Top Sirloin Filet Steaks

In my quest to master the world of steaks and all the different cuts, I am always keep my eyes peeled for cuts that I have not talked about on this blog before. A last night journey into my local Meijer store, I spotted the Top Sirloin Filet steak. The package came with two steaks on sale for $4.99/pound. I snatched those puppies up and toss them in the freezer until I was ready to use them. In our house I like to save the steaks dinner for later in the evening when the kids are in bed and my wife and I can just enjoy without interruption. Trying to perfectly cook a steak with screaming kids all around you is one of life’s greatest challenges!

What is a Top Sirloin Filet Steak?

Most people are familiar with the Top Sirloin – a long, tasty steak, that can be found at most steakhouses. It’s one of my favorite steaks to toss under the broiler. It comes from the Short Loin of the cow, which is located toward the middle of the cow’s back. It’s the part of the cow where we get tenderloins, ribeyes, porterhouses, and t-bones. The Top Sirloin Filet steak is a cut of the leanest, most tender part of the top sirloin. It is bonelness and similar in appearance to a filet mignon without the hefty price tag. It has the flavor you would expect from a top sirloin.

How to Choose a Top Sirloin Filet Steak

The key thing to picking a good steak is look for good streaks of fat in the middle. This is a leaner cut but that doesn’t mean it’s devoid of all fat. Choose steaks with nice steaks in the middle. If they come in a package of two, try to pick ones that are the same size for even cooking. Watch out for sales on top sirloin as you might be able to find the top sirloin filet on sale at the same time too as I did.

Searing Top Sirloin Filet Steaks

How to Cook Top Sirloin Filet Steaks

The best way to cook this steak is to take a two cooking method approach. You want to get a great sear on the steak but you don’t want to burn it before the inside is cooked. Top Sirloin filet steaks are on the thick side. What I recommend doing is performing a quick sear in a cast iron pan or any heavy bottom pan that is oven safe, then finishing it in the oven. I first saw this method performed by Robert Irvine on Food Network’s Restaurant Impossible. By finishing it in a hot oven you can finish the inside without burning the outside.


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Seared Top Sirloin Filet Steaks
 
A two cooking method way to perfectly cook top sirloin filet steak.
Ingredients
  • 2 Top Sirloin Filet steaks
  • high heat cooking oil (I like sunflower or grape seed)
  • kosher salt and freshly ground black pepper to taste
Instructions
  1. Place your steaks on a plate and liberally season with kosher salt. Allow them to come up to room temperature before cooking, about 30 minutes.
  2. Preheat your oven to 500 degrees.
  3. Coat a cast iron skillet or oven safe pan with a coat of oil. Place over high heat. When hot, place the steaks on leaving room between them.
  4. Sear for 2 minutes, then flip and sear for another minute.
  5. Immediately place into the oven. Allow 3 to 5 minutes for the steak to finish or until they an internal temperature of 5 degrees below your final temperature (120 for rare, 130 for medium rare, 140 for medium, 150 for medium well and 160 for well done).
  6. Allow the steak to rest on a plate for 5 minutes before cutting.

 

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One of my top grocery shopping tips is stop shopping by the price, shop by the pound or the ounce. This is the only way to judge how much something really costs. I generally will buy whatever has the best per pound price unless these two conditions exist : 1) the more expensive item is far superior is flavor and quality or 2) the cheaper per pound item comes in a size that I won’t use in time for it spoils.

It’s easiest to shop by the pound when the price pound is right on the package and you don’t have to bust out the calculator. Like you do when shopping for beef. I have had relative success when it comes to traffic for my Beef Price Listing for Costco (also have one for Meijer), I thought I would do the same for Sam’s Club. So I popped into the store this afternoon (Thursday, March 20th, 2014) and recorded the prices I found. All the beef cuts were choice beef. The store I looked at was in Ypsilanti, Michigan, prices could vary in other parts of the country. You will also find some tips on what to do with these cuts.

Shopping for beef tenderloin or prime rib for Christmas? Check out my Christmas Sam’s Club price guide

Beef Prices at Sam’s Club

Beef Type Price
Whole Brisket $4.98/lb
This is the best beef cut for BBQ and smoking as well as what it used for corned beef. Check out my post on How to Quickly Brine/Cure Corned Beef.
Whole Ribeye $7.58/lb
This is the price for an entire ribeye that's a siginficant chunk of beef!. The price per pound is really low for ribeye. You can cut it up for steaks or roasts. Check out this YouTube video on what you can do with it.
Ribeye Steaks $8.98/lb
There is a $1.40/lb price difference between the already cut steaks and just buying the whole Ribeye.
Tenderloin Steaks $13.98/lb
This is what is refereed to as Filet Mignon. The average price of these at most grocery store is over $18.99 per pound.
Whole Tenderloin $11.98/lb
Want to buy the whole tenderloin and cut it up yourself. It will cost you under $12 per pound. My favorite recipe is Alton Brown's Tenderloin Roast.
Top Sirloin $5.98/lb
This is one of my favorite steaks. I like the flavor and it's cheaper than a Ribeye or T-Bone. Try Broiled Sirloin Steak.
Flank Steak $6.97/lb
What I like about the flank steak is that it takes marinades exceptionally well. Excellent broiled or used for fajitas.
Top Round $5.08/lb
This is cut is often referred to as London Broil. It does best with a slow cooking method as it's a tough cut.
Short Ribs $6.98/lb
Wonderful for stews and BBQ. They are fatty and tend to give me heartburn thus I rarely cook them. If I want BBQ I would opt for brisket as I can better control the fat content by cutting off any extra fat.
Eye of Round Roasts $5.00/lb
A cheap steak that can be tasty if cooked perfectly. The steaks were selling for almost the same price $4.98/lb.
Sirloin Tip Roast $4.88/lb
Don't be confused by the word sirloin. This is actually from the round but close to the top sirloin cut. It is not as good as top sirloin it is more tough.
Whole Round Sirloin Tip Roast $3.77/lb
Buy the entire roast and save $1.11/lb.
Sirloin Tip Steak $4.98/lb
Sirloin Tip Roast cut into steaks. They are good when sliced first marinated for 2 hours and cooked quickly with high heat.
Chuck Boneless Roast $5.48/lb
A boneless roast that is perfectly for finger licking good pot roast. Sear it and cook it low and slow. Check all of my Pot Roast Recipes.
T-Bone Steak $8.87/lb
T-Bone steaks are mostly a strip steak with a t-shaped bone with a little bit of the tenderloin clinging to the bone on the right side. Great for the grill with some homemade steak sauce!
Top Loin Strip Steak $8.98/lb
Also referred to as a New York or Kansas City Strip Steak. Fall somewhere between Ribeye and Top Sirloin in taste and price.
Whole Loin Boneless Strip $6.58/lb
You have the whole strip for a savings of $2.40/lb.
Beef Stew Meat $4.58/lb
Leftover pieces of beef sold for stew. Hard to tell the type and quality of these pieces. I would only cook low and slow.
Bottom Round Roast $4.78/lb
A cheap roast that can be satisfying when prepared right. Check out How to Cook a Tender & Flavorful Bottom Round Roast?
Beef Oxtails $4.98/lb
Strong beefy flavor. Great for using to make beef broth. Not much meat on them.
Ball Tip Steak $5.47/lb
Comes from the bottom part of the sirloin butt. It's full name on the package was Sirloin Bottom Butt Ball Tip Steak. It needs ot be tenderized before eating. I recommend using a 48-Blade Tenderizer
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Is Pink Slime Still Used in Our Food?

UPDATE – There has been a recent report about ground beef being recalled due to a strong thereat of e. Coli contamination. This beef is from the National Beef Packing Company in Liberal, Kansas. This is NOT the company, Beef Products Inc and is not the “pink slime” or lean finely textured beef that I am speaking of in this post.

The biggest moment so far in the history of my blog was when ABC News began reporting about pink slime or lean finely textured beef (LFTB). I first wrote about it when Jamie Oliver’s Food Revolution show was airing on ABC. The two days after that report I had the highest amount of traffic on my website, a record that still stands today. I almost was able to quit my day job (or at that time my search for a day job). So whatever happened to pink slime? Do we still have in our food supply today? Is that company that made it Beef Products Inc (BPI) still in business? I wanted to answer those questions for you today.

Is Pink Slime Still Used in Our Food?

The answer is yes. The company BPI is still in business, althought business is no where near what it used to be. According to a March 2013 report in Time Business & Money the company closed down 3 of their 4 plants. The sad part about this is that people lose their jobs. A lot of people to the tune of more than 700! I never want to see anyone have to struggle with unemployment. The company is still going and is still making “pink slime”. Although now according to that previously mentioned report it is only in 5% of ground beef on the market, instead of 70%. That is a HUGE chance in a matter of 1 year. It shows that if the public speaks out loud enough the companies still have to listen.

My Opinion Today


We can sit here and debate whether or not LFTB is good or bad for you. There was a lot of debate on my site regarding that issue. Some people didn’t like that the meat was treatd with ammonia gas. The BPI did this according to their Beef is Beef website is “To ensure that the ground beef you buy is as safe as possible, a puff of ammonia gas is used to reduce or eliminate harmful bacteria, which can potentially be found in any meat product. Ammonia is naturally occurring in most foods and ammonia compounds have been used in food for more than 40 years. To provide perspective there is more ammonia in the other parts of a cheeseburger than in the beef“. The fact they use this gas isn’t the problem for me today. It’s underlying reason why the gas is used. It is because there is a threat of e.Coli. The reason for this threat in my opinion is that we aren’t raising cows that way they were intended to be raised. We struggle in this country to address underlying issues. It’s the reason why prescription drugs are so prevalent (if we ate better than we won’t need all those drugs). So instead of focusing on the whether or not what BPI is doing is wrong and instead look at what we can do so that they don’t feel they have to treat the meat with the ammonia. You can do your part by sourcing local beef. You may end up eating less beef if it costs more but chose local beef from cows that are fed a proper grass diet without any added hormones or anything that isn’t natural.

Grass Fed Cattle Resources


I will end this post with sharing with you some great resources to check out on grass fed cattle.

Websites
eatWild – A state by state directory of where to get grass fed meat and dairy.
How to Find a Cowpooling Source – Tips on getting together with others to buy beef from a whole cow that was grass fed.

Books
Grass-Fed Cattle: How to Produce and Market Natural Beef
The Complete Guide to Grass-fed Cattle: How to Raise Your Cattle on Natural Grass for Fun and Profit (Back-To-Basics Farming)
Pasture Perfect: How You Can Benefit from Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals
Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat

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A wise man once said that “You know, this is a breakfast so good that it’s almost worth making the corned beef and cabbage just for the leftovers.” If you have read this blog before I am sure you should already be jumping to the conclusion that Alton Brown said this and you would be right. My wife is definitely on board with though. She is a huge lover of corned beef hash.

Making corned beef hash is one of those recipes that doesn’t need a recipe. It’s more of following procedure than exact ingredients. You don’t want raw potatoes and burned cabbage in your hash now. I am going to talk about how I put my latest hash dish together.

Cast Iron is the Best Choice for Hash
When making a hash you want the food to brown evenly. The best choice of pan for that is cast iron. It is really good at evenly distributing heat. You will need some fat, I used about 3 tablespoon of grape seed oil but you can also use another cooking oil or butter. Set your heat to medium. High heat will blackened the food before cooking it.

Start with the Potatoes
I started off my hash with cooking the potatoes. If you have leftover potatoes from your St. Patrick’s Day feast then you can use those. But for hash I would prefer cooking the potatoes a fresh. I peeled some Russet potatoes. cubed them and put them in my skillet until cooking through and browned.

Add the Peppers or Other Vegetables
Next I add the peppers. You want to do things in order of how long they take to cook. If I put the peppers in with the uncooked potatoes you will overcook or burn the peppers before the potatoes are done. Plan out ahead of time how long each ingredient should take to cook. Already cooked ingredients can go in at the end. Besides peppers you could also use mushrooms, onions, shallots, garlic, celery, carrots, herbs, etc. With hash the sky is the limit, use what you have on hand.

Season Along the Way
Make sure you are seasoning each ingredient as you add it. This will keep you from over salting in the end or at the table.

Adding the Corned Beef and Leftovers
Once all the raw ingredients have been cooking I add in my leftover corned beef and cabbage. Mix in thoroughly to combine.

Adding a Weight
In order to get that nicely browned hash you want you need to weight down the hash. I use my cast iron dutch oven on top of the skillet. It mushes everything down and helps that even browning. Make sure you oil up whatever you uses a weight or a good portion of your hash might end up attached to the bottom of your weight.

Adding Eggs
A nice addition to a hash is some cooked eggs. I got this idea from Giada and her salami & spinach hash. You just break some eggs directly onto the hash and cover with a little until the eggs are cooked. We had some quail eggs that we were given so we decided to use those.

Hash making is not like baking. It’s not a science. It about using leftovers to create a new, fresh meal. Hopefully with the tips your read about today you will be prepared to use this dish with your leftovers.

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Corned beef, cabbage, and potatoes – the three things to have on your table for an American Irish St. Patrick’s Day. Here at Eat Like No One Else, we don’t want to just cook these three things like everyone else. I wanted to change up the meal to be delicious and more gourmet like. So I opted for dry brining and dry aging my corn beef (learn how) serving that over boxty cakes (potato pancakes), and shredded cabbage on top. Now this would have been great on it’s own but I wanted to take it over the top. A friend commented on my facebook page that she uses spicy mustard with her corned beef. That got me thinking I wanted to incorporate mustard in more than just the dry brine for beef. At the last minute, my wife and I came up with the idea to make a creamy mustard sauce to serve on top and that’s what really made this dish the best corned beef and cabbage dish I ever had.

Below you will find a few notes and then the recipe for each component that you can easily print out.

Cooking the Corned Beef
I simply added enough water to cover my brined corned beef in my dutch oven. Added 1 carrot and 1 stalk of celery and brought to a boil, then simmered for 3 hours until the brisket was fork tender. Because of the brine I used it made for an amazing cooking liquid that I used in my mustard sauce and I will use for soup later.

Making the Mustard Sauce
This sauce comes together really fast and is really tasty. I make it in a non-stick frying pan. You just make a roux, add two types of mustard to it along with some milk or cream and some of the cooking liquid.

Making the Boxty Cakes
I cooked the Boxty cakes on my electric griddle. It gives you a wide space to work with and you can cook several at a time. The recipe calls for leftover mashed potatoes, so I just used the leftover Colcannon I already had in the fridge.

Cooking the Cabbage
The key to cooking the cabbage is to use a lot of water in a big pot along with some salt and sugar. You only need to boil it for a couple minutes, so that the cabbage is tender without mush. I never cook cabbage along with corned beef. It just ends up disgusting the way. I think that’s why a lot of people don’t like cabbage.

Corned Beef & Cabbage with Boxty Cakes and Mustard Sauce
 
Ingredients
For the corned beef
  • 3-4 lbs brined or pickled corned beef
  • 1 large carrot
  • 1 celery stalk
For the cabbage
  • 1 medium head cabbage
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
For the boxty cakes
  • 1 cup seasoned leftover mashed potatoes
  • 1 cup peeled and grated raw Russet potatoes
  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1½ cups buttermilk
For the mustard sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour or potato startch
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain, yellow, brown, or spicy mustard (your choice)
  • ½ cup milk or cream
  • ½ cup corned beef cooking liquid or beef broth
Instructions
To make the corned beef
  1. Place corn beef in a dutch oven or large pot. Fill with enough water to just cover.
  2. Break the carrots and celery into large chunks and add to the pot.
  3. Bring to a boil. Reduce heat to simmer. Cover and cook for at least 3 hours or until the meat is fork tender.
To make the boxty cakes
  1. Combine the mashed and raw potatoes in a mixing bowl. Mix well to combine.
  2. In a second bowl combine the flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the potatoes and mix to combine.
  4. Stir in the buttermilk. Add additional milk 1 tablespoon at a time if batter seems to thick, but it should be one the thicker side.
  5. Heat your griddle up to it's highest temperature.
  6. Using a ladle to drop the batter onto the griddle. Cook for about 4 minutes per side until brown.
  7. You can place them in a oven set to it's lowest temperature to keep them warm.
To make the cabbage
  1. Cut the cabbage in half and shred each half
  2. Bring a large pot of water to a boil. Add the salt and sugar.
  3. Then add the cabbage.
  4. Cook for 2-3 minutes until the cabbage is tender.
To make the mustard sauce
  1. Melt the butter in a frying pan over medium-high heat.
  2. Once it has fully melted add the flour.
  3. Stir with a wooden spoon to combine and cook for about 1 minute.
  4. Add the milk, mustards, and cooking liquid.
  5. Bring to a simmer, stirring constantly.
  6. Simmer until desire consistency, shouldn't be more than a couple minutes
  7. Serve immediately.

 

Serving Instructions
When it comes time for serving. I place 1 boxty cake on a plate, then add the corned beef and drizzle on the mustard sauce. Serve the cabbage on the side or you can place it right on top just as you would a last minute herb.

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This week the supermarkets are going to be full of those already pre-packaged corned beef, ready to just throw in the pot. Some might be tempted to go that route. But those more adventurous people will brine their own corned beef. Doing it yourself will bring a better flavor and give you the ability to control your seasonings (like salt). Most recipes call for you to brine your corned beef for 7-10 days. Imagine that you have totally forgotten and now its the day before. You might think that going the pre-packaged way is your only option now. I am here to tell you different. There is a way to brine the corned beef, giving it great flavor in 24 hours. Want to know how?

Using a Dry Brine
Last Thanksgiving I gave Alton Brown’s dry brined turkey a try and I was amazed with the results. I decided to take that concept and test it out on corned beef. I went to the store and got myself about 3 pounds worth of brisket. The difference between the turkey and the brisket is that the brisket isn’t as thick and doesn’t have an outer skin. This would enable a shorter brine time. Brisket is a cut of meat that easily takes a brine better than other cuts.

Using a Needling Device
Before I applied my dry brine, I pulled out my needling device. This is a meat tenderizer (not one of those hammer things) that has a series of needles. You push down on it on top of the meat and it makes holes in the meat. These holes serve two purposes here – tenderizing the meat as well as helping the dry brine to penetrate the meat easier. You can buy one of these devices online or where I did at Cost Plus World Market. If you aren’t going to use one, then just skip the tenderizing step. I don’t recommend the hammer-like tenderizers. I think they tare more than tenderizer.

Applying the Dry Brine
This is just like applying a rub. You want to get good meat to dry brine contact. Aim to spread it evenly over the entire surface of the meat. Here is what I used for my 3 pounds of brisket:

Dry Brine Ingredients
3 1/2 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground juniper berries
1/2 teaspoon ground ginger
1 teaspoon freshly ground black pepper

**NOTE** For the strongest flavor use whole spices when you can and grind them in a coffee grinder.

Dry Aging in the Fridge
I figure if I am going to be refrigerating this thing for 24 hours I might as well employ some dry aging. The salt is going to draw moisture out of the meat. If the meat has less water in it, then the flavor will be concentrated. This is what top steakhouses do with their steaks. What I did with the brisket is place it on a dry racking on top of my large cutting board (you could use a half sheet pan). I leave it under covered as I want to moisture to escape. Place in the back of my fridge away any other food. I place some paper towel on the board to absorb excess moisture.

Ready to Cook
After 24 hours, your meat is ready to go. Use your favorite recipe. I found the meat to be flavorful, even better that some that I have brined in the past for several days.

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Living on a tight budget causes you to learn how to take cheap cuts of meat and turn them into flavorful dishes. One of those cheap cuts that I use and have talked about before on this blog is bottom round. It’s a cut that will be tough if you don’t do it right. I previously talked about how to roast this cut. But today I am going to take a different direction, one influenced by Alton Brown. Bottom round can be turned into a swiss steak that you can cut with a fork come dinner time.

Below you will find my notes from Alton’s Swiss Steak recipe. The recipe is available for printing via Food Network’s website.

1. You will first need to take your bottom round roast and trim of it any excess fat. Then slice the meat into as close of slices as you can get to 1/2 inch. I have some brand new knives, making the slicing task much easier.

2. Alton uses a needle blade meat tenderizer. You can buy these online via Amazon. I actually got mine as a gift one year bought at Cost Plus World Market.

3. For the dredging I opted to use potato starch instead of all-purpose flour. My son seems to have a sensitive to wheat. Going gluten free with the potato starch was a better option for our family. I also have to watch out for gluten in the stock I am using unless it’s homemade.

4. When you born the meat make sure to watch your heat. Cast iron heats up pretty good. You don’t want really high heat or you will blacken instead of brown. I had to turn my heat down as the surface was getting too dark.

5. Instead of canned tomatoes, I pulled out some tomato sauce from the freezer that I made late last summer. I didn’t want any chunks of tomatoes in it, but you don’t have to follow my example if you don’t mind chunks.

6. I did not have any smoked paprika on hand. Next time I want to use it to add a smoky component to the dish, which I really think completes it.

7. I cooked mine for 2 hours. At that point was a easy to cut with a fork.

Definitely a tasty way to stretch a piece of beef that didn’t cost an arm and a leg. It was easy to make and I had enough leftover to serve again. The only thing I was missing was the smokiness from the smoked paprika. I really got to try that next time, I think it would put the dish over the top.

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I like sirloin. It’s a good steak with a good flavor. When you find it on sale you can find for a reasonable price. I cooked up one last night. I choose to try the Alton Brown method. This involves using one of the most neglected things in your kitchen – the broiler. Most people probably never set their ovens to broil except on accident. But the broiler can be a powerful tool. It’s great for cooking a steak when you don’t have a grill or you don’t fell like grilling. Below you will find my notes from this recipe. For the full recipe, visit Food Network’s website.

1. This steak is directly cooked on your oven rack. You just place your two racks at the two lowest positions. The steak goes on the first rack, and you can make an aluminum foil pan to catch the drippings.

2. Your goal is to slowly cook the steak and then hit it with higher heat at the end. So it’s 5 minutes and flip and another 5 minutes. Then you raise both racks up one level and cook another 3 minutes, then flip and another 3 minutes.

3. I found that the cook time made a steak that was starting to pass medium. Next time I am going to reduce the times. I think it’s a manner of trial and error, each oven is different. You also have to look at the size of the steak. Alton’s recipe calls for a 1 1/2 pound steak that is 1 to 1 1/4 inch thick. Mine was pretty close to that.

4. All a good steak needs is salt and pepper. But I might try using the pan drippings sometime to make a sauce.

This is an easy to make steak using something you might have been neglecting – your broiler. While the steak was bit overdone for my taste, I will try adjusting the times next time for a better result.

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Ever been to the grocery store and saw a big chunk of beef on sale and threw it in your cart because it was the best deal? Then you went home and cooked that hunk just like you always cook hunks of meat. But the end result wasn’t what you were anticipating. This is why it’s important to understand the cuts of beef available in the market (and there are alot). I have been working my way through each one. The next one on my to do list is the bottom round roast. This roast is cut from the round primal, which is located at the back end of the cow. As suggested the bottom round comes from the bottom of the round. This is a tough cut of meat, with a low price tag. Bottom round roasts range are on average about 2-4 lbs.

Related post: Check out how much a bottom round roast costs at Costco

While the most common way to use bottom round is to braise it, or cook it slowly in some type of liquid. And that is a great way to go. But what about roasting this roast? It can be done and it can be done well (but you wouldn’t want it well done). It’s all about the technique that you use. Follow the following steps and you can turn this tough, cheap cut into something good.

1. Bring to room temperature
Before you even begin, take the roast out of the oven and bring it to room temperature. This will help the roast to cook more evenly.

2. Dry rub
A great way to add flavor is with a dry rub. Don’t buy one that is already made for you. They are a huge waste of money and a lot of them are mostly salt. Use what spices you have on hand. I like coriander, cumin, black pepper, white pepper, garlic powder, onion powder, and of course some kosher salt. I also had a bit of dried rosemary. I think rosemary is the best herb for beef. I just mix all these flavors together and rubbed them into the meat, completely covering the meat.

3. A Roast Fit to Be Tied
Sometimes these roasts come already tied sometimes they don’t. If it does come with some string around it or netting, thank your butcher. Never remove this string before cooking. If it’s on there then it’s safe to cook in the oven. The purpose of the string is to help the roast keep a more uniformed shape resulting in more even cooking. If your doesn’t come tied, I would recommend getting some butcher’s string and doing the tying yourself. Your end result will be better.

4. Roast in a Dutch Oven
I like to roast in a cast iron dutch oven. It does a wonderful job of evenly distributing heat. Also when I am done I can use it on the stove top to make a sauce. Also look to see if there is more fat on side of your roast than the other. Place in the dutch oven with the fatter side up. The fat will run down the sides of the roast, keeping it moist.

5. Low and slow
The best way to cook a roast like this is at a low temperature – 250 degrees. This is the case for two reasons: 1) A lower temperature allows the meat to cook more evenly. If you cook it at a high temperature you end up with a nicely browned outside but the inside will contain a only small section of your desired doneness with most of it being overcooked. 2) The slower you take to cook it, the more time you have for the connective tissue in the meat to break down, giving you a more tender roast. As for the time it will take, I use a probe thermometer and forget the clock. I pull the roast at about 118 degrees, and then….

How to Cook a Tender & Flavorful Bottom Round Roast?

6) High heat to sear
The downside to a low temperature is that the meat won’t brown well. You need high heat for that. You could sear the roast before hand, but you will end up with a juicer roast if you sear in the oven, plus it’s easier. You sear in the oven by turning your oven up to 500 degrees. Take the roast out of the oven while you raise the temperature. It will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven is nice and hot, place the roast back in the oven. Roast until you have some good color on the outside of the beef. I pulled mine when it was brown and at a temperature of 131 degrees. The carry over heat brought it up to about 136 degrees, which is right at the border of medium rare and medium. This roast will be too tough if you cook it beyond medium. I think that 136 degree mark was ideal.

7. Rest the roast
Don’t cut into that roast until you let it rest for 10 mins. mininum, otherwise the juices will just run out. While you are waiting you can work on a sauce.

How to Cook a Tender & Flavorful Bottom Round Roast?

8. Making the sauce
Start by adding a bit flour (arrowroot can be used too) and mix to combine and cook the flour. You are making a roux. Then add about a 1 cup of beef stock or mushroom base. I like using mushroom as it adds a nice dimension of flavor. I also add a splash of Worcestershire and balsamic vinegar for that little something extra. Simmer the sauce until it’s your desired thickness.

How to Cook a Tender & Flavorful Bottom Round Roast?

9. Slice Thin
When carving this roast it is important to carve it as thinly as you possibly can. This is also great for making sandwiches with the leftovers which was part of my reason of making this roast. Also when you are cutting the meat on your plate, cut against the grain. This will also make the beef seem more tender in your mouth.

How to Cook a Tender & Flavorful Bottom Round Roast?

I hope with these tips you can turn a cheap, tough cut of meat into a delicious dinner with plenty of leftovers.

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Selecting beef is the grocery store can be an overwhelming task. What can be even more overwhelming is trying to figure out what to do with that cut once you get it at home. Hopefully I can decrease your anxiety today by giving you some ideas on what to do with a flank steak.

What is a Flank Steak
A flank steak is a long and flat cut of meat. It comes from the abdominal area of the cow, located underneath the short loin. It can be a tough piece of meat if not cooked properly. But if cooked right and then sliced against the grain, then it can be one of the best things you ever ate!

Broiling a Flank Steak?
The most common thing that I do with flank steak is broil it. It’s that type of meat that needs to be cooked fast if you are using a dry cooking method. In your oven’s broiler all you need is 3-4 mintues per side and it’s dinner time. As said above it’s important to slice it against the grain (which is why I am saying it twice!). This makes it easier to chew, so more tender in your mouth.

Before I broil a flank steak, I always marinate first. Because of the way a flank steak is designed it makes for one of the best cuts of beef to marinate. I like to use some soy sauce, Worcestershire sauce, olive oil, and garlic in my marinade. The flavors get into the meat so easily and provide a burst of flavor in your mouth.

If you run out of time to marinate, you can always try a dry rub with things like mustard seeds, black pepper, salt, garlic powder, onion powder, etc.

Flank Steak Makes Great Fajitas
Another way to use your flank steak is in making fajitas. Slice thin against the grain (third time!) along with all of your favorite fajitas fixings is a great way to go. Sunny Anderson from Food Network has a recipe for flank steak fajitas you might want to check out.

Other Flank Steak Recipes
Below you will find a list of some recipes that I found around the World Wide Web.

Rachel Ray’s Flank Steak Pinwheels
Blackened Flank Steak
Cuban Flank Steak
Slow Cooker Flank Steak Faijtas

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.
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