All Lean Bottom Round Steak-My Experiment
ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT
(98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS)
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.
All Lean Bottom Round Steak-My Experiment
| Prep time | Cook time | Total time |
| 30 mins | 15 mins | 45 mins |
Ingredients
- MEAT:
- ½ kilo beef round (better if you can choose the bottom part) make 2 portions
- SEASONING:
- 1 portion all sides rubbed with: (do this)
- a. 8 grams salt (any)
- b. 3 grams ground black pepper
- Set aside for 15 minutes.
- Another portion soaked in: (don’t do this)
- a. 250 ml. tap water
- b. 5 grams Joax Ingredients’ Seasoned Tenderizer (not available as of yet)
- Marinate this portion for 15 minutes. Set aside.
- STEAK NEEDS:
- ¼ of a bar of butter (salted or not is ok)
- 30 ml. EVOO (Extra Virgin Olive Oil)
- GARNISH:
- 6 pieces quail eggs, rinsed well
- 6 pieces skin-on baby potatoes, fully scrubbed and tap water rinsed<
- 5 grams salt dissolved in enough tap water in casserole to cover eggs and potatoes.
- 1 small cucumber, sliced thinly
- NOTE:
- The OPTIONAL “Himalayan Rock Salt” garnish in the picture were used to sprinkle unto veggies for exotic saltiness.
Instructions
- In casserole pour in salted water, eggs and potatoes. Boil for 10 minutes.
- Continue boiling for next 5 minutes to have crunchy skin-on potatoes.Scoop out. Set aside.
- Heat flat pan on medium. Melt butter and add in EVOO. Scatter to all sides.
- Lay steak portions on different parts to determine plain salted with “tenderized” one.
- Cook steak (all portions) 2 minutes each side.
- DONE. Garnish. Bite to test friendliness.
Note
Guess I have to dip meat a bit longer in tenderizing solution for much much more friendlier bite. Next time.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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