Marinating And Baking The Perfect Bottom Round Steak

Bottom round steak is a budget-friendly cut of meat that can be transformed into a juicy and tender steakhouse-quality dish with the right ingredients and cooking method. In this article, we will teach you how to bake marinated bottom round steak to perfection, achieving a golden crust on the outside and a juicy, tender centre. We will also offer tips on creating a delicious marinade and share some mouth-watering serving suggestions.

Choosing the right cut of steak

Location

The location of the cut on the animal determines its tenderness. Generally, the less a muscle is used, the less connective tissue it has, resulting in a more tender steak. For example, the eye of round steak is from the rear leg of the cow and is less tender than other steaks. In contrast, cuts from the loin section, such as the tenderloin, short loin, and top sirloin, are typically more tender.

Marbling

Marbling refers to the intramuscular fat within the steak, appearing as thin white veins. While you may not want fat in your steak, marbling adds juiciness and tenderness as it melts during cooking, enhancing the steak's flavour and texture. Look for cuts with nice, thin lines of marbling rather than large chunks of fat.

Aging

Aging beef involves letting it sit in controlled conditions after cutting. As it ages, the meat's toughness naturally breaks down, making it more tender. Wet-aged steaks are left for a minimum of 28 days, while dry-aged steaks are left for 60 days in very controlled conditions, resulting in rich, earthy flavours.

Diet of the animal

The diet of the animal can impact the marbling and texture of the steak. Grass-fed beef tends to be leaner with less marbling, while grain-finished beef provides superior marbling and texture.

Thickness

For baking, grilling, or oven cooking, opt for thicker cuts, ideally at least 1 inch thick. Thicker steaks give you more time to cook them perfectly without overcooking.

Type of steak

• T-bone and porterhouse: These steaks contain two types of meat: a tenderloin and a strip steak. They offer different flavours and textures in one cut and are usually between 1 and 2 inches thick, making them ideal for grilling. However, they are more expensive and challenging to cook due to the different needs of each type of meat.
• Ribeye: This steak has excellent marbling and a rich, buttery flavour. It is usually between 3/4 and 1 1/2 inches thick and is perfect for grilling due to its ability to remain juicy.
• New York Strip: Also known as strip steak, this cut has a firmer texture and rich marbling. It has a bold, beefy flavour and is ideal for grilling, pan-roasting, or reverse-searing.
• Filet mignon: This is the most tender cut, known for its delicate texture and fine marbling. It is thicker and best served rare or medium-rare. It benefits from wrapping in bacon for extra flavour and is usually the most expensive cut.
• Top sirloin: This steak has bold, rich flavours and is very affordable. It is less tender due to its muscular source but is perfect for grilling and best cooked rare to medium-rare.

When choosing the right cut of steak, consider your preferred cooking method, desired flavour and texture, and budget. Thicker steaks with good marbling from the loin section tend to be more tender and suitable for grilling, while leaner cuts may benefit from alternative cooking methods.

Marinade ingredients and preparation

A good marinade can make all the difference when preparing a bottom round steak. The right combination of ingredients can add flavour and help tenderise the meat. Here is a guide to preparing a marinade for your steak.

Ingredients

To make a marinade for bottom round steak, you will need the following:

• Soy sauce
• White wine vinegar
• Worcestershire sauce
• Garlic (freshly minced or dried)
• Olive oil or cooking oil
• Lemon juice
• Italian seasoning
• Salt and pepper
• Red pepper flakes

Preparation

First, combine the marinade ingredients in a small bowl and whisk them together. You can adjust the measurements of each ingredient to suit your taste.

Next, add your steaks to a large bowl or a one-gallon zippered bag. Pour the marinade over the steaks, ensuring they are well coated. Place the steaks in the fridge to marinate for at least one hour or up to four hours. For thicker steaks, you can leave them to marinate overnight.

When you're ready to cook, remove the steaks from the marinade and pat them dry with a paper towel. Allow the steaks to come to room temperature before cooking.

For thicker cuts of steak, you may want to use a meat mallet to tenderise the meat before marinating. This will help to break down the tough fibres and improve the texture of the meat.

Now your steaks are ready to be cooked! You can sear them in a cast-iron skillet, bake them in the oven, or try another cooking method of your choice. Enjoy!

Cooking methods

There are several ways to cook marinated bottom round steak, including grilling, baking, slow cooking, broiling, and pan-searing. Here is a detailed description of some of the most common methods:

Pan-Searing

This is a quick and easy method that yields a golden-crusted steak with a tender and juicy centre. Here are the steps:

• Place the steak between two pieces of parchment paper and pound it with a meat mallet until tenderised.
• Season both sides of the steak with salt and pepper.
• Heat olive oil in a cast-iron skillet over medium-high heat.
• Add the steak to the skillet and sear for about 5 minutes on each side, or until a golden crust forms.
• Reduce the heat and add butter, garlic, and rosemary to the pan. Baste the steak with the melted butter and cook until the internal temperature reaches 130°F for medium-rare.
• Transfer the steak to a cutting board and let it rest for about 5 minutes before slicing.

Oven Baking

Preheat the oven to 350°F (180°C). Grease a shallow baking dish and place the steaks in it. Bake for 18-20 minutes, or until the steaks reach an internal temperature of 145°F for medium-rare.

Grilling

Preheat a charcoal grill to medium-high heat. Brush the steaks with oil to prevent sticking. Place the steaks on the grill rack and cook until each side is charred or browned. Transfer the steaks to a carving board and let them rest for a few minutes before slicing.

Slow Cooking

Slow cooking is another popular way to enjoy bottom round steak. This method involves cooking the steak at a low temperature for a longer period of time, resulting in a tender and flavourful dish.

How to serve

Marinated bottom round steak is a delicious and budget-friendly meal that can be served in a variety of ways. Here are some ideas on how to serve it:

• Keep it simple: You can't go wrong with classic side dishes such as potato fries and green beans. This allows the flavour of the steak to shine through while still providing a satisfying and complete meal.
• Potato skillet: If you're looking for something a little more substantial, try serving your steak with a potato skillet. Simply prepare your favourite potato skillet recipe, leaving out any meat, and enjoy it as a hearty side dish.
• Garlic Parmesan Brussels sprouts: For a side dish with a bit more "oomph", roast or pan-fry Brussels sprouts with garlic and Parmesan cheese. The garlic and cheese add a punch of flavour that will complement the steak perfectly.
• Rice or egg noodles: For an Asian-inspired twist, serve your steak with rice or egg noodles. You can even add some ginger and red pepper flakes to the marinade to give the dish an Oriental flair.
• Mashed potatoes and gravy: For a comforting and hearty meal, serve your steak with creamy mashed potatoes and a savoury gravy. This is a classic combination that never fails to satisfy.
• Stir-fry: If you have leftover steak, slice it thinly and add it to a stir-fry with your choice of vegetables and sauce. This is a great way to create a quick and easy meal with your leftovers.
• Salad, potatoes, and asparagus: Steak pairs well with a variety of sides, and you can create a restaurant-worthy meal by serving it with a fresh salad, roasted potatoes, and grilled asparagus.
• Mediterranean roasted vegetables: For a complete dinner meal, serve your steak with a variety of roasted Mediterranean vegetables, such as bell peppers, zucchini, eggplant, and onions.
• Garlic roasted potatoes and asparagus: Another delicious option is to pair your steak with garlic-infused roasted potatoes and grilled asparagus. This combination offers a balance of flavours and textures that will leave your taste buds wanting more.

Storing and reheating

Firstly, let the steak cool to room temperature. This is important as it will help the steak retain its flavour and texture. Then, place the steak in an airtight container and store it in the refrigerator. You can keep the steak in the fridge for 3 to 4 days.

If you want to store the steak for longer, you can freeze it. To do this, wrap the steak tightly in plastic or aluminium foil once it has cooled down. Then, place it in an airtight container or resealable bag and put it in the freezer. The steak can be stored in the freezer for 2 to 3 months.

When you are ready to reheat your steak, it is best to thaw it first if you have frozen it. You can reheat the steak in the oven or on the stovetop. If using the oven, preheat it to 350°F and place the steak in a shallow baking dish. Heat the steak for about 10 minutes, or until it reaches your desired temperature. If using the stovetop, simply heat a skillet over medium heat and add the steak, cooking it for a few minutes on each side until warmed through.

Remember, for food safety, it is important to ensure that the steak is heated thoroughly before consuming it. Enjoy your delicious, juicy steak!

Frequently asked questions