Bring the 5-star steakhouse experience to your dinner table with this round steak recipe. Seared in a sizzling hot skillet with garlic and herb butter, it’s a budget-friendly steak with restaurant-quality flavors!
Place steak between two pieces of parchment paper and pound with a meat mallet for 20-30 seconds, until tenderized. Season with salt and pepper on both sides.
In a medium cast iron skillet, heat olive oil over medium-high heat. Add steak and cook for 5 minutes total until golden crust starts forming on both sides.
Reduce the temperature and add butter, garlic, and rosemary. Spoon the meat with the butter mixture, flipping the steak occasionally. Cook until the internal temperature of the steak reaches 130F.
Transfer the meat to the cutting board and let it rest for 15 minutes before slicing.
Notes
TO STORE: To store the leftover cooked steak, let it cool to room temperature before placing it in an airtight container. Refrigerate for 3 to 4 days.TO FREEZE: Once the steak is cool, wrap it tightly in plastic or aluminum foil and place it in an airtight container or resealable bag. Freeze for 2 to 3 months.