Baseball Steak - How To Pan Sear A Baseball Top Sirloin Steak

Pan Fried Baseball Top Sirloin steak served with green beans.

Baseball Steak - How To Pan Sear A Baseball Top Sirloin Steak

A Baseball Steak looks similar to a filet mignon, but it's actually a steak cut from the top sirloin. Lean and beefy flavored, this thick cut steak benefits from a quick high-heat pan searing to lock in juices while forming a deeply browned crusty exterior. By the end, you'll have a beautifully medium-rare steak with a deep toasty flavored crust.

Course Main Course Beef

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 8

Room Temperature and Resting Time 35

Total Time 48

Servings

Calories 174kcal

Author Lea Ann Brown

Equipment

1 Oven Safe Skillet Cast Iron or Carbon Steel

Ingredients

1 Tablespoon Neutral Oil canola, vegetable, avocado or butter
16 0ounce Baseball Top Sirloin Steaks 2 8-ounce steaks, about 2 inches thick
½ teaspoon Kosher Salt
¼ teaspoon Fresh ground pepper
2 Tablespoons Compound Steak Butter see notes below

Instructions

If making compound butter, allow a couple hours in advance for the butter to set-up, once flavored.
Remove steaks from the refrigerator and place on a paper towel. Let steaks come to room temperature for 30 minutes to an hour.
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.
Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes. Move the steaks to the oven and cook for a few minutes or until internal temperature reaches 120 - 125 degrees for medium-rare.
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.

Notes

Tips For Success:

Patience: Don't move the steak in the pan until it's time to flip it. This will ensure a good sear.
Internal Temperature: When cooking a thick cut of meat like a baseball steak, or for that matter, any piece of meat, there are factors that go in determining the cooking time. The best way to ensure your steak is cooked to your preference is to use an instant read meat thermometer.
Resting Temperature: Keep in mind that this pan-seared baseball steak, or any piece of meat you cook will continue to cook after removed from the oven and tented. Generally the internal temperature will rise from 5 - 10 degrees.

Before cooking the steaks, make a simple compound steak butter like my recipe for Whisky Butter. Once the steak is plates, top with a pat of the butter. Balsamic Glaze is also a good option.

Cook the baseball steaks in butter and herbs: Melt Butter in your oven safe skillet at medium heat. Add one clove garlic, a few sprigs of rosemary and thyme. Let the herbs cook in the butter for two minutes. Turn up heat to medium high and add salt and peppered steaks. Tilt the pan and spoon butter over steaks as they cook on one side for three minutes. Turn and repeat, then transfer steaks (minus the herbs) to the oven to finish.

Nutrition