Round Steak

The boneless Round Steak comes from the rear leg of the cow.  The Round Steak is a lean cut and requires proper preparation to bring out flavor and tenderness.  Here are some of the techniques you can use:

Marinade & Grill Technique:

Mix up a Marinade of:

• 1 Cup Red Wine
• 1/2 Cup Olive Oil
• 2 tbsp Salt
• 2 tbsp Pepper
• 2 tbsp Montreal Steak Spice
• 1/2 Cup Water
• 3 tbsp Oregano

Marinade for 6 to 8 hours and then put on the grill for a few minutes on each side.  Round steaks are best cooked to a medium rare, around 130 degrees.  Slice thin across the grain and serve with Au Jus! 

 

Sous Vide Technique:

Season the Round Steak with salt and let rest for 30 minutes.  Place in Sous Vide bag with garlic and lemon thyme and Sous Vide for 12 to 24 hours at 140 degrees.  After the 12-24 hours pull the Round Steak out of the bag and sear off in a cast iron pan with butter or sear off on the grill.  Season with Pepper, slice thin across the grain and serve!