Recipe: Yummy Bottom Round Steak

Bottom Round Steak. Steak derived from the Bottom Round Flat, also known as an Outside Round. A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin..

Bottom round is tougher than the top round and is definitely a marinating steak. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. You can have Bottom Round Steak using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Bottom Round Steak

1. You need 2-3/4 pound of bottom round steak.
2. You need 1/4 teaspoon of thyme.
3. You need 1 teaspoon of onion powder.
4. You need 1-1/2 teaspoon of Adolfs meat tenderizer.
5. It's 1 teaspoon of ground black pepper.
6. It's 1/2 teaspoon of coarse pink Himalayan salt.
7. You need 2 teaspoon of liquid smoke divided.
8. It's 1/2 stick of butter divided into four pats.
9. It's 1/4 cup of beef broth.

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of. Beef round is where we get some of the tougher roasts and steaks, but they're cheap and nourishing.

Bottom Round Steak instructions

1. Cut the steaks into four servings.
2. Gather the dry seasonings I always taste the meat tenderizer to see how salty it is. This way I can tell if I need to add more salt or not..
3. Put into a mortar then crush it..
4. It's very easy to incorporate all the seasonings to make sure for a more even coverage of all the seasonings..
5. Add seasonings to the steaks..
6. Add the steaks to a bowl add liquid smoke. Cover and bring up to room temperature naturally..
7. I let mine sit for quite a while. Preheat the oven 400 degrees Fahrenheit.
8. Sear the meat..
9. Both sides..
10. Add butter to tops and beef broth. Move to the oven and roast for 15 minutes..
11. Let rest 5 minutes. Serve I hope you enjoy. I kept these juices for a future recipe it's in the freezer..

Top Round, Bottom Round and Eye of Round. Round steaks are good for Braciole/Rouladen/etc. From what I've found, top round is usually used which is a bit. Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is.