Steakhouse Top Butt Steak
This recipe is a Leahy family classic, and if you want to eat like a butcher, this is a recipe you need to try! For large family gatherings, it is common for our family to bring home a large Top Butt steak, marinate it, then grill it, and serve with potatoes and asparagus. Top Butt may not be the fanciest steak, but sliced thin, and served with yummy vegetables, it’s an easy to make meal that will feed a crowd. We hope you enjoy this simple, but satisfying recipe – we certainly have!
Place the steak in a sealable plastic bag and add enough marinade to cover the steak. Seal the bag, and work the marinade into the steak. Remove and season liberally with Steak and Roast Rub.
Heat a grill to medium-high heat, and set up for direct heat cooking. Once hot, add the steak, and cook for approximately 6 minutes per side, until the steak reaches 145ºF for medium doneness. Do not overcook. You can also prepare this recipe under a broiler, on in a skillet.
Remove the steak from the grill, and let rest for 5 minutes. Slice first lengthwise in half, then again into slices. Serve with roasted potatoes, grilled asparagus, and more your favorite sauces for dipping. Enjoy!
Get more great recipes at lakegenevacountrymeats.com
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
- Bordeaux, France
- Napa, California
Pairs great with:
- Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
A little bit lighter than a stout, Porters are great when you want a rich beer that isn't overly heavy.
Favorites from our shelves:
Pairs great with:
- Smoked foods and rich cheeses