The cause for this is that bottom round steak comes from the buttocks of the cow. It ’ s a relatively bad dilute, in early words, with lots of connection tissue inside .
The good news from a dietary position is that bottom round steaks are quite lean – surely when compared to more popular cuts such as ribeye steaks .
Here are the steps you need to follow to cook the perfect bottom round steak in a skillet:
- Prepare a marinade
- Tenderize the steak
- Marinade the meat (one hour or overnight)
- Heat and oil the skillet
- Add the meat to the skillet and fry
- Use a meat thermometer to check the doneness
Although that ’ s the very simpleton answer, you ’ re credibly going to want a little more help than that !
In the rest of this guidebook I ’ ll walk you through each of those steps one by one. By the time you ’ ve finished reading you ’ ll be all set to cook a killer whale bottom beat steak in your own kitchen .
After that I ’ ve answered some of the questions that are normally asked about this especial cut of kernel .
( My home cookware guide contains batch more tutorials and buying tips ! )
Step #1 – Prepare A Marinade
A good marinade will not only add some much-needed relish to your bottom round of golf steak, it will besides help to tenderize this rather baffling type of kernel .
It besides ensures the steak retains batch of moisture while cooking, which will lead to a blue steak on your dinner plate !
Which marinade you choose will depend on your personal preferences .
personally I ’ m a big fan of this “ultimate marinade” featured on BBC Good Food. It takes a while to make, but I think the results are worthwhile .
For something a fiddling simple, check out this basic marinade from AllRecipes .
Step #2 – Tenderize The Steak
once you ’ ve disposed your marinade, it ’ south time to loosen up the bottom turn steak itself .
A proper meat mallet goes a long manner when it comes to this cut of meat. If you use one to by rights tenderize the steak first, the end results are always greatly improved .
They don ’ deoxythymidine monophosphate cost a batch of money at all, and can be found on the common on-line marketplaces .
The KitchenAid mallet is a identical democratic choice, and strikes a full balance between cost and performance :
sale
KitchenAid Gourmet Meat Tenderizer, One Size,…
- TEXTURIZED SURFACE : One of the sides surface is textured for optimum use on a variety of meats
- SMOOTH SIDE INCLUDED : The opposite side of the meat tenderizer is smooth for pounding and flattening For…
- ALUMUNUM CONSTRUCTION : Aluminum construction provides a lightweight, strong and durable tool for the…
( Heads up ! If you click on a product yoke and make a purchase, I may receive a commission at no extra cost to you. I never recommend a product I wouldn ’ thyroxine practice in my own kitchen, and this helps keep the web site running. Thank you. )
To tenderize your bottom circle steak, place it on your work surface and then hit it securely all over with the kernel mallet .
The goal hera is to achieve a identical consistent thickness. You don ’ metric ton want any lumps or bumps at one end or the other, as this will result in odd cook .
If you notice that any parts of the steak are thicker than others, fair keep working at them until you have a consistent astuteness .
Step #3 – Marinate The Meat
now you have both your marinade and your kernel prepared, it ’ second prison term to “ soak ” the steak in all those adorable juices .
You can do this in any dish that ’ s big adequate for both the marinade and the steak. Once you ’ ve added them both to the dish, it can go in the refrigerator .
How long should you leave your kernel marinade for though ?
It depends on how patient you can afford to be. Generally speaking, the longer you can leave it, the better the final examination steak will taste .
As a bare minimum, you should leave the steak for one hour. This will allow the kernel to fully soak up the marinade, and loosen up a little .
In an ideal universe, however, you ’ d leave it overnight. That may be difficult to plan ahead for, but it very does make a difference .
Step #4 – Heat & Oil The Skillet
nowadays the kernel ’ s fix for cooking, it ’ mho fourth dimension to get that frying pan improving and running !
People have a tendency to over-oil their pans when cooking steaks, but less in truth is more here .
I recommend using no more than one or two tablespoons of oil when frying a steak like this .
You don ’ deoxythymidine monophosphate want to add any more fat to the kernel than is in truth necessity, after all, and it won ’ deoxythymidine monophosphate be frying for a very long time either .
Forget the honest-to-god proverb about cooking a steak at the highest temperature your stovetop can handle excessively !
A medium heating system is absolutely finely for this kind of steak. This advice goes double if you ’ ve chosen to cut your steak down into strips .
Step #5 – Cook To Preference
The best way to cook bottom round steak is to cook it on one side on this medium heat for around three minutes .
At this point it should be nicely browned .
now merely turn it and cook for another three minutes .
The next step is to check in on things with your kernel thermometer .
Step #6 – Check With The Meat Thermometer
You very do need a kernel thermometer to get the best results from tougher cuts like this .
It ’ randomness well cooked to medium-rare, which is around 150F / 65C. Cooked any more than that and all the marinade in the global won ’ t save it .
After the first six moments of frying, check the temperature of the center of the steak. If it ’ s not quite at the right temperature, continue cooking and turning frequently .
I spent years trying to judge the doneness of my steaks just by sight and feel. The classic finger test decidedly helps, but it ’ sulfur in my nature to work with preciseness in the kitchen.
You can get a perfectly effective kernel thermometer for following to nothing these days. I haven ’ thymine looked back since adding one to my own kitchen .
The trick is to buy one with a fast read time. Most steak aren ’ t fried for long at all, and you want to be able to release it from the frying pan the moment it hits the coveted temperature .
here ’ s the one I recommend – it ’ s one of the fastest I know of :
sale
KULUNER TP-01 Waterproof Digital Instant Read…
- 【SO EASY TO USE】Works right out the box! KULUNER digital thermometer with foldable 4. 6″ Food grade…
- 【SUPER FAST and ACCURATE】Takes a temperature in a little as 2-3 seconds, and is accurate to +/-1…
- 【WATERPROOF & PRACTICALITY】Every gap in the thermometer has a waterproof treatment, IP67 rated…
not lone will a meat thermometer make the occupation of timing things easier, it very helps with consistency excessively .
once you know just how you like your buttocks round of golf steak to be done, a kernel thermometer will help you achieve that result every single time .
When the temperature ’ s been hit, take the steak off the heat correct away and wrap it in aluminum hydrofoil .
immediately just let it rest for five minutes before serving !
That ’ s all you need to do to cook perfect bottom round steaks in a frying pan .
Frequently Asked Questions
In this last section, I wanted to answer some of the most park questions readers have about working with this kind of steak .
What Is Bottom Round Steak?
Bottom round steak is kernel from the hindquarters of a overawe .
Because of its rugged texture, buttocks round steak is most normally used for decelerate cooking and braising .
This extra fudge time loosens everything up nicely, and dramatically improves the eat know .
It can be fried as a steak, but extra cooking is required ( see the adjacent answer for more information ) .
Is Bottom Round Steak Tender?
not naturally, no. There ’ south a fortune of conjunction tissue in this cut of kernel, and eating it can be hard work if it ’ s not prepared correctly .
It actually does benefit a capital consider from being marinated and tenderized using a kernel mallet .
Go to this extra feat though and you ’ ll have a much more enjoyable steak on your plate !
Is Bottom Round Steak Good For…?
How does this cut of kernel work – or not work – for democratic dishes ?
Fajitas
The results won ’ metric ton be perfect, but if you cut your bottom round off steak very thinly this works sanely well .
Stir Fry
I don ’ triiodothyronine think bed round steak is the best option for touch fry by a long means .
You in truth should use a more naturally tender kernel for this kind of meal .
If bottom round is all you have though, make certain you cut it slender – merely as you would for the fajitas .
Tacos
It takes a bunch more meter to prepare bottom cycle steak for use in greaser .
You need to shred the meat, after all, and this sturdy cut is not naturally well-suited to the task .
first you ’ ll necessitate to sear the kernel on all sides on the stovetop .
After that, you need to add the kernel to a cryptic pan, covered with enough gripe broth to cover the bottom rung to around one third of its altitude .
An hour of fudge should make the meat shreddable. If you ’ re thinking this sounds like a bunch of hard work though, I ’ five hundred be inclined to agree…
Philly Cheesesteak
A Philly Cheesesteak is more normally made using a ribeye steak .
A conversant convention emerges hera, however !
The results are much improved if you slice the bottom round steak to a thin consistency before fudge .
Wrapping Up
I hope that ’ s answered all your questions about working with what is frequently an unfairly-maligned write out of kernel .
Take a fiddling extra care and attention with your formulation, and this will prove a cost-efficient option to more expensive cuts .
happy fudge !
Read more: Slow Cooker Pinto Beans | Pickled Plum
