About Top Sirloin Butt

• Like many meat cuts, sirloin top butt may be found under a confusing assortment of names. According to the United States Department of Agriculture Institutional Meat Provisions Specifications (IMPS), the official name for this steak is Beef Loin, Top Sirloin Butt. Beef sirloin is divided into top, center and bottom portions, and the top sirloin descriptor, rather than general labeling as sirloin, is your best assurance of tenderness. Instead of a butt steak, cuts may be labelled as cap, or coulotte, or filet of sirloin. The steak may also be advertised under the general description of London broil, which is a finished dish, not a cut of meat. Once again, the top sirloin designation is important, since London broil is often cut from tougher top round.

London Broil or Grilled Steak

• For a family dinner or casual cookout, a top sirloin steak can be rubbed with spices, grilled to desired doneness and sliced across the grain to fill plates with tender protein. Choose steaks 1 to 1 1/2 inch thick and allow 11 to 15 minutes over medium-ash coals on a covered grill. Using an instant-read thermometer, check the temperature at the thickest portion of the meat, 145 degrees Fahrenheit for medium-rare, 160 F for medium. Meat can be cooked to any level of doneness you like, but the United States Department of Agriculture safe minimum cooking temperature for beef is 145 F. Mix rubbing spices to give your steak Middle Eastern, Southwestern and Asian flavors. Speed up cooking time by cutting your steak in chunks and skewering meat with vegetables for kabobs To assure even cooking, some chefs put meat and vegetables on separate skewers.

Pan-Sauted Top Sirloin Butt Steak

• Stovetop sauteing lets you save the full flavor of your steak to make an accompanying sauce. Preheat a heavy-bottomed non-stick skillet over medium heat and allow 15 to 18 minutes of cooking time for medium-rare to medium. Remove the steak and deglaze the pan with wine or broth, scraping browned bits gently into the sauce. Simmer mushrooms, onions, asparagus or other quick-cooking vegetables in the liquid to accompany steak on the plate. This method is also used to cook the steak and sauce that comprise two-thirds of steak frites. Plate-sized thin cuts of sirloin butt, sometimes called bistro-cut steaks, make this French classic easy to make for lunch or dinner.

Sliced Sirloin Dishes

• Whether you grill or saute your steak, a 1- to 2-pound sirloin top butt steak can provide abundant helpings of sliced beef for a wide variety of quick dishes, from West Coast French dip sandwiches to vegetable-loaded steak salads. Toss strips of cooked steak with peppers and onions to fill crisp rolls, and make fajitas for a crowd. Combine strips of steak with lettuce, tomatoes, corn kernels and diced avocado for a Mexican summer salad. Leftover steak can be wrapped airtight and refrigerated overnight, so that you cook only once for two or more meals.