My round steak is the recipe to beat all other steak recipes! I marinate it and then roast it in the oven so it comes out tender and flavorful every time!
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My Easy Top Round Steak Recipe
I had been craving a super tender recipe for round steak, but I just could not find one that offered the flavor and yumminess I wanted. I finally decided it was time I made my own.
I wanted something that brought the tenderness to the beef round steak, but still didn’t take a ton of time in the kitchen. I created this specific recipe so most of the work is in the oven while I can relax and spend time with my family.
I remember the first time I made it. My husband, Ben, was watching football, and he got a whiff of the steak when I pulled it out of the oven. He immediately looked at me and said, “Oh man, that smells incredible!” He got up and continued to hover over me while I finished up the rest of dinner and let the steak rest. I swear it was like one of the kids or a dog not leaving your side.
I then asked him to cut the steak and he immediately takes a bite. This man has no self control, I tell ya.
Needless to say, this has become a recipe he requests I make constantly, especially during football season when he’s home and can smell it roasting during the game.
And, if you love a good steak recipe, try my recipes for London broil, slow cooker skirt steak, air fryer steak bites, steak marinade, steak fajitas, and Salisbury steak.
What is round steak?
Top round steak is a cut of beef that comes from the round primal, or the rear leg of a cow. It’s a lean and affordable cut especially compared to ribeye or filet mignon. It’s known for being one of the tougher parts of the cow, but I find when it’s cooked low and slow, it comes out super tender and flavorful!Â
As a note, eye of round is the most tender cut of round primal and can be used in my recipe too. Bottom round steak is another option — it’s the toughest part of the round primal, but again, it turns out very tender when slow cooked.
Ingredients for Beef Round Steak
- Top Round Steak — I’ve also used eye of round steak and bottom round steak
- Italian Seasoning
- Onion Powder
- Garlic Powder
- Salt & Pepper
- All-Purpose Flour
- Vegetable Oil
- Onion
- Garlic
- Cream of Mushroom Soup
- Beef Broth — I’ve also used chicken and veggie broth depending on what I have on hand
- Worcestershire Sauce
- Brown Gravy Mix
- Marinade – pineapple juice, soy sauce, BBQ sauce, oil
How to Cook Round Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the steak in a large Ziploc bag with the quick marinade ingredients. Seal it and refrigerate it for 2-4 hours or overnight.
STEP TWO: Preheat the oven to 325 degrees F. Place the seasonings in a small bowl and mix to combine. Use the mixture to season both sides of the steak. Combine the flour with the remaining seasoning mix in a small bowl, then coat the steak.
STEP THREE: Place a heavy-bottomed skillet with oil over medium-high heat and add the steak when hot. Sear the steak for 4-5 minutes on each side until browned, then set it aside.
STEP FOUR: Add the onions to the same skillet and heat them until softened. Add the garlic and cook until fragrant.Â
STEP FIVE: Next, make the sauce. Add the cream of mushroom soup, beef broth, Worcestershire sauce, and brown gravy mix to a bowl and whisk it to combine.
STEP SIX: Place the steak back into the skillet and pour the sauce on top. Cover the pan with foil and bake it in the oven for 2-3 hours or until tender. Remove the steak from the oven and let the meat rest for 10 minutes before serving. Slice against the grain, serve, and enjoy!
Best Tips for How to Cook Top Round Steak
- Deglaze the pan with a splash of beef broth when the steak is done searing. I love to scrape up all of those tasty browned bits and get them into the sauce.
- Round meat typically takes around 2-3 hours to roast in the oven. Use a meat thermometer to check the internal temperature. Unlike other steaks, I find well done makes a good top round steak nice and tender. I look for a temp between 155-165 degrees F.
- Check for doneness around the 2-hour mark. The steak may need more or less time, depending on how thick it is.
- The longer the steak cooks, the more tender it will become. That’s why I let it cook to well done!
- If the sauce is too thick, thin it out with a little extra beef broth or water. If it’s too thin, simmer it on the stovetop for a few minutes to reduce it.
- Let the steak rest for 5-10 minutes before serving to allow all of the flavors to meld together and the sauce to thicken.
Variations and Substitutions for Top Round Steak
- Use a different cut of round steak. I’ve used top round steak, eye of round, bottom round, and London broil for this recipe.
- Add a dash or two of hot sauce or some cayenne pepper to the marinade for some added spice.
- For a tasty, sweet, and savory flavor, incorporate some honey or brown sugar along with pineapple juice, soy sauce, and BBQ sauce. I do this on occasion when my sweet tooth kicks in.
- Instead of cream of mushroom soup, use cream of celery soup. I’ve also made a homemade mushroom sauce out of butter, flour, milk, and mushrooms.
- Sauté sliced mushrooms and/or bell peppers along with the onions and garlic for more savory flavor.
- Add a splash of red wine to the sauce to add depth and richness to the overall dish.
- Fresh herbs like chopped parsley or chives as a garnish add a nice and herbaceous finishing touch.
What to Serve with this Round Steak Recipe
I usually serve beef round steak with mashed potatoes and roasted vegetables, or egg noodles, green beans, and baked potatoes. This is comfort food at its finest, so I encourage you to serve it alongside your favorite hearty side.
And no one ever said no to cornbread or garlic bread for sopping up all of that yummy sauce!
Round Steak FAQs
How to Cook Round Steak to Make it Less Tough
I find it’s important to let the steak marinate for at least 2-4 hours to tenderize the meat before roasting low and slow. This gives me a nice tender steak that’s not tough.
How to Store Leftover Top Round Steak
I store any leftovers in an airtight container and refrigerate for up to 3-4 days. It’s also freezer-friendly and freezes well for up to 3 months.
How to Reheat This Round Steak Recipe
I reheat single servings in the microwave in 30-second bursts or larger portions in a skillet over low heat with a splash of broth. If I’m reheating it from frozen, I let it thaw in the fridge overnight first, then place it in a 325-degree F oven for 30 minutes.
More Comfort Dinner Recipes
- Chicken spaghetti
- Velveeta mac and cheese
- Slow cooker pulled pork
- Oven baked chicken tenders
- Tri tip sandwich
- Oven roasted chicken
- Smothered pork chops
- Sirloin tip roast
Classic Round Steak
Equipment
- cast iron skillet or other oven-safe pan/pot
Ingredients
- 1.5 to 2 lbs top round steak
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt and black pepper to taste
- 1 cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 cups onion sliced
- 1 tablespoon garlic minced
- 1 10.5 oz can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons brown gravy mix
Marinade:
- 1 cup pineapple juice
- ¼ cup soy sauce
- ¼ cup BBQ sauce
- ¼ cup oil
Instructions
- Place the round steak in a large Ziploc bag or shallow dish. Pour the marinade ingredients over the steak, ensuring it's evenly coated. Seal the bag or cover the dish, and place it in the refrigerator. Let it marinate for 2 to 4 hours or overnight.
- Preheat the oven to 325 degrees F (165 degrees C) and in a bowl combine the onion powder, garlic powder, Italian seasoning, salt, and black pepper. Season both sides of the steak generously with the seasoning, leaving a little left for the next step.
- In a shallow dish, mix the flour with the remaining seasoning mix. Coat the steak evenly with the seasoned flour, shaking off excess.
- Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Add the steak to the hot skillet and cook it for 4-5 minutes on each side until it is well browned. Remove the steak and set it aside on a plate.
- In the same skillet, reduce the heat to medium and then add a tablespoon of oil, and sliced onions. Cook them for 5-7 minutes, stirring occasionally, until the onions are soft and lightly caramelized add in the minced garlic and cook until fragrant.
- In a mixing bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, and brown gravy mix. Whisk them until well combined.
- Carefully return the steak to the skillet and then pour the sauce mixture over the steak. Cover the skillet tightly with aluminum foil and then transfer it to the preheated oven and bake it for 2-3 hours, or until the steak is very tender when pierced with a fork.
- Remove the hot pan from the oven and let it rest, covered, for 10 minutes before slicing against the grain.
Notes
- Deglaze the pan with a splash of beef broth when the steak is done searing.
- Round meat typically takes around 2-3 hours to roast in the oven. Use a meat thermometer to check the internal temperature.
- Check for doneness around the 2-hour mark. The steak may need more or less time, depending on how thick it is.
- The longer the steak cooks, the more tender it will become.
- If the sauce is too thick, thin it out with a little extra beef broth or water. If it’s too thin, simmer it on the stovetop for a few minutes to reduce it.
- Let the steak rest for 5-10 minutes before serving to allow all of the flavors to meld together and the sauce to thicken.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
