Arianna Foster
Published by Arianna Foster
Last Updated On: June 18, 2022

The Bottom Round Steak is an underappreciated cut of meat that deserves more attention from home cooks. It has many flavors and is also very lean, making it a healthy option for those watching their fat intake.

When cooked correctly, the Bottom Round steak can be tender and juicy, and it took me a few tries before I could make a delicious bottom round. Now, I'm going to share my tips and tricks with you so you can give them a try.

Summary of the Key Findings

  • Bottom round steaks are quite lean. They have less fat than other types of steak, such as ribeye steak
  • If you cook it correctly, it will be of medium tenderness and have a lot of beef flavor. Therefore, you must take your time to marinate it and cook it slowly
  • You can cook a bottom-round steak in the oven, stovetop, or grill

What is Bottom Round Steak?

Cooked steak on a grill

Bottom round steak is a cut of beef that comes from the rump and hind legs of the cow. It's a leaner cut of meat with less fat than other steaks, such as ribeye or sirloin [1].

Other Names for This Steak

The round primal is home to many cuts of meat that have similar names. One way to tell them apart is by their alternate names.

Here are the most common ones to look out for:

  • Outside Round Steak
  • Western Griller/Steak
  • Eye Round Roast

Bottom Round Steak Nutrition Facts

112g of bottom round steak has the following nutrition facts:

  • Calories: 220
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Cholesterol: 85 mg
  • Sodium: 60 mg
  • Protein: 23 g
  • Total Carbs: 0g
  • Dietary Fiber: 0g

Bottom round steak is a good source of protein, and it is also low in saturated fat. It is, however, high in cholesterol, so it is important to limit your intake if you are trying to watch your cholesterol levels [2].

4 Bottom Round Steak Characteristics

Raw bottom round steak on a black table

The Bottom Round steak is tougher than the Top Round steak. It has a tighter grain and is not as tender when grilled. But it has more marbling and flavor, which makes it worth the chew.

1. Flavor

The Bottom Round steak is a very flavorful cut of meat. It has a lot of beefy flavor with a slightly gamey taste.

2. Texture

It is tougher than other cuts of steak, such as ribeye or sirloin. It has a tight grain and can be chewy if not cooked correctly.

3. Fat Content

The bottom round steak does not have much fat, making it a leaner meat cut. It is low in saturated fat and high in protein.

4. Tenderness

To tenderize the meat and make it more palatable, you should marinate the bottom round steak and cook it slowly. I prefer to tenderize using acidic-based marinates such as vinegar, wine, or lemon juice [3].

3 Ways To Cook Round Steak

There are several cooking methods to cook your bottom-round steak. You can use the crockpot, skillet, or grill to achieve great results. Based on my previous trials, I always prefer the crockpot method because it makes it easier to slow cook the meat.

"The easiest way to cook a juicy bottom round steak is through oven braising it or slow cooking it in a Crock-Pot."

- Siddhi Camila Lama

Certified Nutritionist

But if you do not have a crockpot, let me show you other methods that are just as good.

1. Cooking In A Skillet

Top view of a skillet
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Season your bottom round steak with salt and pepper. Personally, I enjoy the flavors of mixing olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and minced garlic together in a small bowl. I then add salt and pepper to taste.
  3. Tenderize your steak with the back of a knife or a meat mallet.
  4. Place your bottom round steak in an oven-safe skillet over medium heat and cook for 1-2 minutes on each side, until nicely browned.
  5. Add 2 cups of water to the skillet, cover it with aluminum foil, and place it in the oven. I discovered that the foil allows it to slow cook, which helps tenderize the meat.
  6. Cook for 10-12 minutes, or until your steak is tender and cooked through.

2. Cooking on a Grill

Close up of a grill
  1. Take your steaks out of the fridge and take them out of the sauce you put them in. Let them reach room temperature, which should take about 30 minutes.
  2. Pat them dry, removing any excess of the marinade I mentioned previously. Don't forget to include an acidic element in your marinate to make your round steak tender.
  3. Preheat your grill to medium heat. Then, brown the steak all over. Don't let it burn, though. We want to give it a nice color.
  4. Put your steak over the high heat on your grill and let it cook for 60-90 seconds. Then, use tongs to flip it over and sear it on the other side. Repeat this process until a crusty brown layer forms on each side of the steak.
  5. After it's browned, lower the grill temperature to low and cook for 5-7 minutes per side, or until the steak reaches the desired level of doneness. Do not overcook your steak. Overcooking will make it tough and dry.
  6. Using a meat thermometer is the best way to check the temperature of your steak. I like my steak medium-rare, which means the internal temperature should be between 135-140 degrees Fahrenheit.
  7. Remove your steak from the grill and let it rest for 3-5 minutes before cutting it. This is an important step, as it allows the juices to redistribute throughout the steak, making it juicier and more flavorful.
  8. After it has rested, slice it against the grain into thin strips and serve immediately.

3. Cooking in the Crock-Pot or Oven

Close up of a kitchen oven
  1. Preheat your oven to 300°F or set your Crockpot on low heat.
  2. Put your bottom round steak in a large baking dish or Crockpot but make sure you use a meat tenderizer or with the back of a meat mallet to make your bottom round steak tender.
  3. Pour any liquid marinade over the steak and let it sit for about 30 minutes before cooking, allowing it to absorb the flavors and for it to properly tenderize.
  4. If you're cooking in the oven, cover the dish with aluminum foil and place it in the oven for 10-12 minutes. I loved the flavors at the end when I topped up the mixture with bone broth or beef broth as needed.
  5. Remove from the oven and let it rest for 3-5 minutes before slicing against the grain into thin slices.
  6. If you're cooking in the Crock-Pot, cook it for 3-4 hours on low heat or until your steak is cooked to your desired level of doneness. Make sure you use a meat thermometer.
  7. Once it's done cooking, remove it from the slow cooker and let it rest for 5-10 minutes before slicing it into thin-cut steaks against the grain.

FAQs

Where Does Bottom Round Steak Come From on the Cow?

Bottom round steak comes from the cow's hindquarters (beef rump), and it's a part of the buttock muscle. It's a lean cut of meat with very little fat marbling, which is why it can be tough if not cooked properly.

Are Bottom Round Steaks Tough?

Bottom round steaks can be tough if they're not cooked properly. That's why it's important to choose a marinade or cooking method that will tenderize the meat, such as grilling, slow cooking, or braising.

Is Bottom Round Steak Good for Grilling?

Yes, bottom round steak is good for grilling. It can be marinated and seared on the grill to help tenderize it and give it a nice grilled flavor.

It’s Time for Some Cooking

Whether you cook it in a skillet, on the grill, or in a Crock-Pot, this steak is sure to be delicious. Just remember to season it well, tenderize it, and cook it to your desired level of doneness. And most importantly, don't forget to let it rest before slicing into it.

Picking the right quality of meat will impact the taste and quality of the dish; that is why I recommend getting your meat from Butcher Box. They have a variety of premium meat, sustainably raised and grass-fed, which is why any of my steak recipes turns out delicious.


References:

  1. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/cuts-of-beef/art-20043833
  2. https://www.mynetdiary.com/food/calories-in-usda-choice-bottom-round-steak-by-bridger-beef-serving-26191644-0.html
  3. https://www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat

 

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