Recipe

Round Steak with Zesty Sauce

A budget friendly round steak that eats like a splurge: quick sear, then a tangy pan sauce with Dijon, lemon, and capers for bright, glossy, steakhouse energy.

By Matt Campbell

•

4.8

A sliced round steak on a plate with a glossy tangy pan sauce, capers, and lemon wedges beside it

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Round steak is one of those cuts that gets a bad reputation because it is lean and can turn chewy fast. But if you treat it like the hardworking overachiever it is, it absolutely delivers. This recipe is my favorite way to make round steak feel weeknight-luxurious: a fast sear for crisp edges, then a zesty, tangy pan sauce that tastes like it came from a place with cloth napkins.

The vibe here is bright and punchy, not heavy. Think Dijon for zip, lemon for lift, a little Worcestershire for depth, and capers for that salty pop that makes you go back in for another bite. Serve it over cozy carbs so the sauce has somewhere to land, and you have a meal that feels fancy without asking you to act fancy.

A cast iron skillet on a stove with round steak searing and browned bits forming in the pan

Why It Works

Tender results from a tough cut: Thin steaks plus a quick sear keep it juicy, and the brief, gentle simmer in sauce finishes it without bullying it.
Big flavor with accessible ingredients: Dijon, lemon, and capers do the “restaurant sauce” work without specialty shopping.
A glossy pan sauce you can actually control: A cornstarch slurry gives you that silky cling without needing hours of reduction.
Built in balance: Tangy and savory, with just enough butter at the end to round everything out.

Pairs Well With

Storage Tips

Refrigerate: Store steak and sauce together in an airtight container for up to 3 to 4 days. Keeping the meat in the sauce helps protect it from drying out.

Reheat gently: Warm in a covered skillet over low heat with a splash of water or broth until just hot. Avoid blasting it in a dry pan, as round steak will get tough when overheated.

Freeze: You can freeze leftovers for up to 2 months. Thaw overnight in the fridge. The sauce may loosen a bit after freezing, but it comes back with a quick simmer.

Leftover move: Slice thin and pile it onto toasted bread with a little extra sauce and some arugula for an elite sandwich.

Common Questions

Is round steak the same as cube steak?

No. Cube steak is often made from round that has been mechanically tenderized, but it can also come from other tougher cuts depending on the butcher and region. If you have cube steak, you can use it here, but reduce the sear time slightly because it is typically thinner and cooks faster.

How do I keep round steak from being chewy?

Three rules: do not overcook, slice thin, and cut against the grain. Also, choose “top round” if you can. It is generally a little more tender than bottom round. Bonus move: if your steaks are thicker than about 1/2 inch, gently pound them to an even thickness for more consistent cooking.

Can I make this without capers?

Yes. Swap in chopped green olives, a teaspoon of pickle brine, or even a bit of extra lemon juice plus a pinch more salt. The goal is that tangy, salty punch.

What doneness should I aim for?

For this quick sear and short simmer method, aim for medium for the best shot at juicy, non-chewy round steak. That is about 135 to 140°F (carryover heat will finish the job). If you prefer it closer to medium-well (145°F), keep the simmer gentle and brief and plan to slice it very thin against the grain, because round steak gets tougher as it climbs in temperature.

Can I make the sauce ahead?

You can mix the sauce ingredients (broth, lemon, Dijon, Worcestershire, honey, capers) in a jar up to 2 days ahead. Cook the steak fresh, then add the premixed sauce to the pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (12-inch cast iron or stainless steel works best)
Tongs
Small bowl and whisk or fork (for cornstarch slurry)
Instant-read thermometer (optional but helpful)
Cutting board and sharp knife

I started cooking round steak a lot when I was in my “learn it by doing it” era. I loved the challenge: take a cut that is not exactly known for tenderness and make it feel like something you would order out. The first time I nailed this tangy sauce, I literally stood at the stove dipping bites of steak into the pan like it was fondue. It is bright, a little briny, and somehow makes a humble steak feel dressed up. Also, it forgives a slightly chaotic cook, which is honestly my brand.

Round Steak with Zesty Sauce

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Steak

1 1/2 to 2 pounds round steak (top round preferred), cut into 4 thin steaks (about 1/2 inch thick)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons all-purpose flour (for light dredge, optional but recommended)
2 tablespoons neutral oil (avocado, canola, or grapeseed)

Zesty and Tangy Pan Sauce

1 small shallot, finely chopped (or 1/3 cup onion)
3 cloves garlic, minced
1 cup low sodium beef broth
2 tablespoons fresh lemon juice (plus wedges for serving)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 teaspoons honey (optional, to balance the tang)
2 tablespoons capers, drained (rinse if very salty)
1 teaspoon lemon zest (optional, for extra brightness)
1 tablespoon cornstarch + 2 tablespoons water (slurry)
2 tablespoons cold unsalted butter
2 tablespoons chopped parsley (optional)

Instructions

Prep the steaks (and the slurry). Pat the round steak dry. Season both sides with 1 teaspoon of the salt, pepper, and garlic powder. If using the flour, lightly dredge the steaks and shake off excess. This is not a thick breading; it is just a little help for browning and sauce cling. In a small bowl, mix the cornstarch and water until smooth. Set aside.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add the oil. Sear the steaks 2 to 3 minutes per side, working in batches if needed so you do not crowd the pan. You want a deep brown crust. Transfer steaks to a plate.
Build the base. Lower heat to medium. Add shallot and cook 1 to 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Deglaze and make it zesty. Pour in the beef broth and scrape up the browned bits. Whisk in lemon juice, Dijon, Worcestershire, honey (if using), capers, and lemon zest. Bring to a lively simmer and taste. Add the remaining 1/4 teaspoon salt if needed.
Thicken to glossy. Give the cornstarch slurry a quick stir (it settles fast), then whisk it into the simmering sauce. Cook 1 to 2 minutes until the sauce turns glossy and lightly thickened.
Finish the steak gently. Return steaks and any juices to the skillet. Keep the heat low and simmer 2 to 5 minutes, flipping once, until the steak is just heated through and reaches your preferred doneness. (For medium, aim for about 135 to 140°F.) Do not let it aggressively boil, because that is how round steak gets stubborn.
Rest, then butter it up. Move the steaks to a cutting board and let them rest 5 minutes. Turn off the heat, then swirl in the cold butter until melted and the sauce looks silky. Off heat matters here, because lemon plus high heat can make the sauce separate.
Slice against the grain and serve. Slice the steak thinly against the grain, spoon sauce over top, and serve with lemon wedges. This loves mashed potatoes, egg noodles, rice, or crusty bread.

Nutrition information is estimated.

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