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Bottom Round Steak Delivery or Pickup
The Instacart guide to bottom round steak
About bottom round steak
Bottom round steak is inexpensive, flavorful, and widely available in supermarkets. Instacart makes it easy to get bottom round steak from your local retailers with our Instagram app. Place a meat order, and our dedicated shoppers will deliver your steaks in as little as 2 hours!
Bottom round steak is a cut taken from the cow's hind legs. This steak can also be called a bottom round London broil or an outside round steak. A bottom round steak with all of its fat removed is called a western griller. Bottom round steak is easy to find in the supermarket and inexpensive. Although tasty, this cut has lots of connective tissue and tight grain, making it less tender than other cuts. Most of the bottom round steaks on the market carry the label "USDA Choice," meaning they have between 4 and 10% marbling.
A three-ounce serving of bottom round steak has 180 calories and less than three grams of fat. A serving also provides 29 grams of protein, 15% of your iron needs, and 45% of your zinc requirement.
Bottom round steak cooking tips
Bottom round steaks should be marinated or tenderized before cooking. Letting your steak warm up for 30 to 60 minutes on the counter will ensure a good sear. Here are the best ways to prepare bottom round steak:
- Broiled: Place marinated bottom round steaks on a broiling pan approximately four inches from your broiler. Keep a close eye as they cook to prevent burning.
- Grilled: Create a hot side and a warm side on your grill. Use the hot side to sear the outside of the steak on both sides. After searing, move the steak to the warm side to finish cooking.
- Pan-fry: Sear both sides of your bottom round steaks in a hot skillet with some olive oil. Transfer the skillet to a 350-degree oven to finish cooking.
- Braise: Thick bottom round steaks make a tasty roast. Place your steak in a roasting pan with some beef broth. Cook at 325-degrees Fahrenheit for 2-3 hours.
- Cubed: Cut your bottom round steak into small cubes and add to chili, stroganoff, or beef stew.
- Swiss Steak: Use a mallet to pound your bottom round steak thin. Use to make a classic Swiss steak with tomato gravy.
If you are broiling, grilling, or pan-frying your bottom round steak, use an instant-read thermometer to keep track of the internal temperature. Steaks cooked with these methods should be served rare (120 to 125 degrees Fahrenheit) or medium-rare (130 to 135 degrees Fahrenheit). Allow your steak to rest for five minutes and cut it across the grain to get the most tender result.
Bottom round steaks pair well with any vegetable, salad, crusty bread, and potato dish. Red wine and dark beer pair well with any beef dish.
Bottom Round Steak Near Me
Buy your favorite Bottom Round Steak online with Instacart. Order Bottom Round Steak from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.
FAQs about bottom round steak
Bottom round steaks usually weigh between 12 and 16 ounces. If you are serving steak along with side dishes, each steak can feed one or two people. If you are using bottom round steak as part of a casserole, stew, or chili, one steak can feed approximately one to three people.
Two methods will increase flavor and tenderness in your bottom round steaks. You can use each method separately or combine them into a two-step process before cooking.
Resting is an important part of the cooking process. Bottom round steak will continue to cook after it is removed from the heat. This "carryover cooking" will raise the internal temperature of the steak to a few degrees. To keep your steak moist, remove it from the heat when its internal temperature is slightly lower than your goal temperature and let the carryover cooking finish the process.
As your bottom round steak cooks, the juices rise to the surface. Cutting into it immediately will cause the juices to run out, leaving your steak dry and tough. Resting steak allows the juices to redistribute throughout the steak, ensuring that your beef is juicy.
To rest your bottom round steak, transfer it to a cutting board and tent it with foil. Allow the steak to rest for about five minutes before carving into thin slices.