What is the Worst Cut of Steak and How to Cook It?

Introduction to the Formation of Steak Preferences

Whenever we discuss the variety of steak cuts available in the culinary world, certain lesser-recognized cuts might occasionally dominate conversations. However, to those who have grown up with a more modest palate, these cuts can offer both comfort and rich flavors reminiscent of days gone by. One such cut is the round steak, affectionately referred to by some as the “steak for the poor.”

The Science Behind Cooking Round Steak

While it's true that any cut of beef can be properly cooked, there is a method to crafting an enjoyable round steak. If you attempt to fool someone into believing it's a ribeye, they'll quickly uncover your scheme. To ensure it's edible for those accustomed to the tender, rich flavors of ribeye, the secret lies in low-temperature cooking followed by a brief sear. Here’s a step-by-step guide:

Cook the round steak at the lowest possible temperature in your oven until it reaches an internal temperature of 110 degrees Fahrenheit. This ensures a tender texture. After achieving the desired temperature, place the steak on a blazing hot grill or fire for 90 seconds per side. This will create a satisfying sear while maintaining the meat's tenderness. For those looking to minimize cooking time, using a sous vide method is highly recommended. Start your sous vide water bath at 140 degrees Fahrenheit (60 degrees Celsius), and then reduce the temperature to 131 degrees Fahrenheit (55 degrees Celsius). Let it cook for about 6 hours, or 12 if you prefer maximum tenderness. After cooking, give the round steak a proper sear in a hot, oiled frying pan for a minute on each side. Adjust the searing time based on the steak's thickness.

N.B. If the steak remains tough after cooking, continue letting it cook under the sous vide method for another 3 to 6 hours.

Alternate Uses and Best Practices

While round steak excels as a roast, it can also be transformed into a delightful dish with the sous vide technique. For instance, the sirloin cut is a favorite among culinary enthusiasts who appreciate a tender beefy steak. With the right preparation and cooking time, a 6-8 hour sous vide treatment followed by a sear, this cut can mimic the quality and flavor found in upscale steakhouses.

Conclusion

The round steak, often seen as the “worst cut of steak,” still has a place in the world of culinary delights. With the right technique and preparation, this cut can be transformed into a rich and flavorful dish. Whether you're cooking it with a traditional method or employing advanced sous vide techniques, the round steak can be a resounding success. So next time you're cooking, consider the versatility of round steak and embrace the flavors of your youth.