Easiest Way to Make Perfect Bottom Round Steak

Bottom Round Steak. Steak derived from the Bottom Round Flat, also known as an Outside Round. How to cut bottom round steak. A round steak is a beef steak from the "round", the rear leg of the cow.

Bottom Round Steak Recipes on Yummly Bottom round is tougher than the top round and is definitely a marinating steak. Top round and bottom round steak both come from an area of the cow that is low in fat. You can cook Bottom Round Steak using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Bottom Round Steak

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

These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. Place steak between two pieces of parchment paper and pound with the spiked side of a meat Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. Bottom Round Roast: Roasts from the bottom round.

Bottom Round Steak step by step

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..

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. Round steaks are good for Braciole/Rouladen/etc. From what I've found, top round is usually used which is a bit. 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.