Learning how to bake round steak in the oven is a fantastic way to prepare a budget-friendly cut of beef. This method turns a lean piece of meat into a tender, flavorful meal with minimal fuss. If you’ve ever found round steak to be tough, baking it correctly makes all the difference. The slow, gentle heat of the oven helps break down the muscle fibers. You end up with a satisfying dinner that feels like a home-cooked classic.
Round steak comes from the rear leg of the cow, an area that gets a lot of exercise. This makes it lean and sometimes less tender than other cuts. But that doesn’t mean it can’t be delicious. The key is using moisture, low temperature, and time. Baking it in the oven with a good liquid and some seasonings is a reliable approach. Let’s get into everything you need to know to do it right.
How To Bake Round Steak In The Oven
This is the core method for baking round steak. It involves a few simple steps to ensure your steak turns out tender. The process focuses on braising, which means cooking the meat slowly in a covered dish with liquid. This technique is perfect for tougher cuts.
What You’ll Need
- 1.5 to 2 pounds of round steak (about 1/2 to 3/4 inch thick)
- 1 tablespoon of cooking oil (like vegetable or canola oil)
- Salt and black pepper
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 cup of beef broth (or a mix of broth and water)
- Optional: 1 can of cream of mushroom soup or diced tomatoes
- Optional: Sliced mushrooms, carrots, or potatoes
Step-by-Step Instructions
1. Prepare the Steak
Start by patting the round steak dry with paper towels. This helps with browning. If the steak is large, you can cut it into individual serving-sized pieces. Season both sides generously with salt and pepper. You can also use a steak seasoning blend or garlic powder for extra flavor.
2. Brown the Meat
Preheat your oven to 325°F. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the steak pieces. Don’t overcrowd the pan; work in batches if needed. Brown the steak for about 2-3 minutes per side. You’re not cooking it through, just getting a nice sear for flavor. This step is important for building a rich taste in the final dish.
3. Layer in a Baking Dish
Transfer the browned steak to a 9×13 inch baking dish or a Dutch oven. Spread the sliced onions and minced garlic over the top of the meat. If you’re using any optional vegetables like carrots or mushrooms, add them now. In a bowl, mix your liquid—beef broth, cream soup, or tomatoes—and pour it over everything. The liquid should come about halfway up the sides of the steak.
4. Cover and Bake
Cover the baking dish tightly with a lid or aluminum foil. This traps the steam, which is what braises the meat and makes it tender. Place it in the preheated oven. Bake for about 1.5 to 2 hours. The exact time depends on the thickness of your steak. It’s done when the meat is very tender and easily pulls apart with a fork.
5. Rest and Serve
Carefully remove the dish from the oven. Let the steak rest, still covered, for about 10 minutes before serving. This allows the juices to redistribute. You can serve the steak and vegetables directly from the baking dish. The cooking liquid makes a great gravy. Just spoon it over the top of the steak and any sides like mashed potatoes or rice.
Tips for Maximum Tenderness
- Pound It First: Use a meat mallet to gently pound the steak to an even thickness before seasoning. This helps break down some fibers.
- Marinate Overnight: A simple marinade with an acidic ingredient like vinegar, wine, or lemon juice can help tenderize the meat. Do this in the fridge for several hours or overnight.
- Low and Slow is Key: Don’t rush by increasing the oven temperature. 300°F to 325°F is the sweet spot for braising round steak.
- Check for Doneness: The steak should be fork-tender. If it still seems tough, cover it back up and bake for another 15-20 minutes.
Flavor Variations to Try
Once you master the basic method, you can easily change the flavors. This keeps the meal interesting and allows you to use what you have on hand.
Italian Style
Use a can of diced tomatoes with Italian herbs as your liquid. Add sliced bell peppers and zucchini with the onions. Serve over pasta.
Hearty Mushroom Gravy
Use a can of cream of mushroom soup mixed with beef broth. Add plenty of fresh sliced mushrooms. This creates a rich, creamy sauce perfect for potatoes.
Simple Onion Gravy
Caramelize the onions in the skillet after browning the steak. Then deglaze the pan with a splash of red wine before adding the broth. This makes a deeply flavorful onion gravy.
Common Mistakes to Avoid
Even a simple recipe can have pitfalls. Here’s what to watch out for when you bake round steak.
- Skipping the Browning Step: The sear adds a ton of flavor. Taking the time to brown the meat is worth it.
- Using Too High Heat: Baking at a high temperature will make the steak tough and chewy. Always use a low oven.
- Not Using Enough Liquid: The liquid creates the steam that tenderizes the meat. Make sure it comes at least halfway up the steak.
- Peeking Too Often: Every time you take the lid or foil off, you let steam escape. This can increase the cooking time and dry out the meat.
- Overcooking: While round steak needs time to become tender, baking it for too long can make it dry and stringy. Check it at the 1.5 hour mark.
What to Serve with Baked Round Steak
This dish pairs well with many classic sides. The gravy or cooking juices from the pan ties everything together nicely.
- Mashed Potatoes: A classic choice for soaking up the delicious juices.
- Buttered Egg Noodles or Rice: A simple, starchy base that complements the meat.
- Steamed Green Beans or Roasted Broccoli: Adds a fresh, green element to the plate.
- Dinner Rolls or Biscuits: Perfect for wiping your plate clean.
Storing and Reheating Leftovers
Leftover baked round steak is often even more flavorful the next day. Store it properly to enjoy it again.
Let the steak and gravy cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. To reheat, place it in a covered saucepan over low heat on the stove, adding a splash of broth or water if it seems dry. You can also reheat it in the microwave, covered, using short intervals and stirring in between. The steak may dry out a bit if reheated uncovered in the oven.
FAQs About Baking Round Steak
Can I use a different cut of beef for this method?
Absolutely. This braising method works well for other lean, tougher cuts like chuck steak, bottom round, or even cube steak. The cooking time may vary slightly depending on the thickness and marbling of the meat.
Do I have to brown the meat first before baking?
It’s highly recommended. Browning, or searing, creates a flavorful crust through the Maillard reaction. If you skip it, the steak will still cook and become tender, but it will lack the deep, rich flavor that searing provides. It only adds about 10 minutes to your prep time.
What if I don’t have a covered baking dish?
You can use a standard 9×13 inch baking pan and cover it very tightly with heavy-duty aluminum foil. Make sure the foil is sealed well around the edges to trap the steam. A Dutch oven is another excellent option because it goes from stovetop (for browning) to oven seamlessly.
How can I tell when the round steak is done baking?
Round steak is done when it is fork-tender. This means you can easily insert a fork into the meat and twist it with little resistance. The internal temperature for well-done, braised meat like this will be around 200°F or more, which is ideal for breaking down connective tissue. A meat thermometer is a useful tool to have.
Can I cook round steak in the oven without any liquid?
It’s not advisable. Round steak is very lean and lacks the fat to keep it moist during dry-heat cooking. Baking it without liquid will almost certainly result in a tough, dry, and chewy piece of meat. The liquid is essential for the braising process that tenderizes it.
Is it better to bake round steak covered or uncovered?
For tender results, you must bake it covered for the majority of the cooking time. The cover traps steam, which keeps the meat moist and helps break it down. You can remove the cover for the last 10-15 minutes if you want to thicken the gravy or reduce the sauce a bit.
Why This Method Works So Well
Understanding the “why” can make you a more confident cook. Round steak is full of tough connective tissue called collagen. When you apply moist heat over a long period, that collagen slowly melts into gelatin. This gelatin is what makes the meat seem juicy and tender, even though it’s well done. The oven provides a consistent, all-around heat that’s perfect for this transformation. It’s a simple bit of kitchen science that turns an economical cut into a comforting meal.
Baking round steak is a straightforward technique that yields reliable results. With a little patience and the right method, you can make a dinner that’s both affordable and satisfying. Remember the main points: season well, brown for flavor, use enough liquid, keep the heat low, and cook it covered until it’s fork-tender. Don’t be afraid to experiment with different vegetables and seasonings to find your favorite combination. This is a versatile recipe that can become a regular in your meal rotation.