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.
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Round Steak....HELP!!!
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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!
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CaptainMike Going to try some round steak cut for fajitas tomorow. Thanks again for the suggestions.
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Fantastic SMO, the sweet spot is not over/under cooking them, and that's just by feel.
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Have a look at this for a possible solution: https://www.chefsteps.com/activities/sous-vide-steak
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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).
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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.
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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.
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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.
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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 !!
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