Determining the appropriate duration for cooking a lean cut of beef, specifically round steak, within an oven set to 350 degrees Fahrenheit is crucial to achieving a palatable and safe final product. The precise time required is influenced by factors such as the steak’s thickness, its initial internal temperature, and the desired level of doneness.
Achieving a tender result when cooking round steak necessitates careful consideration of the cooking time and method. Round steak is inherently a tougher cut due to its lack of marbling and origin in a heavily worked muscle. The importance of proper cooking lies in breaking down these tough muscle fibers, thereby enhancing the steak’s texture and digestibility. Historically, slower cooking methods have been favored for tougher cuts of beef to allow for adequate tenderization.