Description
An easy, budget-friendly round steak recipe that turns a tough cut into juicy, buttery, flavor-packed perfection. Fast, fuss-free, and totally weeknight-worthy.
Ingredients
Scale
- 1 ½ pounds round steak, about 1-inch thick
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
Instructions
- Place steak between two sheets of parchment and pound with a meat mallet for 20–30 seconds until slightly flattened and tender. Season both sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add steak and cook about 2–3 minutes per side, until a golden crust forms.
- Reduce heat, add butter, garlic, and rosemary to the pan. Baste steak with the melted butter for another 2–3 minutes, flipping as needed. The steak is ready when the internal temperature hits 130–135°F (medium-rare).
- Move steak to a cutting board and let rest 5 minutes. Slice against the grain and serve.
Notes
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. Slice thin for steak sandwiches, salads, or grain bowls. For best results, don’t skip the resting step—it really does make a difference.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 0g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg