Top Round Steak (Beef)

Top round offers both cooks and steak lovers an appealing middle road. It comes from the same general area of the cow as eye of round and bottom round but sits slightly closer to the more tender sirloin cuts. This translates to a steak that offers a touch more tenderness, a bit more beefy flavor, and excellent versatility.

A Balance of Qualities

Here’s how top round stacks up in the realm of steaks:

  • Tenderness: More tender than eye of round or bottom round, but still not as melt-in-your-mouth as cuts like ribeye or filet mignon.
  • Flavor: Delivers a noticeable beefy flavor that’s a step up from the milder eye of round.
  • Versatility: Works well for grilling and pan-frying, excels as a roast, and can even be sliced for stir-fries or sandwiches.

Tenderizing Tips

Top round can benefit from some extra attention before cooking:

  • Marinades: As with many lean cuts, a flavorful marinade helps both tenderize top round and enhance its flavor.
  • Pounding: A meat mallet can help break down some of the tougher fibers in a top round steak, making it more enjoyable if you’re grilling or pan-frying.
  • Slicing: For any dish where top round isn’t slow-roasted, always slice it thinly against the grain for optimal tenderness.

The Roast Beef Star

Due to its moderately tender nature and larger size, top round is most popular as a roast. When cooked slowly to medium-rare or medium, it yields juicy, flavorful slices perfect for sandwiches or as the centerpiece of a family dinner. Top round roasts are a common and budget-friendly choice for delis making classic roast beef.

Beyond the Roast

Don’t think that top round’s culinary adventures stop at roasts. Here’s where else it shines:

  • Steaks: While not everyone’s first choice for a thick-cut steak, top round can be enjoyed this way, especially with some tenderizing techniques (more on this below).
  • London Broil: This popular dish traditionally uses top round. While often labeled as a grilling method, London broil actually refers to marinating and broiling a tougher cut, then slicing thinly across the grain.
  • Stir-fries and More: Like bottom round, top round takes well to slicing thinly and quick cooking methods.

The Appeal of Top Round

Top round might not be the most celebrated steak on the menu, but it’s a reliable and adaptable option. For cooks who enjoy the satisfaction of transforming a less expensive cut into various delicious meals, top round offers excellent value. Its balance of tenderness, flavor, and especially its suitability for roasting make it a worthwhile addition to your culinary repertoire.

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