bottom round steak recipe

Written BySheba G Updated On
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The Best bottom round steak recipe

Oh, there’s nothing quite like a perfectly cooked bottom round steak—rich, tender, and packed with flavor that makes every bite feel like a little celebration in your mouth. I’ve been making this recipe for years, and it’s one of those dishes that feels special, no matter how often you serve it. The bottom round is a leaner cut than many people think, but when you cook it right—low and slow with the right seasoning—it becomes so tender and juicy that no one will miss the fat. My kids used to complain about eating “boring” steak, but after their first bite of this, they begged for seconds. It’s that kind of steak. It’s the kind that makes you feel like you’re treating yourself, even when you’re just making dinner for the family. And because it’s lean and packed with iron and protein, it’s actually one of those meals that’s good for you without feeling like you’re missing out on anything. Plus, it’s foolproof—no fancy techniques, just good, old-fashioned cooking that comes together perfectly every time. Whether you’re serving it for a weekend dinner or just a simple weeknight meal, this steak is always a hit. My husband says it’s the only steak he’ll eat after a long day at work, and honestly, I don’t blame him. It’s that satisfying. The kids love it too, especially when we serve it with a simple green salad or some roasted potatoes—it’s hearty enough to feel like a meal, but not so heavy that it weighs you down. And the best part? It’s versatile. You can slice it thin for a steak salad, slice it thick for a hearty sandwich, or even shred it for tacos. It’s that kind of steak that makes every meal feel like a little extra something. I’ve had it on special occasions, like birthdays or holidays, and it never fails to impress. And honestly? It’s just as good every day. The kids still ask for it, and my husband still says it’s his favorite. It’s that kind of recipe—simple, delicious, and always a winner.
Perfectly Seared Bottom Round Steak with Garlic Butter Sauce

Perfectly Seared Bottom Round Steak with Garlic Butter Sauce

4.8 from 1372 votes

A tender and flavorful bottom round steak cooked to medium-rare perfection, complemented by a rich garlic butter sauce. Ideal for a restaurant-quality home-cooked meal.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 2Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Steak
  • 2 lbs bottom round steak (1.5-inch thick)
  • 2 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
For the Garlic Butter Sauce
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1
    Pat the steak dry with paper towels. Season both sides generously with salt, pepper, rosemary, and thyme.
  2. 2
    Preheat oven to 200°F (95°C). Place the steak on a wire rack set over a baking sheet to allow even cooking.
  3. 3
    Heat a cast-iron skillet over high heat until very hot. Add olive oil and sear the steak for 2-3 minutes per side for a medium-rare finish. Remove and set aside.
  4. 4
    Increase oven temperature to 450°F (230°C). Place the skillet back on the oven rack and add 1 tbsp of butter. Sear the steak again for 1-2 minutes per side for a deeper crust.
  5. 5
    Transfer the steak to a cutting board and tent loosely with foil. Let rest for 10 minutes before slicing.
  6. 6
    In a saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in flour to make a roux, cooking for 1 minute.
  7. 7
    Gradually whisk in beef broth and Worcestershire sauce. Simmer for 5 minutes. Stir in heavy cream and lemon juice. Season with salt and pepper to taste. Simmer for another 2-3 minutes until slightly thickened.
  8. 8
    Slice the steak against the grain and serve with the garlic butter sauce on top.

🔧Equipment

  • Cutting board
  • Sharp chef’s knife
  • Steak tongs
  • Cast-iron skillet or heavy-bottomed pan
  • Oven-safe skillet (for reverse sear)
  • Mixing bowl
  • Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 38💛Saturated Fat: 22❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 5🥦Dietary Fiber: 3g🍬Sugars: 2🥩Protein: 55

📝Notes

Tips

  • For a reverse sear, cook the steak slowly in the oven at 250°F (120°C) for about 1.5 to 2 hours, then sear it in the oven at 450°F (230°C) for 2-3 minutes per side.
  • Ensure the skillet is very hot before adding the steak to prevent sticking.
  • Adjust the cooking time based on your desired doneness (medium-rare: 125-130°F internal temp).
  • Use a meat thermometer for accuracy.

Variations

  • Add a sprinkle of grated Parmesan cheese to the garlic butter sauce for extra richness.
  • Consider adding a pinch of smoked paprika or red pepper flakes for a subtle smoky kick.

Watch Video Of How Perfectly Seared Bottom Round Steak with Garlic Butter Sauce Works

This bottom round steak is a simple yet foolproof way to impress anyone at the table, whether it’s a cozy weeknight dinner or a bigger family get-together. Its rich, beefy flavor and tender texture make it perfect for any meal, and the minimal prep keeps things stress-free while delivering hearty results. It’s a classic choice that never fails to bring people together, and that’s why I always reach for it when I want something reliable and delicious.

❓ Frequently Asked Questions About Perfectly Seared Bottom Round Steak with Garlic Butter Sauce

What is the best way to prepare bottom round steak for a tender and flavorful result?

Bottom round steak is known for its lean texture, so the key is to marinate it well and cook it low and slow to retain moisture. Start by marinating the steak in a mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and a touch of brown sugar for about 4-12 hours. After marinating, pat the steak dry and sear it in a hot pan or grill for a few minutes before transferring it to a low-temperature oven (around 275°F/135°C) for about 2-3 hours, basting occasionally with the marinade or a simple pan sauce made from the juices and additional aromatics like onions or herbs.

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How do I ensure bottom round steak doesn’t dry out during cooking?

To prevent drying, use the right cooking method and techniques. Since bottom round is tougher than other cuts, slow cooking is essential. Use a low oven temperature (around 275°F/135°C) and cook it for a longer duration (2-3 hours) until it reaches an internal temperature of 145°F (63°C) for medium-rare or 150°F (65°C) for medium. Avoid overcrowding the pan or oven, and baste it frequently with a mixture of butter, broth, or marinade to keep it moist. Additionally, letting it rest for 10-15 minutes before slicing helps redistribute the juices.

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Can I use bottom round steak for a quick meal instead of slow cooking?

While slow cooking is ideal for bottom round, you can still prepare it quickly with some adjustments. For a faster method, try braising it in a Dutch oven: sear the steak, then add onions, carrots, beef broth, and herbs, covering and simmering for about 1.5–2 hours at medium heat. Alternatively, you can sauté it thinly sliced with a mix of garlic, onions, and spices, but this may not yield as tender results as slow-cooked methods. If you’re short on time, consider using a stovetop pot roast technique with a pressure cooker (Instant Pot) for about 45-60 minutes at high pressure.

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What are the best marinades or seasonings to pair with bottom round steak?

Bottom round benefits from bold, savory flavors that balance its lean nature. Try these marinades or dry rubs:
– Classic Beef Marinade: Olive oil, soy sauce, garlic, ginger, brown sugar, and a splash of balsamic vinegar.
– Smoky Dry Rub: Coarse salt, black pepper, smoked paprika, garlic powder, onion powder, and a pinch of cayenne.
– Herb-Infused: Fresh rosemary, thyme, garlic, and a touch of honey or Dijon mustard.
– Asian-Inspired: Soy sauce, sesame oil, ginger, garlic, and a dash of red pepper flakes.
For dry rubs, apply generously and let it sit for at least 30 minutes before cooking. If using a marinade, let it sit for at least 4 hours (overnight for best results).

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How do I know when bottom round steak is cooked perfectly?

Bottom round reaches tenderness when cooked to a medium-rare to medium doneness (145°F/63°C internal temp for medium-rare, 150°F/65°C for medium). Use a meat thermometer for accuracy—insert it into the thickest part without touching the bone. For visually checking:
– Medium-rare: Pink center with opaque edges.
– Medium: Slightly more uniform color, no pink.
Avoid overcooking, as it will dry out quickly. If you don’t have a thermometer, use the finger test (press gently—it should feel firm but not rock-hard). Rest the steak for 10 minutes before slicing to let juices redistribute.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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