Round Steak

Store raw steak on the lowest shelf of the fridge to prevent drips onto other foods. Wrap tightly in plastic wrap or place in an airtight container. Thaw frozen steak in the fridge overnight before cooking.

Slice against the grain to break up muscle fibers and improve tenderness.

Marinate for 4–8 hours or overnight to add flavor and help tenderize.

Slow cooking methods (braising, stewing) work better than quick cooking for this lean cut.

For thin-sliced stir-fries, partially freeze the steak first to make slicing cleaner and easier.

Pound with a meat mallet before pan-searing for quicker, more even cooking.

Cooking it too quickly over high heat—this can make it tough and dry.

Not slicing against the grain, which leaves the meat chewy.

Skipping a marinade or tenderizing step—these really help with this lean cut.