Pan Seared Round Steak

My round steak recipe brings the 5-star steakhouse experience straight to your dinner table. Seared in garlic and herb butter, this steak cooks up in minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 236kcal

Author Arman Liew

Ingredients

1 1/2 pounds round steak 1-inch thickness
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic minced
2 sprigs rosemary

Instructions

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 5 minutes before slicing.

Video

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.

Nutrition