The higher protein and lower fat on this cut tells you all you need to know about cooking it: go slowly. Cook a bottom round steak too quickly and you'll end up with beef-flavored vulcanized rubber. A thick-cut top round makes a great pot roast, braised slowly with your choice of flavorful liquids and/or vegetables.
Of course, there are other cuts of steak out there. Porterhouse, the big brother of the T-bone, flank steak, skirt steak and hanger steak are just a few. However, you'll find that once you've mastered the big seven, you'll find that no cut of beef will be able to intimidate you.
All nutritional values are for a 3-ounce serving.