Bottom Round Beef Steak Recipes: A Meat Lover’s Delight

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Christian Kimmons

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When I think of bottom round steak, my mouth waters. This cut of beef, often overlooked, has a unique taste that’s both robust and tender when cooked right. In my opinion, it’s a dish best served during intimate dinners or special occasions. The flavors are rich, and the meat, when marinated properly, can be as tender as some of the more expensive cuts. But how do you choose the right steak and season it to perfection?

Choosing the Right Bottom Round Steak

How do you pick the perfect bottom round steak? It’s all about the cut and the muscle meat. This steak is leaner than most, which means it can be a bit tougher. But don’t let that deter you. When you see a steak with even thickness and a bright red hue, you’re on the right track. Remember, the key to a delicious steak starts with the meat itself.

Seasoning: The Heart of the Dish

What spices and flavors should you introduce to your steak? The marinade is where the magic happens. Combining soy sauce, white wine vinegar, Worcestershire sauce, and minced garlic creates a blend that not only tenderizes the meat but also infuses it with a burst of flavors. The acid in the marinade breaks down the muscle fibers, making the steak as tender as flank steaks.

Recommended Cooking Equipment: The Cast Iron Skillet & Griddle

For me, the best tool in the kitchen for cooking steak is a cast iron skillet. Its ability to retain and distribute heat evenly ensures that your steak cooks perfectly. But how do you use this equipment effectively?

How to Use Equipment Effectively:

  1. Preparation: Before you even think of placing your marinated beef round on the skillet, ensure it’s at room temperature. This ensures even cooking.
  2. Cast Iron Skillet: Always preheat your skillet. A hot skillet gives your steak that delicious sear that locks in flavors. Add a touch of cooking oil and wait for it to shimmer.
  3. Griddle: If you’re using a griddle, the same rules apply. Ensure it’s hot before placing your steak. The griddle is excellent for those beautiful grill marks.
  4. Tongs: When it’s time to flip your steak, use tongs. They give you better control and won’t pierce the meat, keeping those tasty juices inside.
  5. Thickness Matters: Depending on the thickness of your steak, cooking times will vary. Always keep an eye on your meat and use a meat thermometer if you’re unsure.
  6. Resting: Once cooked, let your steak rest on a cutting board. This allows the juices to redistribute, ensuring every bite is juicy.

Now that we’ve covered the basics of cooking, let’s dive into the recipe itself.

The Ultimate Bottom Round Beef Steak Recipe

Yield: 2

Marinated Bottom Round Steak Delight

bottom round beef steak recipes

"Marinated Bottom Round Steak Delight" evokes a sense of culinary adventure for me. Every time I delve into bottom round beef steak recipes, I'm reminded of the rich flavors and tenderness achievable from such an underrated cut. It's a testament to the magic of marination and the joy of discovering hidden gastronomic gems.

Prep Time: 10 minutes
Cook Time: 12 minutes
Marinating Time: 4 hours
Total Time: 4 hours 22 minutes


  • 2 bottom round steaks (evenly thick)
  • 1/4 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 cloves minced garlic (or use a garlic press for fresh garlic)
  • 2 tablespoons cooking oil
  • 1 tablespoon butter
  • Salt and pepper to taste


  1. Marinating: In a bowl, whisk together soy sauce, white wine vinegar, Worcestershire sauce, and minced garlic. Place the steaks in a one-gallon zippered bag and pour in the marinade. Ensure the steaks are well-coated. Seal the bag and refrigerate for 2-4 hours.
  2. Preparation: Remove the marinated steaks from the refrigerator and let them come to room temperature.
  3. Cooking: Heat the cast iron skillet or griddle over medium-high heat. Add cooking oil. Once shimmering, place the steaks on the skillet. Cook each side for 5-6 minutes for a medium-rare finish. Adjust the time based on your preferred doneness.
  4. Finishing Touch: A minute before the steak is done, add a tablespoon of butter to the skillet and let it melt, basting the steak with it.
  5. Resting: Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes before serving.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 30gSodium: 800mgCarbohydrates: 5gProtein: 40g

Serving Suggestions & Suitable Side Dishes

Pair your delicious bottom round steak with crispy potato fries or a refreshing green salad. For a heartier side, try a potato skillet recipe or garlic parmesan brussel sprouts. These sides complement the rich flavors of the steak and make for a complete meal.

Cooking Tips & Common Mistakes to Avoid

  • Marinating: Always marinate in the refrigerator to prevent bacterial growth.
  • Tenderness: For an even tender steak, use a wooden meat mallet to gently pound the steak before marinating.
  • Heat: Ensure your skillet or griddle is hot enough to sear the steak, locking in the juices.
  • Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. They taste great when reheated!

Conclusion: Bottom round beef steak recipes

Bottom round beef steak, when prepared with love and the right techniques, can be a showstopper at any meal. It’s a testament to the fact that with the right recipe and cooking methods, even leaner cuts of meat can be transformed into a tender, flavorful delight. So, the next time you’re looking to impress or just treat yourself, remember this bottom round beef steak recipe. It’s not just about saving money on a cut; it’s about the taste, the experience, and the joy of cooking. Enjoy your meal!

Frequently Asked Questions (FAQs)

What is the best way to cook beef bottom round steak?

The optimal method is marinating it for tenderness, then searing on a preheated cast iron skillet or griddle to lock in the flavors and juices.

What is bottom round steak good for?

Bottom round steak is excellent for grilling, pan-searing, and slow-cooking. Its lean nature makes it a healthier choice, and when cooked right, it’s flavorful and satisfying.

How to cook beef bottom round steak on stove?

After marinating, heat a skillet with some oil over medium-high heat. Place the steak on the skillet, cooking each side for 5-6 minutes or until desired doneness.

Is beef bottom round steak tender?

Naturally, it’s leaner and can be tougher. However, with proper marinating and cooking techniques, it can be made tender and juicy.

How long should I marinate bottom round steak?

For optimal tenderness and flavor, marinate the steak for 2-4 hours in the refrigerator.

Can I grill bottom round steak?

Absolutely! Just ensure your grill is hot, and adjust cooking times based on its thickness and your preferred level of doneness.

What’s the difference between bottom round steak and flank steak?

While both are lean cuts, flank steak is from the abdominal muscles while bottom round steak is from the rear leg of the cow.

How do I store leftover bottom round steak?

Store leftovers in an airtight container in the refrigerator. They remain tasty when reheated within a couple of days.

Can I use bottom round steak for stews or casseroles?

Yes, its lean nature makes it a good choice for slow-cooked dishes where it can absorb flavors and become tender over time.

Is bottom round steak expensive?

It’s generally more affordable than premium cuts, making it a cost-effective choice for many recipes without compromising on taste when cooked correctly.

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