The Pioneer Woman on Round Steak
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We just launched our beef jerky, which made it's premier at the Boston Marathon.
If there's one person who I wouldn't be scared to be deserted on an island with, it's Ree Drummond, The Pioneer Woman. She would unabashedly cook her way through that island and we would have fireside chats over a feast of a wild boar every evening until we were rescued. Or we wouldn't be rescued and Ree and I would just become BFFs for all of eternity. That would be fine, too.
So for recommended recipes for the trickier cuts, we feel 100% confident that Ree leads no cow astray.
Round steak comes from the hind quarter of the animal (the 'Round,' no less), and appears very similar to other cuts that we might be tempted to throw on the grill. However, due to its very lean nature, it should not be prepared in the same manner as say, a strip steak.
Ree recommends using a mallet to tenderize the round steaks before cooking, which we at Honest Beef have tried to make as easy as possible by having our butcher cut them very thin.
Without further adieu, we give you Ree's very own recipe for Fried Round Steak, originally published on her website, here.
Fried Round Steak
Originally published on www.thepioneerwoman.com. Serves 6.
- 3 pounds extra tenderized Round Steak ($3/steak)
- 1 cup All-purpose Flour
- 1 teaspoon Seasoned Salt
- 3 teaspoons Ground Black Pepper, Or To Taste
- Salt, For Seasoning Meat
- 1/2 cup Canola Oil (more If Needed)
- 2 Tablespoons Butter
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
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