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Preheat the oven to 450-500°F (230-260°C). Place the marinated meat on an oven-safe skillet or roasting pan, making sure the fattier side is facing up. Roast the meat on high heat for 10 minutes, then lower the temperature to 225°F (107°C).

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Bottom round steak ingredients. 1 lb of thinly sliced bottom round steaks. Really any thin sliced beef round steaks, I just happen to be using the bottom round. Cooking oil or butter. Butter is always better, in my opinion, but any cooking oil, including olive oil, will be fine. Marinade.

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One of the best ways to tenderize thin-sliced bottom round steak is to marinate it before cooking. You can create a simple marinade using ingredients such as soy sauce, Worcestershire sauce, garlic, and olive oil. Let the steak marinate for at least 30 minutes, or ideally overnight, to allow the flavors to infuse and the meat to tenderize.

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Season the bottom round steak generously with salt, pepper, garlic powder, and onion powder on both sides. Let it sit for a few minutes to allow the flavors to penetrate the meat. Preheat your Instant Pot by selecting the "Sauté" function. Add a drizzle of olive oil to the pot and let it heat up.

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Prepare a marinade. Tenderize the steak. Marinade the meat (one hour or overnight) Heat and oil the skillet. Add the meat to the skillet and fry. Use a meat thermometer to check the doneness. Although that's the very simple answer, you're probably going to want a little more help than that!

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Here are a few tips that can help you achieve the best results when cooking thin sliced bottom round steak on the stove: 1. Preheat your skillet or frying pan over medium-high heat before adding the steak. 2. Avoid overcrowding the pan, as it can prevent proper browning. Cook the steak in batches if necessary. 3.

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Place the steaks, onion, and 2 ½ cups of vegetable stock in the Crockpot and cover. Cook on low, 200 °F to 250 °F for approximately 6 hours, or until the liquid has reduced to below the steak's top level. Remove from the Crockpot and allow to rest while you make the gravy of your choice with the stock and meat juice.

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Put 2 tbsp. Canola oil and 2 tbsp. Place butter in a large cast-iron skillet and heat to medium-high. When the butter has melted, reduce the heat to medium, then add the bottom round steak to the pan. Cook five minutes on each side. Place the steak on a warm serving platter and wrap it in foil to maintain warmth.

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Turn the heat up to high and pour in the chives and shallots. Stir quickly and cook for one minute. Pour the wine and vinegar into the skillet. Simmer for 2 minutes. Mix in 1 tbsp. butter, add salt and pepper to taste. Slice your steak thinly. Using a sharp knife, cut crosswise and at an angle into one-quarter inch thin slices.

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Once you've added your favorite spices and marinades to your steak, pre-heat your grill or oven to 325 degrees Fahrenheit. Brush some olive oil onto the meat and then grill your steak for about four to five minutes on each side, depending on your preferred doneness.

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Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.

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Sides: Pair your steak with sides like garlic mashed potatoes, grilled vegetables, or a crisp garden salad for a well-rounded meal. Thin-cut bottom round steak may not be the fanciest cut of beef, but with the right preparation and cooking techniques, it can be a delicious and budget-friendly option for any meal.

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Dust round steaks evenly on both sides with seasoning blend. Heat cast iron skillet over medium-high heat. Add oil, heat until it runs quickly in the pan and begins to shimmer. Sear steaks in batches to avoid crowding the pan, searing 1 - 2 minutes per side. Allow steaks to rest on a serving platter, tented with foil 5 minutes before serving.

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Step 1: Pound the Bottom Round Steak. Lay the bottom round steaks on a cutting board and pound them flat with a meat mallet, concentrating your efforts specifically around the connective tissue that separates the different sections of meat within the steak. If the meat at one end of the steak is thicker, pound it to uniform thickness so the.

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Cooking. Once the oven is preheated, place the pan with the steak in the oven and cook for 10-12 minutes. For medium-rare steak, aim for an internal temperature of 135-140°F (57-60°C). If you prefer your steak more well-done, cook for an additional 3-5 minutes until the internal temperature reaches 150-160°F (66-71°C).

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Cook the steak for about 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. For medium, cook for an additional 1-2 minutes on each side. Use a meat thermometer to check for doneness, with a temperature of 135°F (57°C) for medium-rare and 145°F (63°C) for medium. Allow the steak to rest for a few minutes.