If you’ve ever wondered how to cook a bottom round steak without ending up with a tough, chewy bite, you’re in the right place! This cut of beef is lean, affordable, and packed with flavor-but it needs a little extra love to bring out its best. Let’s dive into the best ways to cook a bottom round steak so it’s tender, juicy, and absolutely delicious.
What Is Bottom Round Steak?
Bottom round steak comes from the rear leg of the cow, making it a lean cut with less fat than popular steaks like ribeye or sirloin. Because it’s lean and comes from a well-exercised muscle, it tends to be tougher, which is why it benefits from specific cooking methods to break down the muscle fibers and enhance tenderness.
Key Tips for Cooking Bottom Round Steak
– Tenderize first: Use a meat mallet or marinate with acidic ingredients like vinegar or lemon juice to break down tough fibers.
– Cook low and slow or sear and finish: Slow cooking or braising with moisture softens the meat, while quick searing followed by oven finishing locks in flavor without overcooking.
– Slice against the grain: This shortens muscle fibers and makes the steak easier to chew.
– Avoid overcooking: Aim for medium-rare to medium to keep the steak juicy.
Step-by-Step Guide to Cooking Bottom Round Steak
1. Prepare and Tenderize
Start by taking your steak out of the fridge and letting it come to room temperature for about 30 minutes. Season it with salt, pepper, and your favorite spices. For extra tenderness, marinate it for at least 30 minutes or overnight in the fridge using a marinade with acidic ingredients like balsamic vinegar, Worcestershire sauce, or soy sauce.
Before cooking, tenderize the steak by pounding it gently with a meat mallet. This breaks down tough fibers and helps the steak cook more evenly.
2. Pan-Searing and Oven Finishing
This method is perfect for a quick, flavorful steak:
– Preheat your oven to 375°F (190°C).
– Heat a cast-iron skillet or heavy pan over medium-high heat and add a little oil or butter.
– Sear the steak for 2-3 minutes on each side until a golden-brown crust forms.
– Transfer the skillet to the oven or move the steak to an oven-safe dish.
– Cook for 10-15 minutes until the internal temperature reaches about 135°F (57°C) for medium-rare.
– Let the steak rest for 5 minutes before slicing thinly against the grain.
3. Slow Cooking or Braising
For melt-in-your-mouth tenderness, slow cooking is your best friend:
– Place the steak in a slow cooker or oven-safe dish.
– Add broth, onions, garlic, and your favorite vegetables.
– Cook on low for 3-4 hours in a slow cooker or at 300°F (150°C) in the oven covered with foil for 1-2 hours.
– The slow, moist heat breaks down the connective tissue, making the steak tender and juicy.
– Rest the steak before slicing thinly against the grain.
4. Grilling (With Care)
If you want to grill your bottom round steak:
– Marinate the steak well to add flavor and tenderness.
– Preheat the grill to medium-high heat.
– Grill the steak for 3-4 minutes per side, aiming for medium-rare doneness.
– Avoid overcooking to prevent toughness.
– Let it rest, then slice thinly against the grain.
Flavor Boosters and Serving Suggestions
– Marinades: Combine olive oil, garlic, soy sauce, balsamic vinegar, Dijon mustard, and herbs for a flavorful soak.
– Herb butter: Baste the steak with garlic-herb butter while cooking for extra richness.
– Sides: Serve with mashed potatoes, roasted vegetables, or a fresh salad for a balanced meal.
– Stews and stir-fries: Thinly sliced bottom round steak works great in hearty stews or quick stir-fries after tenderizing.
Why Bottom Round Steak Is Worth It
Though it’s often overlooked, bottom round steak is a budget-friendly cut that rewards patience and proper technique. It’s lean, high in protein, and versatile enough for many recipes-from quick skillet meals to slow-cooked comfort food.
Bottom round steak can be tender and delicious when you treat it right-tenderize, cook thoughtfully, and slice carefully. Enjoy the rich beef flavor without breaking the bank!