Pan-Seared Garlic-Rosemary Round Steak Recipe
If you're a meat lover looking to satisfy your hunger, the options are vast. You could opt for a low and slow-cooked roast or burgers on the grill, but when you want something immediate, a steak is perfect. There are plenty of methods to cook this cut of beef, and you'll master a quick and easy one here. Recipe developer Catherine Brookes of Blue Sky Eating outlines this simple recipe for a pan-seared garlic-rosemary round steak.
Although the steps are straightforward, there's nothing basic about the taste. With classic seasonings like garlic and rosemary, this steak dish will delight you and your dining companion. With this timeless flavor combination, you can serve these seared steaks with your favorite side dishes. From starchy spuds to green vegetables, the accompaniments will pair nicely with this tasty steak. "My favorite thing about this recipe is how easy it is to cook a tender, moist steak with just a few simple tricks," Brookes shares. We bet you'll soon agree.
Gather the ingredients for this pan-seared garlic-rosemary round steak recipe
For this recipe, you'll need two round steaks, seasoned with salt and pepper. To cook them, use vegetable oil which has a higher smoke point. Butter, smashed garlic cloves, and fresh rosemary sprigs complete this easy dish. "I'd say the star ingredients here are the garlic and rosemary," Brookes highlights, adding that they infuse plenty of flavor to the meat.
Start by tenderizing the meat
For optimal results, take the round steaks out of the fridge about half an hour before you start cooking. This will give the meat time to come to room temperature before hitting the hot pan.
Set out a cutting board and place the steaks on the surface. Using the spiked side of a meat mallet, pound the meat lightly to tenderize it. Avoid overdoing it or the steaks will become too flat. Brookes explains that "Round steak tends to be a slightly thicker, tougher cut than others," so this step "helps to keep it extra juicy and flavorsome." Finally, rub salt and pepper over both sides of the steaks to season as desired.
Cook the meat on both sides
Pour the vegetable oil in a cast-iron skillet and heat it on high. You'll want to let the pan get nice and hot, almost to the point of smoking. If you're worried it's too hot, Brookes explains, "It's key that the skillet is very hot before adding the steak. This allows the outside of the steak to form that delicious crust in the short searing process."
Next, lay the two steaks side by side in the pan. Cook the meat for 2 minutes, then turn the steaks over and cook the other side for 2 more minutes. Brookes notes that "this cooking time results in a medium-rare steak." If that's not to your liking, she recommends to "adjust times by 30 second increments on each side depending on your preferred level of doneness."
Add the butter, garlic, and rosemary and keep cooking
Lower the burner heat and add the butter, smashed garlic, and rosemary sprigs. Keep basting the steaks with the flavored butter for 3 minutes then remove them from the skillet.
Let the steaks rest then slice and serve
Let the steaks rest for 5 minutes before slicing to ensure that the meat retains its juiciness. Serve the meat with your go-to sides or follow Brookes' lead: "My favorite sides to serve with round steak are baby potatoes or fries and roasted veggies or wilted spinach." You're best off only cooking the amount of meat you'll consume for optimal flavor.
- 2 round steaks
- salt, to taste
- pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- Remove the steaks from the fridge and let them sit at room temperature for 30 minutes before you begin the recipe.
- Lay the steaks on a board and gently pound them on both sides with the spiked side of a meat mallet to tenderize, being careful not to flatten them too much.
- Rub some salt and pepper to taste all over both sides of the steaks.
- Heat the vegetable oil in a cast iron skillet on a high setting and allow it to get very hot.
- Once the oil is just beginning to smoke, add the steaks.
- Cook them for 2 minutes, then flip and cook for 2 minutes on the other side.
- Turn the heat down to low and add the butter, garlic, and rosemary.
- Continuously baste the steaks in the garlic and rosemary butter for 3 minutes.
- Remove the steaks from the pan and let them rest for 5 minutes before slicing.
| Calories per Serving | 524 |
| Total Fat | 39.8 g |
| Saturated Fat | 13.8 g |
| Trans Fat | 0.6 g |
| Cholesterol | 147.8 mg |
| Total Carbohydrates | 2.4 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 0.0 g |
| Sodium | 481.0 mg |
| Protein | 37.8 g |
