Round Steak

This Air Fryer Round Steak recipe requires just a few common ingredients, cooks in minutes, and is perfect for when you are craving sliced steak but don’t want to break the bank.

Servings: 4 servings

Chef Alli

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Resting Time Before and After Cooking 30

Total Time 37

Save this Recipe

Get the recipe emailed to you + sign up for all our latest!

Ingredients

▢ 1 pound round steak about 1/2-inch in thickness, usually sold as two half pound steaks within the package
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon black pepper
▢ 2 tablespoons avocado oil
▢ 2 tablespoons unsalted butter
▢ 1 large clove garlic smashed with the side of your wide chef knife, skin removed
▢ 1 large sprig fresh rosemary or a small bundle of fresh thyme I prefer the rosemary!

Instructions

**Air fryer cooking times can vary depending on their size, model, and brand.
Place the round steak into a gallon freezer bag, pressing out the air; seal the bag.
1 pound round steak
Using the smooth side of a meat mallet, pound the steak until thinned to about 1/4-inch in thickness (or just slightly thicker), using the fingertips on your free hand to see where you need to pound next so the steak is even in thickness.
Remove the steak from the bag to a large plate and repeat with tenderizing the second steak in the gallon bag.
1 teaspoon kosher salt, 1/2 teaspoon black pepper
In a small bowl, combine the kosher salt and pepper, then generously season both sides of each steak with this mixture. Let the steaks rest, uncovered, for 30 minutes, at room temperature. **Please note: This resting period prior to cooking is essential for tender and juicy round steak using this high heat, quick method so do not skip it!
Preheat the air fryer at 450 degrees F. for 10 minutes. Using your favorite silicone brush, slather the rack with a bit of avocado or vegetable oil. Place the prepared steak onto the greased rack and air fry for 4 minutes.
Turn the steak and air fry 1 more minute. Let the steak rest in the air fryer for 5 minutes. **This resting period post-air frying is essential for tender slices of round steak using this method.
While the steak is air frying, melt the butter in a small skillet over medium heat. Add the garlic and rosemary and saute for 1-2 minutes or just until the rosemary and garlic are fragrant.
Remove the steak from the air fryer and place onto a large cutting board. Slice the steak across the grain, at an angle (on the bias) into 1/2-inch thick strips.
Serve with an additional sprinkle of salt along with a generous drizzle of the rosemary/garlic butter.

Notes

Recipe Tips

Pounding the steak inside a gallon bag keeps all the mess contained. Some cooks use parchment instead, but I find that when pounding the meat some of the juices can still escape the parchment to make a mess. Also, a gallon FREEZER bag is thicker and more sturdy (than just a plastic gallon bag) so use one of these if possible.
It's best to brush the air fryer racks with oil instead of using nonstick spray. Due to the additives in the nonstick spray, gunky build-up can happen that hard to remove. Use a silicone pastry brush to quickly brush the grates and sides.
The rest time is absolutely essential to making the round steak tender and juicy. Don't skip these steps!

Round Steak In the Oven

Follow the steak prep as directed in Steps 1-3. Preheat the oven to 450 degrees F. Place a cast iron skillet (or any heavy-bottomed oven-proof skillet) into the preheated oven for 10 minutes. Remove the skillet and add the oil; return the skillet to the oven for 5 minutes. Remove the skillet from the oven once more; carefully add the steak to one side of the skillet. Cook the steak for 2 minutes in the hot oven; turn the steak, placing it onto the opposite side of the skillet. Cook the steak for 2 minutes longer. Follow the recipe as directed in Steps 6-8 to complete.

Round Steak In a Skillet

Follow the steak prep as directed in Steps 1-3.

Preheat a 12-inch heavy-bottom skillet (such as cast iron or stainless steel) over medium-high heat.

When the skillet is very hot, add the oil. When the oil is sizzling and almost ready to smoke, carefully add the steak to one side of the skillet.

Cook the steak exactly 1 minute, then turn, placing the steak onto the opposite side of pan. Cook the steak one minute longer on the second side.

Immediately remove the skillet from the heat. Add the butter, garlic, and rosemary sprig to the open area of the pan; once the butter has melted and the rosemary is fragrant, spoon it over the steak.

Remove the steak from the skillet, placing it onto a cutting board; tent with foil, allowing the steak to rest for 5 mins. **Do not skip this resting period for the round steak so it can be tender and juicy.

Slice the steak across the grain (and preferably on the bias at an angle) into thin strips, about 1/2-inch thick, or as desired, spooning any remaining butter from the pan over the slices. If desired, sprinkle with a bit more kosher salt and serve at once.

Nutrition

Calories: 353kcalCarbohydrates: 1gProtein: 39gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 122mgSodium: 680mgPotassium: 612mgFiber: 0.2gSugar: 0.01gVitamin A: 185IUVitamin C: 0.3mgCalcium: 40mgIron: 4mg

Tried this recipe?Let us know how it was!