The Baseball Top Sirloin is a unique cut that often confuses diners because of its striking resemblance to a tenderloin or filet mignon. However, this steak comes from the center of the top sirloin. By isolating the center muscle and removing the surrounding muscles, you get a thick, round cut that puffs up when cooked, resembling a baseball.
Why Choose a Baseball Cut
This steak is approximately 1.75 to 2 inches thick, making it a substantial cut of meat. It is a perfect alternative for those who want the dining experience of a filet mignon without the higher price tag. It is also an ideal choice for health-conscious eaters who prefer a leaner cut over fatty steaks like a ribeye. Despite being lean, proper cooking ensures it remains tender and flavorful.
How to Cook a Thick Sirloin
Because the Baseball Top Sirloin is so thick, it requires a specific cooking strategy to ensure the center is cooked without burning the exterior. The recommended method is the reverse sear.
The Reverse Sear Technique
This method involves two distinct heating stages. You can approach this in two ways:
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Slow then Sear: Cook the steak on low, indirect heat (or in an oven) until it reaches an internal temperature just below your target. Finish it by searing it over high, direct heat to create a crust.
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Sear then Slow: Sear the steak over high heat first to lock in flavor, then move it to indirect heat (or an oven) to finish cooking through to the center.
Serving Suggestions
This steak is perfect for summer grilling on charcoal. Since it is a lean cut, avoid overcooking it. Serve it sliced to show off the edge-to-edge doneness achieved by the reverse sear method.
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