Place the beef in the dish, and then season with the remaining onion soup mix. If you use any other cooking method, you will not get the best results. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 hours. If you don’t have a broiler pan with racks, you can achieve the same results by flipping the steak halfway through cooking. The soups make a delicious gravy. Bake 8 to 10 minutes or until steak is medium doneness (160°F). Anything longer than that will ruin the meat. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. For more flavor, you can choose to baste the meat at this point. Basting meat is a very common cooking method which is mostly used for lean and not very tender steaks. After they become brown, remove them and put on a plate. Transfer the pan to the center rack of the oven, and cook, uncovered, for 6 to 8 minutes before turning over once, and cooking for a further 6 to 8 minutes. Keep in mind that the meat will continue to cook to an additional 5°F while it is resting before slicing. This temperature point is for a medium-rare doneness level. (Wiki Source). Return them to the oven for another 7-10 minutes on 350. If you want to tenderize the meat a little bit, leave it with salt for a few minutes before cooking. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. Removing the moisture is very important when searing the meat because it will sear rather than steam when putting on the heat. Top Round steaks taste best when they are not cooked beyond medium rare, for a total cooking time of about 10-14 minutes. When it’s time to serve it, I suggest you slice the meat against the grain, into thin strips. Make sure that you season the steak on all sides thoroughly. Broiling Pan w/ Perforated Tray or Grill Rack Inside, How to Cook the Perfect Pan Seared Top Round Steak, Top Round Steak Braising Recipe Instructions, 1 lb Round Steak, Cut into 3-4 Equal Pieces. (Click on icons below to jump directly to the preferred cooking method.). Heat oil in a large skillet over medium heat. Disclamer FuriousGrill is reader-supported. As mentioned above, you can add ingredients to the seasoning rub. For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. This particular cut of beef lends itself well to a finishing sauce. Now, let’s get to the nuts and bolts of cooking top round steak. Add steaks and sear until deep brown and crisp, about 3 minutes a side. As for cooking oil, I recommend you to use oils with a high smoke point, such as coconut oil, butter, or vegetable oil. Even though you can still grill a frozen steak, you will get better results when thawed. Once it is done grilling and has reached the 145° internal temperature, let it rest for 5 minutes before slicing. This technique involves cooking the meat under an oven’s broiler, for a result that’s perfectly browned on the outside but just the right level of pink on the inside. Stir them well together and then add the beef broth. Season your steak simply with good salt and pepper or use a complete steak seasoning blend like Omaha Steaks Signature Steak Rub. These types will work great when searing meats. Once the oven is just a few minutes … Quickly sear in a hot pan for 1 to 2 minutes per side. After that, add all the sauce ingredients to the cooked onion and garlic. It will cook more evenly when at room temperature. The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts. This beef primal is more lean and tough when compared to other sections as it is near the back legs, and the muscles are exercised frequently. Preheat the broiler for about 10 minutes and position the rack in the top portion of the oven so the steak will be approximately four inches from the heat source. Notify me of follow-up comments by email. This recipe is very easy and does not require too many ingredients. What is Top Round Steak and Where is it Located? Preheat the oven to 400°F. Wait for the butter to melt. Leave it in place; then flip it over with tongs or a spatula after 6 minutes. …. While it’s preheating, take the steak out of the fridge and let it come down to room temperature for 30 to 45 minutes. Frequently asked questions for oven baked steak. If you want, you can stay over the stovetop and flip the steak often. They get a brown color, also known as beef round primal already prepared all. 8 to 10 minutes, 3 minutes a side is done grilling and has reached the internal! 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