how to cook a beef bottom round steak

InstructionsPreheat your oven to 325°F (165°C).Remove the steak from the marinade and season with salt and pepper.Place the steak in a baking dish and cover with aluminum foil.Bake for about 2 hours, or until the steak is tender.Let it rest for a few minutes before slicing against the grain.

  1. Preheat your oven to 325°F (165°C).
  2. Remove the steak from the marinade and season with salt and pepper.
  3. Place the steak in a baking dish and cover with aluminum foil.
  4. Bake for about 2 hours, or until the steak is tender.
  5. Let it rest for a few minutes before slicing against the grain.

14 delicious bottom round steak recipes

Here are our favorite bottom round steak recipes. We’ve included a variety of cuisines and approaches so you can find exactly what you’re looking for.

Nothing says delicious and easy winter meal prep like a homemade pot roast. This specific recipe calls for the eye of round, but you can swap bottom round in. And don’t skimp on the quality of your broth, it makes a big difference.

If you’re anything like me, eating chicken fried steak is magical. I orient my entire day around the idea, partly because after I eat that delicious fried steak below a heaping pile of white gravy, I’ll either be asleep or look like the opening scene zombies from Shaun of the Dead — but it is worth it every single time. This recipe from Macheesmo shows you how to do it right.

Few sauces impart a sense of home more than mushroom gravy. Spilling off a steak and running into a side of mashed potatoes, it is savory perfected. Turns out it is easy to make and great for bottom round steaks, too. This recipe from Spend with Pennies shows you how to get it done!

Sometimes cheap ingredients are better, and that’s a fact. If you disagree, I challenge you to make a satisfying green bean casserole without Cambell’s cream of mushroom soup. This recipe from When Is Dinner uses cream of chicken and mushroom to cover the round steak as it cooks low and slow in the oven. Simple and delicious!

The key to a good beef stew is to not skimp on any of the ingredients. You want an ear of sprightly corn, grass-fed beef, and fresh herbs. All of this fresh deliciousness stacks on top of each other and becomes something altogether delicious. NYT Cooking gives us the archetype of beef stew in this recipe.

Sure, you’ve had beef stew, but have you had amazeballs beef stew? I don’t think so! Plus this recipe is a throw-and-go in the slow cooker. I’d choose whichever vegetables are in season, and don’t sleep on rutabaga!

Instant Pots, along with Sous Vides, are some of the best modern cooking inventions. Turns out Instant Pots are great for bottom round steaks. You can skip the wine Dishes Delish uses in this recipe, but if you want to point it more toward a stew direction, we recommend keeping it in.

If you’re feeling a little ambitious and want to prep some delicious roast beef deli meat for this week’s sandwiches, try this recipe From Valerie’s Kitchen. She really goes into detail here, and the results speak for themselves.

Barbarian beef is cooking a roast old-school style — right on the coals. This recipe from AllRecipes leans on three things to be successful: good beef, good execution, and good seasoning or sauce. If any one of those three elements isn’t present, the whole house falls. Give it a shot and serve this alongside some fresh roasted potatoes or bell peppers.

The difference between beef stew and round steak Italiano is mostly the tomatoes. They give a wonderful savory sweetness that you have to try! This recipe from Taste of Home is pretty easy to whip up too.

You heard me. Steak fingers. Yes, it sounds like a playground insult, but these are a delicious, beefy alternative to chicken fingers, and both adults and kids won’t be able to get enough of these. Pioneer Woman’s recipe makes a gravy for dipping, but you could just as easily swap that for any sauce your kid loves.

Weeknight stir fry always feels like a guilty pleasure since it feels like takeout, but homemade is much healthier and cheaper. Just tenderize your bottom round and cut it into thin strips instead of using ground beef and follow the rest of the instructions!

Spoon some of this Chinese pepper round steak from AllRecipse over rice, dice up some green onions, and sprinkle those along with some sesame seeds on top for an amazing and easy weeknight meal. All you’re doing is sauteing steak, making a sauce, and tossing it!

Having a taco night and the store is out of flank steak? Sub in bottom round in this A Simple Pantry recipe and make your tacos anyway! This recipe isn’t for the faint of heart, but if you persevere I guarantee you will enjoy the result.

How do you cook bottom round steak so it isn’t so tough?

You can either cook it low and slow with liquid, marinade it well in advance with something acidic, and/or cut it thinly. You should also keep the meat as close to medium-rare as possible when grilling to avoid unnecessary toughness.

Is bottom round steak a good cut of meat?

If we’re comparing bottom round to cuts from the short loin or something like tenderloin, then no, but it is so tasty when executed well!

Can you cook bottom round steak in the oven?

Sure! Put it on low (around 300 degrees) and bring it up to temp over a few hours. Don’t rush it!

Is bottom round steak good for stir fry?

Definitely! Give it a good acidic marinade (lime or rice vinegar works well for stir fry) for 4+ hours or overnight before cooking, and don’t forget to slice it thinly across the grain.

Is round steak good for frying?

Yes! Taking a meat mallet to a bottom round for frying is a classic choice. Pound them into cube steaks and fry them to perfection!

Best practices for cooking bottom round

All of the best ways to cook bottom round steaks include some aspect of breaking down their tough muscle fibers. The most common advice includes:

  • Using an acidic marinade before grilling.
  • Cooking it low and slow for stews and pot roast.
  • Using a meat mallet.
  • Cutting it very thinly.
  • Slicing across the grain to cut the muscle fibers.

What is Round Steak?

Round steak is the cut of meat from the rear portion of a cow’s hindquarters (aka the Beef Round primal cut). This meat is definitely more lean and tough because the muscles in the back legs are exercised frequently. The Beef Round is usually divided into four cuts of meat that can be sold as steaks or roasts: Top Round, Bottom Round, Eye of Round, and the Sirloin Tip. Round Steaks may come from a variety of places on the Round (and we’ll discuss the roasts that come from the Round in a later post.)

InstructionsPreheat your oven to 325°F (165°C).Remove the steak from the marinade and season with salt and pepper.Place the steak in a baking dish and cover with aluminum foil.Bake for about 2 hours, or until the steak is tender.Let it rest for a few minutes before slicing against the grain.

FAQ

What’s the best way to cook bottom round steak?

How do you cook bottom round steak so it isn’t so tough? You can either cook it low and slow with liquid, marinade it well in advance with something acidic, and/or cut it thinly. You should also keep the meat as close to medium-rare as possible when grilling to avoid unnecessary toughness.

What is the best way to cook round steak so it is tender?

ROUND STEAK It’s an inexpensive cut of meat, but that doesn’t mean it has to be tough. The key is to cook it very low and slow (just like when making Swiss Steak). If possible choose either beef round tip or preferably, the top round, which is the tenderest portion of the round.

Is beef bottom round steak tough?

Bottom round steak is one of the toughest steak cuts you’ll find in stores. For this reason, you should marinate it before cooking to try to generate additional tenderness and flavor. Cook the steak over high heat, then slice it very thin. The thinner slices will make the tough meat easier to chew.

What is round bottom steak good for?

These round cuts are exceptional when cooked with the sous-vide method. Popular dishes using these Round Steaks include the Italian Bresaola (air dried and salted beef), Swiss Steak (pounded and then braised with tomatoes and mushrooms), or various meat pies.

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