Learning how to cook top round steak in oven is a fantastic skill for any home cook. This lean and affordable cut can be tender and full of flavor when you use the right techniques. Many people think oven cooking is just for roasts, but it’s a perfect method for a top round steak, giving you great control over the final result.
Top round steak comes from the rear leg of the cow. It’s a muscle that works hard, so it’s naturally lean and can be tough if cooked wrong. But don’t let that scare you. With a simple approach involving marinating, proper searing, and gentle oven finishing, you can make a steak that’s juicy and satisfying. It’s a budget-friendly way to enjoy a hearty meal.
How To Cook Top Round Steak In Oven
This is the core method we’ll be following. It combines a hot sear for flavor with a gentle oven roast to cook the steak evenly to your desired doneness. The key is using a two-step process that maximizes tenderness.
What You’ll Need
- 1 top round steak (1 to 1.5 inches thick is ideal)
- 2 tablespoons high-heat oil (like avocado, canola, or vegetable oil)
- Salt and freshly ground black pepper
- 1-2 cloves garlic, minced (optional)
- Fresh herbs like rosemary or thyme (optional)
- A heavy, oven-safe skillet (cast iron is perfect)
- Meat thermometer (this is very important for best results)
- Tongs
- Aluminum foil
Step-by-Step Cooking Instructions
1. Prepare the Steak
Take the steak out of the refrigerator about 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly. Pat the steak completely dry with paper towels. This is crucial for getting a good sear. Moisture on the surface will create steam and prevent browning.
2. Season Generously
Drizzle a little oil on both sides of the steak and rub it in. Then, season all over with a generous amount of salt and pepper. Don’t be shy with the seasoning, as some will fall off during searing. You can also add other dry rub spices at this stage if you like.
3. Preheat Your Oven and Skillet
Place your oven-safe skillet on the stove over medium-high heat. Let it get hot for a few minutes. Meanwhile, preheat your oven to 400°F (200°C). A hot skillet and a hot oven are the secrets to this method working well.
4. Sear the Steak
Add the remaining oil to the hot skillet. It should shimmer. Carefully place the steak in the pan. You should hear a strong sizzle. Do not move it for 2-3 minutes. This allows a flavorful brown crust to form. Use your tongs to flip the steak and sear the other side for another 2-3 minutes. If you want, add garlic and herbs to the pan for the last minute of searing for extra flavor.
5. Transfer to the Oven
Without removing the steak from the skillet, immediately transfer the whole pan to your preheated oven. This is where the gentle, surrounding heat finishes the cooking process evenly.
6. Roast to Your Desired Doneness
Roasting time depends on thickness and your preferred doneness. For a 1-inch thick steak:
- Rare: 3-5 minutes (internal temp 120-125°F)
- Medium-Rare: 6-8 minutes (internal temp 130-135°F)
- Medium: 9-11 minutes (internal temp 140-145°F)
- Medium-Well: 12-14 minutes (internal temp 150-155°F)
The only reliable way to know is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding the bone if there is one.
7. Rest the Steak
This might be the most important step. Take the skillet out of the oven (carefully, the handle is extremely hot!). Transfer the steak to a cutting board and loosely tent it with aluminum foil. Let it rest for at least 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut it to soon, all those flavorful juices will run out onto the board.
8. Slice and Serve
After resting, slice the steak against the grain. Look for the lines running along the steak—you want to cut perpendicular to them. This shortens the long, tough muscle fibers and makes each bite much more tender. Serve immediately.
Why a Marinade is Highly Recommended
Because top round is lean, a marinade can make a big difference. It adds flavor and, if it contains an acid, can help tenderize the surface of the meat. You don’t need to marinate for days; even 2-4 hours can help.
A simple marinade could be:
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar (the acid)
- 2 cloves minced garlic
- 1 teaspoon black pepper
Combine everything in a zip-top bag, add the steak, and let it sit in the refrigerator. Remember to pat the steak dry before seasoning and searing, or it won’t brown properly.
Alternative: The Low and Slow Oven Method
If you prefer a more roast-like texture, you can cook top round steak with a low and slow method. This is great for thicker cuts.
- Preheat your oven to 275°F (135°C).
- Season the steak as described.
- Sear it in a hot skillet on all sides to develop color.
- Transfer the skillet to the low oven.
- Roast until the internal temperature is about 10 degrees below your target (it will rise during resting). This could take 25-40 minutes depending on size.
- Rest, slice, and serve.
This method produces a very even doneness from edge to center with a softer texture.
Common Mistakes to Avoid
- Skipping the Rest: Cutting into the steak right away is the biggest cause of a dry result.
- Not Searing Hot Enough: A weak sear means less flavor. Make sure your pan is properly hot before adding the steak.
- Overcooking: Top round is best at medium-rare to medium. Well-done will make it very tough and chewy. Trust your thermometer.
- Slicing With the Grain: This makes the steak seem stringy and tough. Always find the grain and cut across it.
- Not Drying the Surface: A wet steak will not brown. Always pat it thoroughly with paper towels.
Serving Suggestions
Top round steak pairs wonderfully with sides that can soak up its juices. Think creamy mashed potatoes, roasted vegetables, or a simple arugula salad. A pat of herb butter melting on top after it comes out of the oven is also a fantastic finishing touch. Leftovers are excellent thinly sliced for sandwiches or salads the next day.
Storing and Reheating Leftovers
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat without making it tough, use gentle methods. Slice it cold and briefly warm the slices in a pan with a bit of broth or gravy. You can also use the oven: place slices in a baking dish with a splash of broth, cover with foil, and warm at 250°F until just heated through. Avoid the microwave, as it will quickly overcook and toughen the meat.
FAQ Section
How long should you cook a top round steak in the oven?
After searing, a 1-inch thick steak typically needs 6-10 minutes in a 400°F oven to reach medium-rare. Always use a meat thermometer for accuracy, as oven temperatures can vary.
What is the best temperature to cook top round steak?
For the sear-and-roast method, a 400°F oven is ideal. For a low-and-slow approach, 275°F works better. The final internal temperature for the steak itself should be 130-135°F for medium-rare, which is recommended for this cut.
Do you have to sear top round steak before baking?
It’s highly recommended. Searing creates a flavorful crust through the Maillard reaction, which adds depth of flavor that you can’t get from oven cooking alone. You can bake it without searing, but the result will be less flavorful.
How do you keep top round steak from drying out?
Three things prevent dryness: using a marinade or brine, not overcooking it (use a thermometer!), and letting it rest for a full 10 minutes after cooking before you slice it. Slicing against the grain also makes it seem more juicy and tender when you eat it.
Can you cook a top round steak like a roast?
Yes, the low-and-slow method described above treats it more like a small roast. This is a good option for a thicker piece of meat. Just remember to sear it first for the best flavor, and still slice it thinly against the grain when its done.
Mastering how to cook top round steak in oven is all about respecting the cut’s nature. It’s lean, so it needs careful cooking. But with a good sear, accurate oven time, and proper resting, you can turn an economical steak into a really enjoyable meal. The techniques you learn here—searing, using a thermometer, resting, and slicing against the grain—are useful for cooking many other types of meat as well. So give it a try, and you might find this becomes a regular in your dinner rotation.