I’ve been reading more into the differences between usda ratings on beef here lately and when I saw these choice grade bottom round steaks on sale for 3.35/pound, I thought it was a good deal and worth trying. I know these are normally a tougher cut but they had a lot of marbling and at a good price. I hit them with some salt, pepper, onion powder and garlic powder then did a reverse sear, 225 on the uds with hickory and cherry smoke, then seared in a HOT skillet for about 45 seconds on each side. I let them rest covered for about 10 minutes while the homemade potato wedges finished in the oven. There came out great. Very juicy and tender. Sorry no pictures of the middle. I was too occupied with eating it to stop for anything else lol.