You may have come across the term “baseball steak” and asked yourself, “What is a baseball steak?”
Well, you’re in for a treat with this cut of top sirloin steak. Baseball steaks have a round shape—think filet mignon—but are more flavorful and affordable.
We look deeper into this unusual steak cut, examining where it comes from and how to cook it to perfection.
Table Of Contents
A baseball steak comes from the upper portion of the top sirloin. This lean cut is thick and flavorful, similar to the prized filet mignon. Cuts of meat from the top sirloin typically carry bold, meaty flavors.
Unlike sirloin steaks, butchers remove the bone, tenderloin, and bottom round muscles in baseball steaks to form a center-cut top sirloin steak.
Although this cut of beef is lean, it maintains its tenderness on high heat, which makes it ideal for cooking on the grill. It is a relatively small cut compared with a top sirloin cut because it’s cut from the upper part of this section.
If you’ve ever wondered what a baseball steak is and where the term comes from, we’re here to answer your question. The name derives primarily from the shape of the steak cut.
On cooking, a baseball steak’s sides and center puff, swell, and dome, forming a round shape much like a baseball.
Some other names for this flavorful and robust steak cut include:
- Baseball cut steak
- Top sirloin steak
- Boneless top sirloin butt steak
- Top sirloin filet
- Top sirloin butt steak
- Top sirloin filet boneless
The proper name for a baseball steak is top sirloin filet. This cut is incredibly flavorful despite its leanness (hence the term filet). Cooked correctly, it remains very tender with an incredible texture.
This cut of steak comes from the sirloin primal of the animal, which lies between the round primal and the loin—specifically, the animal’s biceps femoris.
Baseball cut top sirloin comes from the upper part of the top sirloin, lending itself to grilling at high temperatures. Bottom sirloin cuts like sirloin bavette and tri-tip, on the other hand, are excellent for roasting or braising.
Baseball steak has a robust beefy flavor. It is a lean cut with no fat or marbling. When cooked correctly, it is very tender with an amazing melt-in-your-mouth texture.
Most specialist online butchers stock this steak cut for sale online. When searching for it on Google, these steak vendors should come up, showing you where you can purchase this flavorful cut.
Ideally, cook this steak on the grill to medium-rare or medium doneness at the most. This cooking style extracts its maximum preferred texture and flavor and maintains a tender, juicy cut.
As with all steaks, avoid overcooking a baseball steak as you could end up with a dry and flavorless piece of meat.
Alternative cooking methods for a baseball steak include:
Keep the seasonings simple to avoid masking the robust flavor of this steak cut. Salt, pepper, and butter make ideal companion flavors, as do rosemary, garlic, or a red wine jus.
Nutrition & Calories
A baseball steak contains approximately 57 calories per ounce. These calories break down as 6 grams of protein and 3 grams of fat.
As it is red meat, a baseball steak also contains essential minerals and vitamins, including
- B-vitamins: B12, niacin, thiamin, and riboflavin
- Lipoic acid