How Do I Cook Tenderized Bottom Round Steak?

Lay the bottom round steak on a heavy cutting board.

Tenderize the steak using a meat mallet. Pound the steak evenly from one end to the other with the coarser side of the mallet head. Use gentle force until you determine how much force is actually needed. Be careful not to over-tenderize it and create a hole in the steak, or make it difficult to pick up without tearing the meat. Your finished steak should be approximately ¼ - to ½-inch-thick from side to side and end-to-end.

Fill a large pie pan with 1 cup of flour, seasoned with salt and pepper, for each steak. Lay the steak flat in the seasoned flour, and press down firmly so that the steak picks up as much flour as possible. Repeat the process on the other side. Set the flour aside in the refrigerator to use to make gravy if desired. Use the flour immediately after frying the steak or discard it.

Pour a generous amount of olive oil, or the oil of your choice, into a skillet or onto a griddle. Heat the oil to about 375 to 400 degrees Fahrenheit. The oil is hot enough when a drop of water dripped onto the surface dances and pops.

Lay the steak onto the skillet or griddle, and cook on one side for approximately 3 1/2 to 4 minutes, or until the desired doneness is reached. The FDA recommends cooking steak to a temperature of 145 F, when tested with a meat thermometer, which is about medium-rare.

Turn the steak over with a pair of tongs and repeat the procedure on the other side. Serve hot and enjoy.

Brush a generous coat of olive oil on the bottom of a skillet, and place the skillet on a stove burner set to medium-high heat.

Make a seasoning mix of flour, salt, pepper and your favorite seasonings.

Tenderize the steak using a meat mallet. Pound the steak evenly from one end to the other with the coarser side of the mallet head. Use gentle force until you determine how much force is actually needed. Be careful not to over-tenderize it and create a hole in the steak, or make it difficult to pick up without tearing the meat. Your finished steak should be approximately ¼ - to ½-inch-thick from side to side and end-to-end.

Dredge the tenderized steaks in the flour mixture, coating both sides thoroughly.

Test the oil to make certain it is hot enough by dripping a drop of water into the bottom of the skillet. The oil is hot enough when the water sizzles.

Lay the round steak in the oil and brown it thoroughly until golden brown on one side, then the repeat the process on the other, cooking the steaks about halfway.

Pour off the drippings from the skillet, and arrange the steaks single layer on the bottom of the skillet.

Fill the skillet with enough wine, stock or water to cover the steaks by approximately ¾ of their thickness.

Cover the skillet with a tight-fitting lid, place it in a preheated oven set to 350 F and bake for approximately 1 hour. The steaks are done when the internal temperature, as measured by a meat thermometer, is at least 145 F, or medium-rare.