10 Minute Round Steak Recipe

Love juicy steak dinners? Try my ribeye steak, porterhouse steak, bavette steak, or skirt steak next. You’ll rarely see a week go by when my family and I are NOT eating beef for dinner. Being a cost-conscious man, round steak is one of my favorites. In my quick and easy recipe for round steak, the meat is first seared in a sizzling hot skillet, then basted with garlic, fresh herbs, and butter. This steakhouse-inspired method yields golden-crusted steak with tender and juicy meat in the middle every time!

Why I love this recipe

Budget-friendly beef. I love steak, but that doesn’t mean I want to break the bank eating it every week. This particular steak allows me and my family to indulge in our favorite protein without having to go over budget. Soaks up flavor like a sponge. Round steak is a pro at absorbing the savory flavors from the garlic, rosemary, and butter, making every bite outstanding! Quick and easy. The steak only takes about 5 minutes to sear on each side, giving you a gorgeous steak dinner in no time. Multiple cooking methods. I like using the stovetop, but I’ve also included my tested air fryer, oven, and grill methods too!

Ingredients needed

Round steak. Look for a steak with a 1-inch thickness, a deep red color, and minimal visible fat marbling. I prefer getting my steak at a butcher VS grocery stores so I can pick exactly what I want. Salt and pepper. I like to season the steak with kosher salt or sea salt and coarsely ground black pepper before searing. Olive oil. To prevent the steak from sticking to the skillet. Butter. I like basting the steak with butter towards the end of cooking. This way, it soaks in the aromas of the garlic and rosemary while permeating the meat with an extra layer of richness you can’t get from olive oil alone. Garlic cloves. For a gentle boost of aromatic, savory flavor. I used 2 garlic cloves, but you can always add more for extra garlicky goodness. Fresh rosemary. One of my favorite herbs to give a steak dinner more depth and complexity. Thyme and oregano also work here. And remember to remove the fresh herb sprigs before serving!

How to cook round steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Round steak is cut from the cow’s hind legs. The cut is typically divided into the eye (of) round, bottom round, and top round steak subcuts. It’s one of the tougher cuts of meat and isn’t as naturally tender as a beef tenderloin; however, with the right combo of ingredients, you get the most perfectly cooked steak ever. “This was FANTASTIC! I have never cooked round steak like this, but it will now be the new way. The steak was so tender, and the juices just flowed. The resting period for the steak gave me time to finish up my sides.” – Erica Step 3 – Baste with butter and serve. Add the butter, garlic, and rosemary to the pan and pour over the meat. Rest the meat, slice it, then serve.

Arman’s recipe tips

Let the steak rest. My #1 rule when searing round steak is to let it rest AFTER cooking! By setting it aside for about 5 minutes, you give those amazing meaty juices and flavors time to settle back into the meat. Bring the steak to room temperature. I highly recommend letting the steak sit at room temperature for about 30 minutes before cooking. This cooks the steak more evenly and prevents over-cooking the edges. Always preheat your skillet. I know I’ve preheated the skillet properly when the steak sizzles as soon as it hits the heat. Cook to medium rare. In our household, we like our steaks cooked to medium rare because that’s when they’re most tender. To ensure you reach the right temperature, insert a meat thermometer into the steak as it cooks. You’ll know it’s done when the internal temperature is between 130ºF to 135ºF. Switch up the seasonings. I like to experiment with the flavors by seasoning the steak with garlic powder, Montreal steak seasoning, or Cajun seasoning before searing. Marinate the steak. Round steak was made for marinating. Consider soaking it in my 3-ingredient steak marinade or fajita marinade before cooking!

Storage instructions

To store: To store the leftover cooked steak, let it cool to room temperature before placing it in an airtight container. Refrigerate for 3 to 4 days. Air fryer method: Almost identical to my air fryer steak, once the steak is seasoned, place it in a greased air fryer basket and air fry for 15 minutes, flipping halfway through. Grill method: Preheat a charcoal grill to medium heat. Once hot, add the steaks to the grill and cook for 4-5 minutes per side. Oven method: Preheat the oven to 180C/350F. Grease a shallow baking dish and place the steaks in them. Bake for 18-20 minutes, or until the steaks reach an internal temperature of 145F. To freeze: Once the steak is cool, wrap it tightly in plastic or aluminum foil and place it in an airtight container or resealable bag. Freeze for 2 to 3 months.