Roundhead steaks are derived from the hind legs of the bovine, so they are quite lean and generally very tough. For this reason they are among the cheapest cuts of meat, but they can also become one of the tastiest, if the steaks are prepared properly. This article discusses several methods of treating the fibers of the meat so that the round steaks are incredibly tender and tasty.
Ingrediants
Braised Girello Steaks
- 1 kg of round steaks
- Salt and pepper to taste
- 500 ml of beef broth, red wine or water
Marinated Girello Steaks
- 1 kg of round steaks
- 60 ml of olive or seed oil
- 3 tablespoons (45 ml) of red, white, or apple vinegar
- 1 tablespoon of dried thyme
- 3 cloves of garlic, finely chopped
- A tip of a teaspoon of hot pepper
- Half a teaspoon of salt
Steps
Method 1 of 4: Braise the Girello Steaks to Soften them
Step 1. Brown the steaks in a large cast iron pan
Put the cast iron pot on the stove, add a drizzle of olive or seed oil and heat it over high heat. When the oil is hot, add the round steaks and cook them on all sides until well browned.
You don't have to cook the steaks completely at this stage, just make them brown until they change color and a crust forms on the outside.
Brown them over high heat, then reduce the heat and let them simmer.
Step 2. Remove the steaks from the pot and deglaze the meat juices that have congealed on the bottom
When the steaks are evenly browned, take them out of the pot and set them aside temporarily. Pour a little beef stock or red wine into the pot, just enough to cover the bottom, then start stirring with a wooden spoon. In this way, you will deglaze the juices of the meat that have settled on the bottom and on the sides of the pan during the browning phase.
- Choose a liquid to your taste to deglaze the bottom of the pot: you can use beef broth, red wine or water. The beef broth enhances the taste of the meat, the red wine enriches it, while the water gives you the possibility to add other aromas. You can also combine different liquids to get a more complex flavor.
- If you want to add vegetables to serve with the meat, do so before deglazing the bottom of the pot. Cut the vegetables into bite-sized pieces and cook them until soft and fragrant. Vegetables suitable for accompanying meat include peppers, onions and carrots. If you want, you can also use mushrooms.
Step 3. Return the rump steaks to the pot and add more liquid
When the broth or wine starts to boil and you have deglazed the juices deposited in the bottom of the pot, add the steaks again. Also add more beef broth, red wine, or water, until the steaks are half immersed in the liquid.
At this point, you can flavor the cooking liquid. Use your favorite herbs and herbs, such as bay leaf, orange peel, or garlic
Step 4. Bring the liquid to a boil, then reduce the heat and let the meat simmer
Don't lose sight of the steaks until the liquid warms up and begins to boil. When it reaches a boil, immediately reduce the heat and let the meat simmer.
If you prefer, you can transfer the pot to the oven and let the meat cook slowly while the liquid simmers. Preheat the oven to 350 degrees Fahrenheit, put the lid on the pot and cook the round steaks for about 2 hours
Step 5. Let the steaks simmer for a couple of hours
When the liquid simmers, after you have reduced the heat, put the lid on the pot and let the meat cook until softened. It will be perfectly braised when you can easily fray it with two forks. Check the steaks after an hour to see how well they are cooking.
Cooking time may vary depending on the cut and thickness of the steaks. After the first hour, check them every 30 minutes until they are cooked
Step 6. Remove the steaks from the pot and serve
Use kitchen tongs or a wooden spoon to transfer them to a serving dish. Serve them immediately, accompanying them with fresh vegetables and mashed potatoes.
To give the meat even more flavor, reduce the cooking liquid until it turns into a delicious sauce to serve with the steaks. Turn up the heat and wait for the liquid to gradually reduce, or add a little cornstarch to thicken it until you get the desired consistency
Method 2 of 4: Soften the Girello Steaks with the Meat tenderizer
Step 1. Line a flat surface with parchment paper
The sheet of paper should be slightly larger than the steaks to be beaten. The paper is to prevent the steaks from sticking to the work surface, you can lay it out on the cutting board or kitchen counter.
You can replace the parchment paper with cling film or a clean plastic bag, the important thing is to avoid the meat coming into direct contact with the work surface
Step 2. Spread the meat on the paper and cover it
Take one of the round steaks out of the package and lay it on the parchment paper. Cover it with another sheet of paper or film to protect both sides.
Step 3. Beat the meat to make it soft
Using the meat tenderizer, start beating the entire surface of the steak with the pointed side of the tool. Beat the entire surface of the steak, always applying the same force, to thin it and break the fibers without damaging it.
- If you don't have a meat tenderizer, you can use a flat-bottomed skillet, rolling pin, or roll of heavy aluminum foil.
- You don't have to thin the steaks a lot or beat them for a long time. Start at one end and slowly work your way up to the opposite side, squeezing the entire surface with the meat tenderizer. Repeat this a second time and then move on to the next steak to avoid damaging the meat.
Step 4. Throw away the paper and cook the steaks
Lift the sheet covering the meat, being careful to also remove any paper scraps that may have stuck to the steaks. Lift the steak off the sheet of paper underneath and place it in the pan or on the hot grill.
Since the steaks have been made soft and thin by the meat tenderizer, they will cook quite quickly. Brown them for 2-3 minutes on both sides, without losing sight of them
Method 3 of 4: Soften the Girello Steaks with Salt
Step 1. Sprinkle one side of the steaks with coarse sea salt
Place them in a deep dish and sprinkle them with a generous amount of sea salt. The salt layer needs to be thick enough to keep you from glimpsing the meat.
Use coarse sea salt (preferably whole) or kosher salt. Fine salt is more difficult to remove, so the meat may be too salty
Step 2. Press the salt onto the surface of the steaks
Use your hands or the back of a spoon to gently massage it into the meat. It's not the roughness of the salt that needs to soften the fibers, this is just to make sure the entire surface of the steaks is evenly salted.
The salt will draw some of the juices from the meat to the surface, make the steaks tastier and dry them slightly before cooking
Step 3. Flip the steaks over and repeat on the other side
In order for the meat to be as soft and flavorful as possible, you should salt it on both sides. Lift and flip the steaks, making sure the salt does not come off the underside.
Step 4. Place the rump steaks in the refrigerator
Calculate about an hour for every 3cm of meat thickness. During this time, the salt will make it softer and tastier. As a general rule, you should leave them in the refrigerator for about an hour for every 3cm of thickness. For example, if they are 3.5 cm thick, you will need to leave them in the refrigerator for about an hour and a quarter.
Do not leave steaks in the refrigerator longer than necessary. If you wait longer than necessary before cooking them, they may dry out and harden instead of becoming softer
Step 5. Remove the salt from the meat before cooking it
After leaving the steaks in the refrigerator for the indicated time, take a butter knife or similar utensil and wipe as much salt off the surface of the meat as possible. Rinse the steaks under cold water to remove the last grains of salt, then pat them gently with absorbent paper. Cook the steaks in a skillet or grill over medium heat for 4-5 minutes on each side.
When seasoning steaks, you shouldn't use salt. The meat will have already absorbed it and, if you add more, it could be too salty
Method 4 of 4: Marinate the Girello Steaks to Soften them
Step 1. Pour 60ml of oil into the blender
It will be the base of the marinade, so use whatever oil variety you prefer. Extra virgin olive oil is an excellent choice, but you can also use seed oil, such as sunflower or peanut oil. Pour it into the blender glass.
If you don't have a blender, you can prepare the marinade in a small bowl. In this case, you will need to finely chop all the ingredients and mix them carefully by hand
Step 2. Add 3 to 4 tablespoons (45-60 ml) of vinegar
The acidity of the vinegar will help break down the fibers of the meat to make it softer. Red wine vinegar enhances the flavor, but you can also use white wine or apple vinegar, depending on your taste. Add 3 tablespoons (45 ml) to the oil or 4 tablespoons (60 ml) for a stronger marinade.
The most important component of vinegar in this context is its acidity, so if you want you can replace it with another acidic ingredient of your choice. Lemon (or lime) juice can perform the same function and tastes slightly fresher
Step 3. Add your favorite herbs and spices
When the marinade base is ready, you can add any flavorings you want. For example, you could use half a teaspoon of salt, a tablespoon of dried thyme, 3 peeled garlic cloves, and a teaspoon of chili powder - a simple but delicious combination.
- If you use the blender, you will not need to chop the herbs or garlic, as they will be chopped by the blades when you blend the marinade. If you intend to mix the marinade by hand, chop it finely with a knife.
- You can choose the aromas to add to the marinade in your own way. Garlic, thyme, rosemary, paprika and chilli go well with a classic steak. Experiment and find out which flavor combinations you like best.
Step 4. Blend the marinade to blend the ingredients
Put the lid on the blender and turn it on at maximum power for about a minute. Continue blending until the herbs and garlic cloves are finely chopped and the oil and vinegar are lightly emulsified. If necessary, turn on the blender at short intervals to incorporate herbs that are not yet perfectly chopped.
Step 5. Place the meat and marinade in a resealable food bag
Transfer the steaks to a zip-lock food bag, then carefully add the marinade. Seal the bag properly and massage the meat gently to make sure it is completely covered in the marinade.
If you don't have or don't want to use a resealable food bag, you can put the steaks in a bowl and cover them with the marinade. You may need to flip the steaks as you marinate them to make sure they are evenly seasoned on all sides
Step 6. Leave the rump steaks to marinate in the refrigerator for 2 hours
Put the sealed bag in the refrigerator and let the meat marinate for at least two hours. The acidity of the vinegar will begin to penetrate the meat, it will break the fibers, making it softer and tastier.
If you want, you can leave the steaks to marinate for longer to make them more flavorful. However, do not exceed 6 hours, otherwise the acidity of the marinade will eventually damage the fibers and texture of the meat
Step 7. Drain the steaks from the marinade and cook them
Remove the bag from the refrigerator and wait for the meat to come to room temperature before cooking. Drain the steaks from the marinade and cook them in a skillet or on the barbecue over medium-high heat, about 5 minutes on each side.
Throw away the marinade immediately after you put the steaks to cook
Advice
- Another option for softening steaks is to cut them to break up the fibers. Before or after cooking, cut the steaks against the grain using a sharp knife. In this way, the meat will be softer and more chewable.
- There are powdered mixes that are used to soften the meat. The process is similar to that of marinating and it is the enzymes contained in the mixture that break the fibers. It is not easy to find these products on the market, but you can search for them online.
- You can find several models of meat tenderizers online, including one that pierces steaks with needles to break the muscle fibers.
