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 :
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 :
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 ?
The results won ’ metric ton be perfect, but if you cut your bottom round off steak very thinly this works sanely well .
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 .
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…
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 .
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
John ’ s a lifelong food fanatic and exhausted ten years working as an entertainment diarist. He now combines his love of food, drink and writing as the founder and editor of Viva Flavor. Read more
Category : Culinary