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The baseball cut gets its name from its rounded shape. This steak is cut from the center of the top sirloin. It's lean, thick, and flavorful, similar to filet mignon, but at a smaller price. A baseball cut steak is not commonly found in a grocer's meat case, but the cut can be requested from a local butcher.
As with most steaks, the secret is to cook them to the right temperature using a good meat thermometer.
Tossing a steak on the grill is as American as our favorite sport. Even with higher prices, when Americans choose to splurge for summer barbecues, a thick, juicy steak is still the protein of choice. When home cooks are looking to impress a hungry crowd, but also want to watch their budget, a baseball cut top sirloin steak is a winning strategy.