The Forktionary Angle
"Providing expert guidance on transforming this lean, economical cut into tender, flavorful meals through proper preparation and cooking techniques."
Definition
A lean, flavorful cut of beef from the inner muscle of the hind leg, best suited for slow cooking, marinades, or thinly slicing for stir-fries.
Flavor Profile
The primary flavor notes for Top Round Steak are:
Chef’s Secret
To ensure tenderness, always slice top round steak very thinly AGAINST the grain after cooking, regardless of the method, to shorten muscle fibers.
Best Substitutes
Bottom round steak
Flank steak
Sirloin steak
Eye of round
Buying Guide
Look for bright red meat with minimal marbling. Consider buying a whole roast and slicing it yourself for specific uses.