Top Round Steak, Beef
back to Glossary Index
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A thinner steak cut from the top round is simply called a round steak. Although the top round steak is flavorful and a bit more tender than other round cuts, it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which is also a name given to a flank steak.
 | |||||||||||||||||||||||||||||||||||||||||||||||||
USDA Nutrition Facts | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||
|
There currently aren't any reviews or comments for this term. Be the first!
Top Round Steak, Beef Glossary Term - Related Content
Enjoy a cup of one of our favorite beef soup recipes.
Check out all of our beef recipes.
Enjoy the outdoors with these great grilled recipes.
Entertain your guests with one of these prime rib recipes.
Our barbecue sauce recipes will add flavor to your entree.
Ingredients included in this recipe are beef round steak, vegetable oil, soy sauce, vinegar, onion, honey, garlic powder.
This Top Round Beef Roast recipe will surely be a family favorite. Visit RecipeTips.com for free recipes from our beef recipe collections, such as ground beef recipes and corned beef recipes,
In Ukraine we don't have steaks, no seriously! Ukrainians just don't have this dish; we eat braised meat and meatballs. So I had to learn how to cook steak my own way.
Ingredients included in this recipe are round steak, salt, pepper, flour, cooking oil, undrained stewed tomatoes (8 ounce can), tomato sauce (8 ounce can), brown gravy mix.
Ingredients included in this recipe are round steak, cut into serving size pieces, water, dry onion soup mix.
Ingredients included in this recipe are round steak(cut 1 inch thick), Butter, mushrooms.
Ingredients included in this recipe are Sirloin Steaks, olive oil, Tequila, lime juice, orange juice, garlic crushed, chili powder, ground cumin.
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.
A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.
Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.
The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.
A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.
A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.
A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.
A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.
A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.
Advertisement
Advertisement