Bottom round is tougher than the top round and is definitely a marinating steak. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising.
What is bottom round steak good for?
The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste.
Is Round steak good for grilling?
Top round steak is fairly tender, but more flavorful than some lean cuts. It’s also easy on the wallet, which makes it an appealing choice for the grill. … While it’s often cut and sold into large roasts, the meat makes an excellent steak when it’s marinated and grilled properly.
Are bottom round steaks tough?
The Bottom Round steak has a tighter grain than its close sibling, the Top Round steak, and as such, it is tougher. It will never be melt-in-your-mouth tender if grilled at high heat. But the flavor is more intense as it has more marbling and thus more fat to baste itself in.
How do you cook a bottom round steak on a gas grill?
Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 20 minutes or until of desired doneness, turning once.
How long does it take to cook bottom round steak?
Cook the steak for about three minutes on the first side or until the steak begins to brown. Flip the bottom round steak and cook for another three minutes to brown the second side.
How do you tenderize bottom round steak?
From a long, slow cook to the power of a brine, here are six ways to get the job done.
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
- Harness the power of salt. …
- Use an acidic marinade. …
- Consider the kiwi. …
- Give it some knife work. …
- Slow cook it.
Which steaks are best for grilling?
Best Beef Cuts for Grilling
- Chuck Eye Steak (Delmonico) A low-cost alternative to the Rib Eye Steak. …
- Ranch Steak. Affordable, lean and versatile. …
- Flat Iron Steak. Extremely tender, well-marbled and flavorful and great for grilling. …
- Tenderloin Steak (Filet Mignon) …
- Strip Steak. …
- Porterhouse Steak. …
- T-Bone Steak. …
- Ground Beef.
How do you grill eye of round steak?
Brush steaks all over with oil. Place steaks over hotter side of grill and cook (covered if using gas) until well charred on both sides, about 5 minutes per side. Move steaks to cooler side of grill and continue to cook (covered if using gas) until steaks register 125 degrees (for medium-rare), 5 to 8 minutes.
How do I tenderize round steak?
Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action. Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill.
What is better bottom round or top round?
The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled “London broil”). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.
Is a bottom round steak tender?
Bottom round steak is one of the leanest cuts from the cow, and when properly tenderized, is succulent and delicious. … Tenderizing is not difficult, and frying or braising requires few ingredients. Serve the steak hot from skillet to table.
Is bottom round roast good for BBQ?
Due to its low fat content, bottom round roast is at its best when braised or roasted. Braising is also known as pot-roasting and is the process of searing the meat on all sides first, then cooking it at a low temperature with a liquid over an extended period of time.
Is bottom round good for smoking?
Internal Temperatures for Smoking Beef Roasts
Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. I recommend medium done at most! Otherwise, the lean cuts tend to dry out rapidly and become tough once cooked beyond medium-rare to medium.