Easiest Way to Make Ultimate Bottom Round Steak

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bottom round steak. One of my favorites food recipes. This time, I am going to make it a little 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. Ted the Butcher: Beef - Bottom Round Steak & Cubed Steaks.

Bottom Round Steak is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Bottom Round Steak is something that I have loved my entire life.

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

The ingredients needed to make Bottom Round Steak:

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

Place steak between two pieces of parchment paper and pound with the spiked side of a meat Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. 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.

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.

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. Beef round is where we get some of the tougher roasts and steaks, but they're cheap and nourishing. What Is the Beef Round Primal Cut?

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