There’s nothing quite as satisfying as a big, juicy steak, and you don’t have to go out to a fancy restaurant to enjoy one. Heat the oven to around 325°f. You can put a wire rack under to separate the juices that release. Use a coarse salt, such as kosher or a coarse sea salt to salt your steak. It can be marinated with. They are cut thin and therefore need to be marinated before being cooked. Season and marinate your steak. To properly cook a steaks, place the steak on top of a large bowl of water and sprinkle with kosher salt. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. Using your fingertips, gently break down any fibers that are still present in both sides of this meaty piece of meat, creating a tender, juicy steak.
Make sure the oven has reached the heated temperature. Put a liberal pinch of kosher salt on each side of the steak and season it with an even ratio of dried oregano, onion powder, and a clove of finely chopped garlic. Make sure the oven has reached the heated temperature. After this time, top rounds can also go directly into the oven without any marinate. This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Table salt or something similar will be more. They are cut thin and therefore need to be marinated before being cooked. Heat the oven to around 325°f. Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. To properly cook a steaks, place the steak on top of a large bowl of water and sprinkle with kosher salt. Place your top round on a baking tray.
