Top Round Steak (Beef)

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.

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