Bottom steak can be cooked in a skillet, but this cut of meat benefits greatly from a little bit of preparation.
This is because bottom round steak is derived from the rump of the cow. To put it another way, the cut is fairly difficult and contains a lot of connective tissue.
The good news is that bottom round steaks are quite lean, especially when compared to more widely consumed cuts like ribeye steaks.
To cook the ideal bottom round steak in a skillet, follow these instructions:
Even though that is a very straightforward response, you’ll probably need a little more assistance than that!
I’ll go over each of those steps in detail throughout the remainder of this guide. After reading this article, you’ll be prepared to prepare a delicious bottom round steak in your own kitchen.
After that, I provided answers to some of the frequently asked questions about this particular cut of meat.
- Preheat your oven to 400 degrees Fahrenheit.
- Season your bottom round steak with salt and pepper. …
- Tenderize your steak with the back of a knife or a meat mallet.
- 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.
Benefits of using a marinade
A simple marinade is a concoction of an acid and spices used to soak food. The meat begins to break down due to the acidic ingredient, usually some kind of vinegar, allowing the spices to soak in.
That’s the trick. By marinating the meat, you allow the sauces and spices you use to fully infuse the beef. Delicious!.
Marinades are great for lean cuts like flank steaks.
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Why you will love this bottom round steak recipe
- You can turn a cheaper cut into a delicious meal.
- You can save money by buying cheaper cuts.
- It’s easy to make when you have time for marinating.
- By incorporating different spices, you can easily change the flavor.
- 1/2 cup of soy sauce
- 1/4 cup of white wine vinegar
- 1 tablespoon of Worcestershire sauce
- 2 cloves of fresh minced garlic
- 1 lb of thinly sliced bottom round steaks
- Cooking oil or butter
A few helpful supplies
Soy sauce, white wine vinegar, Worcestershire sauce, and freshly minced garlic are the ingredients for the marinade. Combine all of them in a small bowl and whisk to combine. See the recipe card for exact measurements.
You might want to tenderize your steaks with a wooden meat mallet, depending on their thickness. This makes your meat more tender and prepares the fibers for thicker-cut round steaks.
Put thicker steaks on a cutting board and pound the meat with a mallet if necessary. If you have a helper, this can be a great activity to keep little hands occupied.
Next, add the marinade and the steak to the one-gallon zippered bag.
After that, put the bag in the fridge for at least an hour. Ideally, the steaks should marinate for 1 to 4 hours if they are 1/2 inch thick or less.
You can let the steak marinate all night for thicker steaks.
Part 2: Sear your beef steaks in a cast iron skillet
Grab your marinating steak from the refrigerator and prepare to cook. Remove the steak from the liquid and pat dry.
A teaspoon of butter or a splash of cooking oil should be added to a hot, 9-inch cast iron skillet that is just past medium heat.
Use tongs to place the meat into the skillet once the oil is shimmering. Do this carefully to avoid getting splashed with hot oil.
Sear both sides for 45 seconds. Because this cut is very lean, it’s best not overcooked. However, you could extend the cooking time if your steaks are thicker than 1/2 inch.
Remove from heat to rest before serving.
What to make with marinated bottom round steak
You have so many options to serve with steak. I frequently stick to a simple meal of potato fries and a green salad, but occasionally I want a side dish with more flavor.
My family loves our potato skillet recipe. Simply omit the sliced steak from the recipe if you’re serving it as a side dish with marinated bottom round steak.
Our Garlic Parmesan Brussel Sprouts are another hearty side dish that pairs well with marinated steak. Anyone can fall in love with brussel sprouts thanks to this delicious recipe!
This recipe is perfect for all different round steaks. To soften the fibers for thicker-cut round steaks, simply use a meat mallet and extend the cooking time.
Once you understand the fundamentals of making a marinade, you can adapt it to your preferences and side dishes.
On occasion, I prepare the marinade with ginger and red pepper flakes and serve the steak with rice and bok choy. With only a few adjustments, this gives the dish an oriental flair. And my family loves it!.
Additionally, I prepare a white wine marinade that I use with my recipe for eye of round steak.
Alternately, try this peppercorn steak recipe if you prefer a dry rub.
In the refrigerator, leftovers can be stored for four days in an airtight container.
Slice your leftover bottom round steak thinly and combine it with other leftovers in a stir-fry. This method is delicious, so prepare extra so you WILL have leftovers!
This recipe checks the boxes for cheap and simple if you’re looking for both. And once you master the marinade, there are countless flavor combinations possible.
You can introduce your children to flavors from around the world by changing the spices and sides.
This dish works well on busy days. Your steak will be tenderized by dinner if you prepare the marinade in the morning.
Let me know how this recipe worked for you. Your opinions are incredibly valuable to me because it inspires me to be more creative.
These recipes give your beef cooking repertoire more variety if you’re willing to branch out:
Marinated Bottom Round SteakYield:
A delicious and incredible meal you can prepare on the stove is tender, juicy bottom-round steak. This recipe will leave your taste buds begging for more!.
- 1/2 cup of soy sauce
- 1/4 cup of white wine vinegar
- 1 tablespoon of Worcestershire sauce
- 2 cloves of fresh minced garlic
- 1 lb of thinly sliced bottom round steaks
- Cooking oil or butter
- Whisk marinade ingredients in a small bowl to combine.
- Add the steaks and the marinade in a gallon-sized zippered bag.
- Place the steaks in the refrigerator for 1-4 hours before cooking.
- A 9″ cast iron skillet should be heated just past medium. Add some cooking oil or butter.
- Use tongs to carefully add the meat to the skillet once the oil is shimmering.
- Sear both sides for 45 seconds.
- Remove from heat to rest before serving.
For steaks, less than 1/2″ thick, marinate for 1-4 hours. Thicker cuts can be marinaded overnight.
This recipe is perfect for all round steaks.
Use a meat mallet to soften the fibers of thicker cuts of round steak before marinating, and allow the meat to cook through for a little longer.
This website only offers rough nutritional data as a courtesy and for convenience. Nutrition is calculated by Nutronionix.
Cast Iron Bottom Round Steaks Recipe
FAQ
How to make round bottom steak tender?
Simply pounding round steak with a meat mallet or tenderizer is one of the simplest ways to tenderize it. Use the textured side only; flattening is done on the smooth side. The tiny spikes assist in breaking down the meat’s fibers and connective tissues, making the meat more tender.
What is a bottom round steak good for?
The Top Round’s great flavor is present in abundance in the Bottom Round, which is smaller and has a slightly tighter grain. It produces some of the best Cube Steaks you’ll ever eat as well as a fantastic roast beef.
How to cook round bottom steak on the stove?
Heat cast iron skillet over medium-high heat. Add oil and heat until shimmering and running rapidly in the pan To prevent crowding the pan, sear the steaks in batches for 1 to 2 minutes per side. 5 minutes before serving, let the steaks rest on a serving platter under foil.
How long should you cook bottom round steak?
Marinated Bottom Round SteakPrep Time: 10 minutes. Cook Time: 2 minutes. Additional Time: 4 minutes. Total Time: 16 minutes.