Instructions for Grilling Beef Round Top Round Steak

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The top round steak comes from the rear portion of the cow, known as the round primal. It is a very lean cut of beef, and therefore benefits from a long marinade before grilling in order to tenderize the meat and compensate for lack of moisture in the cooking process. To further prevent toughness and dryness, it is important to only cook top round steak to medium rare, and to slice against the grain after a period of rest.

Things You'll Need

  • 1 top round beef steak
  • Marinade of choice

For 1 Inch Thick Steaks

  • Place steak in large plastic bag.

  • Fill bag with marinade and toss to coat the steak thoroughly.

  • Place in refrigerator for six to 24 hours, turning occasionally.

  • When ready to grill, remove steak from marinade and dry thoroughly with paper towels.

  • Heat grill to medium.

  • Cook steak on grill for 16 to 18 minutes, turning once, for medium rare.

  • Let steak rest, tented in foil, for five to ten minutes.

  • Slice against the grain and serve.

For 1-1/2 Inch Thick Steaks

  • Follow above instructions through Step Five.

  • Cook steak on grill for 25 to 28 minutes, turning once, for medium rare.

  • Let steak rest, tented in foil, for five to ten minutes.

  • Slice against the grain and serve.

Tips & Warnings

  • The best marinades for lean cuts of beef contain an acidic ingredient, which helps to tenderize the meat; citrus juice, wine, vinegar and tomato are all acidic ingredients.
  • The proper medium rare temperature for beef is 145 degrees Fahrenheit. Use a thermometer if you are unsure. Remember that beef will continue to cook even after being removed from heat.

References

  • Photo Credit Ablestock.com/AbleStock.com/Getty Images
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