Delicious Ways to Prepare Round Steak for Any Meal

1. Common preparations
2. Alternative cooking methods
3. Tender Beef With A Savory Onion Gravy
4. Timing Is Key
5. Gravy Confusion
6. How To Serve It
7. Common Questions
8. Your Family Will Love This

Round steak sitting in your fridge… it sneaks up on you, right? Maybe you bought a package ‘cause it was on sale, and now you’re looking at it thinking, “Wait. What the heck do I actually do with this cut?” Been there (seriously–stood in my kitchen, lost). But hey, the good news–round steak is way more delicious than people give it credit for, and it’s easier to make taste awesome than you’d expect. Stick around, because I’m spilling everything that works for me, and tossing all the fancy, complicated nonsense aside. You seriously can do this.

Common preparations

Alright, quick low-down. A lot of folks hear “round steak” and pretty much picture shoe leather. That’s a wild exaggeration, but I get it… it’s a lean cut, which means it can go tough if you treat it wrong. So what do most home cooks do?

Most classic method: slow cook the heck out of it. Like, toss it in a crockpot or braise in the oven until it signs a peace treaty and gets all fork-tender. My grandma always started hers on the stove, then finished it slow. Searing on high heat for a minute—just to brown–and then, cover with broth, onions, maybe a splash of something vinegary, and pop that lid on. It comes out way better than it sounds.

If you’re feeling daring (or, you know, hungry right now), there are some ways to get it tender with faster cooking, but you gotta slice it thin. Think stir fry or fajitas–just give it a good marinade, so it’s not sad and chewy. It’s not going to be a five-star steakhouse experience, but honestly, it’s super tasty once you know the ropes.

“I tried your round steak tips last week and my family literally cleaned their plates. Never thought I’d say that with a budget cut like this, but wow!” – Angela M.

Alternative cooking methods

So, maybe you can’t (or don’t want to) stand over the stove that long. Totally get it. Let’s talk about the other ways people tackle round steak. Some folks swear by pressure cooking—hello, Instant Pot. It chops the time by at least half, and somehow it just makes the meat fall apart. I never thought I’d be that person, but I’m officially obsessed. Dump everything in, hit a button, walk away… plus, if you start with onions and garlic, it legit makes your house smell like heaven.

Oven roasting is an option, though I’ll admit–it works best if you go low and slow, wrapped with some moisture (foil or a casserole dish with a lid). I’ve even grilled round steak once or twice, sliced thin and marinated overnight. That one’s tricky, but with some Texas-style seasoning and cowboy energy, it can work out. Just don’t expect buttery ribeye.

Honestly, using what you have—slow cooker, oven, Instant Pot—it makes a difference, but patience is always your best friend here. Round steak never minds taking its sweet time.

Tender Beef With A Savory Onion Gravy

Here’s my go-to recipe when I want something hearty and zero stress. Round steak and onion gravy–it’s everything you want after a long day. No, scratch that… it’s everything you want after any day.

First up, grab your round steak. Pat it dry, sprinkle with salt and pepper. In a big pan, brown it, just a minute or so on each side. Don’t rush it here, that flavor’s important even if it looks a little sad now. Next, toss in a whole onion, sliced up (rough is fine, don’t stand on ceremony), a generous spoon of garlic, and then splash in a cup of beef broth.

Crank the heat to get it bubbling, then turn it down, cover, and let it sit. I sometimes go longer than an hour–just check after forty minutes. When it’s fork-tender, stir in a little cornstarch and water to thicken it up. The gravy is all rich and tangy, and the meat is so soft it doesn’t even need a knife.

“This onion gravy thing? Total game changer. I never have leftovers anymore!”

Timing Is Key

Let me be real: the biggest crime against round steak is impatience. I mean it! If you rush it, the texture is all wrong. Chewy. Sad. Almost ruins your night. But if you let it cook long enough, round steak gets so tender it’s almost too good to be “budget.”

You usually want at least forty-five minutes simmer time, but honestly, the longer the better. Check it with a fork. Like, actually stab it–lightly, though, don’t go full horror movie. If it doesn’t fall apart without a fight, put the lid back on and wait. Timing is important, and every cut is different, so just trust your gut a little.

Gravy Confusion

Not gonna lie, I’ve seen a surprising amount of drama about how to make gravy for round steak. Seriously! Some folks swear by the packet, and I’m not throwing shade–it’s quick and gets the job done. But homemade gravy? Only takes maybe two extra minutes.

Honestly, all you need is the juice left behind from cooking, a spoonful of flour or cornstarch, mix with a splash of water, and cook until it thickens. Some days I hit it with a dash of Worcestershire or a pat of butter. Don’t overthink it. You want flavor, not a science experiment.

How To Serve It

Got a finished round steak? Here’s how we do it at my house (choose your side!):

1. Mashed potatoes (classic, creamy, and soaks up gravy like a champ)
2. Pile it over white rice or buttery egg noodles
3. Try sandwich rolls with pickles for a little Southern energy
4. Add roasted veggies and call it a feast

Just please don’t forget some crusty bread for all that gravy. It should be a law.

Common Questions

Q: Does round steak always need to be marinated?

A: No, but it sure helps, especially if you’re not slow-cooking. Marinade is magic for these lean cuts.

Q: Can I freeze cooked round steak?

A: Absolutely. Cool it down, portion it out, and toss in the freezer for easy meals later.

Q: What’s the best way to slice round steak?

A: Against the grain, always. Just trust me—the texture’s way better.

Q: Can you grill round steak?

A: You can. Just make sure it’s thin, marinated, and cooked fast over high heat.

Q: Is round steak healthy?

A: It’s super lean, so yeah, it’s a good deal for health and your budget both.

Your Family Will Love This

So here’s the deal—round steak doesn’t have to be complicated. Once you know these tricks and stop expecting filet mignon from your slow cooker, it’s honestly hard to mess up. Sometimes I’m shocked how tasty it is for the price. Next time you stare that package down, you’ve got the plan and the confidence to make something great. If you want more tips, I recommend checking out this beef cut guide. Good luck—let me know how yours turns out, and don’t forget the mashed potatoes.

Tender Beef With A Savory Onion Gravy

A hearty and stress-free recipe for round steak cooked with savory onion gravy that's fork-tender and full of flavor.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the beef

• 1 pound round steak Pat it dry before cooking.
• 1 teaspoon salt To season the beef.
• 1 teaspoon pepper To season the beef.

For the gravy

• 1 large onion Sliced roughly.
• 1 tablespoon garlic A generous spoonful, minced or pressed.
• 1 cup beef broth Use low-sodium if preferred.
• 1 tablespoon cornstarch To thicken the gravy.
• 2 tablespoons water To mix with cornstarch.

Method

 

Cooking the Steak

1. Pat the round steak dry, then sprinkle it with salt and pepper on both sides.
2. In a large pan, heat a bit of oil over medium-high heat and brown the steak for about a minute on each side.

Making the Gravy

1. Add sliced onion and minced garlic to the pan with the steak.
2. Pour in the beef broth and bring the mixture to a bubble.
3. Reduce the heat, cover, and let it simmer for at least 45 minutes, checking for tenderness.
4. Once tender, mix cornstarch with water, stir it into the gravy and cook until thickened.

Notes

For serving, pair with mashed potatoes, rice, egg noodles, or your favorite roasted vegetables. Don't forget the crusty bread for the gravy!