Resting is an important part of the cooking process. Bottom round steak will continue to cook after it is removed from the heat. This "carryover cooking" will raise the internal temperature of the steak to a few degrees. To keep your steak moist, remove it from the heat when its internal temperature is slightly lower than your goal temperature and let the carryover cooking finish the process.
As your bottom round steak cooks, the juices rise to the surface. Cutting into it immediately will cause the juices to run out, leaving your steak dry and tough. Resting steak allows the juices to redistribute throughout the steak, ensuring that your beef is juicy.
To rest your bottom round steak, transfer it to a cutting board and tent it with foil. Allow the steak to rest for about five minutes before carving into thin slices.