Top round steak is an affordable cut of beef, but it’s not as tender or marbled as some other premium steaks. It’s lean and tough, so you’ll need to show it some love in the kitchen – think marinades, slow cooking, or pounding to bring out its flavor and make it tender enough to enjoy.
In this guide, I’ll walk you through everything you need to know about top round steak: where it comes from on a cow, its other names, what it tastes like, and the best methods for cooking it so it turns out flavorful and tender.
What Is Top Round Steak?
Top round steak is an affordable, boneless cut of beef taken from the top round roast, which is part of the cow’s round primal section. It’s naturally lean and has an extremely tough texture, but it’s still tasty enough for those who like steaks with a mild beefy flavor and know the right way to handle tougher cuts.
Since top round steak is tough, it’s best cooked slowly at a low temperature. Avoid cooking it quickly at high temperatures, as you would with more tender steaks, because that will make top round steak super tough and chewy. If you prefer to cook it quickly over high heat, you’ll need to tenderize it first by pounding it with a mallet or using a marinade containing strong enzymes to help make it at least moderately tender.
What Are the Other Names for Top Round Steak?
Here are some of the most popular other names for top round steak in the United States:
- Inside Round Steak,
- Top Round London Broil,
- Top Round Steak Cap Of,
- Top Round Steak Cap On,
- Top Round Steak Center Cut,
- Top Round Steak Boneless,
- Butterball Steak.
These names change depending on the region and local butchery traditions. Sometimes, how a steak cut is cooked changes what it’s called. For example, “London Broil” is technically a cooking method, but many stores label top round steak as London Broil because it’s the cut most people use for it.
Where Does Top Round Steak Come From on a Cow?
Top round steak comes from the round primal, the upper part of a cow’s hind leg – butchers cut it straight off the top round roast. The round primal contains some of the most hardworking muscles, making this cut extremely lean, tough, and chewy.
Top Round Steak Nutrition Facts
Top Round Steak Nutrition facts per 100g (About 3,5 oz)
| Nutrition facts | Portion size: 3.45 oz = 100g |
|---|---|
| Calories | 127 |
| Total Fat | 3.66 g |
| Saturated Fat | 1.42 g |
| Cholesterol | 62 mg |
| Protein | 23.5 g |
What Does Top Round Steak Taste Like?
Top round steak has a mild, beefy flavor when it’s cooked right. But it’s also one of the tougher, chewier cuts if you don’t tenderize it first. That’s why how you cook it matters. If you marinate it or make it chicken-fried style, it turns out way more flavorful. It’s not like a ribeye, which tastes great with just a little salt and pepper – the top round steak needs much more care to bring out its best.
Is Top Round Steak Tender?
No, top round steak isn’t naturally tender. It comes from the round primal, a hardworking part of the cow, so the meat is lean and tough. If you try to grill or pan-sear it without tenderizing first, it’ll likely turn out extremely tough and chewy. You can make it more tender by marinating or pounding it, and slicing it thin after cooking helps a bit. But overall, it’s still one of the tougher cuts of steak.
What Are the Best Methods for Cooking Top Round Steak?
The best way to cook top round steak, especially if it hasn’t been tenderized, is to go low and slow. Slow cooking helps break down the tough fibers in the meat, making it much more tender. If you’re in a hurry, though, you can tenderize the steak with a meat mallet or marinate it in pineapple juice for about 30 to 45 minutes. After that, pat dry it well with paper towels, then sear the top round steak quickly in a hot pan or on the grill.
Just keep in mind that if you skip the tenderizing step and throw top round steak straight on high heat, it’ll turn out very tough and chewy.
What is Top Round Steak Used For?
Top round steak is a pretty versatile cut. You can use it in all kinds of dishes, like:
- Slice it thin, grill it like shawarma, and wrap it in a pita.
- Toss it in a stir-fry with veggies and rice.
- Cut the steak into 1-inch (2.5 cm) thick pieces and tenderize them using a pineapple enzyme or a pounding mallet, then grill or pan-sear.
- Make beef jerky.
- Add strips to tacos.
- Cook it, slice it thin, and use it for sandwiches.
- Prepare as chicken fried steak.
- Cook as Swiss steak.
