Beef Round Steak - Juicy Bliss Unleashed
Whether you're serving it fresh or enjoying leftovers, this recipe proves that great steak doesn’t need a hefty price tag—just a little know-how. Now, grab your fork and dig in. Happy cooking!
Equipment
- Skillet or Cast-Iron Pan For that perfect sear and braising magic.
- Tongs To flip and handle the steak with ease.
- Mixing Bowl For whisking up the marinade.
- Measuring Spoons To nail the seasoning ratios.
- Knife and Cutting Board For mincing garlic and slicing the steak
- Meat Thermometer (Optional) To check doneness like a pro (135°F for medium-rar
- Foil For resting the steak and locking in juices.
Ingredients
- 1.5 lbs beef round steak Affordable and ready to shine.
- 3 tbsp soy sauce – Adds deep umami richness.
- 2 tbsp olive oil Keeps it moist and flavorful.
- 3 cloves garlic minced – Essential aromatic punch.
- 1 tsp smoked paprika A smoky kick to elevate taste.
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried) Adds herbaceous depth.
- Salt and pepper to taste The finishing touch.
Instructions
Marinate for Maximum Flavor
- In a bowl, whisk together soy sauce, olive oil, garlic, smoked paprika, and rosemary.
- Place steak in a zip-top bag or shallow dish, pour the marinade over, and massage it in.
- Let it sit for at least 30 minutes (or overnight for deeper flavor).
Prep the Skillet
- Heat a skillet over medium-high heat with a drizzle of olive oil.
- Ensure it's hot enough to sear—sizzling, not smoking.
Sear the Steak
- Remove steak from the marinade (save the liquid!), season with salt and pepper, and sear for 3-4 minutes per side until golden brown.
Braise for Tenderness
- Pour the reserved marinade into the skillet, reduce heat to medium, and cover.
- Let it simmer for 20-25 minutes, flipping once for even cooking.
Rest and Serve
- Check doneness with a thermometer (135°F for medium-rare) or cut a small slit.
- Transfer to a plate, cover loosely with foil, and let it rest for 5 minutes to lock in juices.
- Heads-Up: If your steak is thick, add extra minutes to the braise time. No thermometer? Look for that tender, pull-apart texture.
Notes
- Best Cuts: If round steak isn't available, top sirloin or flank steak work well as substitutes.
- Acidic Marinade Tip: The longer the steak marinates, the more tender it becomes—aim for at least 6 hours if time allows.
- Resting is Key: Letting the steak rest before slicing ensures the juices redistribute properly for maximum tenderness.
- Thickness Matters: If your steak is extra thick, consider pounding it with a meat mallet for even cooking.
- Pairing Wine: A medium-bodied red wine, such as Merlot or Cabernet Sauvignon, complements the flavors beautifully.