Top round steak is a fantastic cut for a budget-friendly and satisfying meal. Learning how to cook top round steak in oven properly is the key to turning this lean cut into something tender and flavorful, not tough and chewy.
Many home cooks avoid top round because of its reputation for toughness. It’s a lean muscle from the cow’s hind leg, so it doesn’t have much marbling. But with the right techniques, you can make it incredibly tender. The oven is a perfect tool for this, using low, slow heat or a high-heat sear-and-roast method. This guide will show you both ways.
We’ll cover everything from picking the best steak at the store to letting it rest before slicing. You’ll get clear, step-by-step instructions for two foolproof methods. You’ll also learn about marinades, rubs, and the best sides to serve. Let’s get started.
How To Cook Top Round Steak In Oven
This section details the primary method for a perfectly cooked oven top round steak. The goal here is to create a beautiful crust and a juicy, medium-rare interior. This method uses a two-step process: searing on the stove and finishing in the oven.
What You’ll Need
- 1 top round steak (1.5 to 2 inches thick is ideal)
- 1-2 tablespoons high-smoke-point oil (like avocado, canola, or vegetable oil)
- Kosher salt and freshly ground black pepper
- Optional: 2-3 cloves garlic, fresh herbs like rosemary or thyme
- 2 tablespoons butter
- An oven-safe heavy skillet (cast iron is perfect)
- Instant-read meat thermometer
- Tongs
Step-by-Step Instructions
1. Prepare the Steak
Take the steak out of the refrigerator at least 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly. Pat it completely dry with paper towels. This is crucial for getting a good sear. Moisture on the surface creates steam.
Generously season all sides of the steak with salt and pepper. Don’t be shy with the seasoning; some will fall off during cooking. You can add other dry spices at this stage if you like, such as garlic powder or smoked paprika.
2. Preheat Oven and Skillet
Place your oven-safe skillet in the oven. Preheat your oven to 400°F (200°C). Let the skillet heat up inside the oven for at least 15-20 minutes. A very hot skillet is essential for that initial sear. Meanwhile, you can prep any herbs or garlic.
3. Sear the Steak
Carefully remove the hot skillet from the oven using oven mitts. Place it on a burner over medium-high heat. Add your high-smoke-point oil to the skillet; it should shimmer quickly.
Using tongs, gently place the seasoned steak in the center of the hot skillet. It should sizzle loudly. Do not move it for 2-3 minutes. This allows a flavorful brown crust to form. After 2-3 minutes, flip the steak to sear the other side for another 2-3 minutes. If you want, sear the edges for about 30 seconds each.
4. Finish in the Oven
If using, add the butter, garlic cloves, and herbs to the skillet around the steak. Immediately transfer the entire skillet to the preheated oven. The butter will melt and mix with the herbs and steak juices.
Roast the steak until it reaches your desired doneness. This is where your meat thermometer is non-negotiable. For a 1.5-inch steak, it usually takes 6-10 minutes in the oven.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – Recommended for top round
- Medium: 140-145°F (60-63°C)
Because top round is lean, cooking it beyond medium will likely make it tough.
5. Rest and Slice
This is the most important step for a juicy steak. Transfer the steak to a cutting board. Loosely tent it with foil and let it rest for at least 10 minutes. Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak.
After resting, slice the steak against the grain. Look for the lines of muscle fibers running along the steak. Cut perpendicular to those lines. This shortens the muscle fibers, making each bite much more tender to chew.
The Low and Slow Oven Method
If you have a thicker cut or simply prefer a more hands-off approach, a low-temperature roast is excellent. This method cooks the steak gently and evenly throughout, resulting in uniform doneness edge-to-edge.
Instructions
- Preheat your oven to 275°F (135°C).
- Season your room-temperature steak as described before.
- Place the steak on a wire rack set inside a rimmed baking sheet. This allows air to circulate.
- Insert a meat thermometer probe into the thickest part, if you have one that stays in the oven.
- Roast until the internal temperature is about 10-15°F below your target final temperature (e.g., 115°F for rare, 120°F for medium-rare). This can take 30-50 minutes depending on thickness.
- Heat a skillet on the stove over high heat with a little oil. Sear the steak for 60-90 seconds per side to develop a crust.
- Rest and slice against the grain as usual.
Choosing and Preparing Your Top Round Steak
Buying the Best Cut
Look for a steak with a bright, cherry-red color. Avoid any that look brown or gray. While top round won’t have much fat inside, a thin, even fat cap around the edge is good. Thickness matters: aim for at least 1 inch thick, with 1.5 to 2 inches being ideal for oven cooking.
Sometimes, top round is labeled as “London Broil.” This can be confusing, as London Broil is actually a cooking method, not a specific cut. It often refers to top round or flank steak that’s marinated and broiled or grilled. So if you see “London Broil,” it might be perfect for our purposes.
The Power of Marinades and Dry Brines
Because top round is lean, a good marinade or dry brine can work wonders. They add flavor and can help tenderize the meat slightly.
Simple Marinade Recipe
- 1/3 cup soy sauce or olive oil
- 2 tablespoons acid (red wine vinegar, balsamic vinegar, or lemon juice)
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- Optional: 1 tablespoon Worcestershire sauce, fresh herbs
Combine all ingredients in a zip-top bag. Add the steak, press out the air, and seal. Marinate in the refrigerator for at least 4 hours, or up to 12 hours. Any longer and the acid can start to make the texture mushy. Always pat the steak dry before cooking.
Dry Brining (Salting in Advance)
This is a simpler alternative. Simply season the steak generously with kosher salt (about 1 teaspoon per pound) and place it on a wire rack in the fridge, uncovered, for 12-24 hours. The salt draws out moisture, which then dissolves the salt and is reabsorbed, seasoning the meat deeply and helping it retain juices during cooking. It also helps tenderize the surface.
Essential Tips for Tenderness and Flavor
1. The Thermometer is Your Best Friend
Guessing doneness by time or feel is a recipe for overcooked, tough meat. An instant-read thermometer is a small investment that guarantees perfect results every single time. Insert it into the thickest part of the steak, away from bone or fat.
2. Resting is Not Optional
If you slice the steak right away, all the flavorful juices will run out onto the cutting board. Letting it rest for 10 minutes allows the muscle fibers to relax and reabsorb those juices. The steak will be noticeably more moist.
3. Slicing Against the Grain
This is the final, critical tenderness hack. Identify the direction of the long muscle fibers. Cutting perpendicular to them (against the grain) shortens these fibers, making the steak far easier to chew. It makes a massive difference with lean cuts like top round.
4. Don’t Overcrowd the Pan
When searing, make sure the steak has plenty of space in the skillet. If you’re cooking two steaks, use a large skillet or cook them separately. Overcrowding lowers the pan temperature and causes the meat to steam instead of sear, resulting in a gray, less flavorful exterior.
What to Serve With Oven-Cooked Top Round Steak
A great steak deserves great sides. Since top round is a hearty, beefy cut, pair it with sides that complement its flavor and add different textures.
- Classic Mashed Potatoes: Creamy potatoes are perfect for soaking up any juices.
- Roasted Vegetables: Try asparagus, broccoli, or carrots roasted with olive oil, salt, and pepper.
- A Fresh Salad: A crisp green salad with a tangy vinaigrette cuts through the richness.
- Crusty Bread: Simple but effective for mopping up the buttery herb sauce from the pan.
- Simple Pan Sauce: After removing the steak, add a splash of red wine or beef broth to the hot skillet. Scrape up the browned bits, let it reduce slightly, and swirl in a pat of butter for a quick, delicious sauce.
Storing and Reheating Leftovers
Leftover top round steak can be just as good the next day if handled correctly. Let the sliced steak cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat, avoid the microwave, which will make it tough and dry. Instead, gently warm the slices in a skillet over low heat with a little beef broth or water to create steam. You can also add them cold to salads or sandwiches for a tasty lunch.
Frequently Asked Questions (FAQ)
How do I cook top round steak in the oven without it getting tough?
The main keys are: don’t overcook it (use a thermometer), let it rest before slicing, and always slice it thinly against the grain. Using a marinade or dry brine can also help improve tenderness.
What is the best temperature to cook top round steak in oven?
For the sear-and-roast method, a 400°F (200°C) oven is perfect for finishing. For a low-and-slow approach, roast at 275°F (135°C) until nearly done, then sear.
How long to cook top round steak in oven?
Time varies by thickness and method. For a 1.5-inch steak seared first, it usually takes 6-10 minutes in a 400°F oven to reach medium-rare. Always rely on internal temperature, not time, for the best results.
Can you oven broil a top round steak?
Yes, broiling is a good method. Place the steak on a broiler pan about 3-4 inches from the heat element. Broil for 5-7 minutes per side for medium-rare, but again, check with a thermometer. Watch it closely, as broilers can vary in intensity.
Is top round steak good for roasting?
Absolutely. The low and slow oven method is essentially a roasting technique. It produces a very evenly cooked piece of meat that is then finished with a quick sear for flavor and texture.
Common Mistakes to Avoid
Even with good instructions, small errors can affect your steak. Here’s what to watch out for.
Skipping the Preheating Step
If your skillet isn’t blazing hot when the steak hits it, you won’t get a proper sear. That crust (the Maillard reaction) is where a ton of flavor comes from. Always preheat your pan thoroughly.
Moving the Steak Too Soon
When you first place the steak in the hot pan, let it be. If you try to move or flip it too early, it will stick and tear, ruining the crust. It will release naturally when it’s ready.
Overcooking
This is the number one reason for tough top round. It’s a lean cut that becomes dry and chewy past medium doneness. Invest in that thermometer and pull it at 130-135°F for medium-rare. The temperature will rise a few degrees during resting.
Slicing With the Grain
Slicing along the muscle fibers makes you chew through long, tough strands. Taking a moment to identify and cut against the grain is a game-changer for tenderness. It’s simple step that has a huge impact.
Cooking a top round steak in the oven is a skill that yields delicious rewards. By focusing on the core principles—proper searing, accurate temperature control, adequate resting, and correct slicing—you can consistently produce a tender, flavorful meal that feels special without breaking the bank. Remember, the tools are simple: a good skillet, a reliable thermometer, and a sharp knife. Now you have the knowledge to use them to make a really great steak. Give these methods a try next time you see a good top round steak at the market.