Cooking thin-sliced bottom round steak requires a method that will tenderize the meat and cook it quickly. Here's a simple stovetop method that you can follow:
Ingredients:
- Thin-sliced bottom round steak
- Cooking oil (e.g., vegetable oil, canola oil)
- Salt and pepper (or your preferred seasonings)
Instructions:
Season the steak: Lightly season both sides of the thin-sliced bottom round steak with salt and pepper or your preferred seasonings. You can also use a marinade if you have time, but it's not necessary for thin cuts.
Preheat the pan: Place a skillet or frying pan on the stove over medium-high heat. Allow it to heat up for a couple of minutes until it's hot.
Add oil to the pan: Once the pan is hot, add a small amount of cooking oil to coat the bottom. Swirl the oil around to ensure the pan is evenly coated.
Cook the steak: Lay the thin-sliced bottom round steak in the hot pan. Cook it for 1-2 minutes on each side. Since the steak is thin, it will cook quickly. Avoid overcooking to prevent the meat from becoming tough.
Check for doneness: If you're unsure whether the steak is done, you can make a small cut to peek inside. The inside should be slightly pink or to your desired level of doneness.
Rest the steak: Once the steak is cooked to your liking, remove it from the pan and let it rest for a few minutes on a cutting board. This helps the juices redistribute within the meat, keeping it tender and flavorful.
Serve: Thin-sliced bottom round steak is best served immediately. You can pair it with vegetables, salads, or your favorite side dishes.
Keep in mind that bottom round steak is a lean cut and can become tough if overcooked. Therefore, it's essential to cook it quickly at high heat to retain its tenderness and juiciness. Enjoy your deliciously cooked thin-sliced bottom round steak!