Round steak and some London broils come from the same muscle group (top round). It’s the most tender part of the round, but still requires either marinating or slow, moist cooking to bring out its best. Round steak is often cut into serving sized pieces and braised. It also performs well in a crock pot. London broil is technically a cooking method not a cut, but thick-cut round steak is typically termed a “London broil.” It is usually cooked whole and then sliced thinly.