Top Round Steak (Inside Round)

Top Round Steak

Flavor: 3 Out Of 5

Tenderness: 2 Out Of 5

Alternative Names: London Broil, Breakfast Steak, Sandwich Steak, Butterball Steak

The top round or inside round steak, what it is called in Canada, is the most tender of the round steaks. Thick steaks are called top round and thinner steaks are called round or inside round cutlets.

Very lean, top round steak recipes are endless. Well suited for stews, cube steak, stir-fry's, kabobs, rouladen and makes a great steak sandwich recipe when sliced thin.

Although it is flavorful and a bit more tender than other round cuts from the hip, it is a cut that should be marinated with a tenderizing marinade unless it is thinly sliced. A marinated top round is an excellent steak for grilling, broiling and pan-searing.

Click Here To Cook A Top Round Indoors.

Cooking Instructions
Top Round Steak

1. Trim off any excess fat, mix together the marinade according to its recipe. For best results place the inside round steak in a resealable plastic food bag with 1/2 to 1 cup(250ml) of marinade, squeeze any air from bag, refrigerate 6-24 hours.

A resealable bag will cut down on clean up, and allow you occasionally to turn the bag to evenly distribute the marinade. You can also marinade in plastic, stainless steel, or glass containers, covered with a lid, but do not use aluminum or tinfoil.

2. Remove top round steaks from refrigerator 1 hour before grilling to bring to room temperature. Remove the meat from the marinade and blot it dry using a paper towel, season to taste with salt and pepper.

3. If using a gas grill, preheat on high for 10-15 minutes with lid down.

4. Scrape grill clean with grill brush, and adjust heat to medium high.

5. Cook the steaks turning once, for best results cook to medium-rare 135 degrees or medium 145 degrees, but no more, anything more will begin to dry out the steaks.

6. Remove steaks, tent with foil 5-10 minutes to allow the juices to redistribute themselves evenly throughout the steak, before slicing steak thinly across the grain. The steaks will rise another 5 degrees well resting.

Top Round Steak Rare Medium-Rare Medium Medium-Well Well Done
1/2 Inch Steak 2 minutes 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes
3/4 Inch Steak 2-3 minutes 3-4 minutes 4-5 minutes 5-6 minutes 6-7 minutes
1 Inch Steak 3-4 minutes 4-5 minutes 5-6 minutes 6-7 minutes 8-9 minutes
1 1/2 Inch Steak 5-6 minutes 7-8 minutes 8-10 minutes 10-12 minutes 13-15 minutes
Temperature 125-130 degrees 130-140 degrees 140-150 degrees 150-160 degrees 160-170 degrees

The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.

Grilling Tips

  • Always use an a instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.
  • For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
  • Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
  • To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.
  • Turn with tongs or spatula, piercing causes loss of flavorful juices.
  • Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.
  • Thin cut steaks can be cooked at a higher temperature.
  • To avoid burning, do not add bbq sauce until the last few minutes.
  • If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.
  • Before heating the grill, brush the grill with vegetable oil to prevent sticking.
  • Never place cooked food on the same plate that held raw meats.
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