Bottom Round Steak
Bottom Round Steak

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bottom round steak. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Steak derived from the Bottom Round Flat, also known as an Outside Round. A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin..

Bottom Round Steak is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Bottom Round Steak is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have bottom round steak using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Bottom Round Steak:
  1. Prepare 2-3/4 pound bottom round steak
  2. Prepare 1/4 teaspoon thyme
  3. Take 1 teaspoon onion powder
  4. Prepare 1-1/2 teaspoon Adolfs meat tenderizer
  5. Take 1 teaspoon ground black pepper
  6. Make ready 1/2 teaspoon coarse pink Himalayan salt
  7. Make ready 2 teaspoon liquid smoke divided
  8. Make ready 1/2 stick butter divided into four pats
  9. Prepare 1/4 cup beef broth

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of. Beef round is where we get some of the tougher roasts and steaks, but they're cheap and nourishing.

Steps to make Bottom Round Steak:
  1. Cut the steaks into four servings
  2. Gather the dry seasonings I always taste the meat tenderizer to see how salty it is. This way I can tell if I need to add more salt or not.
  3. Put into a mortar then crush it.
  4. It's very easy to incorporate all the seasonings to make sure for a more even coverage of all the seasonings.
  5. Add seasonings to the steaks.
  6. Add the steaks to a bowl add liquid smoke. Cover and bring up to room temperature naturally.
  7. I let mine sit for quite a while. Preheat the oven 400 degrees Fahrenheit
  8. Sear the meat.
  9. Both sides.
  10. Add butter to tops and beef broth. Move to the oven and roast for 15 minutes.
  11. Let rest 5 minutes. Serve I hope you enjoy. I kept these juices for a future recipe it's in the freezer.

Top Round, Bottom Round and Eye of Round. Round steaks are good for Braciole/Rouladen/etc. From what I've found, top round is usually used which is a bit. Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is.

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