Perfectly Grilled Top Round Steak: A Foolproof Method

Updated at: 21/12/2024

The top round steak, often overlooked for its leaner profile, can be transformed into a juicy, flavorful masterpiece with the right approach. Many shy away from grilling this cut, fearing it will emerge dry and tough, but mastering a few key techniques guarantees a perfectly grilled top round every time. The secret lies not just in the heat, but in the careful preparation and understanding of this versatile cut of beef. Its lean nature demands a specific approach to prevent overcooking, resulting in a tender and satisfying meal.

Forget the tough, chewy steak nightmares of the past! This foolproof guide will walk you through each step, from selecting the perfect cut to achieving that ideal sear and juicy finish. Prepare to be amazed as we unlock the secrets to grilling a top round steak that will impress even the most discerning palates. Let's get started with our step-by-step instructions.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Use a meat thermometer to ensure the steak reaches a safe internal temperature of 145°F (63°C) to kill harmful bacteria. Don't rely on visual cues alone.
  • Always wash your hands thoroughly with soap and water before and after handling raw meat. Clean and sanitize all surfaces that came into contact with raw steak.
  • Allow the steak to rest for at least 5-10 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Step-by-Step Instructions

  1. Prepare the Steak

    • Generously season both sides of the top round steak with Cattleman's Grill tri-tip rub and vegetable oil to help the seasoning adhere.
    • Let the steak come to room temperature.
    Let the steak come to room temperature.Let the steak come to room temperature.
    Prepare the Steak

  2. Preheat the Grill

    • Preheat your grill to 400 degrees Fahrenheit for direct grilling.
    Preheat your grill to 400 degrees Fahrenheit for direct grilling.
    Preheat the Grill

  3. Grill the Steak (First Side)

    • Place the steak on the preheated grill and close the lid. Grill for 2 minutes.
    Place the steak on the preheated grill and close the lid. Grill for 2 minutes.
    Grill the Steak (First Side)

  4. Grill the Steak (Second Side)

    • Flip the steak to create grill marks (optional).
    • Grill for another 2 minutes.
    Grill for another 2 minutes.Grill for another 2 minutes.
    Grill the Steak (Second Side)

  5. Grill the Steak (Final Side)

    • Flip the steak again and grill for 4 more minutes.
    Flip the steak again and grill for 4 more minutes.
    Grill the Steak (Final Side)

  6. Rest and Slice

    • Remove the steak from the grill and let it rest for 10 minutes before slicing.
    • Slice the steak thinly against the grain.
    Slice the steak thinly against the grain.Slice the steak thinly against the grain.
    Rest and Slice

  7. Serve

    • Serve and enjoy!
    Serve and enjoy!
    Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Using a flavorful rub like Cattleman's Grill tri-tip rub enhances the flavor of the lean top round steak.
  • Allowing the steak to rest is crucial for retaining its juices and achieving optimal tenderness.
  • Slicing against the grain results in a more tender final product.

Common Mistakes to Avoid

1. Overcooking the Steak

Reason: Top round is a lean cut, and overcooking makes it tough and dry.
Solution: Use a meat thermometer to ensure the steak reaches your desired internal temperature and remove it from the grill slightly before it reaches that temperature to allow for carryover cooking.

2. Grilling Too Fast/High Heat

Reason: High heat leads to charring on the outside while the inside remains raw, resulting in uneven cooking and a tough steak.
Solution: Use medium heat for even cooking and a more tender result.

FAQs

What's the best way to prevent my top round steak from becoming tough?
The key is to avoid overcooking! Top round is a lean cut, so it benefits from being cooked to medium-rare or medium at most. A meat thermometer is your best friend – aim for an internal temperature of 130-140°F (54-60°C) for medium-rare, and 140-150°F (60-66°C) for medium. Marinating it beforehand can also help tenderize the meat.
Can I grill a top round steak that's been frozen?
It's best to grill a top round steak that's been properly thawed. Grilling a frozen steak will result in uneven cooking and may leave the inside raw while the outside is burnt. Allow the steak to thaw completely in the refrigerator before grilling for the best results.