Are you leaving it as a "steak" or cutting it up for something? Are you pounding it? Marinating it? Cooking it in liquid?
I generally use round steak for fajitas, or stew etc. I cut it up. Sear it in the pan, and toss it in with everything else to slow cook in broth or whatever.
So...I'd sear first if there is liquid coming later. Maybe sear, wrap in foil with some liquid and onions?
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