Round Steak in a Skillet

A round or eye of round steak comes from the rear end of the cow. Because the muscles in this area get a lot of use, cuts from this section are leaner and tougher than many others. While this means a lower fat content and fewer calories than better marbled cuts, it also means fewer good cooking options. To cook a round steak in a skillet, you need wet heat, such as from braising. With this method, you can turn an economical beef cut into a delicious steak.

Instructions

• Pat the round steak dry thoroughly with paper towels for an effective sear. Season the meat liberally with salt and pepper, as well as any other herbs and spices. Give it some kick with cajun seasoning mix or cayenne powder, or add a dried herb like thyme, rosemary or tarragon.
• Put a large cast-iron, stainless steel or other heavy skillet over medium-high heat for several minutes. Add a heavy coating of canola or other cooking oil, swirl it around and let it become shimmering hot.