Cooking a thin top round steak requires careful attention as thin cuts can quickly become overcooked and tough. Here's a simple method for cooking a thin top round steak:
Season the steak: Before cooking, season the steak with salt, pepper, and any desired herbs or spices. Let it sit at room temperature for about 15-30 minutes to allow the flavors to penetrate the meat.
Preheat your skillet: Place a skillet or frying pan over medium-high heat and let it preheat for a few minutes. It's essential to use a skillet that retains heat well, such as cast iron or stainless steel.
Add oil: Once the skillet is hot, add a small amount of oil with a high smoke point, such as vegetable oil or canola oil. Swirl the oil around to coat the pan evenly.
Sear the steak: Carefully place the seasoned steak into the hot skillet. Cook it on the first side for approximately 2-3 minutes until a brown crust forms. Avoid moving or pressing down on the steak, as it can release juices and make the meat dry.
Flip and cook briefly: Flip the steak using tongs and cook it on the other side for an additional 2-3 minutes. The cooking time will vary depending on the thickness of the steak, so keep a close eye on it to prevent overcooking. Aim for a medium-rare to medium doneness for the best texture and flavor.
Rest and slice: Once cooked to your desired doneness, remove the steak from the skillet and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender steak. After resting, thinly slice the steak against the grain to maximize tenderness.
Serve and enjoy: Plate the sliced steak and serve it immediately. Thin top round steak pairs well with side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
Remember that thin cuts of meat cook very quickly, so it's crucial to monitor them closely to avoid overcooking. Adjust the cooking time based on the thickness of the steak and your preferred level of doneness.