BEEF ROUND TOP ROUND STEAK RECIPES RECIPES

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

Steps:

• Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
• Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
• Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.
• While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.