Top Butt Steaks don’t come from the butt of a beef steer, they come from the sirloin! These boneless steaks are full of rich, beef sirloin flavor at a bargain cost. Adding a quick and delicious red wine marinade boosts the flavor even more Top Butt steaks are a little bit big for 1 person (they generally are close to a pound) so we slice them into strips to serve 2 or more. These steaks are great to serve at a party or any occasion you need to feed a crowd a delicious meal without breaking the bank.
- 1 Leahy’s Angus Beef Top Butt Steak
- 1 cup Canola Oil (or vegetable oil depending on your preference)
- 1 cup Red Wine (dry red wine like an Italian Sangiovese)
- 1 Tbsp Garlic Powder
- 1 Tbsp Kosher Salt
- 1 tsp Pepper
Combine all ingredients for the red wine marinade in a small mixing bowl and whisk together until thoroughly combined.
Put the steak into a large ziplock bag and pour the marinade into the bag. Seal the bag and make sure the marinade covers all parts of the beef. See this post on why we don’t let the beef sit in the marinade.
Remove steak from bag, and cook 4-5 minutes per side on a grill or under a broiler for medium rare doneness.
Once the steak reaches your desired doneness, remove from heat and let sit for 5 minutes.
Slice the steak across the grain (see video for explanation) into thin strips and serve. If desired, make another batch of the marinade, put it into a small saucepan and reduce it by half to serve as a sauce on top. Enjoy!