Marinated Top Round Steak for the Broiler or Grill (2024)

FAQs

What is the best method of cooking top round steak? ›

A top round steak is lean, flavorful, and budget-friendly. It is an excellent candidate for marinades, and it's at its best when cooked to medium-rare, which is about 145 F. This is a great steak to grill but if it's not grill weather then you can get a similar effect by broiling it.

Top Round Steak Cooking Methods and Tips

This very lean cut will be best if you slow simmer it in a broth until tender. If you decide to broil or grill top round steak, marinate for 24 hours or more before cooking to add tenderness.

Tougher cuts of steak like skirt steak, flank steak, or strip steak benefit from a marinade because it makes them much more tender. Steaks like rib-eyes, filets, and t-bones are super flavorful and tender on their own, so they do better with just a hefty dose of salt and pepper or a spice rub instead of a marinade.

On either a cutting board or some other cleanable surface, lay down a bed of salt the size of your steak. Place the steak on top, and completely cover it with salt. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes). Rinse the salt off the steak thoroughly and pat it dry with a paper towel.

Oven roasting is the usual method of cooking a Top Round roast. It gives you control over the temperature so you can avoid toughening the meat with too much heat. Aim for a temperature of 300 degrees F or below and a longer cooking time.

Top round steak is a relatively tough cut of meat with a mild beef flavor. It has less marbling than more tender cuts like ribeye or tenderloin, which means it can be slightly less juicy and flavorful. However, it can still be delicious when cooked properly.

When cooking steaks on the grill I follow the Rule of 3's: 3 minutes each side over high heat then 3 minutes each side over indirect heat. For a 1" steak this results in a perfectly medium rare temperature. While the steaks were on the grill I warmed up some ghee with a couple of rosemary branches.

For the perfect medium-rare degree of doneness, your Top Sirloin steak grill time should be 9–12 minutes (on gas or charcoal) for a 1-inch steak. For a 1½ inch steak, cook for 12–15 minutes on either grill type. Turn your steak about 1 minute before the halfway point.

Slow-roasting: Slow-roasting marinated steak in a sub-300 degree Fahrenheit oven for a long cooking time produces evenly cooked meat that is tender inside.

Remove excess marinade

Excess marinade can drip below your grill grates, causing flare ups. In order to reduce the risk of burning your dinner due to superfluous flames, allow the excess marinade to drip off the meat before placing it on the grill.

How do you grill a steak after marinating it? ›

Place steaks in the fridge and marinate for at least one hour and up to eight (I've also done overnight marinating with excellent results). Remove the steaks from the fridge one hour before grilling. Heat the grill on high a few minutes to get it nice and hot. Turn it down to medium and place the steaks on.

Rest the meat

When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak.

It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal.

The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.