Baseball Top Sirloin Steak, (Pan Seared, Oven Finished)

Why You’ll Love This Recipe

I first learned about baseball-cut top sirloin in culinary school, where we studied specialty cuts of beef and practiced pan-searing steaks. I’ve been a fan of this cooking method ever since. It’s an easy way to control the cooking process, especially when working with a thick steak.

• Steakhouse-style results: A hot skillet develops a deeply browned, flavorful crust, while a 375°F oven finishes cooking the thick center.
• An affordable filet mignon alternative: Baseball top sirloin has a similar thick, rounded appearance with a heartier beef flavor.
• Simple ingredients: Good-quality beef, kosher salt, freshly ground pepper, and a little oil are all you need.
• A tested cooking method: Searing for three minutes per side before finishing in the oven is my preferred method for two-inch-thick baseball steaks.
• Perfect for a special dinner: Serve with your favorite steakhouse sides and a pat of homemade compound butter.

Considered to be a very flavorful cut, this steak is perfect for your next date night, or just to turn a weeknight dinner into a restaurant feel meal. And at a much reduced price that a Filet Mignon.

This recipe is for any home cook, no matter what skill level who bought a Baseball Steak and is looking for a reliable pan searing results.

What Is A Baseball Top Sirloin Steak?

A baseball top sirloin steak is a thick, round steak cut from the center portion of the beef top sirloin. Its rounded shape resembles a baseball, which explains its unusual name.

Also called a top sirloin filet, baseball-cut sirloin, or center-cut top sirloin steak, this cut is typically 1½ to 2 inches thick.

Baseball steak is relatively lean, with a robust beef flavor. Although it resembles filet mignon, it comes from a different part of the animal and has a firmer texture.

Because baseball steaks are so thick, they benefit from a cooking method that develops a flavorful crust without overcooking the center.

A baseball steak is a Butcher’s cut which are high quality, flavorful and often overlooked pieces of meat that you may not find at your local grocery store, similar to lesser known steaks, like The Denver Steak and The Merlot Steak. Traditional butcher’s historically keep them for themselves rather than selling.

If you enjoy beefy, lesser-known butcher’s cuts, you’ll also want to learn about Hanging tender steak, also known as hanger steak, a flavorful cut prized for its rich beef flavor.

Is Baseball Steak the Same as Filet Mignon?

No. Although they look similar, baseball top sirloin and filet mignon are two different cuts of beef.

Filet mignon comes from the tenderloin and is prized for its exceptionally tender texture. Baseball steak comes from the top sirloin and has a more pronounced beef flavor.

Both can make an excellent steak dinner, but baseball top sirloin is generally the more economical choice.

Why Pan Sear?

Pan-searing is one of my favorite methods for cooking thick steaks.

A hot cast iron or carbon steel skillet creates the beautifully browned exterior that makes a steak so appealing. This browning, known as the Maillard reaction, develops the complex, savory flavors we associate with a perfectly seared steak.

Finishing the steak in the oven allows the thick center to continue cooking without exposing the exterior to prolonged high heat.

In culinary school, we regularly pan-seared steaks, and that technique has stayed with me. It’s particularly useful for a two-inch-thick baseball top sirloin.

And while I love a good grilled steak during the summer, pan-searing is a reliable method I can use year-round. Except on Summer days when nothing beats a Grilled T-Bone Steak.

Essential Ingredients and Equipment

One of the best things about this baseball top sirloin recipe is its simplicity. You don’t need an elaborate marinade or a long list of seasonings.

• Baseball Top Sirloin Steaks: You’ll need two steaks, approximately 8 ounces each and 2 inches thick. Look for steaks that are similar in thickness so they cook at approximately the same rate.
• High Heat Oil: High heat oils are those that can withstand high cooking temperatures without smoking or burning. Avocado oil, peanut oil, and canola are good choices here.
• Kosher Salt: Salt enhances the natural flavor of the beef. I prefer kosher salt because it’s easy to distribute evenly over the surface of a steak.
• Freshly Ground Black Pepper: Adds a little warmth and complements the rich beef flavor.
• Compound Steak Butter: Optional, but a delicious finishing touch. For a steakhouse-style finish, top your baseball sirloin with homemade Whiskey compound butter for steak, or serve it with a little Cowboy butter dipping sauce on the side.
• Equipment: Use either a cast iron skillet or a French Carbon Steel pan. Both are excellent stove-top to oven skillets for getting a good sear on any steak. Avoid using a non-stick pan. They are notorious for not creating enough heat to sear steak, plus they’re not oven safe.

Step by Step: How Make Pan-Seared Baseball Steak

Prepare The Steaks

• Room Temperature: A baseball steak can be cut as thick as 2″. Take the steak out of the refrigerator for an hour before you’re going to cook it. If the steak is chilled when it hits the pan it won’t cook evenly.
• Pat Dry: Use a paper towel to thoroughly dry the steak. I like to let the steak sit on a paper towel while it comes to room temperature. The paper towel will draw the moisture out as the steak comes to room temperature.. Then pat the top of the steak dry. This is important to achieve Maillard Reaction, that beautiful crust we love on a well cooked steak. Maillard reaction brings flavor and keeps juices in while cooking.

Achieving The Perfect Sear – High Heat

Don’t be afraid of heat. A good hot pan is where the perfect sear starts.

1. Step 1: Season The Steaks: Preheat oven to 375 degrees. Once the steak has been patted dry with a paper towel, season both sides with Kosher salt and fresh ground pepper. Add the oil to the pan and heat the pan over medium high heat. Once the pan is hot, add the seasoned steaks.
2. Step 2: Sear The Steaks: Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes.
3. Step 3: Finish Cooking In The Oven: After searing both sides, transfer the oven-safe skillet directly to the preheated 375°F oven. Continue cooking until the center reaches your desired temperature. Because these baseball steaks are approximately two inches thick, the oven finish is important for cooking the center without excessively browning the exterior. Use an instant-read thermometer rather than relying on a fixed oven time. The exact time will vary depending on the thickness of the steaks, their starting temperature, and how much heat they absorbed during searing. For my traditionally medium-rare version, I have removed the steaks at approximately 115-120°F, allowing carryover cooking to raise the temperature during resting. This is a culinary doneness preference, not the USDA-recommended minimum safe cooking temperature.
4. Step 4: Rest and Serve: Remove steaks to a cutting board and tent for 5 minutes. This will allow the juices to reabsorb and redistribute into the steak. Letting the Baseball steaks rest is a critical step for a perfectly cooked medium rare steak. During this rest period, the steaks should continue to cook and reach 120 – 125 degrees.

Variations – Cook In Butter and Herbs

For another delicious way to prepare baseball top sirloin, try finishing the steaks with butter and fresh herbs. This is another variation I’ve made when I want a little extra flavor.

• Melt butter in an oven-safe skillet over medium heat. Add a clove of garlic and a few sprigs of fresh rosemary and thyme. Allow the herbs to flavor the butter for about two minutes.
• Increase the heat to medium-high, add the seasoned steaks, and sear for three minutes on each side, tilting the pan to spoon the flavored butter over the meat.
• Remove the herb sprigs before transferring the skillet to the oven to finish cooking.
• Tip: Watch the butter carefully. Its milk solids can burn over high heat. For more control, use neutral oil for the initial sear and add butter and herbs toward the end.

Storage and Reheating

• Leftover steak will keep in the refrigerator for up to 4 days. Use an oven or air-fryer to reheat leftovers. I don’t recommend a microwave as it will toughen the tender meat.
• Freeze any leftover steak in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Pan-searing a baseball-cut top sirloin steak is one of the simplest ways to achieve steakhouse quality results at home and less expensive than cooking a filet mignon. This baseball sirloin recipe is so simple to make. Serve it with your favorite sides for an easy, special feel meal.

Explore More Pan Seared Steak Recipes

And if you’re steak lovers like us, don’t miss my Beef Category, you’ll find lots of beefy recipes, including the most popular on my site for Beef Tagliata, a very special Italian Flank Steak Recipe.