Pioneer Woman Swiss Steak Recipe - Delish Sides (2024)

FAQs

What's the difference between Swiss steak and round steak? ›

Round Steak and Swiss Steak come from the same cut; however, the main difference is that Swiss Steak is tenderized. Tenderizing not only makes Swiss Steak more tender and delicate but also allows it to hold more seasoning and breading.

Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.

Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy. Tenderize properly: Before cooking, tenderize the meat using a meat mallet to help break down the tough fibers and ensure a tender result.

Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue. Adding puréed fruit to your marinade turns tough and chewy meat tender and juicy.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

How does Gordon Ramsay cook his steak? ›

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

The round steak is also referred to as the rump, and that anatomical description is pretty self-explanatory. That large muscle works hard, so it's lean, without a lot of fat "marbled" throughout. The entire round is very large, weighing up to 150 pounds, with the bone-in.

Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.

This versatile cut of meat doesn't need to just stay intact as a roast. Once you cook it, you can cut it up to use in soups, beef stew, stir frys, and so much more. Round steak can also work much like flat iron or flank steak. Slice it up to use on steak sandwiches or atop a salad.

Rump steak (sometimes called round steak) is an inexpensive alternative to ribeye, and it tastes great if you cook it correctly. It comes from the hindquarters of the cow, so it's lean like sirloin. Because these muscles see more work, the rump is less tender than most of the cuts on this list.