Is Top Round Steak Good? Learn How to Make It Tender and Delicious

Top round steak, often referred to as London Broil, originates from the rump of the animal. As this muscle is heavily used, it is one of the leanest and least tender cuts available. Though it can be broiled, slow cooking methods like braising or using a smoker are recommended to achieve tenderness.

Common Names and Primal Cut

• Other Common Names: London Broil, Top Round London Broil
• Primal Cut: Round Primal

Cooking Methods and Tips

• Typical Cooking Methods: Braising, Slow Cooking, Broiling, Grilling
• General Cooking Recommendations: Slow simmer in broth until tender. If broiling or grilling, marinate for 24 hours to enhance tenderness. Serving with a sauce adds moisture.

How to Cook Top Round Steak on the Traeger

• Smoked Pot Roast: An excellent method for this cut.
• High Heat Cooking: Marinate for at least 24 hours, smoke for an hour, then finish over high heat.

Internal Temperatures for Doneness

• Rare: 120-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155-165°F

Interesting Facts

• The term London Broil is a North American invention.
• In Canada, London Broil refers to a flank steak wrapped around minced meat.
• The National Cattlemen's Beef Association identifies top round steak with UPC number 1153.

Nutritional Facts

• One broiled top round steak contains 665 calories, 100 grams of protein, and 29.3 grams of fat.

Recipes for Top Round Steak

1. London Broil with Blue Cheese Butter: Marinate for 6 hours, pair with a creamy blue cheese compound butter.
2. Grilled Balsamic & Blue Steak: Use a balsamic marinade and top with blue cheese for added flavor.

Frequently Asked Questions

• Is Top Round Steak a Good Cut?: It's not very tender or flavorful due to the lack of intramuscular fat.
• Cost: Between $5 and $10 per pound.
• Doneness: For braised top round, cook until tender at an internal temperature of 204°F. For direct heat, aim for 135°F for medium-rare.
• Best Use: Pot roast.
• Difference from Cube Steak: Cube steak is a tenderized round or other steak.
• Cooking from Frozen: Not recommended due to the risk of uneven cooking.