Foil-Wrapped Steak

Wrap it up, walk away, and come back to fork-tender beef. Round steak is a tough, lean cut that needs long, slow cooking to break down, and this foil packet method is the easiest way to get there. Butter, Worcestershire sauce, garlic powder, and a pile of vegetables all go on top of the meat, sealed tight in a double layer of foil, and bake low and slow.

The sealed foil traps every drop of steam and juice inside, essentially braising the steak without a pot of liquid. After 2½ hours, the meat is tender enough to shred with a fork and the vegetables are soft and saturated with beefy, Worcestershire-rich juices.

Pile the vegetables high. They cook down significantly, and the moisture they release during cooking is what keeps the meat from drying out.

Kitchen Tips

• Use a double layer of foil on top and bottom. A single layer can tear, and any steam leak dries out the meat and makes a mess in the pan
• Seal the foil tightly. Press the edges together firmly so no steam escapes. The trapped moisture is what makes this work
• Trim the ligament and visible fat from the round steak before wrapping. The long cook makes fat rubbery instead of rendering it
• Let the foil packet rest for 10 minutes before opening. The rush of steam is hot and the juices need a moment to redistribute

Variations

• Mushroom addition: Add sliced mushrooms to the vegetable pile for extra savory depth
• Italian version: Replace Worcestershire with Italian dressing and add sliced zucchini and diced tomatoes
• Gravy finish: Pour the collected juices into a saucepan after unwrapping and thicken with a cornstarch slurry for a quick pan gravy