Bottom Round Steak Recipes

Hidden in plain sight at most meat counters sits an unsung hero of beef — the mighty bottom round. Smart chefs prize this cut for its bold flavor and lower-than-average price tag. Whether it’s simmering in a Dutch oven until fork-tender or sliced thin against the grain for lightning-quick meals, this beef adapts to countless cooking styles. Learn the secrets of pulling out the best from bottom round, and this affordable option could earn a permanent place in your cooking rotation.

Understanding Bottom Round Steak

Grab a bottom round steak next time you’re at the butcher counter and your wallet will thank you. This hardworking cut comes from the back leg of the cow, which gives it that distinctive dense texture with just a thin strip of fat along one side.

Bite into a properly cooked bottom round and you’ll get a strong beef flavor that punches well above its price tag. Yes, it can be stubborn if you try to treat it like a ribeye, but that’s just part of its character.

The magic happens when you give bottom round steak time to tenderize. Braise it slow for Sunday pot roast or slice it paper-thin for deli-worthy sandwiches. You can even transform it into jerky which makes for an ideal protein snack when hunger hits. Some people reach for top round instead, but true beef enthusiasts often prefer the deeper, richer taste that bottom round brings to the table. It’s a win-win, since you’ll save some money opting for this cut. 

Bottom Round Steak Preparation Techniques

Make the most of your bottom round steak by following these preparation tips and techniques:

• Get it ready: Allow steaks to rest at room temperature for 30-45 minutes before cooking to promote even heat distribution from exterior to center during the cooking process.
• Keep them dry: Thoroughly pat steaks dry with paper towels before applying any seasonings. This helps the steaks brown better and keeps the seasonings intact.
• Score the meat: Score both sides with shallow diagonal cuts using a sharp knife to break down muscle fibers and create channels for flavor to soak in.
• Season properly: Apply kosher salt before resting and cooking. While it sits, the salt will break down proteins to improve the bottom round’s tenderness and flavor.
• Marinate: Use an acidic marinade containing vinegar, citrus, yogurt, or wine. Acid works on the tough connective tissues of bottom round. Marinate overnight for the best results.
• Help it tenderize: Incorporate coffee grounds into your spice rub. It has natural enzymes that assist with tenderizing the meat (but it also adds some incredible flavor!). 

Cooking Methods for Bottom Round Steak

Bottom round steak turns from tough to tender when you know how to cook it. These four techniques all work incredibly well to bring out this steak’s best flavor and texture. 

Braising

Braising sears the meat at high heat, then simmers it slowly in liquid. It’s the number one way to make bottom round steak because of its ability to break down stubborn connective tissues using low heat over a long period.

Benefits of braising bottom round steak:

• Concentrates beef flavor while creating a fork-tender texture
• Builds deep, complex flavors as meat, veggies, and liquid cook together
• Generates rich liquid that can become delicious gravy
• Works perfectly in Dutch ovens or slow cookers

Slow Cooking

The low-temperature cooking of slow cooking turns bottom round into something special, especially when you finish it off with a quick sear.

Benefits of slow cooking bottom round steak:

• Delivers consistent doneness from edge to center
• Maintains more moisture than high-heat methods
• Allows precise temperature control for your preferred doneness
• Creates an ideal environment for herbs and spices to work into the meat

Sous Vide

Sous vide involves cooking bottom round steak in a temperature-controlled water bath. This method is a good option for tough cuts like bottom round because it allows for extended cooking at one steady temperature to prevent the meat from overcooking.

Benefits of sous vide for bottom round steak:

• Guarantees edge-to-edge consistent doneness
• Preserves moisture even during long cooking periods
• Tenderizes tough cuts without turning them to mush
• Still allows for a sear in a cast-iron skillet after cooking

Pressure Cooking

The pressure cooker cuts down on cooking time but mimics the capabilities of slow cooking. It uses intensified steam and pressure to tenderize meat in a few minutes while preserving the yummy flavor profile of bottom round.

Benefits of pressure cooking bottom round steak:

• Takes a fraction of the time slow cooking takes
• Uses pressure to push flavors deep into the steak
• Seals in moisture and nutrients
• Delivers tender results even on busy weeknights

Featured Bottom Round Steak Recipes

These four recipes show just how versatile bottom round steak is. 

Braised Bottom Round Steak Recipe

Ingredients

• 2 lbs bottom round steak, cut into 3-inch pieces
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red, 1 yellow, and 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 1 14-oz. can crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp dried Italian seasoning
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• Fresh basil for garnish
• Polenta or pasta, for serving

Instructions

1. Pat beef dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
3. Add beef in batches, being careful not to overcrowd the pan. Sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
4. Reduce heat to medium and add onion slices to the same pot. Cook until softened, about 5 minutes.
5. Add bell peppers and cook until they begin to soften, about 4 minutes.
6. Stir in garlic and cook until fragrant, about 30 seconds.
7. Pour in the wine, scraping up any browned bits from the bottom of the pot.
8. Add crushed tomatoes, tomato paste, Italian herbs, and bay leaf. Stir to combine.
9. Return beef to the pot. Add additional beef broth if needed to cover the meat halfway.
10. Bring to a simmer, cover, and reduce heat to low. Cook for 2-2½ hours until beef is fork-tender.
11. Remove bay leaf, adjust seasoning, and serve over polenta or pasta. Top with fresh basil.

Slow-Cooked Bottom Round Steak Recipe: Coffee-Rubbed Roast Beef

Ingredients

• 3 lbs bottom round roast
• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. Preheat oven to 250°F and place a rack in the middle position.
2. Combine coffee, brown sugar, salt, garlic powder, onion powder, smoked paprika, black pepper, and thyme in a small bowl.
3. Pat roast dry with paper towels, then brush olive oil on both sides. 
4. Apply the coffee rub generously to both sides of the meat, pressing gently to adhere.
5. Place roast on a wire rack set inside a rimmed baking sheet.
6. Roast until internal temperature reaches 125°F for medium-rare (about 1½-2 hours depending on thickness).
7. Remove from oven and tent loosely with foil. Let rest at room temperature for 15-20 minutes.
8. Slice thinly against the grain and serve with drippings.

Sous Vide Bottom Round Steak Recipe: Bottom Round with Chimichurri

Ingredients

• 2 lbs bottom round steak (1½-2 inches thick)
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• 2 tbsp butter for finishing

For the chimichurri:

• 1 cup fresh parsley
• ¼ cup fresh oregano
• 3 garlic cloves
• ½ cup olive oil
• 2 tbsp red wine vinegar
• ½ tsp red pepper flakes
• ½ tsp salt

Instructions

1. Set sous vide water bath to 132°F for medium-rare (adjust the temperature according to doneness preference).
2. Season steaks generously with salt and pepper.
3. Place steaks in vacuum-seal bags with garlic, thyme, and 1 tbsp olive oil.
4. Seal bags and place in the water bath. Cook for 9-12 hours.
5. About 15 minutes before serving, make chimichurri by pulsing all ingredients in a food processor until finely chopped but not pureed.
6. When ready to serve, remove steaks from bags and pat completely dry with paper towels.
7. Heat a cast-iron skillet over high heat until smoking. Add 1 tbsp oil.
8. Sear steaks for 45-60 seconds per side until browned.
9. Add butter to pan and baste steaks briefly before removing.
10. Rest for 5 minutes, then slice thinly against the grain.
11. Serve topped with chimichurri.

Pressure-Cooked Bottom Round Steak Recipe: Asian-Inspired Beef Bowls

Ingredients

• 2 lbs bottom round steak, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• ¼ cup soy sauce
• 3 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• ½ cup beef broth
• 2 tbsp rice vinegar
• 1 tsp Chinese five-spice powder
• 1 tbsp cornstarch mixed with 2 tbsp water
• Sliced green onions, for garnish
• Sesame seeds, for garnish
• Steamed rice and vegetables, for serving

Instructions

1. Set pressure cooker to sauté mode. Add vegetable oil.
2. Sear beef cubes in batches until browned on all sides, about 2 minutes per side. Transfer to a plate.
3. Add sesame oil to the pot. Sauté garlic and ginger until fragrant, about 30 seconds.
4. Add soy sauce, brown sugar, beef broth, five-spice powder, and rice vinegar. Stir to combine, scraping up any browned bits.
5. Return beef to the pot with juices.
6. Close the lid and set the cooker to high pressure for 40 minutes.
7. Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
8. Set cooker to sauté mode. Stir in cornstarch slurry and simmer until sauce thickens, about 2 minutes.
9. Serve over steamed rice with vegetables and garnish with green onions and sesame seeds.

Cooking Tips and Tricks for Bottom Round Steak

Need a few extra tips to make your bottom round steak stand out when cooking? Here’s what to know:

• Trust temperature over time when cooking; meat thermometers are the best tool to help you prevent overcooking bottom round.
• Give your steak a 10-minute rest under tented foil to give it a little extra moisture boost before serving.
• Stop cooking at 125-130°F internal temperature for this lean cut; carryover heat will finish the job.
• Add a pat of butter during the last couple minutes of cooking or during resting to create a rich and smooth finish. 
• Save those flavorful pan drippings and braising liquids – simmer them down until slightly thickened, then enhance with a splash of wine, butter, or fresh herbs to make a pan sauce or gravy.

Conclusion: Cooking Bottom Round Steak

Bottom round steak offers surprising value and flavor when you know how to handle it properly. Now you have plenty of recipes and tips to refer to when you want to turn this economical cut into a dish you can enjoy over and over again. 

Ready to explore more beef cuts and cooking techniques? Visit Steak University for expert guides, recipes, and tips to elevate your beef game.