Member
          • Aug 2014
          • 606
          • Orlando, Florida
          • Equipment:
            '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
            18 Inch Weber Kettle (Rescued from neighbor's trash)
            Rotisserie for 18 inch kettle
            Master Forge propane smoker
            Pit Barrel Cooker
            Smokey Joe with mini WSM mod
            Garcima paella burner
            Anova Sous Vide
            Slaiya Sous Vide (gift)
            2X Thermoworks cooking thermometer
            DIY 4 channel bluetooth thermometer
            LEM grinder, sausage stuffer and meat slicer (all gifts)

            Favorite Beer:
            Key West Wheat

          If you have a slow cooker/crock pot . . .
          Dust steak(s) in flour/salt/pepper and brown in butter on stovetop . . .
          In another pot, Pour in some beef broth and add some or all of onions/carrots/mushrooms/spuds, whatever you like. Season with a little thyme/salt/pepper/bay. Bring to boil and stir in some flour until dissolved and has the thickness you like. Put the steaks and liquid/veggie mixture in a slow cooker and cook on low for 7-8 hours.

          Sort of a stew, I guess, but it works good for eye of round steaks.


          • EdF
            EdF commented
            Editing a comment
            Nothing wrong with a "braise" now and then!
        • Troutman
          Club Member
          • Aug 2017
          • 7809
          • 1521




            SOUS VIDE


          I totally agree with the SV method for cuts of round. Here's a top round I did a while back as a London Broil. SVd at 132* for about 20-24 hours. Ice bathed and then seared to get some color and flavor. I believe this started about as about a 2" cut. Good luck !!


          • EdF
            EdF commented
            Editing a comment
            Yeah, I was grasping at memory for the cook time. You've put it down better than I did.

          • SMO
            SMO commented
            Editing a comment
            Looks good, may have to try the SV!
        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          A 2" piece of round is a thick piece of semi-tough meat! Split it into 1" steaks, Jaccard them well, pound them out thin and do chicken fried/country fried steak & gravy!


          • SMO
            SMO commented
            Editing a comment
            I have done them in the past as chicken fried steak and it turned out well. I agree that I would would have to split them...2" is a little thick!
        • ssandy_561
          Charter Member
          • Apr 2015
          • 1397
          • Central OHIO

          I’ll say cube it up and make beef stew or chunky French onion soup.


          • SMO
            Club Member
            • Jan 2017
            • 124
            • Chanhassen, MN

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            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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