Grilling is a great way to cook a Steak. It is also one of the best ways to cook a Bottom Round. The Bottom Round can also be smoked in an offset smoker. This will give you a great-tasting steak that is tender and juicy.
Unlike other cuts of beef, the Bottom Round does not need to be marinated before it is cooked. However, if you like to brine your steaks before cooking, you can do this for the bottom round as well.
Set up your smoker for indirect heat cooking at around 200°F with low and slow smoking wood such as Hickory, Pecan, or Cherry wood with chunks or chips of these woods mixed in as they burn down.
The smoke should not be too heavy and should have some moisture in it so that it has some flavor without being too strong or overpowering on the meat.
Cook the Bottom Round to an internal temperature of 145°F for medium-rare. You can also cook it to 160°F for a well-done steak.
What is Bottom Round Steak?
Bottom Round Steak is a cut of beef that is the equivalent of the Top Round in tenderness and flavor. It is a large, round piece of meat that comes from the hindquarters of beef cattle.
Its origin comes from England, where it is known as top buttock or top rump steak. It has a similar name to its more popular cousin, the Top Round steak.
Also Consider:
The Bottom Round steak is named for its location at the bottom of the round cuts, which are found in the front and back of the animal’s hind legs.
The cut also comes from these muscles on each side. The muscles are called hocks or knuckles and are located at the end of each leg bone.
Also called London Broil, this cut comes from a section of meat that lies between two muscles.
Bottom Round Roast
Bottom Round Roast is a cut of beef that comes from the hindquarters of cattle. The cut is known for its large size and especially for its tough, stringy texture.
The name “bottom round” comes from the location of this cut, which lies between two larger muscles at the end of each leg.
The meat is used in roasts, steaks, and other dishes such as pot roasts.
How to Make the Perfect Bottom Round steak
The Bottom Round is a large, thick piece of beef. It can be cooked like a Top Round or a Skirt Steak. The most common way to cook the Bottom Round is in the oven, but it can be cooked in the Offset smoker as well.
Cutting the Bottom Round into steaks will give you several choices:
- Cut it into 1/4-inch thick medallions for grilling or broiling
- Cut it into 1/4-inch thick steaks for grilling
- 1/4-inch thick roasts for roasting
- 1/4-inch thick steaks for pan searing
- Cut into 1/2 inch thick steaks for sauteing
- Cut it into 1 inch thick steaks for stir-frying
The Bottom Round is also a popular choice for the home butcher and can be used to make steaks, roasts, or even ground beef.
Conclusion
The Bottom Round is a very popular choice for the home butcher and can be used to make steaks, roasts, or even ground beef.
Try to use the best quality meat you can get your hands on and try to keep your Bottom Round as lean as possible. If you are using it in a stir-fry dish, make sure you do not overcook it because it will become tough.
FAQs
Q: What about the Bottom Round?
A: The Bottom Round is a popular choice for the home butcher and can be used to make steaks, roasts, or even ground beef.
Q: How long can I leave the Bottom Round in my fridge?
A: The bottom round is a very lean cut of meat so you should be careful with how long you store it because if it sat too long in the fridge, it will become very tough. You should only keep it for 3 days or so before you need to use it.