How do you cook a cross-cut steak?

Question

Is it better to marinade it then bbq it? or is it best in a stew or can you make it for steak on a bun? or should I put it in the crock pot/slow cooker? I've never had this cut of meat before, just not sure what to do with it, so any suggestions would be appreciated* Thankyou~:)

Answer 1

Typically this is a thin steak from the middle of the top round roast, from the round primal. Usually there is a large circular bone on one end of this steak. The round steak can be grilled or broiled but will need to be marinated. This is going to be a tough steak and ideally is braised.As with any steak,it needs to "age" in the fridge,how long depends how fresh it was when you bought it,was it frozen the defrosted?I never,never cook a steak that is bright red,or too cold.Give the steak ad least 2 or more days in the fridge to turn the red color to a tinge of brown.You will notice this first around the edges,one more day would be perfect!Don't freak if it picks up a bit of odor,that's aging!A couple of hours before preparing the meal,bring the steak out and allow it to sit for at least a hour,then prepare it as desired.You can actually serve this as any other fine steak,the kind you order out with a baked potato and A! Steak Sauce.The trick is aging and allowing the steak to sit after it has been cooked for 5 minutes on a cutting board to keep juices in the meat and not running out.Hope this helps,as for ideas on recipes,how about Swiss Steak,just ask the buther to tenderize it first or do it yourself with a mallet.

Answer 2

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Answer 3

Cross Cut Steak

Answer 4

I usually have it cooked on the grill with corn on the cob and baked potatoes also cooked on the grill. I like mine well done. During the winter I cook mine in a pan on the stove (also well done) with red, orange, yellow, and green peppers; mushrooms; onions; and garlic. Served with some pasta