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Round steak cooked in garlic and butter plated.

Round Steak

So you're craving steak but don't want to break the bank buying some? Round Steak to the rescue! You can totally indulge your family and stay on budget. This recipe requires just a few common ingredients, is super fast and easy, and I've provide 3 cooking methods: stovetop, oven, and air fryer.
Servings: 4 servings
Chef Alli
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Prep Time 5 minutes
Cook Time 2 minutes
Resting Time Before and After Cooking 30 minutes
Total Time 37 minutes

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
 

  • 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 the second steak .
    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 steak rest, uncovered, for 30 minutes, at room temperature.
  • Let the prepared steaks rest at room temperature for 30 minutes. **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 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.
    2 tablespoons avocado oil
  • 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 pan; once butter has melted and the rosemary is fragrant, spoon it over the steak.
    2 tablespoons unsalted butter, 1 large clove garlic, 1 large sprig fresh rosemary or a small bundle of fresh thyme
  • 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, 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.
    **After the steak cooks and rests, it usually plumps back to about 1/2-inch thickness that you are slicing into strips.

Notes

Recipe Tips

  • To prevent hot oil from splattering as you sear the steak on each side in the skillet, lay a small piece of aluminum foil over the pan. (Do not seal the foil, just lay it on top.) Or, use a lid and prop it open a bit.
  • Pounding the steak from 1-inch thickeness to 1/2-inch thickness is best done inside a gallon bag to keep 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.

In the Oven

Follow the recipe 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.

In the Air Fryer

Follow the recipe as directed in Steps 1-3. Preheat the air fryer at 400 degrees F. for 10 minutes. Brush the rack with a bit of avocado or vegetable oil. Place the pounded steaks onto the rack and air fry for 3-5 minutes. Turn the steaks and air fryer an additional 2-3 minutes. Let the steaks rest in the air fryer for 5 minutes. While the steaks cook, melt the butter in a small skillet over medium heat; add the garlic and rosemary and saute for 1-2 minutes or until fragrant. Slice the steaks and serve with an additional sprinkle of salt and a drizzle of the rosemary/garlic butter.   **Air fryer cooking times can vary depending on their size, model, and brand. 

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!