Top Round Steak

Store in the coldest part of your fridge. Wrap tightly to prevent freezer burn if freezing.

Slice thin (¼ inch or less) against the grain for maximum tenderness.

Marinate for 4+ hours or use tenderizing techniques like scoring or pounding before cooking.

Cook to medium-rare or medium; overcooking will make it tough. Use medium-high heat for a quick sear.

Let the steak rest 5 minutes after cooking to retain juices.

Braising or stewing works well for thicker cuts, breaking down the muscle fibers.

Cooking to high internal temperatures (well-done) without braising, resulting in a tough, dry steak.

Slicing with the grain instead of against it, making each bite chewy.

Skipping the marinade or resting period, sacrificing flavor and juiciness.