beef top round recipe

Written ByJenny Smyth Posted on
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The Best beef top round recipe

I’ve been cooking with beef top round for years, and it’s a staple in our household. This recipe is a game-changer because it’s so easy to make and the result is always tender and flavorful. I love how it’s a versatile cut of meat that can be used in a variety of dishes, from stir-fries to roasts.

My family is always asking for it, and I’m happy to oblige. The best part is that it’s incredibly affordable, making it a great choice for any meal. Whether you’re cooking for one or a crowd, beef top round is always a good idea.

I’ve served it at family gatherings, potlucks, and even just a regular Tuesday dinner. The key to making this recipe work is to cook it low and slow, which allows the flavors to meld together beautifully. The end result is a dish that’s both comforting and elegant at the same time.

I’ve tried different seasonings and marinades over the years, but this recipe remains my go-to because of its simplicity and consistency. It’s perfect for anyone looking for a reliable weeknight dinner or a special occasion meal. My kids love when I serve it with roasted vegetables or mashed potatoes, but you can really customize it to your taste preferences.

One of the reasons I adore this recipe is that it’s packed with nutrients, making it a great choice for health-conscious families like mine.

Pan-Seared Beef Top Round Steak with Garlic Herb Butter

4.5 from 1530 votes

This beef top round recipe transforms a lean cut into a tender and flavorful steak. Searing it in a hot pan creates a beautiful crust while the inside stays juicy.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Steak

1 1/2 pounds beef top round steak, about 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Garlic Herb Butter

3 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1/4 teaspoon salt

👨‍🍳Directions

1Pat the beef top round steak dry with paper towels.
2Season both sides evenly with the kosher salt and black pepper, then let it rest at room temperature for 15 minutes.
3In a small bowl, combine the softened butter, minced garlic, parsley, thyme, and 1/4 teaspoon salt.
4Mix until well blended and set aside.
5Heat the olive oil in a cast iron skillet over medium-high heat until it shimmers.
6Place the steak in the pan and sear for 4 to 5 minutes without moving it, until a deep brown crust forms.
7Flip the steak using tongs and sear the other side for 4 to 5 minutes for medium-rare, or until the internal temperature reaches 130°F.
8For medium, cook 5 to 6 minutes per side to reach 140°F.
9Remove the steak from the pan and place it on a cutting board.
10Immediately top with the garlic herb butter and let it rest for 5 minutes before slicing.
11Slice the steak against the grain into thin strips, about 1/4 inch thick.
12Serve immediately with any melted butter from the board drizzled on top.

🔧Equipment

Cast iron skillet or heavy-bottomed pan
Tongs
Small bowl
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 50g

📝Notes

For extra tenderness, marinate the steak in a mixture of soy sauce, olive oil, and garlic for 2 hours before cooking. Letting the steak rest after searing is crucial to keep the juices inside.

Watch Video Of How Pan-Seared Beef Top Round Steak with Garlic Herb Butter Works

This beef top round recipe is always a winner in our household. Whether we’re looking for a quick weeknight dinner or an impressive special occasion meal, this recipe never fails to deliver.

One of my favorite things about this recipe is that you can customize it to your taste preferences by serving it with your favorite sides or sauces. I also love how easy it is to store leftovers in the fridge or freezer for later use.

Reheating slices of cooked beef top round on busy days makes meal prep so much easier.

❓ Frequently Asked Questions About Pan-Seared Beef Top Round Steak with Garlic Herb Butter

Q: What is beef top round?

Beef top round is a cut of meat from the hindquarters of the cow, specifically from the round muscle area.

Q: Is beef top round lean?

Yes, beef top round is considered a lean cut of meat, which means it has less marbling (fat) than other cuts.

Q: Can I cook beef top round in advance?

You can cook beef top round ahead of time and store it in the fridge or freezer for later use.

Q: How do I prevent beef top round from drying out?

To prevent overcooking and dryness, make sure to not overcook the meat, and let it rest before slicing.

Q: Can I substitute other cuts of meat in this recipe?

You can substitute other cuts of meat in this recipe, such as flank steak or skirt steak, but keep in mind that they may have different cooking times and methods.

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