How to cook beef top round steak on stove?

This cut is a favorite of many people because it has a nice roast ng tenderness and makes for a great pot roast or chunky steak sauce. The cut is often used for making pot roast, chili or stew because it can easily be diced up and add plenty of moisture and flavor.

How to cook steak top round on stove top without foil?

This method of cooking a beef top round steak is very easy. Just season the raw steak with salt and pepper. Add a drizzle of oil to a large skillet. Set the heat to medium-high. When the oil is hot, sear the beef on all sides until brown. Turn the heat to medium-low, cover the skillet with a lid, and let the steak cook for about 12 minutes. Keep adding small amounts of water until the water level reaches halfway up the skillet. Continue to

How to cook beef top round steak on stovetop?

This cut of beef comes from the upper part of the cow’s top round. It is known for its tenderness and is one of the most flavorful of all beef cuts. Depending on its thickness, it can either be pan-fried, grilled, or roasted. It pairs best with other dishes that include earthy or sweet flavors such as onions and potatoes.

How to cook steak top round on stove?

The best way to cook beef top round steak on the stove is to first seal the steak with a light layer of oil, season it with salt and pepper, and let it rest for about 20 minutes before cooking. Then, preheat the skillet over high heat. Once it’s hot, add a little more oil to the pan. Sear the steak over high heat until all sides are browned, then lower the heat to medium and continue to cook until the internal temperature reaches about 130 degrees

How to cook beef top round steak on stove top fast?

The cooking time of beef should be between 7-9 minutes at a high heat to reach the desired doneness. The thinner the cut is, the faster it will cook. The thicker the cut is, the longer it will take. However, we will not use the same cooking time for each cut. The cooking time will depend on the thickness of the meat, the size of the cut, and the amount of fat on the beef.