Cutting Your Round Roast into Steaks

We are currently sold out of our Sirloin, New York's, Tenderloin's and Ribeye Steaks... HOWEVER we still have plenty of Round Roasts, which are super easy to cut down into your very own steaks!

1.     Thaw your Round Roast

2.     Cut off the strings attached to the roast

3.     Cut your steak evenly into multiple steaks with the grain of the meat - depending on your desired thickness... we chose 5 steaks, roughly 6 oz each

4.     Season with your favourite rub – we kept things super simple and just added salt and pepper

5.     Grill on a very hot grill (BBQ) or a cast iron pan (make sure to heat before hand) for 60 seconds per side depending on thickness

6.     Make sure to test the internal temp of your steaks to make sure that you're not under/over cooking - Rare: 125 degrees, Medium Rare: 130 degrees

7.     Do not cook over Medium Rare

8.     Enjoy :)