This is a lean, tough cut from the animal's rump. Because it lacks tenderness, it should be marinated, cooked over high heat, and sliced thin.
Bottom round steak is one of the toughest steak cuts you'll find in stores. For this reason, you should marinate it before cooking to try to generate additional tenderness and flavor.
Cook the steak over high heat, then slice it very thin. The thinner slices will make the tough meat easier to chew.
Bottom round is a good choice for tacos, stir-fry, or any other preparation that calls for thin slices of beef.
Preheat your Traeger to 500 degrees Fahrenheit. Place the marinated steak directly on the grill, and cook for 5 to 10 minutes on each side until the internal temperature reaches 135 degrees for medium-rare. Let the steak rest for 5 minutes, then slice thin and serve.
No, it's not a very good cut. The meat is quite lean and tough.
Expect to pay $5 to $10 per pound for bottom round steak.
The steak is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
This cut is best for use in tacos or stir-fry.
Yes, this is one of the toughest steaks.
Cube steak is sometimes made from round steak. The steak is pounded to make it more tender. Think of round steak as “un-tenderized” cube steak.
Yes, you can cook bottom round steak from frozen, as long as it isn't too thick.
Food scientists who graded the tenderness of various cuts of meat rated bottom round as "tough.”
It is among the toughest cuts that are still sold as steak.
Bottom round steak is essentially slices from a bottom round roast. If you buy a bottom round roast, you can slice it yourself into steaks — but you're probably better off braising the roast.
The National Cattlemen's Beef Association identifies the bottom round steak with UPC number 1466. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a grilled bottom round steak contains 860 calories, 122.4 grams of protein, and 37.4 grams of fat.
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