beef bottom round steak recipe

The Best beef bottom round steak recipe

Perfectly Cooked Beef Bottom Round Steaks with Garlic Butter Sauce

4.5 from 1544 votes

Tender beef bottom round steaks shine with a rich garlic butter sauce in this simple yet flavorful recipe. Ideal for a weeknight dinner, this method ensures juicy, melt-in-your-mouth results with minimal effort.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Steaks

• 2 lbs beef bottom round steaks (1-inch thick)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp coarse sea salt (for resting)
• 2 tbsp coarse black pepper (for resting)

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 cup beef broth
• 1 tbsp Worcestershire sauce

👨‍🍳Directions

1. 1
   Pat the steaks dry with paper towels and season generously with kosher salt and black pepper on both sides.
2. 2
   Heat an oven-safe skillet over high heat until smoking. Add olive oil and sear the steaks for 3–4 minutes per side for medium-rare (125°F internal temp). Transfer to a baking dish and roast at 400°F until 10–12 minutes more for desired doneness.
3. 3
   While steaks cook, melt butter in a skillet over medium heat. Add garlic, thyme, and rosemary; sauté 1 minute until fragrant. Pour in beef broth and Worcestershire sauce, simmer 5 minutes until slightly thickened.
4. 4
   Let steaks rest 10 minutes before slicing against the grain. Spoon sauce over slices and serve.

🔧Equipment

• Cutting board
• Sharp chef’s knife
• Measuring spoons
• Large skillet
• Oven-safe baking dish

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 3🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 50

📝Notes

Tips: For extra tenderness, slice steaks thinly against the grain. Use a meat thermometer to check doneness—medium-rare is ideal for bottom round. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

❓ Frequently Asked Questions About Perfectly Cooked Beef Bottom Round Steaks with Garlic Butter Sauce

1. What is the best way to prepare the beef bottom round steak for grilling?

Use a meat mallet to gently pound the steak to an even thickness of about ½ to ¾ inch. Pat it dry with paper towels to help the sear and render fat. Season generously with salt and pepper before grilling, allowing flavors to develop while cooking.

2. How do I know when the beef bottom round steak is cooked to medium-rare?

For medium-rare, aim for an internal temperature of 130–135°F on a meat thermometer. The steak should feel slightly warm to the touch and have a deep red center. Avoid pressing the steak while cooking—this releases juices and makes it drier.

3. Can I marinate the beef bottom round steak, and if so, how long?

Yes, marinating can tenderize the steak, but bottom round is already lean. For best results, marinate for no longer than 4–6 hours to avoid over-breakdown. Use a simple mix of olive oil, garlic, rosemary, and a splash of soy sauce for gentle flavor infusion.

4. What’s the difference between resting the steak and letting it sit after grilling?

Resting (3–5 minutes after removing from heat) allows juices to redistribute throughout the steak. Letting it sit after grilling means it’s already cooked—just covering it loosely with foil while you finish other dishes. Resting is key for juicy results; sitting is just a pause.