A Smoked top-round steak is a delicious and flavorful way to enjoy this lean cut of beef. This recipe is perfect for those who are looking for a new way to cook their beef or want to impress their guests with a unique and delicious dish.
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Smoked top-round steak is best suited for slow cooking over indirect heat on a pellet smoker, allowing the meat to absorb all the flavors from the brine and the smoke.
This recipe is quite simple to prepare with the right equipment. You’ll need a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer to ensure that your steak is cooked to perfection. The brine and dry rub seasoning require a few pantry staples, making this recipe easy to prepare with minimal fuss.
Once you’ve tasted the juicy, smoky, and tender smoked top-round steak, you’ll never want to go back to regular grilled beef. This dish is perfect for summer BBQs, game day parties, or any other occasion that calls for delicious and impressive food. Get ready to wow your guests with this amazing smoked top-round steak recipe that’s sure to become a crowd favorite!
What is a Top Round Steak?
A top-round steak, also known as a smoked top-round roast, is a lean cut of beef that comes from the top-round primal cut, which is located on the rear leg of the cow. It’s typically a large, cylindrical-shaped cut that weighs around 2-5 pounds.
The texture of top-round steak is relatively tough due to the fact that it comes from a heavily-used muscle on the cow. However, it can be quite flavorful and juicy when cooked properly. The key to making it tender is to cook it slowly at a low temperature, which breaks down the connective tissue and results in a more tender and flavorful end product.
Top-round steak is often used as a less expensive substitute for cuts like the London broil or flank steak. It’s commonly served thinly sliced, either hot or cold, and is often used for sandwiches or in dishes like roast beef.
When smoking a top-round steak, the slow-cooking process and the infusion of smoky flavor from the oak wood chips will help to tenderize the meat and add a depth of flavor. Once smoked, it’s important to let the meat rest for a few minutes before slicing it against the grain. Slicing against the grain helps to break down the muscle fibers and make the meat more tender.
Overall, a top-round steak can be a delicious and budget-friendly option for those looking for a flavorful cut of meat that can be slow-cooked and sliced thin.
How To Make Smoked Top-Round Steak
- Prepare the Brine
To prepare the brine, you will need a large container that can hold the top round steak and the liquid mixture. In the container, mix 4 cups of water, 1/4 cup of kosher salt, 1/4 cup of brown sugar, 2 tbsp of black pepper, 2 tbsp of paprika, 2 tbsp of garlic powder, 1 tbsp of onion powder, and 1 tsp of cayenne pepper.
Make sure to mix everything well so that the salt and sugar dissolve completely. The purpose of the brine is to infuse the meat with flavor, help it retain moisture, and tenderize it.
- Brine the Top-Round Steak
Place the top round steak into the brine mixture, making sure it is fully submerged. Cover the container with a lid or plastic wrap and refrigerate it overnight. This step will help the meat absorb the flavors and moisture from the brine.
- Preheat the Smoker
Preheat your pellet smoker to 225°F and add oak wood chips. This temperature is ideal for smoking meat because it allows the meat to cook slowly and absorb the smoky flavor.
- Rinse Brine & Apply Dry Rub
Remove the top round steak from the brine, rinse it under cold water to remove any excess salt, and pat it dry with paper towels. This step is important because it will remove any excess salt from the brine, which can make the meat too salty.
Combine dry rub ingredients and season the entire surface of the top round steak. A dry rub typically includes a mixture of herbs and spices, which will add additional flavor and texture to the meat. Make sure to rub the mixture evenly over the entire surface of the meat.
- Smoke the Top-Round Steak
Place the top round steak onto the smoker grates and smoke for 4 hours or until it reaches an internal temperature of 135°F for medium rare. As the meat cooks, it will absorb the smoke and the flavors from the dry rub. It’s important to check the internal temperature of the meat every 30 minutes as it nears the end of cooking to ensure it doesn’t overcook.
- Let The Steak Rest
Remove the smoked top round steak from the smoker and let it rest for 10 minutes before slicing. Resting the meat will allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful final product.
- Slice & Serve
Slice the smoked top-round steak against the grain, which will help break down the muscle fibers and make the meat more tender. Serve the meat with your favorite sides, such as vegetables or potatoes. Enjoy!
Best Beer To Serve With Smoked Beef
When it comes to pairing beer with smoked beef, there are many great options to choose from. Beer’s unique flavor profiles and carbonation can complement and contrast with the smoky, savory, and sometimes spicy flavors of the meat. Here are the top 3 types of beer that pair well with smoked beef.
A brown ale’s nutty and caramel notes pair perfectly with the smoky flavors of the meat. The beer’s medium body and low bitterness won’t overpower the dish, but it will still provide a nice contrast to the fatty richness of the beef.
With its roasty and chocolatey flavors, a porter is a great match for smoked beef. The beer’s smooth, velvety mouthfeel and slight bitterness make it an excellent accompaniment to the meat’s robust flavor profile.
An IPA’s hoppy bitterness can cut through the richness of the meat and refresh the palate with each sip. The beer’s tropical fruit and citrus notes can also enhance the spiciness of the smoked beef, making for a truly mouthwatering combination.
Smoked Top Round Steak
- Pellet Smoker or Charcoal Grill
- Wood Pellets or Wood Chips (Oak wood chips)
- 3-4 lb beef top round
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black pepper
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cayenne powder
- Prepare the brine by mixing 4 cups of water, 1/4 cup of kosher salt, 1/4 cup of brown sugar, 2 tbsp of black pepper, 2 tbsp of paprika, 2 tbsp of garlic powder, 1 tbsp of onion powder, and 1 tsp of cayenne pepper in a large container.
- Place the top round steak into the brine, making sure it is fully submerged. Cover and refrigerate overnight.
- Preheat your pellet smoker to 225°F.
- Remove the top round steak from the brine, rinse, and pat dry with paper towels.
- Combine dry rub ingredients and season the entire surface of the top round steak
- Place the top round steak onto the smoker grates and smoke for 4 hours or until it reaches an internal temperature of 135°F for medium-rare. (Check the internal temperature with a meat thermometer every 30 minutes as it nears the end)
- Remove the smoked top round steak from the smoker and let it rest for 10 minutes before slicing.
- Slice the smoked top-round steak against the grain and serve.
Smoked Top Round Steak FAQs
A top-round steak is a lean cut of beef that comes from the top-round primal cut of the cow’s rear leg.
You can either wet brine or dry brine overnight. To prepare a wet brine, mix 4 cups of water, 1/4 cup of kosher salt, 1/4 cup of brown sugar, 2 tbsp of black pepper, 2 tbsp of paprika, 2 tbsp of garlic powder, 1 tbsp of onion powder, and 1 tsp of cayenne pepper in a large container.
Cover and refrigerate the top-round steak in the brine overnight.
Preheat your pellet smoker to 225°F. Smoke the top round steak for 5 hours or until it reaches an internal temperature of 130°F for a perfect medium rare roast.
Check the internal temperature with a meat thermometer every 30 minutes as it nears the end of cooking. It’s done when it reaches an internal temperature of 130°F.
Letting the smoked top-round steak rest for 10 minutes before slicing helps to redistribute the juices and keep the meat tender.
Serve the smoked top round steak sliced thin and enjoy it as a main dish or in sandwiches. It’s also great for use in dishes like roast beef.