Yes, this is a roast that can be made into steak! While it's not quite as tender as a high-end cut like fillet or ribeye, it still makes for a good steak dinner. This is an easy recipe that anyone can do. When cooked properly, it's not tough at all and my husband and kids all approved!
Here are a few simple steps to do it yourself:
- Thaw the roast in the refrigerator before preparing. Lay the roast out on a cutting board and slice into two pieces so that it is half as thick as the original roast. Cutting the steak thin will keep it from being too tough once it is cooked.
- Now that you have two "steaks" instead of a roast, salt and pepper both sides to taste. (Since these roasts are nearly 2 pounds, you may choose to cut each steak in half to make 4 servings instead of two large steaks.)
- Let the steaks set out 30-45 minutes, or until they are room temperature (This step is important!). Cooking cold steak makes them tougher and the edges don't crisp up and char correctly.
- When your steaks are room temperature, heat the butter in a skillet on medium to high heat until it is hot and bubbling, but be careful not to let it burn.
- Place the steaks in the skillet and cook for 3-4 minutes on each side depending on the level of doneness you desire. The steak in the picture was about 3 minutes on each side, I cooked my husbands for about 3.5 minutes on each side for a nice medium steak.
- Let the steaks set for 5 minutes after cooking, then serve. Enjoy!