Step #1
Remove your steak from the refrigerator, place it on the countertop, and allow it to come to room temperature for at least 30 minutes. This will ensure your steak cooks more evenly. If you cook your steak straight from the refrigerator, it may be perfectly cooked on the outside but underdone on the inside.

Step #2
Use a paper towel to pat the steak dry on both sides. Removing the moisture ensures your steak will sear rather than steam. It is important your steak is as dry as possible and that your pan does not contain any water.

Step #3
Salt your steak immediately before cooking with kosher salt. Use your fingers to pat a thin layer of salt on both sides. This will result in a nice crust on your finished steak. Conversely, you could salt your steak anywhere from a few days to 40 minutes before cooking. The salt will draw out the natural juices in the meat and create a sort of brine which will help soften and break down the tough tissues in the round steak.

Step #4
Place your skillet on the stove top, add your cooking oil, and turn your stovetop to high heat. You will know the oil is ready when it begins to smoke. You want to use an oil with a high smoke point such as avocado oil, peanut oil, canola oil, sunflower oil, sesame oil, and refined coconut or grapeseed oils.

Step #5
Once your skillet is hot enough, add your steak. You should hear it begin to sear. A medium rare steak will take an average of around 6 minutes, although this will vary depending on the thickness and size of your cut. You can sear the steak 3 minutes on one side, flip it with your tongs, and sear it 3 minutes on the other side. This method involves the least amount of work and will result in a nicely cooked steak. If you don’t mind standing over the stovetop, you can flip the steak more often, as soon as every 15 seconds. This results in a more even color on both sides and cooks the steak faster since you are cooking it from both sides relatively simultaneously.

Step #6
If you desire, you can baste the steak. This involves spooning the hot cooking liquid over the meat. If you want to add butter, add it to the pan halfway through your cooking time to ensure it does not burn. Allow it to melt and then baste your steak with it. Baste each time you flip; this will add flavor, decrease cooking time, and help achieve a more even and brown crust.

Step #7
If you wish to add more flavor to your steak, add shallots, garlic, rosemary, or thyme to the pan after the butter has melted. These will infuse the cooking fat with their flavor, which you then baste over the meat. The result is a wonderfully moist and flavorful steak.

Step #8
The best way to ensure your round steak is cooked to perfection is to use a meat thermometer. Begin checking the temperature of your meat around 4 minutes. Insert the probe into the meat; be sure not to push it all the way through and hit the pan. For a medium rare steak, remove the meat from the pan when the internal temperature measures around 130ºF. The meat will continue to rise in temperature about 5 degrees while it rests.

Step #9
Place your steak on a cutting board, add freshly ground pepper to taste, and allow it to rest for about 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a steak that is moist and juicy throughout.

Step #10
When ready to serve, slice the steak thinly across the grain, or perpendicular to the muscle fibers. Pieces should be no more than ½ inch thick. This breaks up the tough muscle fibers in the round steak and results in a perfect, tender bite.