BOTTOMS UP TO THE BOTTOM ROUND!

Another fun fact about me is that I love steak and won't really cook anything like it isn't a steak! That includes roasts like the bottom round which is the star of the show in this post! I'm not a meat connoisseur by any means and I really just cook meat the way I like it even if it goes against the methods recommended for cooking. Would I like the other methods better? I don't know and I'm not sure if I will ever find out or not...maybe someday.

Anyway back to the bottom round. The bottom round roast is a cut of meat from the hindquarters of the cow from an area known the round. It can also be referred to as the bottom round rump roast or just rump roast. It is a tougher cut of meat and can vary greatly in marbling depending on the animals diet and 'exercise.' Don't be fooled by the toughness of the meat however as it has incredible flavor and honestly has become one of my favorite cuts to eat!

I personally take these roasts and cut them into steaks with about 1.5 to 2 inch thickness. This also allows for a much easier time getting that nice outer crust while maintaining that juicy rare inside I love so much!

Per usual I fired up the Schwank and tossed these babies on the grill letting each side cook for about one to two minutes at a time on the closest setting I could get to the heat without burning them. I repeated this for about 10 to 12 minutes (eternity when you're hungry) until I got that nice sear I wanted. I then laid them to rest in their own fabulous juices that had collected in the drip pan below and generously sprinkled them with himalayan pink salt.

I don't let them sit very long as I get WAY too excited to eat them and with good reason! From the first bite to the very last these fabulous bottom round steaks were bursting with rich beefy flavor! Not only were they richly flavored but they were still juicy and had wonderful texture. Now I personally like the tougher cuts of meat as I think its great for my jawline and I just enjoy moving my mouth (as my husband will attest to with how much I talk)! While the texture is tougher than other cuts it is not chewy like the chuck roasts and is definitely equally if not more flavorful in my personal opinion. I know its not the popular opinion but I've never been one to worry about popularity!

You can definitely slow cook these to make them more tender, a method I am not a fan of myself but again that's just a personal preference and I honestly can't say that I've tried this cut of meat slow cooked! If you have any suggestions on how to do that and want to share by all means let me know!!

The BEST part of this cut of meat is the price! The bottom round is an incredibly budget friendly steak and won't break the bank if consumed on a regular basis! I definitely eat it two times a week often and honestly could see myself eating it daily to save a few bucks when needed! The bottom round is definitely one of my top cuts these days and I would definitely recommend adding it to your meat rotation! It may take a little adjusting to learn how to cook it to your liking but give it time! Its worth it!