How to Cook Juicy, Tender Beef Bottom Round Steak in the Oven

Beef bottom round steak can be a delicious, budget-friendly cut of meat with loads of flavor. But because it comes from the rear leg of the cow, this is a lean yet tough cut of beef that requires proper cooking technique to avoid a chewy outcome.

The good news is that by using the oven and some simple seasoning you can produce incredibly tender and juicy bottom round steaks perfect for weeknight dinners. In this article, I’ll share my foolproof method for oven-roasting bottom round steaks so they turn out juicy and packed with flavor every time.

Choosing the Right Cut of Beef

When selecting bottom round steaks at the grocery store or butcher shop, you want to look for steaks that are 1 to 2 inches thick for the best results. Thinner cuts will dry out in the oven, while thicker steaks will be difficult to cook through.

Ideally, choose steaks that are well-marbled, with thin lines of fat running through the lean muscle. The marbling bastes the meat during cooking so it doesn’t dry out. Well-marbled choice grade beef typically delivers the most flavor and tenderness.

Trim off any large sections of visible fat before cooking, but leave the marbling intact since it keeps the steaks moist. Also ensure the steaks haven’t been previously frozen, for maximum juiciness and texture.

Proper Seasoning Makes a Difference

Before oven roasting, it’s important to generously season your steaks. This adds lots of flavor and helps further tenderize the meat.

First, pat the steaks dry with paper towels to remove excess moisture on the exterior. Use a fork to lightly poke holes across the surface. This allows the seasoning to better penetrate the meat rather than sit on top.

For seasoning, I recommend using a simple blend of kosher salt, cracked black pepper, garlic powder, onion powder, and dried thyme or rosemary. Really coat both sides, pressing the spices into the pierced holes. Let the steaks sit at room temperature as the oven preheats so the seasoning can soak in.

Sear for Caramelized Flavor

To amplify the flavor of bottom round steak, I love searing them first on the stovetop before roasting. This creates a gorgeous, caramelized crust that adds tons of depth.

Heat a cast iron skillet over high heat until very hot. Add just enough oil to lightly coat the bottom. Carefully lay the steaks in the pan and let them sear undisturbed for 2-3 minutes. The high heat helps form that flavorful browned exterior. Flip and repeat on the other side.

Once both sides are nicely seared, transfer the steaks to a baking sheet or roasting pan to finish cooking in the oven. The initial sear keeps moisture locked in.

Oven Roasting to Perfection

To cook bottom round steaks in the oven, simply preheat your oven to 350°F. Place a wire rack inside a roasting pan or rimmed baking sheet to elevate the meat. This allows airflow and avoids steaming.

Arrange the seared steaks on the rack spaced apart. Avoid overcrowding so they cook evenly.

Roast for 15-25 minutes, until an instant-read thermometer registers 145°F for medium-rare doneness. The time will vary based on thickness. Flip the steaks halfway through cooking.

Let the steaks rest for 5-10 minutes before slicing against the grain. This allows juices to redistribute back into the meat for maximum tenderness and moisture.

Easy Instructions for Oven-Roasted Bottom Round Steak

Follow these simple steps for perfect oven-roasted bottom round steak:

1. Preheat oven to 350°F. Pat steaks dry and season generously with salt, pepper, and spices.

2. In a cast iron skillet, sear steaks 2-3 minutes per side to caramelize.

3. Place steaks on a wire rack set inside a rimmed baking sheet. Roast 15-25 minutes until 145°F for medium-rare.

4. Flip steaks halfway through cooking. Let rest 5-10 minutes before slicing against the grain.

As the steaks roast, the hot dry oven air helps break down the tough muscle fibers in the round steak, while keeping the meat tender and juicy inside.

Add Moisture for Extra Juicy Results

For even juicier oven-cooked bottom round steaks, try adding a bit of moisture to the pan while roasting.

Place the seasoned steaks on a rack set in a roasting pan. Add 1/4 cup water or beef broth to the bottom of the pan before placing in the oven.

As the liquid simmers, it releases steam which helps prevent the exterior of the steaks from drying out. Baste the steaks with the broth halfway through cooking for amplified moisture and flavor.

Advanced Techniques for Maximum Tenderness

If you want melt-in-your-mouth tender bottom round steak, try these extra easy methods:

• Marinate overnight in an acidic ingredient like wine, vinegar, or juice. This helps break down tough proteins.

• Apply a meat tenderizer solution or use a tool like a Jaccard to puncture the steak surface. Allow to sit 30+ minutes before cooking.

• Cook low and slow by baking at 275°F or even slower in a grill or smoker at 225°F until fork tender.

• Slice against the grain after cooking – this disrupts the tough muscle fibers.

• Pound steaks to an even 1/2-inch thickness so they cook evenly.

With the right prep and cooking technique, you’ll have tender and juicy oven-roasted bottom round steaks ready to enjoy any night of the week. Serve with roasted potatoes, rice, or pasta and sautéed veggies for an easy, budget-friendly meal everyone will love.