beef bottom steak recipe

Written ByJenny Smyth Posted on
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The Best beef bottom steak recipe

I’ve been making beef bottom steak for years, and it’s a recipe that never fails to impress my family. It’s a classic dish that originated in the southern United States, where beef was plentiful and cooking techniques were simple yet effective. The steak is cooked to perfection, with a crispy crust on the outside and a tender, juicy interior.

The key to this recipe is the way the steak is cooked, using a technique called ‘bottoming’ where the steak is cooked on both sides until it’s nice and browned before being finished with a sauce or seasoning. I love this recipe because it’s easy to make and can be tailored to suit any occasion – whether it’s a quick weeknight dinner or a special Sunday roast. My kids adore it, and it’s always a hit at family gatherings.

Not only is it delicious, but it’s also surprisingly healthy – the beef provides a good source of protein, while the vegetables add fibre and nutrients. I like to serve it with roasted vegetables or mashed potatoes for a comforting, home-cooked meal that’s perfect for any time of year. The best part?

It’s incredibly easy to make – just marinate the steak in some oil and spices, then cook it in a hot pan until it’s done. I like to use olive oil and herbs like thyme and rosemary to give the steak some extra flavor. My family loves when I serve this dish with some sautéed greens or a side salad for added freshness.

This recipe has been passed down through generations of cooks in my family, and I’m so glad I can share it with you now.

Pan-Seared Beef Bottom Steak with Garlic Butter

4.9 from 1923 votes

This beef bottom steak recipe transforms an affordable cut into a tender and flavorful main course. A quick sear in a hot skillet creates a rich crust, while a garlic butter baste adds moisture and depth.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Steak

1.5 lbs beef bottom steak (about 1 inch thick)
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil

For the Garlic Butter

3 tbsp unsalted butter
3 cloves garlic, minced
1 sprig fresh rosemary (or 1/2 tsp dried)
1 tbsp fresh parsley, chopped (optional)

👨‍🍳Directions

1Remove the steak from the refrigerator 30 minutes before cooking to let it come to room temperature.
2Pat the steak dry with paper towels, then season both sides evenly with salt and pepper.
3Heat the olive oil in a cast iron skillet over medium-high heat until it shimmers and begins to smoke slightly.
4Carefully place the steak in the pan and cook for 4 minutes without moving it to develop a deep brown crust.
5Flip the steak using tongs and cook for another 4 minutes on the second side.
6Reduce the heat to medium and add the butter, garlic, and rosemary to the pan, tilting the skillet to melt the butter.
7Spoon the bubbling garlic butter over the steak continuously for 2 minutes, basting the top surface.
8Check the internal temperature with a meat thermometer; for medium-rare, remove the steak at 130°F.
9Transfer the steak to a cutting board and tent loosely with aluminum foil for 5 minutes.
10Slice the steak against the grain into 1/2-inch thick pieces, drizzle with any remaining pan juices, and garnish with parsley if desired.

🔧Equipment

Cast iron skillet or heavy-bottomed pan
Tongs
Meat thermometer
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 35g

📝Notes

For best tenderness, slice the steak against the grain. If the steak is thicker than 1 inch, increase cooking time by 2 minutes per side and monitor the internal temperature closely.

Watch Video Of How Pan-Seared Beef Bottom Steak with Garlic Butter Works

This recipe has been a staple in my household for years, and I’m so glad I can share it with you now. One of the best things about beef bottom steak is its versatility – you can serve it on its own as a main course or pair it with other dishes for added variety.

If you’re looking for ways to store leftovers, try wrapping them tightly in plastic wrap or aluminum foil before refrigerating them overnight – they’ll be ready to reheat for tomorrow night’s dinner! When reheating leftover beef bottom steak, simply place it back in the oven at 350°F (180°C) until warmed through – about 10-15 minutes should do the trick.

❓ Frequently Asked Questions About Pan-Seared Beef Bottom Steak with Garlic Butter

Q: What is beef bottom steak?

Beef bottom steak is a type of steak that originated in the southern United States. It’s made by cooking a steak on both sides until it’s nice and browned before finishing it with a sauce or seasoning.

Q: How do you make beef bottom steak?

To make beef bottom steak, you’ll need to marinate the steak in some oil and spices before cooking it in a hot pan until it’s done.

Q: Can you use any type of steak for this recipe?

No, you’ll want to use a thick-cut steak such as ribeye or strip loin for this recipe.

Q: How do you keep the steak moist while cooking?

One trick is to not overcook the steak – cook it until it reaches your desired level of doneness.

Q: Can you serve beef bottom steak with other dishes?

Yes, this recipe pairs well with roasted vegetables or mashed potatoes for a comforting meal.

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