Baseball Steak: What It Is and How to Cook It Like a Pro

Steak lovers often stick to familiar cuts, but the baseball steak, though lesser-known, deserves a spot on your plate.

Its unique shape and satisfying texture make it a fascinating option for anyone seeking variety in their steak repertoire.

Let’s explore why it’s called the baseball steak and how to prepare it for maximum flavor.

What Is a Baseball Steak?

The baseball steak gets its name from its round, thick appearance, reminiscent of—you guessed it—a baseball.

This cut comes from the circular center of the top sirloin, a leaner part of the cow known for its slightly firmer texture.

While it might not boast the buttery tenderness of a filet mignon, proper preparation can transform this steak into a juicy, flavorful masterpiece.

Unlike fatty cuts like ribeye, the baseball steak strikes a balance between lean muscle and tenderness. It’s an excellent choice for those who want a rich steak experience without excessive marbling.

How to Prepare a Baseball Steak

Given its thickness—around three inches—the baseball steak thrives with the reverse sear method. This involves baking the steak first at a low temperature to cook the center, followed by a quick sear to lock in juices and create a crispy exterior.

Before baking, season the steak generously with salt or your favorite steak rub. For added flavor, coat it in olive oil before applying seasoning. Preheat your oven to 275°F and cook the steak for 45 minutes to an hour, depending on its size, to keep it rare in the center.

Once baked, sear the steak on all sides in a hot cast iron skillet with oil. Finish with a pat of butter for a rich, velvety touch.

The baseball steak might not be as famous as its cousins, but its hearty shape and robust flavor make it a true gem for steak enthusiasts looking to try something new.

Discover how to elevate your steak night with the baseball steak. Visit our homepage for expert tips and tricks to perfect this unique cut.