How to Cook the Perfect Oven-Roasted Bottom Round Steak

As a busy mom who loves serving nutritious home-cooked meals oven-roasted bottom round steak has become one of my family’s favorite weeknight dinners. This economical cut of beef turns deliciously tender and flavorful with minimal prep time or effort.

If you’re looking for an easy way to add more beef to your family’s diet, I’ll walk you through exactly how to cook bottom round steak in the oven. With my simple seasoning tricks and cooking tips, you’ll have a tasty main course ready in under an hour from start to finish!

Why Choose Bottom Round Steak?

Bottom round comes from the rear leg of the cow. It’s a lean, boneless cut sometimes labeled as eye of round or knuckle. While not as tender as pricier steaks like ribeye or tenderloin, it makes up for it with its rich, beefy flavor.

The bottom round’s leanness means you don’t have to trim off excess fat. It’s also one of the more budget-friendly roasting cuts. I can often find it for around $4-6 per pound, compared to $15 or more per pound for prime steaks.

For easy weeknight dinners, bottom round steak has a lot going for it in terms of taste, tenderness, and affordability Oven-roasting brings out its best qualities

Oven-Roasting is Key for Tenderness

While the bottom round is lean, it contains a good deal of connective tissue that needs to break down. Braising or slow cooking are good options, but roasting is my preferred method for weeknights.

The dry heat of the oven concentrates the meat’s flavors and allows the collagen to melt slowly over time. Starting with meat closer to room temperature also aids in even cooking.

I usually take the steaks out of the fridge 30 minutes before preheating the oven. Use a digital meat thermometer to monitor the internal temperature, and roast to between 130-140°F for medium rare doneness.

Season Well with Salt and Pepper

Simple is often best when it comes to seasoning beef. For oven-roasted bottom round steak, you really can’t go wrong with a generous coating of salt and black pepper. Kosher salt is my choice for an even, flavor-enhancing coat.

Apply the seasoning just before roasting so it doesn’t draw out moisture from the meat, Use about 1/2 teaspoon of each per pound of steak Crushed peppercorns provide some heat and spice in every tasty bite,

Other easy seasoning mixes include using garlic powder, onion powder, paprika, oregano, or Italian herbs. Go beyond just salt and pepper to add extra flavor as desired. Let the steak’s robust flavor still take center stage.

Roast Uncovered for Caramelized Browning

To promote even cooking and moisture retention, many recipes suggest braising bottom round steaks covered in the oven. For the tastiest results, I recommend uncovered roasting.

By leaving the pan uncovered, the meat develops a lovely caramelized crust as the natural sugars brown. Moisture evaporates from the surface while the interior stays succulent.

Searing the steaks on the stovetop before roasting also enhances flavor through these tasty browning reactions. I opt for a quick stovetop sear before roasting uncovered for the whole time.

Add a Small Amount of Liquid

While uncovered roasting is best, a small amount of liquid in the bottom of the pan prevents sticking. Water, broth, or wine work equally well.

For 4 servings, I use around 1/4 cup of liquid. Pour this into the pan before adding the steaks. As it simmers, the liquid helps provide steam moisture. Baste the steaks a few times during roasting for added juiciness.

An oven-safe meat thermometer makes monitoring the temperature easy. Roast until it reaches your desired doneness, basting occasionally. Let the steaks rest 5 minutes before slicing across the grain for tender results.

Complementary Side Dishes

An herbed brown butter sauce over the sliced steak can dress it up, but often a good roast needs nothing more than simple sides. Here are some of my favorites:

• Roasted or mashed potatoes
• Sauteed Brussels sprouts
• Honey-glazed carrots
• Garlic green beans
• Buttermilk biscuits or bread rolls

For an easy oven-cooked meal, select 1 or 2 vegetable sides to roast alongside the steaks. Some great options include potatoes, carrots, parsnips, onions, or cauliflower.

Toss veggies with olive oil, salt, and pepper before roasting. They’ll soak up all the savory juices from the steaks as everything cooks to perfection.

Step-By-Step Oven Roasted Bottom Round Steak Recipe

Ready to enjoy tender oven-roasted beef tonight? Follow these simple steps for flawless results.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

Ingredients:

• 1.5 lbs bottom round steak, sliced into 4 pieces
• 1⁄4 cup water or broth
• 1 Tbsp olive oil
• 1⁄2 tsp kosher salt
• 1⁄2 tsp black pepper
• Sides of your choice

Equipment:

• Oven-safe skillet or roasting pan
• Aluminum foil
• Meat thermometer

Steps:

1. Preheat the oven to 350°F. Remove steaks from fridge and allow to sit at room temperature for 30 minutes while heating.

2. Pat the steaks dry thoroughly with paper towels. Season evenly all over with salt and pepper.

3. Heat oil in an oven-safe skillet over medium-high heat. Sear steaks 2-3 minutes per side until nicely browned. Transfer to plate.

4. Pour 1⁄4 cup water or broth into hot skillet and scrape up any browned bits with wooden spoon.

5. Return steaks to skillet along with any juices. Transfer to preheated oven.

6. Roast 15-20 minutes until thermometer reads 130°F for medium-rare doneness, basting steaks halfway through.

7. Remove skillet from oven, tent steaks loosely with foil and allow to rest 5 minutes before slicing against the grain. Serve with sides and enjoy!

With this easy technique, you’ll have tender oven-roasted bottom round steak ready any night of the week. Adjust cook times as needed for desired doneness, and add your favorite seasonings or sauces.

More Quick and Easy Round Steak Recipes

Beyond oven roasting, there are lots of great ways to cook affordable round steak for fast dinners:

• Steak Fajitas: Slice thinly and sauté with peppers and onions. Wrap in tortillas with fixings.

• Stir Fry: Cook sliced steak in a skillet with fresh veggies and teriyaki. Serve over rice.

• Beef Stroganoff: Whisk together a sauce with broth, garlic, mustard and cream. Toss with tender chunks of round steak and egg noodles.

• Rouladen: Pound steaks thin and stuff with pickle, onion and bacon. Roll up, sear, and simmer in broth until tender.

• Barbecue Skewers: Cube steak and marinate in a favorite barbecue sauce. Thread on skewers with peppers and onions. Grill to perfection.

Don’t limit yourself to oven roasting. With its mild flavor and budget price, round steak is your new easy weeknight hero. Try a new recipe each week to use up this lean and versatile cut.